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Home » Muffins

Gluten-Free Blueberry Muffins

Jul 26, 2024 · 254 Comments

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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.
4.89 from 160 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 ; 150 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. Kriss says

    May 26, 2016 at 11:49 am

    Made these blueberry muffins yesterday. Only made half the recipe. Use fresh berries, added some lemon zest to the batter, and I sprinkle the tops with raw sugar. They came out lovely!
    Thanks for the recipe.

    Reply
  2. Siena Martin says

    January 30, 2017 at 9:47 pm

    These muffins were fantastic! As recommended, I used Earthbalance dairy-free butter instead of butter and almond milk instead of milk. I also added the lemon zest and, because I prefer a lighter and airier muffin, beat the butter and sugar together. 5/5 stars and I will definitely use this recipe again!

    Reply
  3. Esther says

    March 29, 2017 at 3:03 pm

    Says it serves 15 minutes? How many does this serve?

    Reply
    • Elizabeth says

      March 29, 2017 at 3:39 pm

      Hi Esther,
      The recipe makes 15 muffins. Enjoy!

      Reply
  4. Hanuma Han says

    April 09, 2017 at 3:49 pm

    5 stars
    Hello, Elizabeth!
    Just wanted to ask you, whether it is possible to make it big. Like a cake.
    Is it?

    Reply
    • Elizabeth says

      April 11, 2017 at 11:45 am

      Yes! I haven’t tried it yet but I’m pretty sure it would work. Since it makes 15 muffins, I think an 8-inch round cake would be the right size. If you try it, let me know how it goes!

      Reply
  5. Allison says

    April 17, 2017 at 5:37 pm

    5 stars
    These muffins were my first success at making a gluten free muffin that my kids like! I made them yesterday, exactly as per the recipe except I used Cloud 9 Gluten Free All Purpose Baking Mix as that is what I had on hand. They came out great and my kids ate them all. I had to make another batch today!

    Reply
    • Elizabeth says

      April 18, 2017 at 11:40 am

      Glad you enjoyed them!

      Reply
      • Jennifer says

        February 04, 2018 at 6:43 pm

        Elizabeth any idea how many calories per muffin? I absolutely love these muffins. Thank you.

        Reply
        • Elizabeth says

          February 12, 2018 at 10:32 am

          I’m not sure. Since I’m not a professional, I’m not comfortable providing that info in case I get it wrong. Many of my readers use this calorie calculator: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. I hope that helps!

          Reply
  6. Robin says

    April 22, 2017 at 3:43 pm

    I would like to use stevia instead of the sugar, we cut sugar from our diet, can it be substituted for the sugar ? Also we use unsweetened almond milk, is that ok to use ? Thanks for any info. I’m trying to make gluten free blueberry muffins and they either are rising or they fall during the cooling.
    Robin

    Reply
    • Elizabeth says

      May 04, 2017 at 2:31 pm

      Stevia won’t work in this recipe. It is not a 1:1 replacement for sugar. Sorry.

      The almond milk, however, would be fine.

      Reply
  7. Rita says

    May 04, 2017 at 9:53 pm

    5 stars
    These were wonderful! I made them for a ladies retreat for my gluten-free friends. They were great muffins, whether you cared if they were gluten-free or not! 😉 I used frozen blueberries. The muffins were moist and tasty.

    Reply
    • Elizabeth says

      May 08, 2017 at 10:28 am

      Yay! So glad you enjoyed them!

      Reply
  8. Melanie Carr says

    June 24, 2017 at 6:47 am

    5 stars
    Wow. Made these with my son for breakfast (well it is the weekend). I used flour from the “Free From Fairy” and added a quarter of a tsp xantham gum. Possibly the best muffins I have ever made… and this was my first try at gluten free baking. Thank you. My daughter looked suspicious and said she would try a tiny bit.. when I next looked it was gone. Happy days!

    Reply
    • Elizabeth says

      July 02, 2017 at 6:26 pm

      Awesome!

      Reply
  9. Rachel says

    July 13, 2017 at 11:36 pm

    5 stars
    I added a very ripe bananas I had frozen because I oy had one cup of blueberries. I also used coconut sugar (1/2 cup in mixture) and sprinkled some on top before baking. They ate a hit!

    Reply
  10. Fred J Alam says

    July 29, 2017 at 6:52 pm

    5 stars
    Just made these with blue berries we picked today. Followed the recipe as written and they came out excellent. I will definitely be making these again.

    Reply
  11. Betty says

    August 04, 2017 at 4:32 pm

    5 stars
    I made these today and absolutely loved them! The only difference was that I used organic cane sugar instead of granulated white sugar. Thank you for sharing such a great recipe!

    Reply
  12. Fiona Evans says

    August 05, 2017 at 3:21 pm

    5 stars
    I used Pamela’s artisanal gluten free flour blend and substituted coconut oil for the butter as I’m gluten and dairy free. Used coconut milk instead of milk. Just added a pinch more salt. They were lovely light and tasty. Great recipe.

    Reply
  13. Tony says

    August 06, 2017 at 9:48 am

    5 stars
    Holy! Holy! The kids can’t get enough of them, easy recipe!

    Reply
  14. Amelia says

    August 07, 2017 at 8:45 am

    5 stars
    Fantastic recipe! They come out like regular muffins with their own unique, yummy taste. Will recommend to my GF friends

    Reply
  15. Johnnie says

    August 18, 2017 at 7:58 pm

    5 stars
    I have made this recipe several times. I’ve used the batter for muffins, giant muffins, muffin tops, loaves … it is an amazing recipe! A definite keeper, go to, hand down the family cook line kind of Amazing! Did I say I absolutely LOVE this recipe!? I’ve even used buttermilk in one batch … excellent!

    Reply
    • Elizabeth says

      September 07, 2017 at 3:35 pm

      Glad to hear it!

      Reply
  16. Betsy says

    August 26, 2017 at 9:26 pm

    5 stars
    I made these for coffee hour at our church. I used King Arthur gluten free flour. Very easy and tasty! I made 12 regular muffins and some minis.

    Reply
    • Elizabeth says

      September 07, 2017 at 3:35 pm

      Fantastic! Glad you enjoyed them!

      Reply
  17. Carrie says

    September 03, 2017 at 7:51 pm

    5 stars
    Great recipe! I used Bette Hagmans four bean flour and it worked great. I made 12 muffins and cooked them a little longer.

    Reply
    • Elizabeth says

      September 07, 2017 at 3:31 pm

      Glad you enjoyed them!

      Reply
  18. Jamie says

    September 11, 2017 at 7:32 am

    What are the nutrition facts?

    Reply
    • Elizabeth says

      September 21, 2017 at 12:37 pm

      Sorry Jamie. At this time I don’t provide the nutrition facts.

      Reply
  19. Kiran says

    September 12, 2017 at 12:45 pm

    5 stars
    I made these muffins using half the recipe. Instead of milk I used vanilla flavored almond milk and a little bit less than 1/4 cup of sugar. I put them in the fridge to enjoy in the mornings. They did get hard so let them thaw. Or, take a napkin/ towel, soak then rinse with water, put over the muffin and microwave for 30 seconds. Muffins were absolutely delicious!

    Reply
  20. Jolene says

    September 29, 2017 at 7:54 pm

    5 stars
    Thank you from Australia! I am not a good baker so all the tips before the recipe were gold! I did the egg-free version with a supermarket gf flour, used cinnamon instead of vanilla and they were delicious.

    Reply
    • Elizabeth says

      October 02, 2017 at 11:50 am

      So glad to hear you enjoyed them!

      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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