The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Easy Gluten Free Blueberry Muffins Recipe
There’s something magical about pulling a tray of warm blueberry muffins out of the oven — the sweet, fruity aroma fills the kitchen, and each muffin is packed with soft, juicy berries.
Now imagine that joy without worrying about gluten! That’s what makes these Easy Gluten Free Blueberry Muffins so special. They offer the comfort of a classic bakery-style treat, but in a way that anyone can enjoy, whether you’re gluten-sensitive or just looking for a lighter option.
With simple ingredients and a straightforward process, these muffins come out moist, tender, and bursting with blueberries every time. Whether it’s for a cozy weekend breakfast, an after-school snack, or a sweet addition to your brunch table, this recipe will quickly become a favorite in your home.
Easy Gluten Free Blueberry Muffins
Course: BreakfastCuisine: AmericanDifficulty: EasyYield
12
muffinsPrep Time
15
minutesBaking Time
20
minutesTotal Time
35
minutesThese muffins are everything you love about traditional blueberry muffins — soft, fluffy, and perfectly sweet — but made without gluten. They’re easy to make and perfect for beginners or experienced bakers alike.
Ingredients You’ll Need
1 ½ cups gluten-free all-purpose flour (with xanthan gum if possible)
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup milk (dairy or non-dairy)
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
1 tablespoon gluten-free flour (for tossing blueberries)
Equipment Needed
– Gather These Tools Before You Start Baking:
– 12-cup Muffin Pan
– Paper Muffin Liners
– Two Mixing Bowls (One Large, One Medium)
– Whisk
– Spatula
– Measuring Cups and Spoons
– Ice Cream Scoop or Large Spoon
– Wire Cooling Rack
Directions
- Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly with cooking spray. - Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined. - Combine the Wet Ingredients
In a separate medium bowl, whisk the milk, melted butter, eggs, and vanilla extract until smooth. - Toss the Blueberries
Toss the blueberries with 1 tablespoon of gluten-free flour. This little trick helps prevent them from sinking to the bottom of the muffins during baking. - Make the Batter
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined — do not overmix! Then, carefully fold in the floured blueberries. - Fill the Muffin Cups
Use an ice cream scoop or spoon to evenly divide the batter among the muffin cups, filling each about ¾ full. - Bake the Muffins
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. - Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Want to Save Time? Here’s How:
- Batter: Prepare the batter (without mixing in blueberries) and refrigerate it for up to 6 hours. Fold in blueberries just before baking.
- Muffins: Baked muffins can be stored at room temperature for 2 days or frozen for up to 2 months.
How to Store Gluten Free Blueberry Muffins
Keep your muffins tasting fresh with these storage tips:
- Room Temperature: Store cooled muffins in an airtight container for up to 2 days.
- Reheating: Microwave frozen muffins for about 20–30 seconds or thaw overnight in the fridge.
Pro Tips for the Best Gluten Free Blueberry Muffins
- Don’t overmix! Stir just until everything is combined to keep the muffins tender.
- Check your flour: Use a gluten-free blend that contains xanthan gum for best texture.
- Use room temperature ingredients: Helps everything mix smoothly.
- Extra burst of flavor: Add a little lemon zest to the batter for a fresh, zippy touch.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! No need to thaw them. Just toss them in flour like fresh ones to prevent bleeding into the batter.
Why are my muffins gummy?
Overmixing the batter or using a low-quality gluten-free flour can cause a gummy texture. Be gentle when stirring!
What’s the best gluten-free flour brand for muffins?
Look for a 1:1 gluten-free all-purpose baking flour that includes xanthan gum, like Bob’s Red Mill or King Arthur Measure for Measure.
Ingredient Selection Guide
Choosing the right ingredients is key to success:
- Blueberries: Use firm, sweet blueberries for best flavor.
- Butter: Good-quality unsalted butter ensures a rich taste.
- Gluten-Free Flour: A trusted blend with xanthan gum gives structure and lightness.
Serving Suggestions
Here’s how to make your muffins even more special:
- Serve warm with a pat of butter or drizzle of honey.
- Pair with a cup of coffee, a smoothie, or a fruit salad for a wholesome breakfast.
- Pack into school lunches or picnic baskets for an easy treat
Nutritional Information (Per Muffin)
- Calories: ~190
- Fat: 8g
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 12g
- Protein: 3g
Values are approximate and may vary based on brands and substitutions.
Related Recipes You’ll Love
- Try our [Easy Strawberry Shortcake Bars Recipe] for another fruity delight.
- Love tangy flavors? Bake a [Lemon Cream Cheese Pound Cake] next!
- Craving something extra rich? Our [Ooey Gooey Butter Cake Recipe] will melt your heart.
- For a lighter treat, don’t miss the classic [Angel Food Cake Recipe].
Final Thoughts: Why You’ll Love These Muffins
These Easy Gluten Free Blueberry Muffins aren’t just another gluten-free alternative — they’re soft, sweet, and full of fresh blueberry flavor, making them perfect for everyone at the table. Whether you’re gluten-sensitive or simply want a lighter breakfast option, these muffins are a guaranteed crowd-pleaser that you’ll find yourself baking again and again.
