Juicy, big blueberries are the star in my new amazing gluten free blueberry muffins recipe. They are light and fluffy; nobody will know they are gluten-free! These homemade gluten free muffins are the best gluten free muffins for breakfast!
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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!
If you love muffins as much as we do, you will want to try all my gluten-free muffin recipes! I bake with fresh and frozen blueberries often. Check out all of my gluten-free blueberry recipes.
Why we have these gluten free blueberry muffins in our freezer:
- These moist blueberry muffins are going to be your favorite because they are so light and fluffy. Nobody will know these muffins are gluten free!
- You can easily thaw these muffins or pop them into the microwave when you need a muffin fix! They truly are the best gluten free blueberry muffins!
- Light and fluffy muffins are one of my specialties…check out these gluten free strawberry muffins for even more muffin love!
- Make a double batch so you can freeze these muffins. The best part is you always have delicious muffins on hand!
- If you need some great muffins with higher protein? Try these delicious High Protein Gluten Free Blueberry Muffins!
Had some organic blueberries and wanted to try this recipe. As always with any of the recipes that you post this is a real keeper. Used coconut milk and after mixing let it set for a few minutes. Baked at 425º and then lowered temp like you said. They were outstanding.
carol, Blog comment
Hubby ate 2 as soon as I would let him.”
Allergen Information:
This fluffy homemade blueberry muffin recipe is gluten-free, nut-free, oat-free, and soy-free. Make it dairy-free using dairy-free butter.
I have not tested this specific recipe with an egg replacer like flax eggs, but this recipe works well with Bob’s Egg Replacer.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 – Use unsalted butter. For a dairy-free option, substitute the butter for vegan butter.
- Blueberries- Use fresh, juicy blueberries or frozen blueberries. Both will work well if you are using frozen, thaw, and drain the excess liquid before mixing them in.
- Dairy-Free Milk – I used almond milk to make this recipe, but any milk or non-dairy milk will work.
- Eggs size large – Many recommend using room-temperature eggs, but the egg temperature doesn’t matter in this recipe.
- Vanilla Extract – I recommend using pure vanilla extract and not imitation vanilla.
👀 Sandi Says: I tested four different gluten free flour blends in this recipe to see which works best for gluten free muffins.
Tips For Success
1. Don’t use a stand mixer or electric mixer. These will overmix your muffin batter.
2. Use fresh or frozen blueberries.
3. Use parchment paper liners so the muffin batter doesn’t stick to the muffin papers.
Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins. If you love sweet blueberries in baked goods as much as we do here, you can use them in this easy homemade gluten free blueberry cobbler recipe!
Step-By-Step Photos and Directions:
Are you ready to try this easy blueberry muffin recipe? Preheat your oven to 350 degrees F, and make sure the oven rack is in the middle setting.
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Step 1: Add your dry ingredients to a large
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: In a smaller bowl, add your wet ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and add the blueberries. Gently blend the wet mixture to look like the photo of the muffin batter above.
TIP: For best results, the secret to light and fluffy muffins is to mix until the batter is “just barely mixed.” Overmixing your muffin batter removes air, and your muffins turn out denser.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Line each muffin cup with cupcake liners. You can use a traditional-sized muffin tin or a mini muffin pan. Add your muffin mix to a muffin pan. Fill each muffin cup about 3/4 full.
👀 Sandi Says…Optional: Sprinkle each top with coarse sugar and or lemon zest. I like to line mine with parchment paper muffin liners. These are non-stick and work so much better than plain paper ones.
HINT: If you want the top of the muffins to have a domed top like a bakery-style muffin, bake at 425º F for the first 5 minutes, then reduce the temperature to 350) F.
Step 5: Bake for 22-30 minutes at 350º F. Remove from the oven and allow to cool on a wire rack. The actual baking time will vary depending on the size of your muffins.
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 must bake a little longer.
Storage:
Store your muffins in an airtight container in the refrigerator for up to 3 days. I highly recommend freezing them. To do this, place the cooled muffins in a zipper bag, squeeze out the extra air, and place in the freezer.
To thaw the gluten free blueberry muffins, remove a muffin and place it on a plate for 15 minutes. You can also thaw the muffin in the microwave oven by cooking it for 30 seconds.
Frequently Asked Questions:
I do not recommend using a standing mixer. The mixer will overmix your muffin batter, resulting in dense muffins.
You can easily use frozen blueberries. I recommend using them frozen because using thawed berries makes extra liquid, making your baking soggy.
You can substitute canola light or coconut oil instead of the butter.
More Gluten-Free Muffin Recipes:
- Gluten Free Lemon Poppy Seed Muffins
- Easy Gluten Free Apple Muffins
- Healthy Gluten Free Oatmeal Muffins
- Gluten Free Pumpkin Chocolate Chip Muffins
If you love chocolate, you will also want to try these gluten free chocolate banana muffins!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Blueberry Muffins
Ingredients
Equipment
Method
- 1. Preheat the oven to 350º F. If you prefer a dome top, preheat the oven to 425º F.
- 2. In a large mixing bowl, add 1 1/2 cup gluten free flour blend, 1 1/2 teaspoons baking powder, 1/8 teaspoon salt, and 1/2 cup cane sugar. Use a wire whisk to blend.
- 3. In a small bowl, add 2 large eggs, 1 cup non-dairy milk or water, 1 teaspoon pure vanilla extract, 1 cup fresh blueberries, and whisk to blend.
- 4. Pour wet ingredients into the dry ingredients.
- 5. Add 6 tablespoons melted unsalted butter
- 6. Mix lightly until it is just blended. Do not overmix the batter if you want your muffins light and fluffy.
- 7. Put parchment paper liners into a muffin tin. These are great and help prevent the muffins from sticking to the papers.
- 8. Fill each cup 3/4 to the top with batter. If you want a big muffin top, fill the muffin cups with batter to the top.
- 9. For a dome top, bake at 425º F for 5 minutes, then turn the temperature down to 350º F. If you don't want a dome top, bake at 350º F for 20-25 minutes until done.
- 10. To test for doneness, insert a toothpick into a muffin. If it comes out clear, the muffins are finished baking. If you see crumbs or batter, bake them a little longer. Remove the pan onto a cooling rack for 10 minutes, then remove the muffins and place onto the cooling rack.
Nutrition
Notes
- 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 muffins 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.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
the recipe says milk or water but could I use buttermilk?
Hi Cassie, I have not tested buttermilk in this recipe. If you try it, you will want to swap baking soda for the baking powder because of the acidity. Please let me know how it works out.
Have you ever used frozen blueberries before.
Hi Christina, I have! They do tend to make the muffins more blue…but the flavor is still really good. Thaw the blueberries and then drain the extra juice. Dust them very lightly with flour and then mix them into the batter.
These turned out amazing! The only swap I made was using 2% milk.
My husband said they were the best textured gluten free baked item he’s ever had. He ate 3!
I have celiac and haven’t had gluten in over 15 years so I don’t even remember the texture of a regular gluten item.
They were very good though, I usually switch sugar for date sugar because I try to avoid sugar. But I was making these to take to a friends house and I wanted them to be good for everyone. Because I rarely eat sweets I don’t like sweet things that much. The sugar content in these was fairly low and the blueberries added sweetness which I liked.
This is a keeping recipe for sure!!!
I am so glad you and your husband both loved this muffin recipe. I would be interested to hear how the date sugar works, readers often send me notes asking about alternate sugars. Thank you!
Oh, my:
I simply CANNOT thank you enough for the time you have put into finding a way to eat blueberry muffins WITHOUT guilt!
You are the best, don’t you know?
Upwards and onwards,
Denise Crie
I am so glad you loved these muffins, Denise. Thank you so much for coming back to let me know!
this is not a rating yet question can I try them with dairy milk? thanks !
Hi Ruth, regular milk is fine to use in this recipe.
Had some organic blueberry’s and wanted to try this recipe. As always with any of the recipes that you post this is a real keeper. Used coconut milk and after mixing let it set for a few minutes. Baked at 425 degrees and then lowered temp like you said. Used silicone cups in my pan. They were outstanding. Hubby ate 2 as soon as I would let him. They are great! Thank you for another great recipe.
Wow, your hubby is like mine…one is not enough LOL. I am thrilled you both loved the muffins. Thank you so much, Carol.
Just tried this with Pamela’s All Purpose gluten free flour mix. The original recipe states to add Xanthan Gum if there isn’t any. I added it and then after baking realized the *special notes say Xanthan or Guar. This mix already contains Guar Gum. I will try again and omit the Xanthan to see if that’s better. The texture of mine are way off and they are actually quite spongy.
Hi Brooke, I am glad you saw the note I included in the recipe notes, and can try the recipe again now. Using only one binder will definitely make them turn out better.
I made these using Krusteaz gluten free flour. They were light, fluffy, and absolutely delicious! I used a muffin tin. They didn’t last long enough to freeze. I had to buy more blueberries so I could make some more muffins.
I need to try that flour sometime. I haven’t seen it in stores around here. I am so glad you loved the muffins!
Delicious muffins! I let the batter sit for awhile before dividing it into the muffin tin.
Thank you so much, Sharon. I am so glad you loved these blueberry muffins!
Again, another delicious recipe. I used Steve’s cake flour and fresh blueberries. I did turn the over to 425 for 5 min and then 375 like you suggested. They turned out perfectly. Thank you for what you do.
Thank you so much. I haven’t tried that cake flour blend yet, but I keep hearing great things about it.
Delicious muffins and they were so easy to make. I also made them dairy free also.
I am really glad you loved these muffins. They are one of my favorites.
Just made these this morning. The only problem is I need to make a double batch! My kids and boyfriend destroyed them! They are so light and fluffy! I didn’t have paper cups so I just sprayed the tin and they still came out wonderfully!
LOL, a double batch sounds like a good solution. I am truly glad everyone loved them!
These muffins are very good and easy to make, and they are moist, too! I had to freeze some so I didn’t eat them all.
Thank you so much, Cheryl. I am so glad you loved the recipe.
Easy to put together, all the ingredients on hand and kids approved…thanks for the recipe 👍🏼
I am so glad you loved the recipe, Fiorella. Thank you so much for coming back to let me know!
One question your notes say you used milk but the ingredients call for water and no milk.
Can you please let me know what i am missing. I really want to make these
Hi Ashley, you can use either one. I clarified the recipe to make it easier. Thank you so much for bringing this to my attention.
Great recipe…love the pictures and easy instructions. They taste fabulous!
I am so glad you enjoyed the recipe, Robin. Thank you so much for coming back to let me know.
Excellent muffin recipe. It’s super easy to make and tastes great. Thank you for sharing the recipe.
I am so glad you loved the muffins, Danielle. I am grateful you came back to let me know :-).
I made these today and oh my word…amazingly good!!!
I am so glad you enjoyed them Lee Ann :-).
The entire family loved these. We will be definitely putting them on rotation!
You made my day letting me know you all loved these muffins. Thank you.