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Gluten Free Blueberry Muffins

A soft, fluffy, gluten-free version of the classic blueberry muffin. Bursting with juicy blueberries and made with wholesome ingredients, these muffins are perfect for any time of year and so delicious no one will believe they're gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat & Prep: Preheat oven to 375°F (190°C). Line a muffin tin with 7 paper liners or grease cups.
  2. 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.
  3. Mix Wet Ingredients: In a large bowl, whisk yogurt, oil, egg, and vanilla until smooth and glossy.
  4. Combine: Gently fold dry ingredients into the wet mixture using a spatula. Batter should be thick.
  5. Add Blueberries: Toss blueberries in 1 tsp flour (optional), then gently fold into the batter.
  6. Fill Muffin Cups: Divide batter evenly among 7 cups, filling each about 3/4 full. Top with raw sugar or cinnamon-sugar if desired.
  7. Bake: Bake 18–22 minutes or until a toothpick comes out clean. Add 2–3 minutes if using frozen berries.
  8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let batter rest 5–10 mins before baking for better texture.
For variations: lemon zest, streusel topping, nuts, mixed berries, or chocolate chips.
Substitutions: dairy-free yogurt/applesauce, flax egg, monk fruit sweetener, coconut oil.
Storage: Room temp 3 days, fridge 5 days, freeze up to 2 months. Reheat gently.