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An easy recipe for gluten-free blueberry muffins. These soft gluten-free blueberry muffins are made with simple ingredients and baked in only 30 minutes!
Gluten-Free Blueberry Muffins
My easy gluten-free blueberry muffin recipe makes bakery-style muffins with sugar tops. These gluten-free muffins are soft, have a tender crumb, and are bursting with sweet blueberries.
This gluten-free blueberry muffin recipe is also easily made dairy-free and egg-free (vegan). I have included all of the ingredient substitutions in the recipe card below.
You can see just how easy it is to make these gluten-free blueberry muffins in the detailed recipe step photos or in the recipe video.
Ingredients in Gluten-Free Blueberry Muffins
It only takes a few simple ingredients to make these gluten-free blueberry muffins. I bet you already have everything you need to make these muffins in your pantry.
- Milk: Milk not only adds flavor but also protein and moisture to the bread. It is important for a soft crumb and golden crust. This recipe also works well with dairy-free milk.
- White Vinegar: It is used to make homemade buttermilk. Soda bread needs an acidic liquid to activate the baking soda and help the bread rise up and have the correct texture.
- Butter: The softened butter is used as the fat in the recipe. It’s the fat in the recipe that helps make the muffins not too dense.
- Granulated Sugar: Not only does sugar sweeten the muffins, but it helps the muffins be soft and moist.
- Eggs: The eggs help give the structure of the muffin. The height and texture of the muffins are determined by the balance between the eggs and the gluten-free flour.
- Pure Vanilla Extract, Pure almond extract, Salt: All of these ingredients enhance the flavor of the blueberry muffins.
- Gluten-Free All-Purpose Flour with Xanthan Gum: Using a gluten-free flour blend made with rice flour, starches, and xanthan gum mimic the taste and texture of traditional all-purpose flour. I bake with Pillsbury gluten-free flour.
- Baking Powder and Baking Soda: Baking powder and baking soda are what help these gluten-free muffins rise.
- Blueberries: These are the star ingredient for these gluten-free muffins. You can use either fresh or frozen blueberries. When using frozen blueberries, use them when they are still frozen and do not defrost.
How To Make Gluten-Free Blueberry Muffins
- Preheat the oven to 375°F.
- Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
- In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
- In a large mixing bowl cream the softened butter and sugar together with a mixer until fluffy. (photo 1)
- Add in the eggs, pure vanilla extract, and pure almond extract and mix until combined and smooth. (photo 2)
- Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth. The batter will be thick. Do not over mix. (photo 3)
- Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. (photo 4)
- Sprinkle the 2 teaspoons of gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with gluten-free flour. (photo 5)
- Gently fold the floured blueberries into the muffin batter. (photo 6)
- Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
- Sprinkle the tops of the muffins with turbinado sugar (raw sugar). (photo 7)
- Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
- Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy! (photo 8)
- Store the completely cooled muffins in an airtight container.
How to Make-Ahead, Store, Freeze, and Reheat Blueberry Muffins
To Make-Ahead:
This blueberry muffins batter can be easily made ahead of time. Just don’t add the blueberries into the muffin batter until you are ready to bake the muffins.
Place the batter in an air-tight storage container or cover the mixing bowl with plastic wrap and refrigerate until you are ready to bake the muffins.
To Freeze: Once the blueberry muffins are completely cool, place the muffin tin with the muffins in the freezer for 15 minutes. Flash freezing keeps them from sticking together.
Once the muffins are flash-frozen, place the muffins inside a freezer-safe bag or freezer-safe air-tight container.
If you are using a plastic freezer bag, squeeze out all of the extra air in the bag. I have also found that if you double bag the muffins (place that bag inside another freezer-safe bag) it helps prevent freezer burn.
To Thaw Frozen Muffins: The muffins can be defrosted overnight in the refrigerator. The muffins can be thawed in the oven by wrapping them in foil and warming them for 10 minutes at 350°F. The muffins can also be warmed up in the microwave for 30 seconds to 1 minute.
To Store: Store leftovers in an airtight container. Make sure the muffins are completely cooled or any steam trapped in the plastic storage bag or container will create condensation and make the muffins sticky.
Tips for Making the Best Gluten-Free Blueberry Muffins
- Do not skip the step of sprinkling the gluten-free flour over the blueberries. It helps the blueberries not to sink to the bottom of the muffins.
- I always use cupcake liners when making muffins.
- I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniformed muffins.
- Bake the muffins on the middle rack.
- For bakery-style muffins, sprinkle the muffins with turbinado or raw sugar.
Gluten-Free Flour
These gluten-free muffins were made with Pillsbury gluten-free flour. It is a cup-for-cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches in it.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy muffins!
My favorite gluten-free flour is Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free muffin recipe with not work with almond, oat, or coconut flour.
Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Ingredient Substitutions for Gluten-Free Blueberry Muffins
I have test-baked these gluten-free blueberry muffins with several different ingredient substitutions.
For Dairy-Free:
- For the milk, you can substitute it with unsweetened almond milk.
- For the butter, you can use dairy-free or vegan butter. I like Smart Balance buttery spread.
For Egg-Free:
- You can substitute the eggs with Bob’s Red Mill gluten-free egg replacer.
Easy Gluten-Free Blueberry Muffins
These blueberry muffins are an easy-to-make gluten-free breakfast or snack. In just thirty minutes, you can enjoy moist, blueberry muffins.
This muffin batter can be easily made the night before for a quick and easy breakfast. The blueberry muffins can also be frozen and defrosted easily in the microwave.
More Gluten-Free Muffins Recipes To Try!
- Gluten-Free Banana Muffins
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
- Gluten-Free Zucchini Muffins {Dairy-Free}
- Gluten-Free Double Chocolate Muffins {Dairy-Free Option}
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Easy Gluten-Free Blueberry Muffins
Ingredients
- 3/4 cup milk, For dairy-free use unsweetened almond milk.
- 2 teaspoons white vinegar or lemon juice
- 1/3 cup butter, softened, For dairy-free use Smart Balance.
- 1 cup granulated sugar,
- 2 large eggs, For egg-free use Bob's Red Mill gluten-free egg replacer.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 3/4 cups gluten-free flour all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons gluten-free flour all-purpose flour with xanthan gum
- 2 cups blueberries, Fresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries.
- 2 tablespoons turbinado or raw sugar
Instructions
- Preheat the oven to 375°F.
- Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
- In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
- In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
- Add in the eggs, pure vanilla extract, and pure almond exract and mix until combined and smooth.
- Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
- Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.
- Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.
- Gently fold the floured blueberries into the muffin batter.
- Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
- Sprinkle the tops of the muffins with the turbinado sugar (raw sugar).
- Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
- Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!
- Store the completely cooled muffins in an airtight container.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- If using frozen blueberries, do not defrost.
- To Store: Store leftovers in an airtight container. Make sure the muffins are completely cooled or any steam trapped in the plastic storage bag or container will create condensation and make the muffins sticky.
- To Freeze: Once the blueberry muffins are completely cool, place the muffin tin with the muffins in the freezer for 15 minutes. Flash freezing keeps them from sticking together. Once the muffins are flash-frozen place the muffins inside a freezer-safe bag or freezer-safe air-tight container. If you are using a plastic freezer bag, squeeze out all of the extra air in the bag. I have also found that if you double bag the muffins (place that bag inside another freezer-safe bag) it helps prevent freezer burn.
- To Thaw Frozen Muffins: The muffins can be defrosted overnight in the refrigerator. The muffins can be thawed in the oven by wrapping them in foil and warming them for 10 minutes at 350°F. The muffins can also be warmed up in the microwave for 30 seconds to 1 minute.
- For Dairy-Free: Use unsweetened almond milk and Smart Balance buttery spread.
- For Egg-Free: Use Bob's Red Mill gluten-free egg replacer.
- Mama says, "Always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’ve made this recipe twice within one week. The muffins have a moist, tender crumb and are absolutely delicious… and easy to make.
These muffins are so delicious! I’m not a baker, but I nailed this recipe and the gluten eaters in my house love them too. This will become a forever recipe for me. 🙏
I made this muffin recipe and will only use this recipe for my blueberry muffins. So easy and delicious! My family favorite muffins. This recipe is so delicious that I use this recipe to make banana walnut muffins and Apple cinnamon muffins. The only thing I do differently is I do. It use almond flour and they are just as delicious. Thank Audrey for making eating/baking/cooking so easy and delicious! 😋
Just made these with fresh blueberries. Fantastic and better than any I have had before. Mama also knows GF waffles too. Yummy 😋
I don’t often leave reviews but I just made these muffins and they are incredibly delicious! I used the dairy free substitutions with Earth Balance butter and soy milk. Reduced the sugar to 2/3 cup and with the turbinado sugar on top they had enough sweetness. They raised higher than any GF muffins I’ve ever made. This recipe is a keeper! And so is Mama’s GF DF Belgian waffles (in case you all haven’t tried them). Audrey, your recipes are always a delicious success! So grateful for them!
Well that was easy-I don’t have to look any further for the perfect GF muffin recipe.
I used real buttermilk and baked them in batches in my toaster oven set @ 370. I did watch them carefully and they are so darn fluffy with a soft crumb, bursting with blueberries! I also used silicone muffins cups inside my muffin pan-no sticking whatsoever.
I had bought fresh raspberries today too so I may have to whip up a batch of those as well!
Thanks so much for the time and effort you put into these recipes!
Made these muffins this morning. Used mini muffin tin. Made 48 muffins decreased time to 22 minutes. They were a huge hit! This is definitely a keeper! 💙
Fan freaking tastic!!!! Love this recipe! Mama sure does know gluten free!!! I am a fan ❤️
Added 1/2 of walnuts for crunch factor. Absolutely delicious!!
Made these gluten-free blueberry muffins and liked them better than ANY recipes I have previously made using wheat flour. Frankly, I wasn’t expecting anything great…but I got GREAT. Next time, I will use a little less sugar as I’m pre-diabetic, but I will also make a double batch and freeze. Loved these!
Thank you, Mama!
Super easy to make and outstanding results first try.
No one would ever guess these are gluten free. Easy to make and delicious.
Not only are these the best Gluten Free muffin I have ever had they are some of the best muffins I have ever had! They are not grainy, crumbly, or rubbery like others I have tried. They are moist and tender and the 2 cups of blueberries a perfect. I did do a couple of things differently because I didn’t have or preferred another option. I used Cup4Cup gluten free flour, this brand is great for baked goods and love it. It does contain dairy so if you are dairy free I wouldn’t go there. Also, when I am making Buttermilk I try to use 1/2 & 1/2, this is a closer consistency to true buttermilk, but it does have a higher fat content which will change the texture of the muffins a little. It was a struggle not to eat them all in one sitting, well done on this amazing recipe!
Thank you for this gem of a recipe, my new go-to!
These were amazing! I used cup4cup multipurpose flour and subbed almond milk for coconut milk from can with the white vinegar. I didn’t have almond extract so just left out. Texture is so perfect. First muffin recipe that tasted just like a regular muffin!
Easy to make batter tastes great. We are detoxing so on low sugar therefore cut sugar by half. Next batch will do in my mini muffin pan. Thank you for a easy yummy recipe.
Absolutely wonderful muffins. I made my own flour blend with brown rice flour, teff, and almond flour. I used almond milk. I used one cup of the brown rice, flour, and a blend of teff and almond for the 3/4 cup. They turned out amazing. I made squares in a casserole dish. Absolutely yummy. Yes, you don’t even realize they are gluten-free. They have an extra special texture and the blueberries pop in your mouth.
Turned out perfect! I didn’t have any almond extract so I just left it out and they still tasted awesome.
Muffins didn’t last a day. Terrific recipe, even for those that aren’t celiac or have a sensitivity to gluten. Thank you
first try on G/F blueberry muffins. came out great and true that they’re easy to make. family loved them. great breakfast muffins. had to double the recipe, 12 was not enough for my hungry bunch 😋
these are great, was a lil worried BC the batter seemed sticky and think but they turned out delicious 🤤
YUMMMMMMMM!
The best gf muffins I’ve made yet. Thank you!!!
Not sure what I did “wrong” (I added a few extra blueberry but not a ton) but I ended up with 24 muffins rather than 12 – no complaints about that!! These muffins are absolutely delicious and my picky family refuses to even try them since they are gluten free and they think that everything gluten free must be yucky. Oh well, more for me! Thank you for an easy, yummy gluten free treat 🙂
I made these blueberry muffins for visiting family. Of course, my husband and I had to do a taste test. Delicious! My husband, who doesn’t usually like GF baked goods, loved them. He said,”I don’t know what you did differently, but these muffins were fluffy and had good flavor. They didn’t taste like cardboard. They are just like regular muffins! I like them! Keep this recipe!” I loved the fluffiness, flavor, and how the blueberries would pop in my mouth if they didn’t collapse during baking. So yummy!
I only did two things differently. We don’t use granulated sugar, so I substituted with coconut palm sugar. I have ceramic/stoneware muffin pans, so I didn’t use paper cups. Even though I greased them with olive oil, a couple did stick just a tad. I might try to find some cups for the next time.
I will definitely be making these again. Thank you!!!❤️❤️❤️
Delicious!!
These came out perfectly!! So delicious. My only issue is that they are too good that I basically ate them all instead of freezing them to have muffins throughout the week LOL. I followed the recipe exactly except for the eggs, I don’t eat egg and didn’t have the Bob’s replacer so I used flax eggs and the texture is perfect! So fluffy.
This was the first GF blueberry muffin recipe that I have actually liked! The muffins are light, lightly sweetened and full of juicy blueberries, delicious!!
Linda P.
As always with your recipes, this one is a true winner! Thanks for always making sure we have great recipes to try for our gluten free family members!
This is the second time I have made these muffins and they are absolutely delicious. My daughter can only eat GF foods but I noticed that the rest of the family piled in and 12 muffins disappeared very quickly. Nobody could believe they were GF. I did not have any Pillsbury GF flour but used King Arthur which is also very good (with Xanthum Gum included). This will be a “keeper” in our family from now on. And I shall look for you Everything book on Amazon.
These have such a wonderful texture and gently delicious flavor! I excluded the almond extract and almond milk (I used Oatmilk) since I have a sensitivity to almonds, and they’re still so good! Everyone who’s tasted them loves them! Thank you for this wonderful recipe! Discovering your recipes has changed our lives since my partner needs to be gluten-free. Before we found your recipes, we had no idea how delicious gluten-free food could be. And, as foodies who love comfort food, it’s such a comfort to know we can still have really delicious food… Thank you SO much!
My daughter’s favorite (and probably the rest of the family too), making them for her birthday tomorrow!
I made these for my adult daughter when we had a “girls weekend”. She loved them! I forgot which website it was and was SO glad to have found it again! They were the perfect consistency and the flavor was awesome!
Delicious
I think it’s the first gluten-free baked item that I have really enjoyed and I have made a lot of them.
These were delicious! And better than muffins with gluten! I couldn’t find the Pillsbury GF and used Sunset Divided GF 1:1 flour. I had purchased xanthum gum separately, but realized that the flour already contained this. I used frozen blueberries which worked great. Thank you for this wonderful recipe!
I only had bob’s red mill 1-to1 GF flour on hand – it followed the rest of the recipe – super delicious! Family claimed it was the best blueberry muffin they’ve ever had! I’m sure the fresh-picked blueberries helped. 😉 thank you for an amazing recipe!
I am more of a loaf cake person over muffins so i converted it and it turned out fantastic. I baked it at 350 degrees for about 60 minutes!
Perfect. I’m not sure why, but recipes that combine milk and vinegar seem to always result in a texture that’s so good. You almost forget it’s gf.
I love every recipe—recently have to shift my cooking and baking for a gf and df family member. Would oat milk work instead of almond milk in this recipe? (Nut allergy also.) if not, which dairy-free milk would be best? Thank you.
Hi Deb! My favorite dairy-free milk is unsweetened almond milk. I hope you enjoy the muffins.
If you’re allergic to nuts, instead of Almond milk try Soy or coconut milk.
Yes you can use your favorite type of dairy-free milk with all of my recipes. My family prefers unsweetened almond milk.☺️
Made these yesterday and froze half .. very yummy One yesterday after baked and another for breakfast today Thankyou for the recipe
Delicious. Fluffy. Not too sweet. Definitely make them again.