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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. 

Two blueberry muffins on wooden plates, ready to eat.

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

Blueberry muffins in a muffin tray, fresh out of the oven and ready to eat.

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.

One blueberry muffin on a wooden plate with fresh blueberries to the side.

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).

Brown sugar and butter in the bowl of a stand mixer, ready to be mixed.

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.

Butter and sugar mixed together in a mixer with eggs being added in.

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.

Stand mixer with wet ingredients inside and dry ingredients on top.
Bread batter in a stand mixer, all mixed up.

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

Blueberries folded into the muffin mixture to make the batter for blueberry muffin bread.

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

Blueberry muffin batter inside of muffin cups of a muffin tray, ready to bake.

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

Streusel topping all mixed up in a mixing bowl, ready to be used.

Sprinkle the topping mixture over the muffin batter.

Muffin batter sprinkled with streusel topping in a muffin tin.

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. 

Freshly baked blueberry muffins out of the oven in a muffin pan.

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.

Two plates of blueberry muffins, one that is cut in half to expose the inside.

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:

Put these blueberry muffin treats on repeat during berry season!

Two blueberry muffins on wooden plates, ready to eat.
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4.63 from 8 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breads
Cuisine: American
Servings: 12 muffins
Calories: 214kcal
Author: Julia

Ingredients

Streusel Topping (Optional):

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

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Recipe Rating




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Cindy

Monday 7th of August 2023

I have made this recipe several times and love how the muffins look and taste like ones from a bakery. Can you use cherries instead of blueberries?

Julia

Monday 7th of August 2023

Hi Cindy! Cherries sound like a delicious addition! I would just chop them up small like blueberries and they should turn out great! xo

Kara

Friday 21st of July 2023

Directions don't indicate when to add the vanilla extract or at least I couldn't find that -- I added after the milk.

Julia

Friday 21st of July 2023

Thanks for catching that, Kara! You were correct to add the vanilla extract with the milk :) Hope you enjoy the muffins!

Cristina

Sunday 7th of May 2023

How much sugar?

Cristina

Sunday 7th of May 2023

@Cristina, nvm I hadnt scrolled down far enough. So many ads! 🙃

Donna

Sunday 23rd of April 2023

Do you think No Egg replacer would work in these blueberry muffins because of anaphylactic allergy?

Vlaďka

Tuesday 13th of June 2023

@Donna, you can use apple pure instead of eggs.

Julia

Sunday 23rd of April 2023

Hi Donna!

I've never used No Egg replacer but after googling it, I think it would work just fine. In general, recipes that use gluten-free all-purpose flour are relatively easy to make egg-free because of the high amount of starch. It's the grain-free recipes (that use almond flour or coconut flour, for instance) that can be trickier from a texture standpoint. Hope you love the muffins! xo

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