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Home » Recipes » Muffins

Easy Gluten Free Blueberry Muffins

Jun 12, 2022 · 11 Comments

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Stack of gluten free blueberry muffins with text overlay, "Blueberry Muffins, easy & gluten free."

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.

A stack of gluten free blueberry muffins on a white plate.
Jump to:
  • Why this Recipe Works
  • Ingredient Notes and Substitutions
  • How to Make Gluten Free Blueberry Muffins
  • Step By Step Instructions
  • Gluten Free Flour
  • Recipe Tips and FAQs
  • Recipe
  • Comments

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.
(This post contains affiliate links. Read my disclosure policy here.)

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

  1. Whisk together the dry ingredients.
  2. Add the oil and egg to a liquid measure, then add the milk and vanilla and stir to combine.
  3. Stir the wet ingredients into the dry ingredients until just combined.
  4. Fold the frozen blueberries into the batter.
  5. Divide the batter evenly between the muffin cups.
  6. Bake for about 20 minutes.
  7. 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.

Mixing bowl with dry ingredients for gluten free blueberry muffins whisked together.

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.

2-cup liquid measure with wet ingredients for making blueberry muffins stirred together.

Pour the wet ingredients over the flour mixture and use a fork to mix everything together.

Mixing bowl with dry and wet ingredients for blueberry muffins stirred together.

Use a rubber spatula to fold the frozen blueberries into the batter.

Frozen blueberries being folded into gluten free blueberry muffin batter.

Divide the batter evenly between the baking cups.

Blueberry muffins batter in baking cup lined muffin pan.

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 blueberry muffins on wire rack.

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.
Do I need to defrost frozen blueberries before using them in this recipe?

No.  Simply fold the frozen berries into the muffin batter.

Why are my blueberry muffins dry?

When muffins are dry it’s usually due to over mixing the batter or baking the muffins too long.

How long will these muffins last?

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.

Can you freeze gluten free blueberry muffins?

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.

One gluten free blueberry muffin and a few blueberries on a small white plate with a cup of coffee and more muffins in the background.

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

One gluten free blueberry muffin and some blueberries on a white plate.

Easy Gluten Free Blueberry Muffins

Connie @ Flavor Walk
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!
4.34 from 3 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 168 kcal

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

Serving: 1muffinCalories: 168kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 5gCholesterol: 15mgSodium: 107mgPotassium: 99mgFiber: 1gSugar: 14gVitamin A: 30IUVitamin C: 1.2mgCalcium: 48mgIron: 0.7mg

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.

More Muffin Recipes

  • Gluten Free Chocolate Chip Banana Muffins
  • Gluten Free Banana Muffins
  • Gluten Free Cranberry Muffins
  • Gluten Free Pumpkin Banana Muffins

Thanks for sharing this recipe!

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Reader Interactions

Comments

  1. MARY ANN says

    August 13, 2018 at 11:29 am

    No vanilla listed in ingredients, but in the direction steps

    Reply
    • Flavor Walk says

      August 13, 2018 at 8:45 pm

      Hi Mary Ann,

      Thanks for pointing that out! The recipe has been updated.

      Reply
  2. Kelsey says

    September 11, 2018 at 1:05 pm

    Yumm I can’t wait to try these!

    Reply
  3. Abby says

    June 01, 2019 at 12:14 pm

    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.

    Reply
    • Flavor Walk says

      June 01, 2019 at 2:36 pm

      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.

      Reply
  4. Sharon Sopczynski says

    July 24, 2019 at 5:50 pm

    I am loving these recipes but can you tell me why the sodium per serving is so high.

    Reply
    • Flavor Walk says

      July 24, 2019 at 8:42 pm

      Hi Sharon,

      All-purpose flour generally doesn't contain sodium, but unfortunately many gluten free flour mixes do.

      Reply
  5. Megan says

    September 03, 2020 at 6:36 pm

    Is there a difference if you use regular 2% milk if that’s a possibility?

    Reply
    • Flavor Walk says

      September 03, 2020 at 8:18 pm

      Hi Megan,

      2% milk will work just fine with this recipe.

      Reply
  6. Anna Petrone says

    December 08, 2020 at 9:08 am

    hi! what’s the recipe in grams?

    Reply
    • Flavor Walk says

      December 09, 2020 at 5:55 pm

      Hi Anna,

      I don't currently have the conversions for my recipes, but I hope to in the future.

      Reply

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