Easy Gluten Free Blueberry Muffins

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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!

Easy Gluten Free Blueberry Muffins

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.

TIPS FOR MAKING EASY GLUTEN FREE BLUEBERRY MUFFINS:

• Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 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

Find more tasty recipes in the Recipe Index.

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4 from 1 vote

Print Recipe

Easy Gluten Free Blueberry Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

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!

Course: Breakfast, Snack

Cuisine: American, Gluten free

Yield: 12 muffins

Calories: 168 kcal

Author: Connie @ Flavor Walk

Ingredients:

• 1 1/2 cups gluten free flour blend
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 - 1/2 cup nut milk (cashew or almond)
• 1 1/2 teaspoons vanilla extract
• 1 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees and line muffin pan with baking cups.

2. Whisk together the gluten free flour blend, sugar, salt, and baking powder in a large mixing bowl.

3. 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.

4. Add the vanilla to the liquid measure and stir until combined.

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

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

7. Divide the batter evenly between the baking cups.

8. Bake for 20 minutes, or until a wooden pick inserted in the middle comes out clean.

9. Allow the muffins to cool on a wire rack.

10. 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 1/2 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 Facts

Easy Gluten Free Blueberry Muffins

Amount Per Serving (1 muffin)

Calories 168 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 5g 25%

Cholesterol 15mg 5%

Sodium 107mg 4%

Potassium 99mg 3%

Total Carbohydrates 25g 8%

Dietary Fiber 1g 4%

Sugars 14g

Protein 2g 4%

Vitamin A 0.6%

Vitamin C 1.4%

Calcium 4.8%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

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

Thanks for sharing this recipe!