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Easy to make gluten-free blueberry muffins. Soft and moist blueberry muffins with a brown sugar crumb topping. The recipe also includes a dairy-free option.

Gluten-Free Blueberry Muffins

My family loves muffins! I bake gluten-free muffins for breakfast at least once a week. My kids always see them as a special treat.

Some of my family’s favorite gluten-free muffin recipes that I make are my Gluten-Free Blueberry Banana Muffins, Gluten-Free Apple Crumb Muffins, and Gluten-Free Double Chocolate Muffins.

Lately, I have had a lot of readers ask me if I had a gluten-free blueberry muffin recipe. I am happy to share my tried and true blueberry muffin recipe with a crumb topping.

I just love the addition of the crumb topping! The brown sugar crumb topping takes these muffins to the next flavor level. These muffins will remind you of bakery-style blueberry muffins.

There are more options for gluten-free muffin mixes in stores now, but I promise you that this recipe is so easy that you won’t go back to buying a gluten-free blueberry muffin mix.

How To Make Gluten-Free Blueberry Muffins

Tips For Making The Perfect Blueberry Muffins

• For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
• I also use cupcake liners to keep the muffins from sticking to the pan.
• Allow the muffins to cool in the pan for 2 minutes and then place the muffins on a cooling rack. This step will help keep your muffins from getting what I call “soggy bottoms”.

Blueberries

For muffins, I prefer frozen blueberries over fresh blueberries. Fresh blueberries often pop during baking.

If you are going to use fresh blueberries, it is best to freeze them first.

I toss the frozen blueberries in 1 tablespoon of gluten-free flour to help keep them from sinking to the bottom of the muffins.

If you love blueberry recipes, then you have to try these!

• Gluten-Free Blueberry Scones {Dairy-Free Option}
• Gluten-Free Blueberry Lemon Breakfast Casserole {Dairy-Free Option}

Gluten-Free Flour

These gluten-free muffins were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.

Xanthan gum helps replace the elasticity and texture of gluten. Make sure not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy muffins!

Most gluten-free all-purpose flours on the market already have xanthan gum already in them. So make sure to check the ingredients of your gluten-free flour.

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.

Pro Tip For Measuring Gluten-Free Flour

I have found the best way to measure gluten-free flour is the “spoon & level” method. I use a 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. Friends, please do not scoop the flour out of the bag with your measuring cup.

Can I use almond, coconut, or other gluten-free flours instead of a rice flour blend?

Unfortunately no. I have only tested this muffin recipe with rice flour. Almond, coconut or other gluten-free flours do not have the same taste and texture as rice flour. Rice flour mimics the taste and texture of traditional baking flour the best.

If you are looking for grain-free muffin recipes, try my Paleo muffin recipes made with almond flour. They are also dairy-free and refined-sugar-free too.

• Paleo Banana Blueberry Muffins
• Paleo Chocolate Muffins
• Paleo Pumpkin Chocolate Chip Muffins
• Paleo Chocolate Chip Pecan Pie Muffins

Gluten-Free And Dairy-Free Muffins

I have also included a dairy-free option to my gluten-free blueberry muffin recipe. My husband, my youngest son, and I are all also dairy-free.

So, you too can enjoy a gluten-free and dairy-free blueberry muffin. I promise it is just as delicious made with the dairy-free butter and dairy-free milk.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Sugar

Baking with granulated sugar not only sweetens the muffins but also helps them to be soft. I have not tested this recipe using honey or pure maple syrup.

I also do not bake with sugar-free replacements, such as Stevia, Splenda or Monk Fruit.  So I cannot tell you whether they would work with the recipe.

If you are looking for a refined sugar-free muffin recipe, try my Blueberry Banana or Paleo muffins.

Egg-Free Baking

You can easily replace the eggs with an egg replacement like Bob’s Redmill’s Egg Replacer. I have only tried egg-free baking with the Bob’s Red Mill egg replacer.

If you are looking for a gluten-free and vegan blueberry muffin recipe, then you can use the egg replacer, Vegan butter, and dairy-free milk.

How to Freeze Muffins

These gluten-free muffins freeze well. Once the muffins have completely cooled, place them in a freezer storage bag or an air-tight container. These gluten-free muffins are good frozen up to 2 months.

The muffins can be thawed completely at room temperature or reheated in the microwave for 30 seconds. You can also re-heat the muffins in the oven at 350° for 10-15 minutes. Wrap the muffins in foil before placing them in the oven on a baking sheet.

This gluten-free blueberry muffin recipe is a classic that everyone loves!

More Gluten-Free Breakfast Recipes To Try!

• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Easy Gluten-Free Banana Bread {Dairy-Free Option}

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5 from 8 votes

Gluten-Free Blueberry Muffins {Dairy-Free Option}

Easy to make gluten-free blueberry muffins. Soft and moist blueberry muffins with a brown sugar crumb topping. The recipe also includes a dairy-free option.

Course Breakfast

Cuisine American

Keyword gluten-free blueberry muffins, gluten-free dairy-free blueberry muffins

Prep Time 10 minutes

Cook Time 30 minutes

Servings 12 muffins

Calories 246kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1 1/2 cups gluten-free all-purpose flour I like Pillsbury gluten-free flour
• 1/4 teaspoon xanthan gum leave out if your flour already has it
• 1 cup granulated sugar
• 1/2 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon dried lemon peel
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup butter, melted dairy-free use Smart Balance butter
• 1 cup milk dairy-free use almond, cashew, or coconut milk
• 1 cup frozen blueberries (I prefer frozen)
• 1 tablespoon gluten-free all-purpose flour

Crumb Topping

• 2 tablespoons brown sugar, packed
• 1 tablespoon granulated sugar
• 2 1/2 tablespoons gluten-free all-purpose flour
• 1 tablespoon butter, melted dairy-free use Smart Balance butter

Instructions

• Preheat oven to 350°. Line a 12-cup muffin tin with paper liners or spray with gluten-free nonstick cooking spray.
• In a large bowl, whisk together flour, xanthan gum (leave out if your flour already has it) sugar, baking powder, baking soda, salt, and dried lemon peel.
• In a medium sized bowl whisk together the eggs, vanilla, melted butter, and milk. Add the flour mixture and mix until fully combined. In a small bowl toss the blueberries and 1 tablespoon of flour. Fold the blueberries into the batter.
• Scoop the batter into the prepared muffin tin. In a small bowl stir together the crumb topping ingredients. Sprinkle the crumb topping on top of the muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack and cool for 2 minutes. Remove muffins from the tin and place on the rack to cool completely. Store leftovers in an air-tight container.

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.
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
• For the dairy-free option, I used Smart Balance butter and almond milk.
• Store in an air-tight container.
• The muffins can be frozen up to 2 months. Thaw at room temperature or reheat in the microwave for 30 seconds. Muffins can be reheated in a 350° oven wrapped in foil for 10-15  minutes. 
• Mama says, "Check all of your labels."

Nutrition

Serving: 1muffin | Calories: 246kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 224mg | Potassium: 69mg | Fiber: 2g | Sugar: 26g | Vitamin A: 295IU | Vitamin C: 1.3mg | Calcium: 52mg | Iron: 0.9mg

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