This easy recipe for Gluten Free Blueberry Muffins makes tender, moist, and sweet muffins filled with blueberry flavor. They’re a perfect grab-and-go breakfast or afternoon snack!
And if you like baking with blueberries, you’ll also enjoy my Lemon Blueberry Bread and my Banana Blueberry Muffins. Both of these recipes are filled with blueberries and are gluten free.
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These made from scratch blueberry muffins are great for all you blueberry fans. They’re light, tender, and loaded with sweet blueberries.
I’ve made these muffins a couple of times with fresh berries, but the frozen blueberries make these muffins extra moist. Plus, you can’t beat the convenience and year-round availability of the frozen variety.
These gluten free muffins come together very quickly and don’t require any fancy equipment to prepare. With just a few steps and simple ingredients, you can have tasty blueberry muffins any time you’d like.
Why this Recipe Works
- Using oil instead of butter adds moisture and tenderness to the muffins.
- Vanilla extract gives an extra layer of flavor.
- Using frozen blueberries means this muffin recipe can be enjoyed any time.
Ingredient Notes and Substitutions
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to make these muffins gluten free. If you don’t have a problem with gluten, you can use all-purpose flour.
- Oil - I use vegetable oil, but canola oil will also work. I find using oil instead of butter makes these muffins more moist and tender.
- Milk - I use almond milk or cashew milk, depending on what I have on hand, to make these blueberry muffins dairy free. If you can tolerate dairy, feel free to substitute non-fat, 2%, or whole milk.
- Blueberries - You can use fresh or frozen blueberries in this recipe. I prefer frozen because they’re readily available all year. You don’t need to thaw the berries, just add them directly to the batter.
If you prefer to use fresh blueberries, sprinkle the washed berries with a little bit of the flour mixture. Then stir to coat the berries before adding to the muffin batter.
How to Make Gluten Free Blueberry Muffins
- Whisk together the dry ingredients.
- Add the oil and egg to a liquid measure, then add the milk and vanilla and stir to combine.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold the frozen blueberries into the batter.
- Divide the batter evenly between the muffin cups.
- Bake for about 20 minutes.
- Serve and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat your oven to 400-degrees F. Line a 12-cup muffin pan with baking cups.
Whisk together the gluten free flour blend, sugar, salt, and baking powder.
Add the vegetable oil and egg to a 2-cup liquid measure. Continue filling the liquid measure to the 1-cup line with almond or cashew milk.
Add the vanilla to the liquid measure and stir until combined.
Pour the wet ingredients over the flour mixture and use a fork to mix everything together.
Use a rubber spatula to fold the frozen blueberries into the batter.
Divide the batter evenly between the baking cups.
Bake for 20 minutes, or until a wooden pick inserted in the middle comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack to finish cooling.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour blend when making these muffins. I use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the muffins together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this blueberry muffin recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Need More Gluten Free Muffins?
Try one of these great recipes.
- Almond Butter Oatmeal Muffins
- Easy Sweet Cornbread Muffins
- Chocolate Chip Banana Muffins
- Strawberry Muffins
Recipe Tips and FAQs
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Lining your muffin pan with baking cups works better than greasing the pan. These muffins are delicate, and the baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier.
- When mixing the wet ingredients together, use a liquid measuring cup that holds more than 8 ounces. (I use the 2-cup size, giving me room to quickly stir the liquid without sloshing any over the sides.)
- Don’t defrost the frozen blueberries, just add them right to the muffin batter.
- Transfer the muffins from the pan to a wire rack to finish cooling. If you leave the muffins in the pan, the bottoms of the muffins may become soggy.
No. Simply fold the frozen berries into the muffin batter.
When muffins are dry it’s usually due to over mixing the batter or baking the muffins too long.
These muffins will last for 1 to 2 days, at room temperature, if stored in a sealed plastic bag. They’ll keep for up to 1 week, if placed in a sealed plastic bag and stored in the refrigerator.
Yes. Allow the muffins to cool completely, then place in a freezer-safe bag or container before freezing. The muffins can be stored for up to 2 months in the freezer.
If you're looking for a quick gluten free muffin recipe and enjoy the flavor of blueberries, give these blueberry muffins a try. I know you'll be baking them again and again! Happy Baking!
You Might Also Like
- Gluten Free Banana Blueberry Bread
- Gluten Free Banana Cake
- Gluten Free Cinnamon Swirl Bread
- Gluten Free Chocolate Chip Scones
Find more tasty recipes in the Recipe Index.
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Recipe
Easy Gluten Free Blueberry Muffins
Ingredients
- 1 ½ cups gluten free flour blend
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ - ½ cup nut milk (cashew or almond)
- 1 ½ teaspoons vanilla extract
- 1 cup frozen blueberries
Instructions
- Preheat oven to 400° F. Line a muffin pan with baking cups.
- Whisk together the gluten free flour blend, sugar, salt, and baking powder in a large mixing bowl.
- Add the vegetable oil and egg to a 2-cup liquid measure. Continue filling the liquid measure to the 1-cup line with almond or cashew milk.
- Add the vanilla to the liquid measure and stir until combined.
- Pour the wet ingredients over the flour mixture and use a fork to mix everything together.
- Use a spatula to fold the frozen blueberries into the batter.
- Divide the batter evenly between the baking cups.
- Bake for 20 minutes, or until a wooden pick inserted in the middle comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Lining your muffin pan with baking cups works better than greasing the pan. These muffins are delicate, and the baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier.
- When mixing the wet ingredients together, use a liquid measuring cup that holds more than 8 ounces. (I use the 2-cup size, giving me room to quickly stir the liquid without sloshing any over the sides.)
- Don’t defrost the frozen blueberries, just add them right to the muffin batter.
- Transfer the muffins from the pan to a wire rack to finish cooling. If you leave the muffins in the pan, the bottoms of the muffins may become soggy.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2018. It was republished in 2022 with updated images and additional text and tips.
MARY ANN says
No vanilla listed in ingredients, but in the direction steps
Flavor Walk says
Hi Mary Ann,
Thanks for pointing that out! The recipe has been updated.
Kelsey says
Yumm I can’t wait to try these!
Abby says
These muffins were so good and moist! My boyfriend and I love them:) We used oat milk (certified GF one of course) instead of a nut milk! Honestly, we were in heaven and ate probably half of them even before sharing them with our family.
Flavor Walk says
Hi Abby,
I've never had oat milk, but I will have to check it out. I'm happy to hear you enjoyed the muffins. Thanks for taking time to leave a comment.
Sharon Sopczynski says
I am loving these recipes but can you tell me why the sodium per serving is so high.
Flavor Walk says
Hi Sharon,
All-purpose flour generally doesn't contain sodium, but unfortunately many gluten free flour mixes do.
Megan says
Is there a difference if you use regular 2% milk if that’s a possibility?
Flavor Walk says
Hi Megan,
2% milk will work just fine with this recipe.
Anna Petrone says
hi! what’s the recipe in grams?
Flavor Walk says
Hi Anna,
I don't currently have the conversions for my recipes, but I hope to in the future.