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 ; 150 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.
Nicole says
Used President’s Choice gluten free flour (Canadian brand) and replaced the blueberries with chocolate chips. Got 14 muffin tops, baked at 20 minutes. Perfect!
Suzanne says
These were excellent for my son’s class. I used different sized muffin tins (small and a heart-shaped medium) and the bake-time worked for both.
I substituted the eggs for baking soda and vinegar, as a child in my son’s class is allergic. They came out slightly crumbly, which was a HUGE improvement from the gummy texture I usually get with gluten-free and egg-free muffin recipes.
Iced them with a dab (again heart-shaped!) of low-sugar cream cheese frosting.
Kristin says
I just made these muffins using Cup4Cup gluten-free flour blend, and they turned out amazing!!! 5/5 stars, and I’ll definitely be making these again!
Alana Houston says
Great recipe! I used Krusteaz gluten free flour blend, and blueberry keifer as the milk. Turned out light, & fluffy.
Corina says
Oh my gosh! Good gluten free muffins! I’ve just had to (sadly) give up gluten, and this is the first recipe I’ve found that I’ve truly loved. THANK YOU!!
Elizabeth says
So glad to hear this!
Hanna Scheuffele says
WOW! I’ve tried SO MANY gluten free muffin recipes over the past year and they are always the wrong texture or not sweet enough or whatever. These are PERFECT! I used vegetable shortening instead of butter, almond milk and maple syrup instead of sugar and they are perfectly sweet and perfectly textured and I’m VERY HAPPY
Mary miller says
Fantastic recipe! For once I had all ingredients on hand even walnuts! The instructions were exact and
these muffins are so good! Maybe my best g free muffins yet and n one would know they g free! Love the bobs mill 1:1 flour! Thank you!
zuzana says
My husband (gluten eater) just commented that this were the BEST muffins I have ever made 🙂 thanks for the recipe, I used Cloud 9 baking mix and added a handful of chopped swiss chocolate, I have saved this recipe and will defs make it again
Maryjane says
I tried these the other day, wasn’t sure my husband would like them (he is very critical about gluten free bake goods, he would rather have normal bake goods). But he thought that they were good and eat three the first time.
It is definitely easier when I can bake gluten free for both of us.
Thank you for the recipe
Julie M. says
Hey, these were great! I was short on ingredients and had to improvise a bit. For half the flour, we subbed in gluten free rolled oats whirled in the food processor until pretty fine. I also used half butter and half coconut oil.
We only had about a cup of very sad frozen blueberries and yet, the muffins STILL turned out amazing!! I actually enjoyed the nutty texture with the oat flour and will probably do that again. They were still very light. I used Namaste flour blend (we have to use for DD’s allergies) and it can be gummy, but it was wonderful in this recipe. We’ll make these again!
Pamela says
Just found your recipe in a Google search. These are delicious! I got 18 instead of 15, and that’s probably why I didn’t have to bake them as long. I used Trader Joe’s fat free half n half as it’s what I had on hand. I will be making these again! And definitely make them for my daughter when she comes to visit. I didn’t read the whole post, so didn’t see if you mentioned if they freeze well…
Joanne says
This recipe was perfect as is. Amazingly moist for gluten free. Highly recommend!
Kathryn says
These turned out great! We used stevia baking powder in place of the sugar. I used a mix of rice flour, tapioca, and millet. Really delicious! We doubled the recipe and my son just said that next time he thinks we should quadruple it. Thank you for sharing! I will be making these again.
p.s. mine didn’t really rise much, and the batter was plenty enough to make 38 muffins. Maybe mine were a bit small. Though 25 minutes worked great.
Jaclyn says
I didn’t have Bob’s on hand, so I used the gf Robinhood blend. These are by far the best gluten free muffins I’ve ever tried. Best part of this recipe, the basic all on hand ingredients! I ended up making a lemon blueberry loaf after too, and it turned out amazing as well:)
Kara Spencer says
OK do yourself a favor and take my recipe change:
My mom’s non-gf muffins are THE BEST it’s bc she puts sour cream/or now, greek yogurt in them, making them have a delicious flavor and super moist.
For this recipe, I substituted half the milk (which, i used almond, cause i had on hand.) and half greek yogurt.
They are PERFECT and so moist and to die.
Also, I used namaste flour blend bc it is my trusty blend and 1-1 wasn’t at the store.
Perfection!
Grace says
These were incredible! Light and moist. I definitely will make these again. Thank you!
Grace K says
Hi, for some reason I really wanted peach muffins but wasn’t finding recipes that met my needs. I need to be egg free and dairy free ideally, too, so I decided to just go with your recipe and improvise. Hope you don’t mind! I wanted to cut down on sugar, and also wanted to use up some Pillsbury Gf flour blend I had. It always turns up dry when I use this mix with the chia eggs so I used apple sauce in place of some of the sugar. I also use ghee to make it “dairy free.” I can see how blueberry would have worked better, because the peach didn’t come through very well. I added some cinnamon, but should have probably used more. Right outa the oven these tasted and smelled darn good! They didn’t rise barely at all, but the consistency was better than I expected with all the changes made. I’ll definitely try these again with the right flour blend and maybe with reall eggs and blueberries 😛
J says
These turned out delicious ?
Very light and fluffy – tastes like a pop tart but without all the horrible additives.
Cat says
These muffins are delicious!!! I made these with my littles today and they LOVE them!! I used Robunhood gluten free flour and got 12 large muffins, 12 mini muffins and baked them all for 23 minutes! I will make these again and try other recipes! Thank you!!!!!
Sierra says
Absolutely Delicious! I didn’t have milk but used 3/4 cup plain yogurt and 1/4 cup water and turned out perfectly!