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Easy Gluten-Free Blueberry Banana Muffins

By Audrey Roberts

Published May 30, 2026

4.98

Read 293 Reviews

Prep 5 minutes mins

Cook 20 minutes mins

Servings 12 muffins

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These easy gluten-free blueberry banana muffins are soft, moist, and filled with sweet ripe bananas and juicy blueberries in every bite. The batter comes together with simple pantry ingredients in about 10 minutes of prep, then bakes into fluffy bakery-style muffins that are perfect for breakfast, snacks, or easy meal prep throughout the week. They taste just as comforting and tender as classic banana muffins, with easy dairy-free and refined sugar-free options included too.

We go through a lot of bananas in my house, but there are always a few that get a little too ripe for my kids’ liking. I usually end up swapping between these gluten-free easy blueberry banana muffins and my gluten-free banana bread, depending on what we’re in the mood for that week. These muffins come together so quickly with just a fork and spoon, which makes them one of my favorite easy breakfast bakes. 

Gluten-free banana muffins can easily turn out dense or gummy if the batter is overmixed or the flour doesn’t have enough time to properly hydrate, which is why the 20-minute batter rest is so important here. Very ripe bananas also help create the soft, moist texture while adding natural sweetness and rich banana flavor. I also toss the blueberries with a little flour before folding them into the batter so they stay evenly distributed instead of sinking to the bottom. This recipe was tested multiple times with both Pillsbury Gluten-Free Flour and Cup4Cup Multipurpose Gluten-Free Flour, and both produced soft, fluffy muffins with great structure. Pillsbury created slightly sturdier bakery-style muffins, while Cup4Cup baked up with a slightly softer, more tender crumb.

What I Learned While Testing

• Different flours will bake differently. I tested this recipe several times with both Pillsbury Gluten-Free Flour and Cup4Cup Multipurpose Gluten-Free Flour, and both gave me great results with soft, moist muffins and good structure. Pillsbury baked up a little fluffier with more of that classic bakery-style muffin texture and taller domes, while Cup4Cup created a slightly softer, more delicate crumb. Since gluten-free flour blends absorb moisture differently, using another blend may slightly change the texture or baking time. If your blend does not already contain xanthan gum, make sure to add the amount listed in the recipe so the muffins hold together properly.
• Let the baking soda react with the bananas: Stirring the baking soda directly into the mashed bananas and letting it sit for 1-2 minutes helps jumpstart the leavening process before the rest of the ingredients are added. The natural acidity in the ripe bananas reacts with the baking soda, creating small air bubbles that help the muffins rise and bake up softer and fluffier. You may notice the banana mixture looking slightly lighter or foamy after resting, which is exactly what you want.
• Don’t skip the batter rest. The 20-minute batter rest is one of the most important steps in this recipe. Gluten-free flour needs extra time to properly absorb the liquid ingredients, which helps eliminate a gritty texture and creates softer, fluffier muffins. As the batter rests, it will thicken slightly, which also helps the muffins bake up taller with better structure. Skipping this step can lead to dense, gummy centers even if the muffins look fully baked on top.
• Use a scale for best results. For the most accurate gluten-free baking results, weigh the ingredients whenever possible. Gluten-free flour blends absorb moisture differently than traditional flour, so even a small measuring difference can affect the texture. Too much flour can create dry, dense muffins, while too little flour can make the batter overly wet and prevent the muffins from properly rising and setting in the center.
• Avoid overmixing. Once the dry ingredients are added, gently stir the batter only until there are no visible streaks of flour left. Overmixing can knock too much air out of the batter, creating heavy, dense muffins instead of soft, fluffy ones. Folding the blueberries in gently also helps prevent them from bursting and turning the batter purple.
• Prevent blueberries from sinking. Tossing the blueberries with a small amount of gluten-free flour before folding them into the batter helps keep them evenly distributed throughout the muffins instead of sinking to the bottom during baking. This light flour coating also helps reduce color bleeding, especially when using frozen blueberries. If using frozen blueberries, add them straight from the freezer without thawing to prevent excess moisture from streaking the batter.
• Sinking muffins. If the muffins sank in the center after baking, they were likely slightly underbaked, or the batter contained too much moisture. Very large bananas or too many mashed bananas can make the batter too wet and heavy to fully hold its structure. Expired baking soda can also prevent the muffins from rising properly. Overmixing the batter may cause the muffins to rise quickly in the oven and then collapse as they cool.
• Dense or gummy muffins. Dense or gummy gluten-free muffins are usually caused by skipping the batter rest, inaccurate flour measurements, or using too much banana. The batter rest gives the gluten-free flour time to hydrate properly, which improves the final texture. Measuring flour by weight helps maintain the correct moisture balance, while using overly large bananas can add excess moisture that keeps the centers from baking through completely.

4.98 from 171 votes

Easy Gluten-Free Blueberry Banana Muffins

By: Audrey Roberts

Servings: 12 muffins

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

These gluten-free blueberry banana muffins are soft, moist, and packed with sweet bananas and juicy blueberries in every bite. They come together with simple pantry ingredients in just 10 minutes of prep and bake into fluffy bakery-style muffins perfect for breakfast, snacks, or meal prep. Dairy-free and refined sugar-free options included.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 1 cup very ripe bananas, (about 2 to 3 medium bananas)
• ▢ 1 tsp baking soda
• ▢ ⅓ cup unsalted butter, melted but cooled to room temperature (or ⅓ melted coconut oil or Smart Balance butter for dairy-free option)
• ▢ ½ cup granulated sugar, (or ½ cup maple syrup for a no refined sugar option)
• ▢ 2 large eggs, beaten
• ▢ 1 tsp pure vanilla extract
• ▢ ⅛ tsp salt
• ▢ 1½ cups gluten-free flour, (recommend Pillsbury Gluten Free Flour or Cup4Cup Multipurpose Gluten Free Flour)
• ▢ ½ tbsp gluten-free flour, for the blueberries (recommend Pillsbury Gluten Free Flour or Cup4Cup Multipurpose Gluten Free Flour)
• ▢ 1 tsp grated lemon zest, (optional)
• ▢ ½ tsp ground cinnamon
• ▢ ¼ tsp xanthan gum, (only if your flour blend doesn’t already include it)
• ▢ 1 cup fresh or frozen blueberries, (if using frozen, do not thaw before adding to batter)

US Customary – Metric

Instructions 

• In a large bowl, mash the bananas with a fork until completely smooth.
• Add the baking soda to the bananas. Stir to combine and let sit for 1 to 2 minutes before moving on to the next step.
• Stir the melted butter into the mashed banana mixture until fully combined.
• Stir the sugar, beaten eggs, vanilla extract, and salt into the banana mixture until well combined.
• In a separate medium bowl, whisk together 1½ cups gluten-free flour (save the remaining ½ tablespoon for a later step), grated lemon zest, cinnamon, and xanthan gum (if needed) together.
• Using a silicone spatula, stir the gluten-free flour mixture into the wet ingredients. Do not overmix. Stir only until there are no more visible streaks of white flour.
• From the blueberry bowl, remove about 24 blueberries and set aside for a later step.
• In a separate small bowl, stir the larger portion of blueberries with the remaining ½ tablespoon of gluten-free flour. Stir until all those blueberries are well coated.
• Gently stir the gluten-free flour-coated blueberries into the muffin batter. Again, do not overmix.
• Let this muffin batter rest at room temperature for 20 minutes. This resting time is important so the gluten-free flour has time to properly absorb the liquid ingredients. Let the batter rest for 20 minutes before moving on to the next steps.
• Preheat oven to 350°F (177°C).
• Use baking cup liners or non-stick baking spray to prepare the muffin tin.
• Scoop the batter into the baking cup lined/cooking-sprayed muffin tin. Using a greased ice cream scoop helps to get the batter equally distributed, plus helps to achieve the smooth domed muffin tops while baking.
• Using the blueberries set aside earlier, press 2 blueberries into the tops of each muffin.
• Bake for 20 to 24 minutes or until a toothpick inserted into the middle of the muffin comes out clean without any wet batter on it. Please watch your oven because all ovens are different.
• Allow the muffins to cool for at least 10 minutes before eating.

Notes

• Don’t skip the 20-minute batter rest. This helps the gluten-free flour fully hydrate for softer, fluffier muffins with less grit.
• Use very ripe bananas for the best sweetness, moisture, and banana flavor.
• Measure the flour by weight for the most accurate gluten-free baking results.
• Do not overmix the batter, or the muffins can turn out dense and tough.
• Toss the blueberries with a little flour before adding them to the batter to help prevent sinking.
• If using frozen blueberries, add them straight from the freezer without thawing first.
• Pillsbury Gluten-Free Flour creates slightly sturdier muffins, while Cup4Cup produces a softer, more tender crumb.
• Let the muffins cool for at least 10 minutes before serving so the texture can fully set.
• Store leftovers in a sealed food-safe container for 4 to 5 days. Let the muffins cool completely before storing.

Nutrition

Serving: 1muffinCalories: 159kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 129mgPotassium: 68mgFiber: 2gSugar: 12gVitamin A: 214IUVitamin C: 3mgCalcium: 19mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Blueberry Banana Muffins Step by Step

Gather all the ingredients together.

Mash the bananas: In a large mixing bowl, mash 1 cup (250g) of very ripe bananas with a fork until mostly smooth with only a few very small lumps remaining. The riper the bananas, the sweeter and moister the muffins will be.

Activate the baking soda: Stir 1 tsp (5g) of baking soda into the mashed bananas until fully combined. Let the mixture sit for 1-2 minutes. The mixture may look slightly foamy or bubbly as the baking soda reacts with the bananas.

Add the butter: Stir in ⅓ cup (76g) melted unsalted butter until the mixture looks smooth and glossy. Make sure the butter has cooled to room temperature so it does not scramble the eggs. You can also use melted coconut oil or Smart Balance butter for a dairy-free option.

Mix the wet ingredients: Add ½ cup (100g) granulated sugar, 2 large beaten eggs, 1 tsp (5 ml) pure vanilla extract, and ⅛ tsp (¾ g) salt. Stir until the mixture is fully combined and creamy looking.

Whisk the dry ingredients: In a separate medium bowl, whisk together 1½ cups (210g) gluten-free flour, 1 tsp (5g) grated lemon zest, ½ tsp (1½g) ground cinnamon, and ¼ tsp (¾g) xanthan gum if your flour blend does not already contain it. Reserve the remaining ½ tbsp (5 g) gluten-free flour for the blueberries.

Combine the wet and dry ingredients: Using a silicone spatula or wooden spoon, gently stir the dry ingredients into the wet ingredients just until no visible streaks of flour remain. The batter should look thick and fluffy. Do not overmix, or the muffins can turn out dense instead of soft and tender.

Coat the blueberries: Remove about 24 blueberries from the 1 cup (165g) fresh or frozen blueberries and set them aside for topping the muffins later. Toss the remaining blueberries with the reserved ½ tbsp (5g) gluten-free flour until evenly coated. This helps prevent the blueberries from sinking to the bottom of the muffins while baking.

Fold in the blueberries and rest the batter: Gently fold the flour-coated blueberries into the batter until evenly distributed. Fold carefully to avoid crushing the blueberries or overmixing the batter. Let the batter rest at room temperature for 20 minutes. This resting time is important because it gives the gluten-free flour time to fully absorb the liquid ingredients, which helps create softer muffins with better structure and less grit. The batter will thicken slightly as it rests.

Fill the muffin tin: Press 2 of the reserved blueberries into the top of each muffin for a bakery-style look. While the batter rests, preheat the oven to 350°F (177°C). Line a standard 12-cup muffin pan with baking liners or lightly coat it with nonstick cooking spray. Scoop the batter evenly into the prepared muffin pan, filling each cup about ¾ full. A greased ice cream scoop works especially well here because it helps portion the batter evenly and creates smoother domed muffin tops.

Bake the muffins: Bake for 20-24 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs. The centers should feel set and spring back lightly when touched. If using frozen blueberries, the muffins may need an extra 1-2 minutes of baking time.

Cool and serve: Let the muffins cool in the pan for at least 10 minutes before serving. The muffins continue setting as they cool, which helps improve the texture.

Serving Suggestions

I love serving these gluten-free blueberry banana muffins slightly warm with a little butter, cream cheese, or even peanut butter for an easy breakfast that actually keeps everyone full. They’re also great drizzled with a little honey or maple syrup when I want them to feel extra cozy alongside a hot cup of coffee or tea. I’ll often make a batch ahead for quick breakfasts and lunchboxes throughout the week since they stay soft and moist for days. For an easy brunch spread, I like pairing them with my gluten-free granola and coconut yogurt bowls with fresh fruit. If you love cozy bakery-style breakfasts as much as I do, these muffins also pair perfectly with a slice of gluten-free cinnamon coffee cake for weekend brunch.

Storage Instructions

Store the muffins in an airtight container at room temperature for up to 4 days. I like to place a paper towel in the container to help absorb extra moisture and keep the muffin tops from becoming sticky. Make sure the muffins cool completely before storing them so condensation does not build up inside the container.

If your kitchen runs warm or humid, store the muffins in the refrigerator for up to 1 week. The muffins will firm up slightly when chilled, so I usually warm them in the microwave for a few seconds before serving to bring back the soft texture.

Freeze the muffins in a freezer-safe bag or airtight container for up to 2 months. I like to freeze them in a single layer first so they don’t stick together. Let the muffins thaw at room temperature or warm them in the microwave for about 20 to 30 seconds before serving.

More Gluten-Free Holiday Cookie Recipes

• Gluten-Free Banana Pancakes: These fluffy banana pancakes make an easy gluten-free breakfast with naturally sweet banana flavor and soft, tender centers.
• Gluten-Free Banana Muffins: If you love simple banana bakes, these classic gluten-free banana muffins are soft, fluffy, and perfect for meal prep, breakfasts, and snacks.
• Banana Oatmeal Muffins: These banana oatmeal muffins bake up soft, hearty, and naturally cozy with plenty of banana flavor and wholesome oats in every bite. They make an easy grab-and-go breakfast or snack when you want something filling and freezer-friendly.
• Banana Oatmeal Cookies: These banana oatmeal cookies are soft, chewy, and filled with cozy banana flavor and hearty oats. They make an easy gluten-free snack or breakfast cookie when you want something simple, filling, and great for meal prep.