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.
Anastasia says
YUM! So delicious. I used Namaste Organic Gluten Free All Purpose Flour and fresh picked wild lowbush blueberries… they came out great! The batter made 12 mini muffins and 11 cake donuts for me. My partner isn’t even gluten free, but he kept coming back for more! We will be making these again soon 🙂 Gluten Free life CAN be wonderful!Thank you so much for the recipe!
Deb says
These are now on a regular rotation at our house. My husband does NOT have to be gluten free but he gobbles them down. Thank you for this wonderful recipe!
dennis ridden says
I have made these twice and when they come out the oven they are quite spongy but after a day they go hard thought what am I doing wrong?
Elizabeth says
Hi Dennis,
Good question! Sounds like they are getting stale. What type of flour blend are you using and how are you storing them?
Let me know and we’ll get to the bottom of this!
Phaedra says
I absolutely love this recipe. Everytime I bake the muffins, they come out perfect! My question is, will this recipe work as a cake?
Elizabeth says
Ooooh. Good question. The answer, honestly, is that I don’t know. I haven’t tested it in a round cake pan.
Cheryl says
Love these muffins! I first made the milk into buttermilk by adding a fair splash of lemon juice to the measuring cup before I filled it with milk and let it sit until it curdled before mixing up the rest of the ingredients. I then beat the eggs and sugar until they were fairly light in color because I like a lighter muffin and added a capful of organic lemon extract to the batter. The final step was to let the batter rest for minimum of 30 minutes before I stirred in the frozen blueberries so the flour could absorb more moisture before I baked them. Delicious!
Deb says
Great recipe! I used the King Arthur measure for measure which has the xanthum gum mixed in. I also used light cream because I didn’t have any regular milk. The result is a delightful light and moist muffin with Just the right amount of sweet and tart. The batter is very thick as described so using frozen berries worked well to prevent them from breaking and making the mixture blue.
Janelle says
Absolutely delicious! Just the right amount of spice. Thank you for sharing this recipe.
Barb Salverson says
This was my first experience making anything gluten free but I had a friend over who is gluten free so I wanted to make them for her. I followed the recipe, bought the Bob’s Red Mill 1-1 flour, used whole milk too. They were delicious that first day but I’m wondering why they did not taste good the next day? Is this something common with gluten free baked goods?
Elizabeth says
Can you explain a little more what you mean by “they did not taste good the next day.”
Let me know and we’ll get to the bottom of it!
Leah McPhee says
I think it’s typical for GF muffins, my GF banana muffins don’t taste as good the next day either. Just kind of dry. Definitely better the first day!
Diane says
They were very good. My experience with gluten free is anything you make is always best the first day. There is just something about gluten free that doesn’t hold its shelf life well. I always shoot for making just enough for one or two days.
Linda Smith says
Store them in a freezer bag and then they will stay moist. Enjoy
Shelley says
I followed this recipe but substitute the sugar with lemon pudding mix also repkacedcthe eggs with a portion unsweetened applesauce. They were a hit in my household. Thank you.
Samantha says
Perfect for the husband and I! I love small serving desserts. Can’t imagine keeping myself away with a whole pan of muffins 😉
Lilli says
I used Good and Gather Gluten free flour blend from Target store. It contains millet, rice, sorghum flour, potato starch, tapioca starch and xanthan gum. The muffin is good. It doesn’t taste like cardboard. ?
Mrs. Sheila Middleton. says
Hi Elizabeth,
From a baker from UK.
Thank you for publishing recipes for gluten free people.
I like your recipe for GF muffins. The problem I have as well as GF foods, is that I’m dairy intolerant. So I use a non dairy margarine and rice milk found it to be very good when making the Blueberry muffins. The last ones I made have gone down a treat with my husband! So I’ll have to make some more.
So Thanks again,
Sheila.
Elizabeth says
Glad you enjoyed the muffins!
Renee says
I made this recipe exactly as you listed it, and with the same brand flour. It is absolutely delicious! Wow! If you can respond to this, do they freeze well, or do you have any storage instructions?
Renee says
Edit: I now see your storage instructions. 🙂
Rags says
I used one cup of Bob’s 1 to 1 gluten-free flour and one cup of almond flour, substituted 1 teaspoon of honey for all the sugar, changed the milk to half & half, and ran out of blueberries at 1/2 cup, but the muffins were still quite delicious. Will gladly make them again. Thanks for giving the “structure” of the recipe that allows for “creative” substitutions.
Just Meyers says
This is my first time making gluten free blueberry muffins. They are delicious! Gluten free foods are an all new challenge for me.
Pamela says
This is a great gluten free blueberry muffin recipe, so easy to make, I used unsweetened soy milk and frozen blueberry it turned out so yum. Thanks for the recipe I will keep it from now
Hanna Holtzhauer says
Omg! The best gluten free muffins. I used compliments gluten free all purpose flour and they turned out epic!
Bharvi says
I loved this recipe and followed to the exact instructions. Would I modify it? Yes, just a little for my little ones as they prefer it a bit sweeter and asked why they are so pale white. Hence, I would add a 1/4 cup of light brown sugar for color and added sweetness.
I loved the texture of the muffins for GF baking, it was excellent and mimics the regular flour. You cannot tell the difference.
Becky says
Really great recipe! Easy to follow and the muffins taste phenomenal! Note, I used fresh blueberries over frozen. I will certainly make these muffins again!!
Molly says
ruined my oven with this recipe! it was a swimming pool of muffin mix!
Elizabeth says
Oh dear. It sounds like something went wrong. The batter is very thick. What flour blend did you use?
Chelle Thompson says
Definitely needs a little more flour and to bake longer. Mine took no less than 30 minutes. They taste great and are moist, but they could probably take a bit less on the almond milk and oil.