These easy to make banana blueberry muffins are tender, moist, and finished with a sweet, crisp topping. The tasty combination of bananas and blueberries creates a flavor filled, gluten free, muffin you have to bake!
Muffins had been missing from our usual morning routine and it was time to do something about it. We always have ripe bananas sitting on the counter so I had a good place to start.
Sometimes the ripe bananas will turn into Gluten Free Banana Muffins or Gluten Free Chocolate Chip Banana Muffins, but with blueberries in season I decided to combine the two fruits in one muffin recipe.
These banana blueberry muffins were adapted from my recipe for Gluten Free Banana Blueberry Bread. By making a few adjustments to the quick bread recipe, I had a recipe for sweet, tender, Gluten Free Banana Blueberry Muffins.
If you like bananas and blueberries, I think you’ll really like these gluten free muffins. For additional muffin recipes, check out my Gluten Free Muffins section.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Banana Blueberry Muffins
Preheat your oven to 400 degrees and line a standard muffin pan with baking cups.
In a medium mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt (photo 1). Set the bowl aside.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar (photo 2).
Add in the eggs, mashed bananas, buttermilk, and vanilla. Then beat the mix until combined (photo 3).
Using a wooden spoon, stir the dry ingredients into the wet ingredients until just combined (photo 4).
In a small bowl, toss the blueberries with 1 tablespoon of gluten free flour until the berries are well coated (photo 5).
Use a rubber spatula to gently fold the blueberries into the batter (photo 6).
Divide the batter evenly among the prepared baking cups. Sprinkle the turbinado sugar over the tops of the muffins (photo 7). If your local store doesn’t carry turbinado sugar, you can find it here.
Bake for 20-25 minutes, or until a pick inserted in the center comes out clean.
Allow the muffins to cool in the pan, for 5 minutes, before removing to a wire rack to cool completely (photo 8).
Baker’s Tips
- Check the ingredients of your gluten free flour mix 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. 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 adding the dry ingredients to the wet ingredients, be careful to not over mix the batter. Over mixing can lead to muffins that are tough.
Can I use frozen blueberries to make these muffins?
I used fresh blueberries in the muffins that are pictured. If you’re able to find them at your local store, fresh blueberries are a great choice.
You can use frozen blueberries if you prefer. You’ll want to thaw the blueberries completely and pat them dry between paper towels before tossing with the gluten free flour.
Does the type of gluten free flour make a difference?
Make sure to use a good quality all-purpose gluten free flour when making these muffins. I like to use Bob’s Red Mill 1 to 1. Your results may vary depending on the gluten free flour you use.
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.
Can I substitute milk for the buttermilk?
You can use regular milk if you like, but you’ll miss out on the subtle tang the buttermilk adds to the flavor. The buttermilk adds additional moisture to these muffins.
Milk can be converted to buttermilk very easily by adding a little lemon juice or distilled white vinegar. For the amount of buttermilk required in this recipe simply add ¾ teaspoon of lemon juice to regular milk. Stir the two together and let stand for 5 minutes to allow the mixture to thicken.
If you’re looking for an easy, sweet, start to your day, give these Gluten Free Banana Blueberry Muffins a try. The blend of blueberry and banana flavors will have you baking these muffins again and again. Happy Baking!
More Gluten Free Breakfast Recipes to Try
- Baked Gluten Free Donut Holes
- Gluten Free Chocolate Chip Scones
- Gluten Free Cranberry Bread
- Sour Cream Coffee Cake Recipe
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I’m making!
These Gluten Free Banana Blueberry Muffins are tender, moist, & finished with a sweet, crisp topping. A flavor filled, gluten free, muffin you have to bake!
- 1 3/4 cup gluten free 1 to 1 flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed bananas (about 3 medium)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 tablespoon gluten free 1 to 1 flour to toss with the blueberries
- 1 1/2 tablespoons turbinado sugar
Preheat oven to 400 degrees and line a muffin pan with baking cups.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Add eggs, mashed bananas, buttermilk, and vanilla and beat until combined.
With a wooden spoon, stir the dry ingredients into the wet ingredients until just combined.
In a small bowl, toss the blueberries with 1 tablespoon flour until well coated.
With a rubber spatula, gently fold the blueberries into the batter.
Divide the batter evenly among the prepared baking cups. Sprinkle the turbinado sugar over the tops of the muffins.
Bake for 20-25 minutes, or until a pick inserted in the center comes out clean.
Allow the muffins to cool in the pan, for 5 minutes, before removing to a wire rack to cool completely.
- Check the ingredients of your gluten free flour mix 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. 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 adding the dry ingredients to the wet ingredients, be careful to not over mix the batter. Over mixing can lead to muffins that are tough.
Leave a Reply