Gluten-Free Blueberry Muffins Recipe

There’s something truly special about the smell of warm muffins filling the kitchen on a quiet morning. That moment when you break one open, steam rising from the tender, berry-studded crumb, is pure bliss. And just because you’re enjoying gluten-free baking doesn’t mean you have to miss out on that simple joy. These Gluten-Free Blueberry Muffins are here to deliver all the comfort and flavor you crave. They’re perfect for busy weekday breakfasts, leisurely weekend brunches, or as that much-needed afternoon pick-me-up. Trust me, after one bite, this recipe will feel like an old friend.

Table of Contents

Table of Contents

Why You’ll Love These Gluten-Free Blueberry Muffins

• Perfectly Moist & Fluffy: Thanks to a blend of gluten-free flours, these muffins have a light, tender texture that’s anything but dense or crumbly.
• Bursting with Berries: Every bite is packed with juicy blueberries, giving you a little burst of sunshine.
• Easy to Make: This is a straightforward, one-bowl recipe—perfect for when you need a quick baking win without a mountain of dishes.
• Craving more gluten-free breakfast ideas? You’ll love these Easy Gluten-Free Pancakes for your next weekend treat.

Ingredients You’ll Need

Gather these simple ingredients to get started. I love how this recipe uses a mix you can easily customize.

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• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ – ½ cup milk (dairy or unsweetened almond milk)
• 1 ½ cups fresh blueberries

Step-by-Step Instructions

Prep Your Pan and Oven

First things first, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or give it a good spray with non-stick cooking spray. This little step of prep makes cleanup a dream.

Mix the Dry Ingredients

In a large bowl, whisk together your gluten-free flour, sugar, baking powder, and salt. Whisking is key here—it makes sure there are no lumps and that the leavening is evenly distributed for a perfect rise.

Combine Wet Ingredients

In a separate smaller bowl or a large measuring cup, whisk the oil, egg, and ⅓ cup of milk until they’re well combined. Pour this lovely wet mixture into your bowl of dry ingredients.

Bring the Batter Together

Gently stir the batter until it’s just combined. A few lumps are perfectly fine—overmixing is the enemy of tender muffins! If the batter seems too thick, add the extra milk, one tablespoon at a time, until it reaches a scoopable consistency.

Fold in the Blueberries

This is the best part! Toss your blueberries in a tiny spoonful of gluten-free flour (this helps prevent them from sinking to the bottom). Then, gently fold them into the batter with a spatula.

Bake to Golden Perfection

Scoop the batter into your prepared muffin tin, filling each cup about ⅔ full. Pop them in the oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Your kitchen is going to smell amazing.

Cool and Enjoy!

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. I know it’s hard, but try to let them cool for at least 10 minutes—this helps them set and makes them easier to enjoy!

My Top Tips for Muffin Success

Making great gluten-free baked goods is easier than you think! Here are a few things I’ve learned along the way:

• Don’t Overmix: I’ll say it again because it’s that important! Stir until the flour is just incorporated.
• Flour Your Berries: Taking 30 seconds to toss the blueberries in a bit of flour is a game-changer. It keeps them from becoming little sinkholes in your muffins.
• Room Temp Ingredients: For the most even mix, try to use room-temperature eggs and milk. It helps the batter come together smoothly.
• Craving something nutty? Try substituting ½ cup of the flour with almond flour for a delicious variation.

Serving Suggestions

These muffins are fabulous all on their own, but a little pat of butter or a drizzle of honey never hurt anybody. They pair perfectly with a hot cup of coffee for breakfast or a glass of cold milk for an after-school snack. For a full brunch spread, why not serve them alongside a Hearty Breakfast Bowl?

How to Store and Freeze

Once completely cool, store these gluten-free blueberry muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They also freeze beautifully! Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm them up in the microwave for a quick treat.

Your Gluten-Free Blueberry Muffin Questions, Answered

Can I use frozen blueberries?

Absolutely! You don’t even need to thaw them. Toss the frozen blueberries in flour straight from the freezer to prevent them from bleeding too much color into the batter.

What’s the best gluten-free flour to use?

I highly recommend a 1:1 gluten-free all-purpose baking blend that includes xanthan gum. It’s formulated to act similarly to regular flour and takes the guesswork out of gluten-free baking.

Can I make these muffins dairy-free?

Yes, it’s super easy! Just use your favorite unsweetened non-dairy milk, like almond or oat milk. The result is just as delicious.

How can I make my muffins have a bakery-style dome?

Two tricks: First, make sure your baking powder is fresh. Second, start the muffins in a hot oven (375°F). The initial blast of heat helps them rise quickly and create that lovely rounded top.

I hope these Gluten-Free Blueberry Muffins bring as much warmth and happiness to your home as they have to mine. They’re proof that eating gluten-free doesn’t mean sacrificing flavor or the simple pleasure of a homemade treat. If you’re looking for another delicious way to use your gluten-free flour, you have to try this Classic Gluten-Free Banana Bread. Happy baking!