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    Home » Breakfast

    Easy Gluten-Free Blueberry Muffins

    Published: Mar 25, 2022 · by Audrey

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    easy gluten-free blueberry muffins Pinterest pin 1n

    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 on a silver cooling rack

    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.

    gluten-free blueberry muffins recipe ingredients

    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.

    1. 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.
    2. 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.
    3. 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.
    4. Granulated Sugar: Not only does sugar sweeten the muffins, but it helps the muffins be soft and moist.
    5. 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.
    6. Pure Vanilla Extract, Pure almond extract, Salt: All of these ingredients enhance the flavor of the blueberry muffins.
    7. 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.
    8. Baking Powder and Baking Soda: Baking powder and baking soda are what help these gluten-free muffins rise.
    9. 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)

    easy gluten-free blueberry muffins recipe steps 1-4 photo collage

    • 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.

    easy gluten-free blueberry muffins recipe steps 5-8 photo collage

    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 muffin with cupcake line removed with muffins in the background

    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.

    gluten-free blueberry muffins on a sliver cooling rack with a blue napkin

    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}

    Mama Knows Gluten Free e-book photo collage

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    ★Did you make this recipe? Please give it a star rating below!

    gluten-free blueberry muffins on a cooling rack
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    5 from 11 votes

    Easy Gluten-Free Blueberry Muffins

    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!
    Course Breakfast
    Cuisine American
    Keyword gluten-free blueberry muffins
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 12 muffins
    Calories 214kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • ¾ cup milk For dairy-free use unsweetened almond milk.
    • 2 teaspoons white vinegar or lemon juice
    • ⅓ 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
    • ¼ teaspoon pure almond extract
    • 1 ¾ 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
    • ½ teaspoon baking soda
    • ½ 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
    US Customary - Metric

    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

    Serving: 1muffin | Calories: 214kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 202mg | Potassium: 124mg | Fiber: 2g | Sugar: 23g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Ian says

      January 22, 2023 at 7:26 am

      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.

      Reply
    2. Heather says

      December 25, 2022 at 12:40 pm

      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!

      Reply
    3. Justin says

      November 22, 2022 at 9:57 pm

      My daughter’s favorite (and probably the rest of the family too), making them for her birthday tomorrow!

      Reply
    4. Amy says

      November 06, 2022 at 12:06 pm

      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!

      Reply
    5. Jan Gosselin says

      September 28, 2022 at 10:58 pm

      I think it’s the first gluten-free baked item that I have really enjoyed and I have made a lot of them.

      Reply
    6. Carolina says

      September 12, 2022 at 8:16 am

      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!

      Reply
    7. Shelby says

      August 03, 2022 at 2:08 am

      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!

      Reply
    8. Rachel G says

      July 13, 2022 at 7:41 am

      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!

      Reply
    9. Alisha C Nguyen says

      July 10, 2022 at 3:55 pm

      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.

      Reply
    10. Deb says

      June 04, 2022 at 7:36 am

      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.

      Reply
      • Audrey says

        November 26, 2022 at 10:34 am

        Hi Deb! My favorite dairy-free milk is unsweetened almond milk. I hope you enjoy the muffins.

        Reply
        • GluteFree&Happy says

          January 31, 2023 at 4:41 pm

          If you’re allergic to nuts, instead of Almond milk try Soy or coconut milk.

          Reply
          • Audrey says

            February 07, 2023 at 6:41 pm

            Yes you can use your favorite type of dairy-free milk with all of my recipes. My family prefers unsweetened almond milk.☺️

            Reply
    11. Karen S says

      May 05, 2022 at 7:50 pm

      Made these yesterday and froze half .. very yummy One yesterday after baked and another for breakfast today Thankyou for the recipe

      Reply
    12. Patty says

      April 03, 2022 at 4:08 pm

      Delicious. Fluffy. Not too sweet. Definitely make them again.

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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