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    Home » Muffins

    Gluten-Free Blueberry Muffins

    Elizabeth Barbone
    Modified: Jun 19, 2025 · Published: Jul 26, 2024 by Elizabeth · This post may contain affiliate links · 271 Comments
    Jump to Recipe

    These gluten-free blueberry muffins are so easy to make! The recipe makes light and airy muffins that are loaded with blueberries. If you can’t find fresh blueberries, go ahead and use frozen. You don’t even need to thaw the frozen berries before using.

    Gluten-free blueberry muffins on a cooling rack. One is unwrapped to show the texture.

    Ingredients.

    Note from Elizabeth. This was one of the first recipes, way back in 2016, that I shared that used a gluten-free flour blend. The other one was my gluten-free chocolate chip cookie recipe. Prior to that, gluten-free flour blends were often hard to find and didn’t work well.

    Both recipes won rave reviews over the years. And now there are lots of gluten-free flour options. We’ve come a long way!

    • Blueberries Fresh or frozen blueberries work great in this recipe. If you have the option, grab some wild blueberries. (If you don’t live in an area where they are grown, check the freezer section. Several brands sell them.) Wild blueberries are smaller than cultivated blueberries and the flavor tends to be more intense. I love baking muffins with them because the small size means more berries in the muffin.

      You don’t need to thaw frozen berries before using. Measure right from frozen and you’re good to go.
    • Gluten-Free Flour Blend. I tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour. The recipe might work differently if you use a different flour blend. If you don’t have Bob’s on hand, be sure to use a blend that includes xanthan gum.
    • Sugar. Granulated sugar brings sweetness and tenderness to the muffins. Don’t replace the sugar with a liquid sweetener like honey or maple syrup. The recipe won’t work. 
    • Eggs.Two eggs make these gluten-free blueberry muffins light and rich.
    • Milk. This recipe works with everything from fat-free to whole milk to dairy-free milks. Since fat slows down staling, muffins made with whole milk taste richer and stale less quickly than those made with fat-free milk. Pastries made with fat-free and lower fat milks dry out faster than those made with whole milk.

    Variations

    • Lemon Blueberry Muffins. Add the finely chopped zest of one lemon to the batter along with the milk.
    • Blueberry Walnut Muffins. Stir ½ cup chopped walnuts into the batter before adding the blueberries.

    How to Make Gluten-Free Blueberry Muffins: Step by Step.

    Steps one through four for making gluten-free blueberry muffins. 1. The dry ingredients together in a glass bowl. 2. The creamed butter, sugar, and eggs. 3. Adding the gluten-free flour to the butter mixture in the glass bowl. 4. The finished batter with blueberries stirred in.
    1. Whisk together the gluten-free flour, baking powder, and salt in a small bowl. Set this aside. 
    2. Mix together the softened butter and sugar until it’s thick and creamy. Add the eggs. Mix on until the butter looks light and fluffy. 
    3. Stir in the gluten-free flour mixture until it’s just combined. The mixture is very thick at this point. Add the milk and vanilla extract. Stir until the batter is smooth. 
    4. Add the blueberries. Switch to a wooden spoon or spatula. Fold in the blueberries.
    Gluten free blueberry muffin batter in a pan.
    1. Grease a muffin pan and line it with paper lines. Fill each muffin cup about 2/3 full. I like to use a large ice cream scoop for this job. It makes it quick and easy to fill the muffin cups.

      If you want, sprinkle a little sugar on the top of each muffin. It adds a nice, crunchy sweetness but is totally optional. 
    2. The muffins take about 25 minutes to bake. As with all recipes, the baking time varies depending on your oven. You can tell the muffins are done when a cake tester inserted into the center comes out clean. Or you can tap the top of the muffin. If it feels firm, the muffins are done! 

      Once the muffins are baked, allow them to cool in the pan for about five minutes and then transfer to a wire rack to cool completely. 

    A note on sinking blueberries and blue muffin batter.

    Folks get very concerned about blueberries sinking in muffins. Personally, I don’t care if a few settle to the bottom. This way every bite contains blueberries.

    If you don’t want the blueberries to sink, follow this trick I learned from Stella Parks, author of Bravetart. Before mixing the blueberries into the batter, spoon about a tablespoon into each muffin pan. 

    Then stir the blueberries into the remaining batter. The batter at the bottom of the pan acts as a cushion for the blueberries. 

    If you’r wondering why I don’t suggest tossing the blueberries in dry gluten-free flour, the answer is simple: it doesn’t reliably work.

    As for the blueberries turning the batter purple, I say don’t worry about it. Mix the berries into the batter gently. After that, don’t stress about it. In fact, I think it looks pretty to have a little purple staining in a homemade blueberry muffin.

    Storing Leftovers

    When the muffins have cooled, place them on a plate and wrap with plastic wrap. They’ll keep about three days on the counter. 

    Or you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature. If you have a microwave with a reliable thaw function, you can thaw in the microwave. Take care not to overheat the muffins while thawing or they will get hard.

    2024 Recipe update note from Elizabeth

    Gluten-Free blueberry muffins on wire rack.

    Hello there! I first shared this recipe in 2016-which, from where I’m currently sitting in 2024, feels like three lifetimes ago.

    It’s been a privilege to see how many of you have made this recipe over the years. When I first posted it, taking photographs was a real challenge for me. Even with the less-than-perfect “ugly duckling” blueberry muffin photo I shared initially, you still tried the recipe. And then, you continued to make it and share it with your loved ones.

    You trusted me-with your time and your ingredients. What an honor.

    Thank you from the bottom of my heart. I hope you find the new photos and information helpful.

    Happy Baking!

    Gluten-free blueberry muffins on a cooling rack. One is unwrapped to show the texture.
    4.87 from 169 votes
    Print

    The Best Gluten-Free Blueberry Muffins

    These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 15 muffins

    Ingredients

    • 2 cups Bob’s Red Mill 1-to1 Baking Flour* (9¾ ounces; 275 grams)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup butter, softened (4 ounces; 113 grams)
    • ¾ cup granulated sugar (6 ounces; 170 grams)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup milk (4 ounces ; 113 grams)
    • 2 cups blueberries
    • ¼ cup granulated sugar, optional, for topping

    Instructions

    1. Preheat oven to 350℉. Lightly grease 15 muffins cups or line them with paper liners.

    2. Whisk together the gluten-free flour blend with the baking powder and salt in a small bowl. Set aside.

    3. In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.

    4. Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 

    5. Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
    6. Spoon batter into prepared muffin pans. Fill each cavity about ⅔ full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)

    7. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
    8. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

      Store the cooled muffins covered on the counter. They’ll keep for about three days.

      Or you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature.

    Recipe Notes

    This recipe has not been tested with other flour blends. For the best results, use the flour recommended.

    Reader Interactions

    Comments

    1. Carol says

      August 02, 2025 at 8:16 pm

      5 stars
      I have made these twice with variations: One half batch, and another with protein powder, buttermilk, and some powdered sugar due to unexpected outages. Worked well. Replace 3/4 of the flour with protein powder. Still pretty good.

      Reply
    2. Susie Dembrow says

      August 03, 2025 at 8:37 am

      5 stars
      I am not much of a baker. Just ask the children in my day care. But these muffins? Outstanding!!! The children will think I bought them from the bakery!

      Reply
    3. Theresa says

      August 07, 2025 at 4:24 pm

      5 stars
      Worked really well. I sub-ed in oil for butter.

      Reply
    4. Becky C says

      August 10, 2025 at 12:34 am

      5 stars
      These turned out great! I used Pillsbury gluten free and used large muffin pan. It yielded 8 muffins. Thanks for such an easy recipe!

      Reply
      • Anna says

        September 06, 2025 at 11:17 am

        5 stars
        This recipe changed everything for me!! Wow!! Except I actually used King Arthur Biscuit and Baking mix, that has extra ingredients in it. I still followed this recipe and used baking powder as stated, even though there is some already in the mix. Also used salted butter and omitted the salt and no sugar on top. Turned out phenomenal!! (The actual recipe on K.A. website made the worst muffins, I actually threw them out) Thank you for sharing your recipe!! Game changer!

        Reply
    5. Kelly says

      August 14, 2025 at 5:40 pm

      5 stars
      I made these with substitutions to accommodate a new diagnosis of wheat, milk, soy, and egg allergies. I subbed Bobs Red Mill egg substitute, canola oil, and oat milk. They were a huge hit with everyone, even those not used to making allergy accommodations.

      Reply
    6. gary says

      August 19, 2025 at 4:49 pm

      4 stars
      Mine came out very dry and clumpy. I think I need more liquid next time. They taste good maybe needs more sugar because I didnt put the amount of sugar recipe calls for on each muffin. That seems like a lot of extra calories.. SO I’d make this again but tweak it to my tastes. Right now they kind of look like rough meatballs all.

      Reply
      • Elizabeth says

        August 25, 2025 at 10:49 am

        The sugar on top adds about 12 calories per muffin. What flour did you use? The batter shouldn’t be dry. Or did you reduce the sugar in the recipe too?

        Reply
      • Su says

        September 17, 2025 at 6:02 pm

        The recipe already calls for too much sugar. I didn’t even put the sugar on top and the batter was still too sweet. And I l
        LOVE sweet things, just not sickeningly sweet like something you’d get from Dunkin. My rec is no more than 1/2 cup of sugar in the batter.

        Reply
        • Elizabeth says

          September 18, 2025 at 10:08 am

          They contain a little less than 2 ½ teaspoons of sugar per muffin. You can reduce the sugar to suit your tastes, of course. Just know that with reduced sugar, the muffins won’t brown as much and the texture might be a bit more dense and dry.

          Reply
    7. Janet Amedee Arruebarrena says

      September 01, 2025 at 10:47 am

      I use maple syrup instead of sugar.

      Reply
    8. Diana says

      September 15, 2025 at 8:59 pm

      5 stars
      Dear Elizabeth,
      THANK YOU! These muffins are the best ever. I made 2 batches, thinking I could freeze one, that didn’t happen once my husband tasted them. He calls them ‘Blueberry Clouds’.

      They are so light and fluffy. By far this is the best recipe in my collection.
      God Bless,
      Diana

      Reply
      • Elizabeth says

        September 16, 2025 at 9:43 am

        So glad you liked them!

        Reply
    9. Jonathan Brett says

      October 01, 2025 at 7:54 am

      2 stars
      Having made many variations of GF cakes and muffins this is by far the worst. Save your ingredients for a better recipe. Took way longer to book than recipe suggests as the mix is just way too wet, gave 2 stars as taste is OK no more than OK.

      Reply
      • Elizabeth says

        October 01, 2025 at 8:57 am

        Sorry this one didn’t work for you. With a half cup of milk to 2 cups of gluten-free flour, the batter shouldn’t be “too wet.” It’s a very thick batter.

        As for the baking time, a pan should take about 25 minutes. A batch of muffins taking way longer than that might mean your oven temperature is running a little low.

        Reply
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    Elizabeth Barbone

    I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!

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