Easy Fluffy Gluten Free Blueberry Muffins

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If you love muffins, these dairy free and gluten free blueberry muffins are quick and easy to make. Full of fresh juicy blueberries, and a touch of shredded coconut, this easy gluten free blueberry muffin recipe is perfect with breakfast, or as a snack.

Muffins are always fun to make….and more fun to eat.

My kids love muffins after a long day at school. Muffins are sweet enough to be a treat and healthier than most cookies. Add your ingredients, and add your favorite mix-ins. Any fresh fruit will work perfectly in this muffin recipe. Here are more of my kids’ favorite muffin recipes.

These blueberry and coconut muffins are also delicious as gluten free breakfast muffins. But don’t tell your kids these are healthy!

Your family will want these gluten free blueberry coconut muffins every morning for breakfast!

Fresh and Frozen Blueberries

Today’s muffins are full of organic blueberries. It is finally blueberry season and I am so excited to finally use fresh blueberries in my baking. To add to the muffins natural sweetness, I used cornmeal with the gluten free flour.

This combination makes the best gluten free muffin recipe. (You may want to make a double batch so you can freeze some for another day!) If you love blueberries, these Grain Free Blueberry Coconut Donuts or this Gluten Free Blueberry Puff Pancake recipe.

Can you use frozen blueberries in this gluten free muffin recipe?

You can definitely use fresh or frozen blueberries in this recipe. Frozen blueberries are juicier and may make your muffins have some more purple areas from an aesthetic point…but the flavors and taste will be the same.

Corn Flour

One of the things that makes these muffins special is corn flour.

I use corn flour in this recipe, but I want to remind you that it is important to ask if the corn flour you buy is gluten free. Bob’s Red Mill does make a gluten free corn flour, which is what I used in this recipe.

Do I have to use corn flour in this muffin recipe?

You do not need to use corn flour if you have a corn allergy. You can substitute with gluten free brown rice flour.

Can I use a gluten free flour blend instead of buying individual gluten free flours?

You can definitely use a gluten free flour blend. My favorites are by Bob’s, King Arthur, Pamela’s, and Authentic Foods. Always remember, if your gluten free flour blend doesn’t contain Xanthan Gum, to add 1 teaspoon.

This article from Gluten Free Living has a handy guide to what is gluten free, and what isn’t so you can stay safe from cross contamination and gluten.

Dairy Free

These gluten free blueberry muffins are both gluten free and dairy free. It can be hard to find a dairy free muffin recipe that is so light and fluffy so enjoy these dairy free muffins :-).

The secret to making these easy gluten free blueberry muffins dairy free is using coconut oil.  Blueberry muffins with coconut oil are just as light and fluffy as their buttery counterparts.

There are so many gluten free blueberry muffins recipes out there…this one is by far my favorite!

When you pour the wet ingredients into the dry ingredients, just mix it until it is barely mixed. The secret to these muffins is to not over mix the batter.

Scoop the batter into a lined muffin tin. The corn flour gives these muffins a beautiful yellow color.

Add the gluten free blueberry muffin batter to cupcake liners in a muffin tin. Bake for 20-25 minutes at 350F degrees.

Allow cooling on a cooling rack. You are going to love these blueberry and coconut muffins!

More Muffin Tips

• These muffins freeze well so feel free to make a double batch and freeze some.
• When you mix your batter, only mix it until it is just barely mixed. This will ensure your muffins are light and fluffy.
• If you don’t want to use several flours, substitute the sorghum and potato starch with 1 cup of Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
• You can use any fruit if you don’t have fresh blueberries.

What ingredients would you toss into your muffin batter?

(**Please note, there are affiliate links in this recipe. Making a purchase will not affect the price you pay for an item. A tiny commission will come to Fearless Dining to help offset the costs of running this blog. I appreciate your support. This recipe was updated from a 5/2014 post.)

Things You Need To Make These Gluten Free Blueberry Muffins with Coconut Oil Recipe:

1. Gluten-free corn flour adds a delicious flavor to these muffins.
2. An easy to use muffin tin.

Gluten Free Blueberry Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Easy gluten free blueberry coconut muffins

Print

Ingredients

• 1 cup gluten free corn flour
• 1/2 cup sorghum flour
• 1/2 cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup shredded coconut, lightly sweetened.
• dash salt
• 3/4 cup organic sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup almond milk
• 1/2 cup coconut oil, melted
• 1/2 cup organic fresh blueberries

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, add all dry ingredients.
3. Whisk to blend.
4. In a medium bowl, add all wet ingredients.
5. Pour wet ingredients into the dry ingredients and mix until just barely mixed. The less you mix and disturb the batter, the fluffier the muffins will be.
6. Line a muffin tin with paper muffin cups.
7. Scoop batter into each paper cup until it is 3/4 filled with batter.
8. Bake 20-25 minutes until done.
9. Remove and cool on a cooling rack.

Recommended Products

• 
  Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
• 
  Arrowhead Mills Organic Gluten Free Yellow Corn Meal, 22 oz. Bag (Pack of 6)
• 
  Authentic Foods Sorghum Flour Superfine 3lbs
• 
  Judee's Xanthan Gum Gluten Free(8 oz) - USA Packed & Filled - Dedicated Gluten & Nut Free Facility - Perfect for Low Carb Keto Cooking & Thickening. Non-GMO (11.25 Oz Also)

There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 258 Total Fat: 12g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 139mg Carbohydrates: 35g Fiber: 2g Sugar: 16g Protein: 3g

Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

More Delicious Recipes to Try!

Click here to see all of the muffin recipes on this blog.

Round out your menu with these recipe ideas:

Turkey and Heirloom Tomato Omelette

Want to try another muffin recipe? How about these Paleo Pear and Cinnamon Muffins?

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