Juicy big blueberries are the star in my new amazing gluten free blueberry muffins recipe. They are light and fluffy and nobody will know they are gluten free! These homemade gluten free muffins are the best gluten free muffins for breakfast!
My kids love grabbing muffins as part of their breakfast. I don't always have time to bake my gluten free muffins from scratch, so as my son would say...make a few batches and freeze them! You can easily thaw these muffins or pop them into the microwave when you need a muffin fix!
If you love muffins as much as we do, you will want to make all of my gluten free muffins recipes!
Why these muffins are great:
These blueberry muffins are going to be your favorite because they are so light and fluffy. Nobody will know these muffins are gluten free! Light and fluffy muffins are one of my specialties...check out these gluten free strawberry muffins for even more muffin love!
Feel free to freeze these muffins so that you always have delicious muffins on-hand!
If you love blueberries in baked goods as much as we do here, you can use them in this easy homemade gluten free blueberry cobbler recipe too! And for my scones fanatics...these gluten free blueberry scones are perfect with tea or coffee!
If you need some great muffins with higher protein? Try these delicious High Protein Gluten Free Blueberry Muffins!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- Blueberries- fresh or frozen, or use any fruit you have on-hand.
Are you ready to give this easy blueberry muffin recipe a try? Preheat your oven to 350 degrees F.
Recipe step by step directions:
Step 1: Add your dry ingredients to a large bowl and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and add the blueberries.
This is what your gluten free blueberry muffin batter will look like.
TIP: the secret to light and fluffy muffins is to mix until the batter is "just barely mixed". If you overmix your muffin batter, it takes the air out and your muffins turn out denser.
Step 4: Add your muffin mix to a muffin pan. Fill each about ¾ full. I like to line mine with parchment paper muffin liners. These are non-stick and work so much better than plain paper ones.
Step 5: Bake for 22-30 minutes at 350º F. Remove from the oven and allow cooling on a cooling rack. (Actual baking tie will vary depending on how large your muffins are.
Tips and Recipe FAQ:
Your muffins can be tested by inserting a toothpick into the middle. If the toothpick comes back clean, the muffins are done baking. If you see crumbs or batter on the toothpick, they need to bake a little longer.
You can easily use frozen blueberries. I recommend using them frozen because using thawed berries in baking makes extra liquid which can make your baking turn out soggy.
To freeze these muffins, place cooled muffins into a freezer bag. Keep the muffin liners on the muffins and then seal the bag and freeze them.
These muffins will keep up to 4 months in a freezer...but if your family is like mine, there is no way they will be there that long :-).
If you want to make these vegan, use the egg replacer tips I include in this Gluten Free Vegan Chocolate Chips Muffins recipe!
More gluten free muffins recipes:
If you love chocolate, you will also want to try these gluten free chocolate banana muffins too!
Gluten Free Blueberry Muffins
- 1 ½ cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup sugar
- 2 large eggs
- ⅔ cup water
- 1 teaspoon vanilla
- 1 cup blueberries
- 6 tablespoons melted butter
- 1. Preheat the oven to 350º F.
- 2. In a large bowl, add dry ingredients and whisk to blend.
- 3. In a small bowl, add wet ingredients and whisk to blend.
- 4. Pour wet ingredients into the dry ingredients.
- 5. Add blueberries.
- 6. Mix lightly until it is just blended. This will make your muffins light and fluffy.
- 7. Put paper liners into a muffin tin.
- 8. Fill each cup ¾ to the top with batter.
- 9. Bake for 20-25 minutes until done.
- 10. Remove onto a cooling rack.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
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