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
- 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 (or dairy-free butter), and milk (or dairy-free milk). (photo 1)
- Add the flour mixture and mix until fully combined. (photo 3)
- In a small bowl, toss the frozen blueberries and 1 tablespoon of flour. (photo 4)
- Fold the blueberries into the batter. (photo 5)
- Scoop the batter into the prepared muffin tin. (photo 6)
- In a small bowl, stir together the crumb topping ingredients.
- Sprinkle the crumb topping on top of the muffins. (photo 7)
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (photo 8)
- Place the muffin tin on a cooling rack and cool for 2 minutes.
- Remove muffins from the tin and place on the rack to cool completely. Enjoy!
- Store leftovers in an air-tight container or freeze for later once they are completely cooled.
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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Gluten-Free Blueberry Muffins {Dairy-Free Option}
Ingredients
- 1 ½ cups gluten-free all-purpose flour I like Pillsbury gluten-free flour
- ¼ teaspoon xanthan gum leave out if your flour already has it
- 1 cup granulated sugar
- ½ teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon dried lemon peel
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ 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 ½ 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."
Kim says
Delicious muffins! You are my go to blog for anything gluten-free. I haven’t been disappointed yet!
Disneyfide says
Came out great! I used fresh blueberries. The recommendation to freeze them seems to have kept them from getting mushy. Use GF flour, oat milk, and Smart Balance for butter! Like the crumb topping especially well!
Chrisse says
I was diagnosed with celiac disease over 12 yrs ago and these are the best gluten free muffins I’ve ever had!!! I used PC all purpose gf flour,lactose free margarine and cashew milk. I did reduce the sugar to 3/4c. Almost all gf muffins I’ve eaten are either gummy in texture or super dry but these are perfect!!! Finally someone who found a way to make muffins taste normal!!!! Thank you!!!
Margaret A Kett says
Best blueberry muffins I ever made!!!
Nana says
Light & Fluffy…deeelicious!Made a double batch. They gone within the hour. Even my 3 year old grandson ate 2 muffins and he doesn’t like blueberries. I used whole milk, real chicken eggs, and an EXTRA cup of fresh blueberries. We will be making these again and again!!!
Mary Huggins says
I doubled the recipe and baked in a 9×13 baking dish. I even forgot the baking soda and they were still so good. Hard to believe gluten free! I didn’t have xanthem gum so I used an egg white in addition to the 2 eggs it called for. So good with the crumbles on top? Yes! Kids loved it too.
Taylor says
I ate all of these in 2 days. oops.
Katie Weckesser says
Really great recipe! Easy to follow and the muffins taste phenomenal! Note, I used fresh blueberries over frozen. I will certainly make these muffins again!!
Kathy Siebert says
Made with 1% milk and coconut oil. Left off the crumb topping. Absolutely delicious. Couldn’t wait til cooled. Eating them now when they are still warm.
Gigi says
Flavor is delicious. I used Swerve sweetener instead of sugar (reduced to 3/4c). I used Bobs Red Mill 1 to 1 gluten free flour. The muffins were very sticky and gooey. Which I dont have a problem eating. But I was looking for that fluffy muffin everyone in the comments raved about. Possibly the sugar substitute. Next time I will decrease the liquid a bit, and buy fresh baking powder and soda.
Linda Radler says
Used walmart all purpose gluten free that has a lot of rice flour in it. Followed the recipe exact using frozen blueberries, regular eggs , unsalted butter and 2% milk. Baked at 350 for 25 min. Toothpick came out clean. My toppings sunk to bottom so muffins soft on bottom of paper cups but everyone loved the muffins regardless.
Olivia says
I’ve made this recipe 10+ times as is in the last couple of months. It’s absolutely incredible and the muffins come out so fluffy. Your non gluten-free friends would have NO idea these are gluten-free!
Yvonne says
I made these tonight and they were delicious!! I usually am not a fan of gluten free baked goods and bake them mostly for my husband. Since we are vegan I substituted the eggs for Ener-G egg replacer and used almond milk. I also used coconut oil in place of butter/margarine. For the topping my husband made the topping with one cup of gluten free oats, one heaping TB of sugar and 2 TB of coconut oil. Thanks again for the delicious recipe!! We will making these again.
Jessica says
Tried these tonight and they were absolutely amazing! The best blueberry muffins I’ve ever tasted. I am so thankful for recipes like this as I have a son who has both a dairy and gluten allergy so when a recipe actually works (doesn’t happen often) I am eternally grateful! Thanks again!!! I’ll be surprised if these last longer then 2 days in my house!
Brianna Alexander says
Ok, I made them again today with tweets and they were AMAZING. First I baked them at 400 degrees and they only took 20 min. Second I only did 3/4C milk so the batter was firmer so that the topping didn’t sink into it, and lastly I used the Bob’s Red Mill 1 to 1 gf baking flour since it has more rice flour. They were fluffy, soft, moist, the topping was beautiful and did not sink in one bit. Definitely the best homemade blueberry muffins I have ever had, gluten free or not. I wish I could attach a picture, they look as beautiful as they taste.
Diane Napoli says
Absolutely delicious! My husband and I loved this recipe. But then again, everything in your book as been amazing. Thank you!
Audrey says
Thank you so much Diane for the wonderful 5-star recipe review! I am so happy that you and your husband loved the blueberry muffins. Thank you so much for your kind words about my cookbook, it really made my night. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Juliana says
To all sub-standard, mediocre GF bakers out there: this recipe actually works. Muffins are airy, fluffy but not crumbly. And my blueberries had a ton of ice on them. Just like regular wheat muffins. AMAZING
Audrey says
Thank you so much Juliana for the amazing 5-star recipe review, it really made my night! I am so happy that you enjoyed the muffins, they were amazing, airy, fluffy, but not crumbly. Thank you again!
Sandy Ramirez says
I have made three times this recipe. It is simple and moist and delicious. Thank you
Audrey says
Thank you so much Sandy for the wonderful 5-star recipe review! I am so happy that you enjoyed the blueberry muffins and that you have made them several times and they are moist and delicious. You are so welcome, I love sharing what I make for my family. Thanks again!
Lola says
I have just recently started following your page. My sister, daughter and granddaughter all have celiac. I always test negative, but have IBS issues and believe I am sensitive to gluten. I have made many GF recipes over the years. I made these muffins and absolutely love them! They are the best GF Item I have ever made. I ate 2 as soon as they were cooled down, but still warm.. I could have eaten more they were so YUMMY!! Froze some for future enjoyment. Thank you for your wonderful recipe.
Audrey says
Thank you so much Lola for the wonderful 5-star recipe review, it really made my day! I am so happy that you loved the blueberry banana muffins and they were the best you have ever made. You are so welcome, I love sharing what I make for my family. Thank you again!
Jan says
These muffins are delicious! So happy to find a Gluten Free Muffin that tastes good.
Love your website also! I was diagnosed with Wheat & Dairy allergy recently and your website has great recipes that I can’t wait to try.
Audrey says
Thank you so much Jan for the awesome 5-star recipe review! I am so happy that you enjoyed the blueberry muffins. Thank you so much for your kind and encouraging words! I hope you enjoy the recipes you try. Thanks again!
Dorothy Hofmeister says
So good! And very moist! I’ll definitely be maki g these again
I only had one problem, not a problem really because it still tasted delicious, but my crumbly sugar topping completely melted into the muffin and kind of ran off the sides. I don’t understand what I did wrong I’m pretty sure I followed everything according to your recipe. And ideas what I might have done wrong?
Audrey says
Thank you Dorothy for the wonderful 5-star recipe review! I am so happy that you enjoyed the blueberry muffins. I have found if I don’t sprinkle the crumble evenly over the muffins, if there are any larger clumps of the crumble are on the batter the crumble, or if I put too much crumble on top of the muffins the crumble will not bake evenly. Also can you please let me know what brand of gluten-free flour you used? Thank you again!
JEWEL TRAVER says
So easy and yummy. these were a big hit at our house.
Audrey says
Thank you so much Jewel for the wonderful 5-star recipe review! I am so happy that you all enjoyed the blueberry muffins and they were easy to make. Thanks again!
Jen says
So, so good! I made them with almond milk and coconut oil and they were perfect. My family devoured them immediately!
Marcie says
Absolutely yummy. Thanks for the dairy free option.
Audrey says
Thank you so much Marcie for the wonderful 5-star recipe review! I am so happy that you enjoyed the blueberry muffins. You are so welcome, I am also dairy-free, so I try and have a dairy-free option to my recipes as well. Thank you again!