Gluten-Free Blueberry Recipes You’ll Want to Make All Year

From breakfast favorites to freezer-friendly snacks and impressive desserts, this gluten-free blueberry recipe collection has something for everyone. I share lots of tips to help you bake each recipe with confidence, even if you’re new to gluten-free baking.

Over the 13+ years of creating gluten-free recipes, I have always loved my blueberry recipes. Although we are fortunate to have blueberries available all year long, there is nothing like the summer blueberries. They are in season, fresh, and extra juicy!

Tips for Baking with Blueberries:

Whether you’re making muffins, scones, pie, cobbler, or a quick bread, these tips will help you get the best results when baking with blueberries:

• Toss your berries in a little gluten-free flour before adding them to the batter. This helps them stay suspended in the batter and not sink to the bottom of what you are baking.
• Gently fold the berries into the batter at the end. Stirring too much can break the berries and turn your batter purple. I recommend using a rubber spatula for this folding.
• For juicier recipes, increase bake time slightly. If you’re using very ripe or frozen berries, you may need to add 1-2 TBSP of additional flour or a few extra minutes in the oven to set the crumb. This is also a great option if you are using a different gluten-free flour blend than I am testing.
• Don’t overfill the baking pan. Blueberries release steam, which can cause muffins or breads to spill over. (Believe me, I learned this one the hard way!) Leave a little extra room when portioning batter.

Fresh vs Frozen Blueberries: When to Use Each

When to use fresh blueberries:

• You’re baking something with a light batter, such as muffins, scones, cake, or quick bread, where too much moisture can affect texture.
• You want the blueberries to hold their shape and burst less during baking.
• You’re decorating the top of a pie, tart, or cake.

When to use frozen blueberries:

• You’re baking something saucy, like a cobbler, crisps, or bars, where the extra juiciness helps to make the thickened sauce.
• Fresh berries are out of season or too expensive.
• You’re stirring berries into a thick batter (like protein muffins), and you don’t mind some blue color bleeding into what you are baking.

Tip: If using frozen berries in muffins, pancakes, or quick bread, don’t thaw them first; use them straight from the freezer and toss with a bit of gluten-free flour before folding them into your batter. This helps prevent color bleeding and soggy spots.

📝 Note from My Kitchen

Blueberries are one of my favorite ingredients to bake with, not just because they’re delicious, but because they’re sweet, juicy, and easy to keep on hand year-round. Over the years, I’ve tested the recipes below with both fresh and frozen berries, and I’ve learned a few tricks that make a big difference.

If your batter looks too wet or thick after adding fruit, that is normal. Adjust your batter with a spoonful of flour or liquid as needed. Every gluten-free flour blend behaves a little differently because of its starch-to-grain ratio, and that’s okay! My recipes are written to give you options, and I include lots of tips to help you get them just right the first time.

The Best Gluten-Free Blueberry Recipes:

From quick breakfast options to fruity desserts, these are my favorite gluten-free blueberry recipes that I’ve tested again and again, so they would be perfect for you!

More Recipes You Can Make With Blueberries:

Although these recipes weren’t originally created using blueberries, my readers and I have used blueberries in these…and the results were delicious!