Easy Gluten-Free Blueberry Muffins
Published
Before I switched to a gluten-free diet, I’d always grab a fluffy blueberry muffin anytime I stopped at a café. It was one of those simple comforts I really missed—until I started making these. They’re soft and tender with a bakery-style crumb, sparkling sugar tops, and plenty of juicy blueberries in every bite. Best of all, they come together in just 30 minutes.
What makes these muffins a staple in my kitchen is their simplicity and versatility. The recipe uses everyday ingredients like buttermilk to keep them tender, butter, and a sprinkle of coarse sugar. They’re a bit softer than my almond flour blueberry muffins, but share the same delicious nutty flavor from the almond extract. Tossing the blueberries in a bit of flour before folding them into the batter keeps them evenly distributed, so every bite is bursting with fruity goodness. Plus, a sprinkle of turbinado sugar on top adds that irresistible bakery-style crunch. Whether you’re gluten-free or just love a good muffin, these are a must-try!
Tips for Success
- 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.
- For bakery-style muffins, sprinkle the muffins with turbinado or raw sugar.
- I always use cupcake liners when making muffins. They’re just easier to lift out, and I know I won’t leave any behind in the pan.
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.
- To make the homemade buttermilk, 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.
- 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 extract 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. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Easy Gluten-Free Blueberry Muffins Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F and prepare a muffin tin by lining it with cupcake liners or spraying it with gluten-free cooking spray.
Make the buttermilk: In a large glass measuring cup, combine ¾ cup milk (or dairy-free alternative) and 2 tsp white vinegar or lemon juice. Place the mixture in the fridge to rest for 5 minutes.
Cream the butter and sugar: Using a stand or hand mixer, cream together ⅓ cup softened butter (or dairy-free alternative) and 1 cup granulated sugar until fluffy.
Add the wet ingredients: Add 2 large eggs, 1 tsp pure vanilla extract, and ¼ tsp pure almond extract. Mix until smooth and fully combined.
Mix in the dry ingredients: Mix in 1 ¾ cups gluten-free all-purpose flour with xanthan gum, 2 tsp gluten-free baking powder, ½ tsp baking soda, and ½ tsp salt. Mix to fully combine until the batter is smooth.
Add the buttermilk: Retrieve the buttermilk from the fridge and pour it into the batter. Do not overmix, just mix until combined and smooth. The batter should be thick.
Coat the blueberries: Put 2 cups fresh or frozen blueberries in a bowl and top them with 2 tsp gluten-free all-purpose flour. Lightly toss them to fully coat each berry.
Fold in the blueberries: Gently fold the coated blueberries into the batter until they’re evenly distributed.
Scoop the batter: Scoop the batter into a lined or greased muffin tin using a greased ice cream scoop or measuring cup.
Top with sugar: Using 2 tbsp of turbinado sugar or raw sugar, sprinkle the top of each muffin evenly.
Bake the muffins: Bake on the middle rack for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Keep an eye on them—every oven runs a little differently.
Cool and enjoy: Cool the muffins in the tin for 3-5 minutes before transferring them to a cooling rack to cool fully. Serve warm or fully cool, and enjoy!
Serving Suggestions
These blueberry muffins are an easy-to-make gluten-free breakfast or snack. I love grabbing one with my morning coffee or packing a couple for an afternoon pick-me-up. They’re perfect on their own, but also delicious warmed up with a little vegan butter or other dairy-free spread. Whether you’re heading out the door or enjoying a slow morning, these muffins hit the spot every time.
Storage Instructions
You can prep the batter ahead of time—just leave out the blueberries until you’re ready to bake. Store the batter in a covered bowl or an airtight container in the fridge.
Keep leftovers in an airtight container at room temperature. Just be sure they’re fully cooled before storing so they don’t get soggy from trapped steam.
Once the muffins are completely cool, pop the whole tin in the freezer for 15 minutes to flash freeze. Then transfer the muffins to a freezer-safe bag or container. I like to double-bag them to help prevent freezer burn.
Let them defrost in the fridge overnight, or reheat in the oven wrapped in foil for about 10 minutes at 350°F. You can also microwave one for 30–60 seconds if you’re in a hurry.
Thanks SO YUMMY!!!
These muffins look so good. Can I substitute 1 cup blueberries with walnuts?
Hi, I would add the walnuts but not sub out the blueberries for them.
These are so good. thank you
Can dried blueberries be used in this recipe?
Hi Christine, We haven’t tried this recipe with dried blueberries but let us know how it turns out!
The best gluten free blueberry muffin recipe! So light, fluffy, delicious and not too sweet!
I’m so excited to try these! What do you use to grease the ice cream scoop?
Hi Meredith, you can use melted butter with a pastry brush or non-stick cooking spray formulated without gluten.
This recipe is scrumptious with the added almond extract. Thanks for all the extra hints for making an old recipe into dairy/egg free muffins. It’s a great way to start any morning with blueberry muffins.
I push the coated blueberries into the muffins after the batter is in the muffin tin. This keeps the blueberries in the middle of the muffin instead of going to the bottom. Great recipe!
Easy to make and sooooo delicious! no one would guess they are gluten free. I also like all the suggested options.
This recipe is definitely a keeper.
These are absolutely the most delicious blueberry muffins I’ve ever baked…
gluten-free or regular… and, I’ve been baking for six decades, now. Looking forward to blueberry picking in a few months and will definitely be making lots more of these muffins with fresh and then frozen berries.
Thank you, “Mama” for all of the hours you dedicated to develop this recipe for our gluten-free menus. You’re the best!!
Thank you!!
My husband and I have been happily married for 50 years. He came close to dying from
celiac disease 46 years ago… 6′ 2″ and
137 lbs. His surgeon misdiagnosed him with lymphoma, so removed his spleen which was enlarged. One month later, he was correctly diagnosed at our state university… thank the Lord.
For years we relied on white rice flour purchased at a health food store which came in 20# bags.
We are so fortunate to have such wonderful GF products now and great recipes like this one… most delicious GF blueberry muffins we’ve ever tasted. Thank you for your
consistently perfect recipes.
Thanks Pamela! Wow! So glad your husband is doing well now!
I want to make these muffins today. Would I be able to substitute maple syrup for the white sugar? If so same amt?
Hi Sarah, Since the sugar and butter are creamed together, subbing the maple syrup won’t incorporate with the butter in the same manner.
You should use maple sugar! I sub maple sugar for white in all recipes!!
Can I use the recipe as a quick bread?
Hi Melissa, it should. You’ll need to bake for 60-70 minutes.
Easy and delicious!
Tasty muffin base for whatever you may want to add: choc chips, apple, peaches,etc.
I’m never disappointed with your recipes😎
I substituted lemon extract for almond extract and did not sprinkle the turbinado sugar. The muffins were delicious and not overly sweet. Delicious
They turned out super dry and crumbly. What did I do wrong?!
Hi Lindsey, what brand of GF flour did you use? Different brands have different hydration requirements.
King Arthur Measure for Measure
That is more than likely what went wrong here. We have found that King Arthur generally needs more moisture than the brands we tested with.
Best blueberry muffins ever! So good! I substituted extra virgin olive oil for the butter and they came out great.
My great grands need sugar free as well as gluten free. I used white monk fruit for the regular sugar and golden monk fruit for the turbinado sugar. They are excellent. Thank you for giving us consistently good recipes.
Very easy to make and delicious. These are the best Blueberry muffins I’ve tried. Cannot tell they are gf. They are very moist and freeze well. This has replaced my other recipes.
These are great. I reduced sugar to 3/4 cup. Used light coconut milk and did add the 2tsp vinegar. Great texture. Made 15 muffins with bake time of twenty minutes.
Wow, these were so good! The perfect amount of sweetness, and with the tangy blueberries they just had the perfect balance of flavors. If you didn’t know it, you would have no clue that these were gluten free. Thank you!
using mostly your recipes ever since stumbling on to your site. I am a hobby-baker who has been trying to change recipes over the years myself. yours are perfect! I made this with black berries and brown sugar… amazing!
Super easy to make, bake and eat. I’ve tried a lot of GF blueberry muffin recipes and so far this is the best one.
These are super sweet — taste like cake.
We love this recipe!! Perfect for taking on trips when I can’t rely on finding a gluten free breakfast or snack. My go to flour is Namaste.
In all my years of baking gluten free, I have never tasted a better muffin, and it is the most successful baking outcome I have ever had. I followed the recipe exactly! I am now looking forward to making this recipe with strawberries or other berries. Thank you so much. For anyone looking for the best blueberry muffin recipe…please try it – you will not be disappointed.
I have made these and they are delicious. I was wondering, can this recipe be made in a Bundt pan? If so, what would be the recommended temperature and cooking time?
Hi Suzanne, we have not tried making this recipe in a Bundt pan so we cannot advise.
Amazing delicious blueberry muffins! My grandkids loved them & they are not even celiac. 👍
Due to having celiacs myself, I always try to find recipes my whole family will like that aren’t dry and crumbly. These are SO good. They are spongy and delicious and my whole family devoured them. They also rise to the size of a regular muffins which is rare with most gf recipes. I did add 1/2 cup of sour cream because I have trust issues with gf baked items so I can only attest to making them with that added ingredient. This will definitely be a repeat recipe!
Wow. Perfectly most and springy, I wouldn’t change a thing! I used the Great Value brand gf flour. Highly recommend Oregon canned blueberries, will be just like from the bakery.
“Gluten free all purpose flour with xantham gum.” What can I use instead of this? I would have to buy a whole separate bag of GF flour in order to get one with xantham gum, and GF flour is expensive 🙁
Hi Stephanie, you can add 1/8 tsp of xanthan gum to the measured amount of flour you already have!
I made these Gluten Free Blueberry Muffins this morning and they are delicious! By far the best blueberry muffin recipe I have ever tasted gluten free or not! They are so good, I just followed you on Instagram and I can’t wait to try your other gluten free recipes!
I’ve made these numerous times in the past year. Super tasty and love the added almond extract flavor. I make these gluten free and egg free.
These are evil good! 2 of my kids were diagnosed with celiac within the last year, so it’s been a learning curve trying to create a gluten free home. There have been many fails, and blueberry muffins were one of them. For some reason, they’re fiddly, and a few batches of other recipes went to the chickens, sadly. Many recipes are very expensive or require careful measuring. (Who are these women and who has time for that?) Your search for the best “bloobs” as we call them ends here! Thankfully we found this site, and let me tell you, Mama knows gluten free! These are simple, affordable, and absolutely decadent! Follow this recipe word for word and you will end up will gorgeous, fluffy muffins that are even better than the bakery! I have used a few cup for cup flours and all work well with this recipe! I fill the muffin cups up to the top also, unlike a regular gluten muffin. Big, soft, gorgeous muffins every time that freeze well! Thank you, Gluten free Mama!
Thank you for this delicious blueberry muffin recipe. It has become a Sunday staple at my house, Both of my kids love these muffins!
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
Hi, I am going to try these with maple syrup. Had worked with other recipes and I don’t use much because I don’t like them too sweet. Here’s hoping!🙃
Hi June… did they turn out good with the maple syrup? If so do you remember how much you used? Thank you!
Delicious. Fluffy. Not too sweet. Definitely make them again.