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 make all my gluten-free muffin 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
- 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 aluminum-free
- ⅛ teaspoon salt
- ½ cup cane sugar
- 2 large eggs
- 1 cup non-dairy milk or water
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 6 tablespoons melted unsalted butter
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Instructions
- 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.
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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition 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.
