Name: Gluten Free Blueberry Muffins Recipe
Prep time: 15 min
Cook time: PT-489765H52M21S
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (290 g) gluten-free 1:1 flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour; 2 teaspoons baking powder; ½ teaspoon kosher salt; ½ cup (1 stick or 113 g) unsalted butter, room temperature & cut into pieces (see notes for dairy free option); ½ to ⅔ cup raw sugar + 2 Tablespoons for sprinkling (optional); 2 teaspoons pure vanilla extract; 2 large eggs, room temperature; ½ cup (120 ml) non-dairy milk, room temperature (hemp, almond, or rice milk recommended); 2 cups fresh blueberries or frozen blueberries (see notes)

Jump to Recipe· 3.9 from 5 reviews

I am absolutely in love with this Gluten Free Blueberry Muffins Recipe because it captures everything I want in a warm, comforting treat that’s also wholesome. The bursts of juicy blueberries paired with tender, fluffy muffin crumb never fail to bring a smile to my face. Whether I’m making them for a cozy weekend breakfast or an afternoon snack with friends, they always hit the spot. Plus, knowing they’re gluten free means I can share them proudly with anyone who needs or prefers that option.

Why You’ll Love This Gluten Free Blueberry Muffins Recipe

What makes this recipe stand out to me is the perfect balance between sweet and tart, thanks to the fresh blueberries. Each bite offers a lovely moist texture with just enough crumb to give you that classic muffin feel without being dry or crumbly. I appreciate how these muffins manage to be delightfully soft and tender while embracing the unique qualities of gluten free flour, which can sometimes be tricky to perfect. The hints of vanilla and that slight touch of sugar sprinkled on top create a subtle sweetness that never overpowers the berries.

I also adore how straightforward it is to prepare these muffins. The recipe is forgiving and clear, which makes it a breeze to whip up even on a busy morning or last-minute snack craving. Beyond the kitchen magic, I love serving these muffins at brunches, family gatherings, or simply pairing them with a cup of tea on a quiet afternoon. They feel special enough for company but comforting enough for everyday enjoyment. This Gluten Free Blueberry Muffins Recipe has truly become my go-to whenever I want to impress with minimal fuss.

Ingredients You’ll Need

A metal baking tray holds seven ingredients carefully arranged on a white marbled surface. At the top left, there is a white bowl filled with small dark purple berries. To its right, a solid rectangular block of pale yellow butter sits. Below the butter, a metal cup filled with off-white sugar is placed. In the middle left of the tray, a small white bowl contains white flour. Below that, two brown eggs rest side by side. Next to the eggs and flour, a metal measuring cup holds more white flour. Finally, at the bottom right corner, a small glass cup filled with white milk is positioned. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple yet each one plays an essential role in building that perfect muffin flavor, texture, and color. From the gluten free flour that provides the base to the fresh blueberries that bring the signature burst, every component counts.

Gluten-free 1:1 flour blend: This ensures the right structure and crumb without gluten’s stretchiness, ideal for soft muffins.
Baking powder: The leavening agent that helps the muffins rise beautifully and become fluffy.
Kosher salt: It balances sweetness and enhances the overall flavor depth.
Unsalted butter: Adds richness and moisture – makes the muffins tender and flavorful.
Raw sugar: Provides subtle sweetness and a delicate crunch when sprinkled on top.
Pure vanilla extract: Brings warmth and enhances the natural flavors of the batter.
Eggs: Bind everything together and contribute to the muffins’ light texture.
Non-dairy milk: Keeps the recipe dairy-free and adds moisture without weighing down the batter.
Fresh or frozen blueberries: The star ingredient that adds bright color and juicy bursts in every bite.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit and prepare a muffin tin by coating twelve wells with nonstick spray or lining them with paper muffin cups. This step is important for easy release after baking.

Step 2: In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set this dry mix aside for later incorporation.

Step 3: Using an electric mixer, beat the room temperature butter on medium-high speed for about 3 minutes until it’s creamy and smooth. Then, add the raw sugar and vanilla extract, continuing to beat until fully combined and fluffy.

Step 4: Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Scrape the sides of your bowl as needed to keep the mixture even.

Step 5: Alternate adding the dry flour mixture and the non-dairy milk into the wet ingredients in three separate additions. Don’t overmix; it’s okay to have a few streaks of flour left. Gently fold the blueberries into the batter last, taking care not to crush them.

Step 6: Divide the batter evenly into the prepared muffin wells. For an optional sweet crunch, sprinkle about 2 tablespoons of raw sugar evenly over the tops.

Step 7: Immediately place the muffin tray into the oven and reduce the temperature to 375 degrees Fahrenheit. Bake the muffins for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter.

Step 8: Let the muffins cool in the pan on a wire rack for 5 minutes, then remove each muffin and place it directly on the rack to cool completely. Serve warm or at room temperature — both taste fantastic!

Servings and Timing

This Gluten Free Blueberry Muffins Recipe yields 12 standard-sized muffins, perfect for a family breakfast or sharing with friends. The prep time takes about 15 minutes, while the actual baking time is roughly 20 to 25 minutes. Altogether, you’re looking at about 40 minutes total from start to finish. Don’t forget to allow the muffins a few minutes to cool after baking; it helps with the texture and makes them easier to eat right away.

How to Serve This Gluten Free Blueberry Muffins Recipe

A stack of three golden-yellow blueberry muffins is shown against a white marbled surface background. Each muffin has a textured, slightly cracked top with dark purple blueberries visible both inside and on the surface, creating a contrast against the light, soft-colored batter. The muffins are wrapped in crinkled, bright yellow paper liners that highlight the warm color of the baked treats. The stack is centered, displaying the muffins closely stacked one on top of another. photo taken with an iphone --ar 4:5 --v 7

I love serving these muffins fresh and warm straight out of the oven because the blueberries are extra juicy and the tops still have a tempting sugar crunch if you sprinkled some on. Pairing them with a slather of butter or a swipe of your favorite jam immediately elevates the experience. If I’m hosting, I might arrange them on a pretty platter with a dusting of powdered sugar on top and a few fresh blueberries scattered around for a pop of colour and elegance.

For drinks, I find that a light cup of herbal tea or freshly brewed coffee beautifully complements the soft sweetness of the muffins. If you want to get fancy, a chilled mimosa or sparkling rosé pairs surprisingly well for brunch occasions. These muffins are fantastic anytime — perfect for a quick breakfast, a lunchbox addition, or a cozy afternoon snack during a weekend read.

Serving temperature can really change the vibe. As I mentioned, warm muffins are like little hugs, but these also hold up nicely at room temperature, making them ideal for picnics or afternoon gatherings. If you want to serve them chilled, just be sure to bring out a soft spread like cream cheese to enjoy alongside. Portion-wise, one muffin per person usually suffices for breakfast, though I’m never mad at a second helping!

Variations

This Gluten Free Blueberry Muffins Recipe is like a blank canvas that invites creativity. If you want to mix things up, try substituting the blueberries with raspberries, blackberries, or even chopped strawberries for a different berry flavor profile. For extra texture, adding chopped nuts like walnuts or pecans into the batter is one of my personal favorite tweaks.

If you’re dairy-free or vegan, I recommend swapping the butter for solidified coconut oil and choosing your favorite plant-based milk such as almond or oat milk. You can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) and these muffins still turn out lovely. Just be mindful that texture might become a bit denser but still delicious.

For a flavorful twist, consider stirring in a teaspoon of lemon zest or a pinch of cinnamon with the dry ingredients. You can also experiment with different cooking methods, like baking them in muffin top pans to give a crispier edge or mini muffin tins for bite-sized treats perfect for parties and lunches.

Storage and Reheating

Storing Leftovers

To keep your muffins fresh, store them in an airtight container at room temperature if you plan to eat them within two days. For longer storage, I recommend refrigerating them in a sealed container where they will last up to 3 days without losing much moisture. Using a container that seals well helps prevent them from drying out and preserves that blueberry freshness.

Freezing

These muffins freeze beautifully, which is a big plus for me when I want to make a batch ahead of time. I like to wrap each muffin individually in plastic wrap and then place them in a freezer-safe ziplock bag or airtight container. They can be frozen for up to 2 months. When you’re ready to enjoy one, just thaw at room temperature or in the fridge overnight.

Reheating

Reheating is simple and helps bring back that freshly baked warmth. I usually pop a muffin in the microwave for about 20-30 seconds or warm it gently in a 300-degree Fahrenheit oven for 5-7 minutes. Avoid overheating or reheating for too long as it can dry the muffin out. Adding a little butter or jam after warming can help revive that moist, tender texture.

FAQs

Can I use frozen blueberries in this Gluten Free Blueberry Muffins Recipe?

Absolutely! I often use frozen blueberries straight from the freezer without thawing. This helps prevent the batter from turning purple and avoids making it too wet. Just gently fold them in at the end to keep the berries intact.

Is there a vegan alternative for the eggs in this recipe?

Yes, you can replace each egg with a flax egg, which is made by mixing one tablespoon of ground flaxseed with three tablespoons of water and letting it set for a few minutes. This works well to bind the muffins and keeps them moist.

Can I substitute butter with oil?

Yes, you can swap butter for a neutral oil like light olive oil or vegetable oil, but I find solidified coconut oil to be a better substitute in dairy-free versions as it provides a similar richness and texture to butter in this recipe.

How do I know when the muffins are done baking?

The best way is to insert a toothpick or skewer into the center of a muffin. If it comes out with a few moist crumbs but no wet batter, your muffins are ready. Also, they should have a nice golden top and slightly spring back when lightly touched.

Can I make this recipe nut-free?

Definitely! This recipe is naturally nut-free as long as you use a gluten-free flour blend without nuts and avoid adding nuts as a variation. It’s perfect for those with nut allergies.

Conclusion

I truly hope you give this Gluten Free Blueberry Muffins Recipe a try because it’s one of my favorite ways to enjoy a feel-good, delicious baked treat that’s accessible to many dietary needs. The ease of preparation, combined with that burst of fresh blueberry flavor in every bite, makes this recipe a keeper in my kitchen. Once you taste these, I’m sure they’ll become a cherished go-to for your own breakfast table or snack times!