Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins with an optional but delicious streusel topping are a classic treat for a perfect breakfast or snack. This gluten-free version of traditional blueberry muffins is lower in sugar and has such a lovely texture. 

A classic recipe for blueberry muffins made gluten-free is what we’re diving into right here!

If you’re a blueberry muffin fanatic, this may just be your new go-to recipe for everyone’s favorite muffin.

It’s moist, fluffy, infused with a generous amount of fresh blueberries, and is just such a lovely sidekick to your morning coffee or afternoon mug of tea.

This Gluten-Free Blueberry Muffins recipe was inspired by my Gluten-Free Blueberry Muffin Bread with Streusel Topping.

After sharing that recipe, it dawned on me that I hadn’t shared a recipe for regular blueberry muffins using a gluten-free blend. So here we are, remedying that!

My typical modus operandi is to make sweet treats that are lower in sugar, but for those times you’re looking for a classic approach to muffins, this recipe is ideal!

If you’re looking for a blueberry muffin recipe that is lower in added sweetener and refined sugar-free, try my Paleo Blueberry Muffins, which are made with coconut flour, Low-Carb Lemon Poppy Seed Blueberry Muffins or Blueberry Banana Oatmeal Muffins. 

Let’s discuss the ingredients for gluten free blueberry muffins.

Ingredients For Gluten-Free Blueberry Muffins:

Unsalted Butter: The fat portion of the recipe that makes these muffins taste rich and buttery is none other than softened butter! This is what brings that tender crumb to the muffins for beautiful texture.

As an alternative to butter, you can use ½ cup of avocado oil, olive oil, or melted coconut oil.

Canola oil works too but it isn’t my preference due to its high concentration of omega-6 fat and inflammatory properties.

Brown Sugar: Used to sweeten the muffins, we use brown sugar. I like using brown sugar because I find it gives an added richness and a tiny amount of additional moisture. Regular white sugar or raw sugar works too.

If you like keeping your muffins refined sugar-free, you can use coconut sugar (this will make the muffins appear darker) or maple sugar.

Large Eggs: A couple eggs make the muffins nice and fluffy for the best texture. If you have the forethought, bring the eggs out of the refrigerator ahead of time (with the butter) so that they are room temperature.

Use two flax eggs to make egg-free muffins

Milk of Choice: Use any dairy or dairy-free milk you like. Regular cow’s milk such as whole milk, oat milk, almond milk, rice milk, and cashew milk are all great options.

Pure Vanilla Extract: A little splash of vanilla goes a long way in bringing warm flavor to this blueberry baked good.

Gluten-Free Flour: A gluten-free flour blend takes the place of regular all-purpose flour in this gluten-free muffin recipe. Use your favorite gluten-free flour blend.

I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Measure For Measure Flour. Both blends result in fluffy muffins.

Any all purpose flour blends should work as long as they are a 1:1 replacement for white flour.

If you’re new to gluten-free baking, gluten-free blends are typically a combination of white rice flour, brown rice flour, potato starch, tapioca flour, and various leavening agents.

Baking Soda & Baking Powder: The leavening agents here! Baking powder and baking soda help the muffins rise, bake evenly and hold together nicely after the baking process. Gluten-free blends contain leavening agents already like xanthan gum, so they aren’t as crucial of an addition but do make for the best results.

Sea Salt: A pinch of salt enhances all of the flavors of the muffins.

Blueberries: Fresh blueberries bring that incredible pop of fresh flavor and added moisture to the this gluten-free blueberry muffin recipe.

Wild blueberries work great too! If you’re using frozen berries I recommend thawing them first to remove any excess liquid. 

Optional Streusel Topping:

The optional crumb topping is a combination of gluten-free flour, brown sugar, ground cinnamon, and melted butter.

The muffins are delicious enough on their own and don’t require the topping, but for anyone who loves coffee shop or bakery-style muffins with an amazing cinnamon streusel topping, this option is for you.

Recipe Adaptations:

• Toss in up to 1 cup of chocolate chips if you love the combination of blueberries and chocolate. 
• Add 1 tablespoon of fresh lemon zest and two tablespoons of lemon juice for lemon blueberry muffins. 
• If you love almond extract in your muffins, add 1/2 tsp. You can also add 2 tablespoons of poppy seeds here too. 
• For a dairy-free option, use avocado oil instead of butter and any non-dairy milk you like. 

Now that we’re familiar with the simple ingredients for blueberry muffins, let’s bake a batch of gluten-free muffins!

How to Make Gluten-Free Blueberry Muffins:

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.

Transfer the softened butter and brown sugar to a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer).

Mix on medium-high speed until combined and fluffy. Beat in the eggs one at a time on medium speed, scraping the sides of the bowl with a rubber spatula as needed.

Once the eggs are incorporated, add in the milk and continue mixing until combined (again, scraping the sides of the bowl if necessary).

In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, and salt. Pour the dry ingredients into the stand mixer with the wet ingredients and beat until a smooth batter forms.

Use a rubber spatula to fold in the fresh blueberries so that they are well-incorporated throughout the batter.

Transfer the muffin batter to the prepared muffin pan and fill the muffin cups ¾ of the way up. 

Optional Step: Stir together the ingredients for the streusel topping in a medium bowl until well combined.

Sprinkle the topping mixture over the muffin batter.

If you aren’t doing the topping, you can top the muffins with extra blueberries if you’d like. 

Bake muffins on the center rack of the preheated oven for 25 to 35 minutes, or until they are golden brown on top and test clean.

I often insert a thermometer into the center of a muffin to check the internal temperature for doneness. Muffins are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. 

Allow the muffins to cool completely before peeling the muffins papers and eating. This is to avoid warm muffin sticking to the muffin papers.

Store muffins in an airtight container in the refrigerator for up to 1 week. Any remaining can be frozen in a large zip lock bag for up to 3 months.

So there you have it! A lovely classic blueberry muffins recipe with many options for customization. 

If you love muffin recipes, also try out these reader favorites.

More Healthy Muffin Recipes:

• Healthy Apple Oatmeal Muffins
• Oatmeal Banana Zucchini Muffins
• Almond Flour Banana Muffins 
• Gluten-Free Chocolate Banana Muffins
• Healthy Carrot Cake Muffins 

Put these blueberry muffin treats on repeat during berry season!

Gluten-Free Blueberry Muffins

Fluffy, moist classic blueberry muffins made gluten-free! This simple yet delicious gluten-free muffin recipe results in bakery-style muffins with an amazing optional cinnamon streusel topping.

Pin Print Rate SaveSaved!

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

12 muffins

Ingredients

• ▢ ½ cup 1 stick softened butter*
• ▢ ⅔ cup brown sugar, packed
• ▢ 2 large eggs at room temperature
• ▢ ⅔ cup milk of choice**
• ▢ 2 tsp pure vanilla extract
• ▢ 2 cups gluten-free all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1 tsp sea salt
• ▢ 1 ½ cups fresh blueberries

Streusel Topping (Optional):

• ▢ ⅓ cup gluten-free all-purpose flour
• ▢ 2 Tbsp brown sugar
• ▢ 1 Tbsp ground cinnamon
• ▢ 3 Tbsp melted butter
• ▢ Pinch sea salt

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.
• Transfer the softened butter and brown sugar to a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer). Mix on medium-high speed until combined and fluffy. Beat in the eggs one at a time on medium speed, scraping the sides of the bowl with a rubber spatula as needed. Once the eggs are incorporated, add in the vanilla extract and milk and continue mixing until combined (again, scraping the sides of the bowl if necessary).
• In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, and salt. Pour the dry ingredients into the stand mixer with the wet ingredients and beat until a smooth batter forms.
• Use a rubber spatula to fold in the fresh blueberries so that they are well-incorporated throughout the batter.
• Transfer the muffin batter to the prepared muffin pan and fill the muffin cups ¾ of the way up. 
• Optional Step: Stir together the ingredients for the streusel topping in a medium bowl until well combined. Sprinkle the topping mixture over the muffin batter. If you aren't doing the topping, you can top the muffins with extra blueberries if you'd like. 
• Bake muffins on the center rack of the preheated oven for 25 to 35 minutes, or until they are golden brown on top and test clean. I often insert a thermometer into the center of a muffin to check the internal temperature for doneness. Muffins are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. 
• Allow the muffins to cool completely before peeling the muffins papers and eating. This is to avoid warm muffin sticking to the muffin papers.

Notes

*For a dairy-free option, use avocado oil and dairy-free milk. If you go this route, there is no need to use a stand mixer and you can use a regular mixing bowl to prepare the recipe if you'd like.

**I use oat milk, but regular cows milk, almond milk, cashew milk, etc. all work.

Nutrition

Serving: 1muffin (of 12) – Calories: 214kcal – Carbohydrates: 32g – Protein: 2g – Fat: 9g – Saturated Fat: 5g – Cholesterol: 51mg – Sodium: 364mg – Fiber: 2g – Sugar: 14g

Course: Breads

Cuisine: American

Keyword: bakery-style muffins, delicious blueberry muffins, gluten-free blueberry muffin recipe, gluten-free blueberry muffins, gluten-free muffin recipe

Servings: 12 muffins

Calories: 214kcal

Author: Julia

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.