Blueberry muffins always remind me of cozy Sunday mornings at my nonna’s house. The smell of something sweet baking in the oven was the ultimate wake-up call. While she wasn’t baking gluten-free back in the day, I’ve recreated this classic with a modern twist that fits today’s dietary needs—without sacrificing any of the comfort or flavor.
When I started experimenting with gluten-free flours, muffins were my test subjects. Some batches were too crumbly, others too dense—but after many tries (and lots of taste-testing), I landed on this foolproof gluten free blueberry muffin recipe. It’s soft, fluffy, full of bursting blueberries, and you’d never guess it’s gluten-free.
Whether you’re gluten-intolerant, baking for a loved one, or just looking to try something new, these muffins are your next go-to. The best part? They work year-round: fresh blueberries in summer, frozen ones in winter. Let’s get baking!
Table of Contents
Ingredients & Tools You’ll Need
Before we dive into the magic of mixing and baking, here’s everything you’ll need for this delicious gluten free blueberry muffin recipe. Every ingredient has a purpose—from texture to flavor to that perfect golden dome on top.
Ingredients (Makes 7 Muffins)
- 1 cup (120g) gluten-free all-purpose flour
Make sure it contains xanthan gum for binding. - 1/3 cup (65g) granulated sugar
Coconut sugar works too for a deeper, caramel-like flavor. - 1/4 teaspoon salt
Brings out all the other flavors. - 1 teaspoon baking powder
Gives the muffins their rise and fluff. - 1/4 teaspoon baking soda
Activates with the yogurt to boost texture. - 1/3 cup (80ml) plain yogurt or sour cream
Adds moisture and a gentle tang. - 1/4 cup (60ml) vegetable oil
You can use melted coconut oil or avocado oil as an alternative. - 1 large egg
For structure and richness. - 1 teaspoon pure vanilla extract
Always use real vanilla—it makes a difference! - 1/2 cup (75g) fresh or frozen blueberries
Don’t thaw if using frozen! They’ll stay juicy inside the muffins.
Optional: a sprinkle of raw sugar or cinnamon-sugar mix for topping before baking.
Tools You’ll Need
- Mixing bowls (medium and large)
- Whisk or hand mixer
- Rubber spatula
- Muffin tin (6- or 12-cup)
- Paper muffin liners or non-stick spray
- Measuring cups and spoons
- Cooling rack
A simple setup for a bakery-quality result. Once you’ve gathered your ingredients and tools, you’re only a few steps away from fluffy, fruity muffin heaven!
Step-by-Step Instructions
Making these gluten free blueberry muffins is a breeze. You don’t need a mixer, just a whisk and a few bowls. Let’s break it down step-by-step:
1. Preheat the Oven & Prep Your Pan
Preheat your oven to 375°F (190°C). Line a muffin tin with 7 paper liners or lightly grease the cups with non-stick spray. This step ensures your muffins release easily and bake evenly.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- 1 cup gluten-free flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Tip: Use a fine whisk to break up any flour clumps. If you’re using a gluten-free blend that doesn’t contain xanthan gum, add 1/4 tsp xanthan gum here too.
3. Combine the Wet Ingredients
In a large bowl, whisk together:
- 1/3 cup yogurt or sour cream
- 1/4 cup oil
- 1 egg
- 1 tsp vanilla extract
Whisk until smooth and glossy—this gives you a creamy base that keeps the muffins moist and tender.
4. Bring It All Together
Slowly pour the dry ingredients into the wet mixture. Using a spatula, gently fold until just combined. The batter should be thick but not dry.
Don’t overmix—gluten-free flours can become gummy if overworked. A few streaks of flour are fine!
5. Add the Blueberries
Toss your 1/2 cup blueberries in 1 tsp of gluten-free flour (this helps prevent them from sinking). Gently fold them into the batter.
6. Fill the Muffin Cups
Using a spoon or cookie scoop, divide the batter evenly into the 7 muffin cups, filling each about 3/4 full. If you’d like, sprinkle a little raw sugar or a cinnamon-sugar blend on top for a sweet crunch.
7. Bake to Perfection
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Tip: If using frozen berries, you might need an extra 2–3 minutes of baking time.
8. Cool Before Devouring
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Gluten-free baked goods firm up as they cool—resist the urge to dig in too early!
Pro Tips, Variations & Substitutions
Pro Tips for Perfect Muffins Every Time
- Let your batter rest: After mixing, let the batter sit for 5–10 minutes before baking. This allows the gluten-free flour to hydrate and creates a softer crumb.
- Don’t overmix: Stir just until the ingredients are combined. Overmixing can lead to dense, gummy muffins.
- Use room-temperature ingredients: Cold eggs or yogurt can cause uneven mixing and affect the muffin texture.
- Rotate your pan halfway: If your oven has hot spots, rotating the muffin tin halfway through baking can ensure even browning.
Variations to Try
Want to switch things up a bit? Try one of these tasty twists:
- Lemon-Blueberry Muffins: Add 1 tsp of lemon zest and a splash of lemon juice for a zesty kick.
- Cinnamon Streusel Topping: Mix 2 tbsp gluten-free flour, 2 tbsp brown sugar, 1/4 tsp cinnamon, and 1 tbsp cold butter. Crumble on top before baking.
- Nutty Crunch: Fold in 1/4 cup chopped walnuts or almonds for texture.
- Double Berry Muffins: Replace half the blueberries with raspberries or chopped strawberries.
- Chocolate Chip Twist: Sub half the blueberries with mini dark chocolate chips—kids love this version!
Ingredient Substitutions
Baking for special diets or just out of a few ingredients? Here’s how to make it work:
- No Yogurt? Use sour cream, dairy-free yogurt, or even applesauce (though the texture will be slightly different).
- Egg-free Option: Substitute with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested 5 mins).
- Oil Substitutes: Use melted coconut oil or unsalted butter (melted and cooled slightly).
- Sugar Alternatives: Coconut sugar, maple sugar, or monk fruit sweetener (for low-glycemic options).
How to Store, Freeze & Reheat Muffins
Storage Instructions
If you’re planning to enjoy your muffins over a few days, here’s how to keep them fresh:
- Room Temperature: Store in an airtight container lined with a paper towel at room temp for up to 3 days. Place another paper towel on top to absorb excess moisture.
- Refrigerator: These muffins can be stored in the fridge for up to 5 days, but they might lose a bit of their soft texture. Just reheat them before eating (see below!).
Freezing Tips
Want to make a double batch and freeze for later? Great idea! Here’s how:
- Let muffins cool completely.
- Wrap each muffin individually in plastic wrap or parchment paper.
- Place them in a freezer-safe ziplock or airtight container.
- Label and freeze for up to 2 months.
Tip: Use a straw to suck out excess air in the bag to avoid freezer burn!
Reheating Muffins
To bring that fresh-from-the-oven warmth back:
- From Room Temp: Microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes.
- From Frozen: Unwrap and microwave for 30–45 seconds, or reheat in the oven at 300°F for 10–12 minutes.
Want a crispy top? Split them and toast under the broiler with a pat of butter—heaven.
Final Thoughts on the Perfect Gluten Free Blueberry Muffin Recipe
Baking gluten-free can often feel intimidating, especially when you’re trying to recreate something as universally loved as a classic blueberry muffin. But here’s the truth: with the right balance of ingredients, a bit of baking know-how, and some creative flair, you can make muffins that are just as delicious—if not more satisfying—than their gluten-filled counterparts.
This gluten free blueberry muffin recipe was born out of a love for nostalgic, comfort-filled baking and a desire to share something inclusive that everyone at the table can enjoy. Whether you’re baking for a family member with gluten sensitivity, a brunch spread with friends, or simply treating yourself to a better breakfast, this recipe brings joy in every bite. It’s easy enough for a weeknight bake and special enough for Sunday brunch.
Looking for more unique muffin recipes to try next? Brighten your day with our zesty Lemon Muffin Recipe, go nutty with a bakery-style Pistachio Muffin Recipe, switch things up with a fun Pancake Muffin Recipe, or embrace cozy flavors with a wholesome Sweet Potato Muffin Recipe.
Gluten Free Blueberry Muffins
Equipment
- Mixing bowls (medium and large)
- Whisk or hand mixer
- Rubber spatula
- Muffin tin (6- or 12-cup)
- Paper muffin liners or non-stick spray
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup 120g gluten-free all-purpose flour (with xanthan gum)
- 1/3 cup 65g granulated sugar (or coconut sugar)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup 80ml plain yogurt or sour cream
- 1/4 cup 60ml vegetable oil (or melted coconut/avocado oil)
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup 75g fresh or frozen blueberries
- Optional: 1 tsp gluten-free flour for tossing berries
- Optional topping: Sprinkle of raw sugar or cinnamon-sugar mix
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a muffin tin with 7 paper liners or grease cups.
- Mix Dry Ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add 1/4 tsp xanthan gum if your flour blend doesn’t contain it.
- Mix Wet Ingredients: In a large bowl, whisk yogurt, oil, egg, and vanilla until smooth and glossy.
- Combine: Gently fold dry ingredients into the wet mixture using a spatula. Batter should be thick.
- Add Blueberries: Toss blueberries in 1 tsp flour (optional), then gently fold into the batter.
- Fill Muffin Cups: Divide batter evenly among 7 cups, filling each about 3/4 full. Top with raw sugar or cinnamon-sugar if desired.
- Bake: Bake 18–22 minutes or until a toothpick comes out clean. Add 2–3 minutes if using frozen berries.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
FAQ:
What gluten-free flour works best for blueberry muffins?
A gluten-free all-purpose flour blend with xanthan gum works best. Popular options include Bob’s Red Mill or King Arthur’s Gluten-Free Measure for Measure Flour.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Rinse them briefly under cold water and pat dry to reduce bleeding into the batter.
How do I make the muffins moist and not crumbly?
Use a mix of oil (like vegetable or coconut) and yogurt or applesauce to retain moisture. Don’t overbake, and allow them to cool fully in the pan.
Are these muffins dairy-free as well?
They can be! Substitute dairy milk with almond, oat, or coconut milk, and use a dairy-free yogurt or applesauce as a binder.
Can I make them refined sugar-free?
Yes. You can replace sugar with maple syrup, honey, or coconut sugar. Adjust liquid slightly if using liquid sweeteners.
How long do gluten-free blueberry muffins last?
Stored in an airtight container, they last 2–3 days at room temperature, or up to a week in the fridge. You can also freeze them for up to 2 months.