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Home » Recipe Index » Muffins

Easy Gluten Free Blueberry Muffins

Sep 28, 2019 · 11 Comments

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Stack of gluten free blueberry muffins on a white plate with blue and white text overlay at the bottom.

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!

Stack of easy gluten free blueberry muffins on white plate with white striped kitchen towel in background

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

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.

Glass mixing bowl containing a mix of gluten free flour, sugar, baking powder, and salt with wire whisk

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.

Glass mixing bowl containing batter for gluten free blueberry muffins before the blueberries are added with a fork to stir the batter

Add the frozen blueberries and fold into the batter with a rubber spatula.

Overhead view of gluten free blueberry muffins batter with rubber spatula in glass mixing bowl

Divide the batter evenly between the baking cups.

Overhead view of muffin pan lined with baking cups filled with gluten free blueberry muffin batter

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.

Overhead view of blueberry muffins on wire rack with kitchen towel on the left

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.

One gluten free blueberry muffin and blueberries on white plate, with more muffins in upper right corner and cup of coffee in upper left corner

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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Stack of easy gluten free blueberry muffins on white plate with white striped kitchen towel in background

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 from 2 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, Gluten free
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 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.)
 
Recipe adapted from Nerdy Foodie Mom

Nutrition

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

This recipe was first published in 2018, but was republished in 2019 to include updated images, step by step instructions, and nutritional information.

One gluten free blueberry muffin and blueberries on white plate, more muffins in upper right corner and text overlay in the middle
Gluten free blueberry muffins on white plate with text overlay near top
Top image is 1 gluten free blueberry muffin and blueberries on a white plate, middle image is purple text overlay, and bottom image is stack of gluten free blueberry muffins on a white plate.
« Gluten Free Peanut Butter Chocolate Chip Cookies
Chocolate Chip Peanut Butter Cookies »

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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