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.
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.
- Whisk together the gluten-free flour, baking powder, and salt in a small bowl. Set this aside.
- 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.
- 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.
- Add the blueberries. Switch to a wooden spoon or spatula. Fold in the blueberries.
- 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. - 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
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!
The Best Gluten-Free Blueberry 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
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Preheat oven to 350℉. Lightly grease 15 muffins cups or line them with paper liners.
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Whisk together the gluten-free flour blend with the baking powder and salt in a small bowl. Set aside.
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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.
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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.
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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.)
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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.)
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Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
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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.
Annette Peterson Wright says
Excellent recipe! They turned out perfect.
Jessica says
We really enjoyed these!!! Yum yum yum!!!
MARGARET says
I tried these for the first time, using Robin Hood gf flour mixed in the canister with Bob’s Red Mill. Halfway through, I discovered that I had one egg left, and the recipe called for two. I increased the milk by about 50 ml and crossed my fingers. Yes, mine are a bit denser than I expected, so I changed their name to “Blueberry Scones” and my mother-in-law (101 years old) and her friends enjoyed tea and scones with real butter. I think that the hallmark of a great recipe is that it is somewhat resilient to user error. Will make them again, checking the fridge first.
Chloe says
– I tried with Glutafin flour ( and 1/2 teaspoon of Xantham gum) and added some lemon zest and curd and they were perfect! As a non-coeliac I would NEVER be able to tell these were gf😍😍
Amy Trumbauer says
Why are we greasing the tin and using paper liners? i have never done both. Just curious.
Elizabeth says
Love this question! Greasing the pan ensures that the muffins won’t stick if the batter touches the top of the pan.
MARGARET says
I tried these for the first time, using Robin Hood gf flour mixed in the canister with Bob’s Red Mill. Halfway through, I discovered that I had one egg left, and the recipe called for two. I increased the milk by about 50 ml and crossed my fingers. Yes, mine are a bit denser than I expected, so I changed their name to “Blueberry Scones” and my mother-in-law (101 years old) and her friends enjoyed tea and scones with real butter. I think that the hallmark of a great recipe is that it is somewhat resilient to user error. Will make them again, checking the fridge first.
MARGARET says
I spray olive oil into the paper liners themselfves so that half the muffin doesn’t stick to the paper. The over spray keeps the top of the muffin tin easier to clean.
R Pittman says
These were delicious! Moist, full of flavor. Did not stick to the muffin liners. Wanted to make a second batch and was desperately looking for this exact recipe. So glad I found it!
Japheth says
It was a nice recipe I like it
Jessica says
These came out sooooo yummy!! Instead of using butter, I used coconut oil they were moist. Everyone loved them!
Love says
Hello, I was wondering if I could use a blueberry jam? Thanks 🙂
Gina says
My batter was very thick like dough. Muffins are more like biscuits. I followed the recipe exactly concept a bit less than 3/4 cup of sugar.
Elizabeth says
Reducing the sugar would make for a thicker batter. Next time, add a splash more milk if you reduce the sugar.
Isla says
They turned out amazing! I cooked them for a bit longer than 25 minutes because they were still raw in the middle, but they taste, and look amazing. Definitely will be making them again. Thanks gluten-free baking!
Kyle Rose says
I just made these but used the King Arthur measure for measure and they are mouth watering good! Thanks so much for the recipe!
Zaniia says
I made these muffins instead of cupcakes for my son ,who’s trying to reduce sugar as r in his diet. I used 1/2 cup of Honey instead of the 3/4 cup of Sugar and Unrefined Coconut Oil in place of the butter., and increased cooking time 30 mins .You can also decrease honey with 2 Tbs less if too sweet for your taste. I tried both ways and I like the muffins with less honey best, however they came out golden brown Super Delicious. My son and I absolutely love these.
Martha says
Can I use canned cherries?
Elizabeth says
I don’t think canned cherries would work in this recipe.
Marilyn says
I just made these this morning. I followed the recipe to an T and they are delicious! I will certainly be making them again.
Levi says
This was my first time baking anything, let alone gluten-free. Super easy recipe and they turned out amazing! 10/10.
Becca says
Made these for my childcare kiddos and used applesauce instead of eggs and the kids devoured them! Getting ready to prep some more for the week!
Gina H says
A great recipe!! A nice tender muffin with very good flavor!
Jill says
Muffins turned out dense and dry. I used almond milk because of dairy allergies in my home. Could that affect the recipe maybe? The flavor was great!
Linda Starner says
Muffins were delicious! Batter was very thick. Muffins were almost biscuit like. The next day they were perfect!
Kaden says
I love this recipe so much even if im not making blueberry i just use the batter because its soft and delicious. as a guy who loves muffins i really recommend this!
Katly says
So so so soooo good! I feel so happy! I made a couple subs. I replace about 2/3 cup of gluten-free flour for flax mill and I used maple syrup instead of granulated sugar so I had to add about 4 mins to cook. Also I discovered that the best oil for oiling the muffin pan is coconut. Thanks for the recipe!