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


  • 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


  • 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.


  • I like Pillsbury gluten-free flourNot 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."


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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