These Easy Gluten Free Blueberry Muffins are moist, sweet, and filled with blueberry flavor. They’re a perfect grab-and-go breakfast or afternoon snack!
Summer is behind us and so is the availability of fresh berries here in the Northwest. However, these muffins are the perfect opportunity to take advantage of frozen blueberries. You can use fresh blueberries if you prefer, but I really like using frozen berries for this recipe.
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 blueberry muffins come together very quickly and don’t require any fancy equipment to prepare. And you only need the following ingredients:
- Gluten free flour blend
- Granulated sugar
- Salt
- Baking powder
- Vegetable oil
- Egg
- Nut milk (cashew or almond)
- Vanilla extract
- Frozen blueberries
How to Make Gluten Free Blueberry Muffins
Preheat your oven to 400 degrees and line a muffin pan with baking cups.
Whisk together the gluten free flour blend, sugar, salt, and baking powder in a large mixing bowl.
Using a 2-cup liquid measure, add the vegetable oil and egg. 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.
Add the frozen blueberries and fold into the batter with a rubber spatula.
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 on a wire rack.
Baker's Tips
- 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 used 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.)
Do You Need to Refrigerate Blueberry Muffins?
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.
Jim and I really enjoy these blueberry muffins. They're perfect as a quick breakfast with coffee before heading off to work, or as a snack any time of the day. We go through these muffins so quickly I need to start making more than one batch at a time.
If you're looking for a quick muffin recipe and enjoy the flavor of blueberries, give these Easy Gluten Free Blueberry Muffins a try. I know you'll be baking them again and again! Happy Baking!
More Gluten Free Muffin Recipes
- Almond Butter Oatmeal Muffins
- Easy Sweet Cornbread Muffins (Gluten Free)
- Gluten Free Chocolate Chip Banana Muffins
- Healthy Quinoa Banana and Strawberry Muffins
- Triple Berry Gluten Free Muffins
- Easy Gluten Free Strawberry Muffins
You Might Also Like
- Gluten Free Cinnamon Swirl Bread
- Gluten Free Banana Cake
- Gluten Free Chocolate Chip Scones
- Gluten Free Banana Blueberry Bread
Find more tasty recipes in the Recipe Index.
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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 degrees and line muffin pan with baking cups.
- Whisk together the gluten free flour blend, sugar, salt, and baking powder in a large mixing bowl.
- Using a 2-cup liquid measure, add the vegetable oil and egg. 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 on a wire rack.
- Serve plain or with butter.
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 used 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.)
Nutrition
This recipe was first published in 2018, but was republished in 2019 to include updated images, step by step instructions, and nutritional information.
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.