It's no surprise to find out that blueberry tops the list for favorite muffin flavors. With the sweetness from the muffin and the tart juicy blueberries, they are irresistible. These gluten free blueberry muffins will keep that blueberry love going. They are soft and filled with bursting juicy berries and just perfect for any breakfast, brunch of afternoon snack!
This recipe makes only six standard sized muffins, so you might consider it a small batch. It's very easy to double by changing the number of servings on the recipe card.
When blueberries are in season, I love to go out and pick them at a local farm but I always end up with way more than I bargained for. If you find yourself with an abundance of blueberries, you may also want to try my gluten free lemon blueberry muffins or my banana blueberry muffins to mix things up.
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Ingredient Notes
These delicious gluten free and dairy free bakery-style muffins use just a handful of simple ingredients, which can be found at most grocery stores.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour in most of my recipes. I think it's a high quality flour blend that is certified gluten free. You can use the flour of your choice, but ensure that is contains xanthan gum or a similar binder. Using another flour brand may result in a different outcome for the recipe, since all gluten free flours differ slightly in their makeup.
- Sugar - These muffins are sweetened with granulated sugar. You can use coconut sugar as a substitute, but I wouldn't recommend brown sugar since they may turn out gummy.
- Baking Powder - This leavening agent is crucial for the light, airy texture of the muffins.
- Salt - A little salt helps to balance the sweet flavors in these muffins. Don't be tempted to skip it!
- Egg - Just one large egg which helps give the lift needed to keep the muffins light.
- Oil - I use light olive oil in all of my cooking and baking, but any light flavored cooking oil, like vegetable oil, will work. You could also use melted coconut oil.
- Non-Dairy Milk - I use unsweetened coconut milk (in the carton) for most of my cooking and baking. However, I have also tested this recipe with oat milk and soy milk and both work fine. Use whichever dairy-free milk you prefer. If you're not dairy free, use your favorite milk in the same measure.
- Vanilla Extract - While I've used vanilla extract here, almond extract also make a great flavor addition.
- Blueberries - This recipe uses fresh blueberries. I haven't tested the recipe with frozen blueberries, but I think it would work fine. Let me know in the comments if you try it!
See the recipe card at the bottom of the post for the complete list with measurements.
Substitutions & Variations
- Not Dairy Free - use dairy milk in the same measure.
- Make it Vegan - You could replace the single egg with ⅓ cup of applesauce. The result will be a slightly denser muffin texture but the flavor and bake will be fine.
- No blueberries - This recipe will work with any type of fresh berry (blackberries, raspberries, strawberries) just make sure to dice the berries in pieces about the size of a blueberry.
- Replace vanilla with ¼ teaspoon almond extract and sprinkle the top with sliced almonds.
How to Make Gluten Free Blueberry Muffins
This gluten-free blueberry muffin recipe is very easy to make and only require a couple of bowls and a whisk. They use the muffin method for mixing and baking to yield nice high domed muffin tops.
Before beginning to mix the ingredients, separate the blueberries into two bowls (¾ cup in one bowl and ¼ cup in a second bowl). Add 1 tablespoon of flour to the larger bowl of blueberries and toss them to coat in flour. Line a 6 cup muffin tin with parchment paper cups.
STEP 1: Add the gluten free flour, sugar, baking powder and salt to a large mixing bowl. Whisk together to mix well then set aside.
STEP 2: Crack the egg into a second smaller bowl. Whisk until it's frothy, like soap bubbles.
STEP 3: Add the oil, vanilla, and milk to the whisked egg. Whisk again until smooth.
STEP 4: Pour the wet ingredients into the dry ingredients. Fold about 10 strokes until the dry ingredients are partially incorporated.
STEP 5: Add the flour coated blueberries to the partially mixed muffin batter and fold about 5 more times until all of the dry ingredients are incorporated.
STEP 6: Portion the mixed batter into 6 lined muffin cups. I like to use an ice cream scoop for ease. Top with the extra blueberries. If you're using the streusel topping, sprinkle it over the top of the muffins.
Optionally, you can just sprinkle a little turbinado sugar on top for a crunchy topping.
How to get perfect gluten free muffins
A key indicator of muffin success are those big domed tops. Every bakery-style muffin has them. If your muffins always come out flat on top, what you have is more of a cupcake. In order to get the beautiful domes on any muffin there are a few little tricks.
- The muffin method for mixing (above)
- Fill the muffin cups almost to the top. Lots of recipes call for ⅔ full, but you want them full to be ready to explode out of the top of the cup.
- Start out baking with a higher temperature. Heating the oven to 400F and after a few minutes of baking reduce the temperature to 375F for the remaining time. This helps the outside set before the inside is cooked, that means in the bottom of the cup the cooking batter has nowhere to go but up since the outer ring is already cooked through. It also sets the tops before the spreading begins, leaving a nice dome shape.
Storage
Store leftover muffins in an airtight container at room temperature if it's just for a day or so. If you're planning to keep them for a few more days, stick them in the refrigerator. You can also freeze leftover muffins if you like to bake a larger batch at one time.
Reheat by microwaving for 15 seconds or heat in an oven at 350 degrees for 10 minutes.
More gluten-free muffins to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Blueberry Muffins
Ingredients
For the muffins
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Sugar
- 1 Egg
- 3 Tablespoons Olive Oil
- 6 Tablespoons Non-Dairy Milk non dairy or regular
- 1 teaspoon Vanilla
- 1 Cup Fresh Blueberries divided
- 1 Tablespoon Gluten Free 1-to-1 Flour Blend
For the streusel topping, optional
- ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Tablespoon Light Brown Sugar
- 1 Tablespoon Sugar
- Pinch of Salt
- 2 Tablespoons Vegan Butter melted
Instructions
To make the streusel (optional)
- Combine all of the ingredients in a small bowl. Stir until everything is well incorporated and kind of chunky.⅓ Cup Gluten Free 1-to-1 Flour Blend, 1 Tablespoon Light Brown Sugar, 1 Tablespoon Sugar, Pinch of Salt, 2 Tablespoons Vegan Butter
- Place bowl in the refrigerator while you mix the muffin batter.
To make the muffins
- Preheat oven to 400 degrees F. Line 6 muffin cups with paper liners.
- Wash your fresh berries. Divide into two parts measuring ¾ C and ¼ C. Add the 1 tablespoon flour to the ¾ C and toss them to coat the berries.1 Cup Fresh Blueberries, 1 Tablespoon Gluten Free 1-to-1 Flour Blend
- In a large bowl, combine gluten free flour, baking powder, salt and sugar. Whisk together until well combined.1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ½ teaspoon Salt, ½ Cup Sugar
- Crack your egg into a second smaller bowl. Whisk the egg until it's frothy, like soapy bubbles.1 Egg
- Add the oil, milk and vanilla to the egg. Whisk together until evenly incorporated.3 Tablespoons Olive Oil, 6 Tablespoons Non-Dairy Milk, 1 teaspoon Vanilla
- Pour the wet ingredients into the dry. Fold together about 10 times.
- Add the flour coated blueberries to the batter. Fold another 5 times.
- Fill your muffin cups nearly to the top, you should have just enough batter for 6 full muffin cups.
- Sprinkle the remaining ¼ C of berries over the tops of the muffin batter.
- If you're using the streusel, break it into chunks with your hands and sprinkle over the tops of the muffins.
- Bake in preheated oven for 2-3 minutes, then reduce the temperature to 375 baking an additional 25 minutes. Muffins will be done when the tops spring back when gently poked.
- Remove from oven and cool in the pan for no more than 10 minutes. Remove to a wire rack to avoid moisture at the bottom of the muffins.
Video
Notes
- If you're not dairy free, use regular milk in the same measure.
- To make these vegan, replace the egg with ⅓ cup of applesauce.
- Replace 1 teaspoon of vanilla with ¼ teaspoon almond extract and top the muffins with sliced almonds.
Freezing: Once muffins are completely cooled, wrap individually with plastic wrap and place in a freezer safe container. Store up to 3 months. Thaw overnight in the refrigerator before serving. Reheating: Reheat individual muffins in the microwave on high for about 15 seconds or until warm.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Ruth Kerr says
The gluten free blueberry muffins with streusel were very, very good.
I used 4 quail eggs instead of a regular egg since my sister in allergic to chicken eggs. Absolutely delicious. Three thumbs up.
Thanks for sharing ◡̈
Natalie says
AMAZING in every way - flavor, texture, and appearance. These muffins were delicious and pretty. They had a beautifully crowned top and looked like they had just come from the bakery. I filled my muffin tin as directed and got one extra muffin, and I have to say, I don't mind! Thank you for a great gluten- and dairy-free recipe! This one is a winner.
Amanda Durham says
Any ideas for making them with raspberry and lemon instead of blueberry?
I would use this recipe instead - https://wellfedbaker.com/gluten-free-lemon-blueberry-muffins/ and just swap out the berries. It should work fine. Sometimes with raspberries I like to freeze them for 15-30 minutes before stirring them in so they don't break apart too much.
Grace Williams says
These were some of the best muffins I've ever tasted or made!! My fiancé has a wheat allergy so I'm always trying to make things he'll enjoy. He misses out on so much, and a lot of store bought bakes goods just don't cut it in terms of flavor and texture. These taste maybe even better than most 'regular' muffins! He enjoyed them so much and am looking forward to baking more of your delicious recipes 🙂
I'm so glad you enjoyed the recipe ◡̈
Julie says
I made these muffins this morning for breakfast. They are fabulous!! I am on my second muffin! The recipe made 8 perfectly sized muffins. I followed the recipe, using avocado oil and Pamela's All Purpose GF Flour Mix, delish!! Also, I live at 6000 ft elevation. The timing in the recipe worked out perfectly and I did not alter the recipe. Thanks for this great recipe!
Ann W says
I made these recently because I had extra blueberries in the fridge. They tasted amazing and I love that the recipe calls for common ingredients that are usually in the home. I yielded six big muffins out of this recipe. Thank you!
Barbara says
Thank you for this excellent gluten-free blueberry muffin recipe.. it was very easy to follow and I loved how you included the ingredients in the body of the recipe so I didn't have to flip back and forth. I didn't use any liners or parchment paper but they came out fine.. also I put some lemon zest in mine and I got nine muffins out of the mix .. two observations.. I think the next time I'll leave the salt out of the crumb topping because obviously I don't know what a pinch is.. seems like I overpinched..lol.. and also I use coconut sugar and maybe should have used light brown sugar or confectioners sugar for the crumb topping. Other than that they are delicious and of course I just had to have one before dinner. Thanks again ..it's hard to find good gluten free recipes.
Tracey MERRELL says
Thank you for the recipe. The muffins were so delicious!
julie says
Yummy! This recipe made 8 big muffins for me! They are delicious. I will be saving this recipe on Pinterest. Thanks for a great recipe 🙂
I'm glad you liked it!
Monica says
Hi there! Thanks for sharing your ecipe!
Just want to clarify - 1 cup of 1:1 flour is 148g? (according to Bob Mill's chart) or 120g?
Many thanks,
Monica
Yes, 1 cup of Bob's Red mill 1:1 is 148 grams
Elizabeth Hankins says
Can I use frozen blueberries? Is there something I would need to reduce due to the moisture? Wanting to try but only have frozen berries!
Frozen berries should work fine. Just rinse them a few times with cool water and dry them off so you don't end up with purple/blue muffins. 🙂 You don't need to thaw the berries before mixing them in.
Christine says
Any suggestion for reducing the sugar? I cringe with that much sugar in a breakfast food. I usually try to use natural sweeteners like maple syrup, honey or banana with my muffins. Have you experimented with any of those?
I haven't tried any sugar replacements. If you wanted to use honey, I'd recommend 1/3 cup of honey and reducing the milk to only 1/4 cup. The only downside with baking them with honey will be that they will continue to draw moisture from the air, even in a container, so if they aren't eaten right away they will become soggy over time. You could also just experiment with reducing the sugar a little and see what happens. I wouldn't try to reduce it by more than half though.
Linda says
I made these yesterday, doubling the recipe. They turned out perfect. I am looking forward to trying your lemon blueberry recipe next time.
I love this! Enjoy one of those muffins for me. 🙂
Gabriella says
I just made these, ended up needing to make them with applesauce instead of an egg because I didn't realize I ran out of eggs! They came out amazing! Will definitely be my new go to GF muffin recipe. Thank you!!
I'm so glad you enjoyed them 🙂
Donna says
Hi can I use jumbo muffin tins?
Yes, it should work. You will only get half as many muffins and you'll need to increase the baking time by about 5 minutes.
Danielle Barris says
Can you use extra virgin olive oil or another oil
Hi Danielle,
I always use extra virgin olive oil. But any oil would work - vegetable oil, canola oil or even melted coconut oil would all be fine.