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.
Grace Mathew says
I just made these Gluten-Free Blueberry Muffins in the morning and they’re absolutely fantastic! I made mine dairy; actually I am allergic to dairy. I just replaced our regular milk with almond and earth balance butter. Thank you for such a great recipe!
Madeline says
I used this recipe for cranberry muffins and it came it perfect! Added a bit of orange zest instead of vanilla and they were so soft and fluffy!
MumOJasmine says
Did you use frozen cranberries?
jr says
I used frozen cranberries – 1.5 cups instead of the 2 cups that the original recipe called for, and a quarter cup of dark chocolate chips…they turned out great. Just needed a bit more time in the oven.
Pamela Curtis says
Just made the muffins I used sweetener sugar as I’m diabetic used normal Tesco gluten free flour margarine and they are the moistest muffins I have ever had lovely thank you for recipe oh and I added lemon and vanilla with blueberries excellent result.
somethibng says
It really is the BEST gf muffin recipe I’ve ever tried to make AND best gf muffin I’ve ever eaten!!
Coolsuze says
I used Bob’s Red Mill All Purpose Baking Flour that didn’t have xanthum gum, so subbed in 2 tsp corn starch. Skim Plus milk worked great. Mixed in zest from 1 lemon and sprinkled with Turbinado sugar. 48 mini muffins baked for 15 min. Delish!
June says
I made these muffins this morning using King Arthur’s Gluten Free Measure for Measure flour. Now, I’m not a baker but these were rather good. At the end of the recipe it mentions 25 minutes but I went by the too if the recipe using 20 minutes. I may even try a little less time next time. Definitely recommend this recipe!
Amy says
Delicious! I also subbed in dairy free options for the butter and milk. The muffins came out beautifully, with great texture and flavor. This is the best allergen-friendly muffin recipe I’ve come across.
Megan says
I made these with Trader Joe’s Gluten Free 1:1 All Purpose Flour (in 2021 includes xanthum already). Used frozen blueberries and mixed everything but the blueberries at once because I’m lazy and it was getting late. Turned out great! I’m not g-free but I was baking for a friend, and I dare say these were the best blueberry muffins I’ve made all season!
Cristina says
This recipe is just perfect !! I did put a little less sugar (Im always afraid to get too sweet muffins) and add some lemon zest as advice! Thank you for the recipe
Vicki says
Delicious muffins that are the best I’ve ever had, GF or non-GF. I added 1 tsp. of xanthan gum to my Cup4Cup Multipurpose GF flour, added lemon juice and zest, and topped with turbinado sugar. This is the muffin recipe I will use forever.
Jessica says
I was able to get white wings gf plain flour and it came up nicely. I used raw sugar for the teaspoon on top and it came up nicely. Also I cooked it at 160c which made it nice and brown on top while being perfectly moist. Great recipe.
Kenny says
So yummy!!
The fluffiest gluten free muffins I’ve ever made.
Thank you for sharing your recipe!
Louisa says
Wow so easy and so good! I used pilsbury all purpose flour bend but next time am going to try my own blend. I used vegan butter and almond milk but regular egg. I will try flax seed egg next time. I also used fresh blueberries. My family couldn’t get enough of these muffins! I will be keeping this recipe for future baking!!
Cheryl says
I was going to make them but why on earth do people do recipes for 15 muffin cups? Who has a 15-muffin tin?
Raelene Falkenberg says
To make gluten free blueberry muffins can i use Orgaran self raising flour and Orgaran plain flour for the choc chip cookies.
Elizabeth says
Hi Raelene,
I don’t have access to orgaran flour. So I haven’t worked with it. Since this recipe contains leaveners, I’d avoid self-raising flour or omit the baking powder if you use self-raising. Hope that helps!
Nicole says
These were great but not quite sweet enough for my picky 6 year old, even with the sugar on top! Will add a bit more next time.
Bizquit says
It worked really well for me! I made half of the mix and substituted the butter with coconut oil, instead of milk I used coconut milk, and 1 cup flour (2/3 gluten fee + 1/3 coconut). Didn’t have any fruits, so I used dark chocolate on the top.
Baked a little longer in a toaster oven. Thanks!
Annie says
I made these for a colleague that has celiacs – delicious! Not too sweet – baked up perfectly – made as directed in your recipe. We live in Denver – altitude not an issue. Will make these again! Thank you ??
Aliesha says
Really delicious and good texture! Would definitely make these again! Went the dairy-free route with Earth Balance butter and almond milk. I also used one regular egg and one flax egg.
Shelly says
We made this recipe with monk fruit sugar substitute and it still turned out amazing! We bring this to every school gathering! For best results we washed and drained our frozen blueberries. They are awesome with almond milk as a substitute!
-Shelly
Brianna XL Expresso says
Hi Shellly, I think I will try it your way…
I hope I don’t blow up the kitchen…
I’m not a very good cook. I once accidentally used liniment as vanilla extract and my whole family got sick. ?
Tracie says
I used Bobs Red Mill All Purpose flour and used arrowroot (in place of xantham gum) as per the back of the bag says to use for muffins. I also used coconut oil instead of butter and maple syrup instead of sugar and these came out great! Way better than I was expecting. I am still new to GF eating and baking has been a challenge. Even my 6 year old daughter approves. Will definitely be making this recipe again in the future, especially going to use some fresh local blueberries.
Alison says
I used Robin Hood gluten free flour and with the given measurements the batter was just too thick to work with. I ended up using a little under a cup of milk to fix the consistency and only baked them for ~20 minutes. I could have honestly gotten away with 15 minutes too. I used large muffin tins and ended up making 12 muffins.
Alanna says
SO AMAZING definitely the best gluten free muffins I have made so far!!! They were so moist! Delicious!!!! I am not gluten free but they were amazing.
Deborah says
These are my go to muffins now my family loves them.. Really loves them um I didn’t tell them they were GF though 😊🫶