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Home ยป Chef Recipes ยป Easy Fluffy Gluten Free Blueberry Muffins

Easy Fluffy Gluten Free Blueberry Muffins

January 3, 2019 By Sandi Gaertner 28 Comments

I would be grateful if you shared this recipe :-)

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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.

a gluten free blueberry muffin on a plate

 

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.

a gluten free blueberry muffin on a white plate

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.ย  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!

blueberry muffin wet and dry ingredients in a bowl

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.

blueberry muffin batter mixed in the bowl

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

blueberry batter in muffin tin

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.

gluten free blueberry muffins on a cooling rack

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 flourย adds a delicious flavor to these muffins.
  2. An easy to use muffin tin.

recipe love

Gluten Free Blueberry Muffins

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

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.
Nutrition Information:
Yield: 12
Amount Per Serving:Calories: 250 Saturated Fat: 9g Cholesterol: 27mg Sodium: 109mg Carbohydrates: 33g Fiber: 1g Sugar: 16g Protein: 2g
© Sandi Gaertner
Cuisine: American / Category: Dessert

More Delicious Recipes to Try!

GF Sweet Potato Scones
GF Eggnog Chocolate Chip Scones
GF Date, Pecan and Coconut Scones

GF Cherry Chocolate Chip Muffins
Paleo Carrot Breakfast Muffins
Yogurt Granola Tart with Grilled Peach

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 on a blue plate. A bottle of orange juice is in the background

Turkey and Heirloom Tomato Omelette

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

Paleo Pear Cinnamon Muffins in a basket

 

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I would be grateful if you shared this recipe :-)

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Filed Under: Chef Recipes, dairy free, Gluten Free Bread Recipe, Gluten Free Scones and Muffins Recipes Tagged With: blueberry, coconut, cornmeal

Previous Post: « Vanilla Overnight Chia Pudding with Dates and Pecans
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Reader Interactions

Comments

  1. Jenni

    January 3, 2019 at 2:55 pm

    These muffins look fantastic, Sandi! And so many tips, I know I’ll be able to make them with no problem!

    Reply
    • Sandi Gaertner

      January 4, 2019 at 10:20 am

      Thank you so much Jenni. Enjoy ๐Ÿ™‚

      Reply
  2. Catherine

    October 11, 2015 at 9:37 pm

    Dear Sandi, these muffins look delightful. Blueberry muffins are among my favorites…perfect with my morning tea! xo, Catherine

    Reply
    • Sandi Gaertner

      October 12, 2015 at 5:38 pm

      Thank you Catherine ๐Ÿ™‚

      Reply
  3. Cue

    May 18, 2015 at 9:48 am

    Such an awesome recipe and I love that it’s dairy free
    Finally something I can try

    Just wondering if I only had normal flour on hand what substitutions would j have to make? I’m not gluten intolerant so would it be ok to just sub normal flour for corn flour sorghum flour and potato starch? 1:1?

    Reply
    • Sandi Gaertner

      May 18, 2015 at 11:24 am

      Hi, I would think it would be fine. You wouldn’t need any of the gluten free flours or starches. Please let me know how they turn out ๐Ÿ™‚

      Reply
  4. Elena

    May 16, 2015 at 8:57 am

    These muffins are perfect! I love the blueberry/coconut combo ๐Ÿ™‚

    Reply
    • Sandi Gaertner

      May 16, 2015 at 9:09 am

      Thank you Elena ๐Ÿ™‚

      Reply
  5. Bintu | Recipes From A Pantry

    May 16, 2015 at 6:02 am

    My kids love muffins too so tend to make a lot with them. These look very moreish.

    Reply
  6. Shannon @ Dinner from the Heart

    May 15, 2015 at 12:17 pm

    My kids love muffins any time of the day. I love to make them for an after school snack. Blueberries and coconut are such a winning combination. Love these. ๐Ÿ™‚

    Reply
    • Sandi Gaertner

      May 16, 2015 at 9:09 am

      Thank you Shannon!

      Reply
  7. Trish - Mom On Timeout

    May 15, 2015 at 9:37 am

    Coconut and blueberry go so perfectly together Sandi! What beautiful muffins!

    Reply
    • Sandi Gaertner

      May 15, 2015 at 10:38 am

      Thank you very much Trish ๐Ÿ™‚

      Reply
  8. Abigail

    May 15, 2015 at 8:11 am

    Blueberries and coconut are a delightful combination for me and that this yummy muffin is gluten-free is certainly a bonus!

    Reply
    • Sandi Gaertner

      May 15, 2015 at 10:38 am

      Thank you Abigail ๐Ÿ™‚

      Reply
  9. Joanne T Ferguson

    May 15, 2015 at 4:21 am

    These look delicious and wish i could try one now with my coffee!

    Reply
    • Sandi Gaertner

      May 15, 2015 at 7:28 am

      Thanks Joanne ๐Ÿ™‚

      Reply
  10. Florian @ContentednessCooking

    May 15, 2015 at 1:08 am

    Beautiful combination with the coconut and blueberries, just in time for spring! Thanks for sharing!

    Reply
    • Sandi Gaertner

      May 15, 2015 at 7:28 am

      Thank you Florian ๐Ÿ™‚

      Reply
  11. Dan from Platter Talk

    May 14, 2015 at 9:09 am

    Do you deliver?! Holy muffin, these look like dandies; wonderful job here!

    Reply
    • Sandi Gaertner

      May 14, 2015 at 10:33 am

      Wish I could deliver Dan ๐Ÿ™‚

      Reply
  12. Erica (@Erica's Recipes)

    May 14, 2015 at 7:52 am

    These muffin look and sound so tasty! Beautiful photos too!

    Reply
  13. Josie - Eat Thrive Glow

    May 13, 2015 at 10:25 pm

    I haven’t tried cooking with potato starch before! These look so amazing!! ๐Ÿ™‚

    Reply
    • Sandi Gaertner

      May 14, 2015 at 7:07 am

      I hope you enjoy them Josie ๐Ÿ™‚

      Reply
  14. Healing Tomato

    May 13, 2015 at 8:11 am

    This is a perfect muffin recipe. I am going to try it this afternoon

    Reply
    • Sandi Gaertner

      May 13, 2015 at 11:34 am

      Thank you so much Rini ๐Ÿ™‚

      Reply
  15. The Food Hunter

    May 13, 2015 at 7:46 am

    love the blueberry coconut combo

    Reply
    • Sandi Gaertner

      May 13, 2015 at 7:49 am

      Thank you so much ๐Ÿ™‚

      Reply

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