Gluten-Free Blueberry Muffins

Blueberry muffins are a classic and nailing down your Gluten-Free Blueberry Muffin recipe is a must for gluten-free bakers. These Gluten-Free Blueberry Muffins are sweet, tender and loaded with tasty berries, making them everyone’s favorite for breakfast, snack or dessert.

Jump to:

• What I Love about this Recipe
• Ingredient Notes & Possible Substitutions
• How to Make Gluten-Free Blueberry Muffins
• FAQ’s
• Recipe Variations 
• Storage
• Recipe Tips
• Related Recipes
• Other Great Recipes
• Did you try these Gluten-Free Blueberry Muffins?
• 📖 Recipe

Blueberry muffins are one of my favorite muffins! They are so simple, and full of classic flavor that is hard to beat. I've been working hard to dial in my gluten-free baking this year. If you need some other gluten-free go-to's try these Gluten-Free Blackberry Muffins or my favorite Almond Butter Banana Bread which is also paleo-friendly!

Ingredient Notes & Possible Substitutions

Gluten-Free 1:1 All-Purpose Flour

You can use any gluten-free all-purpose flour blend that states that it will measure 1:1 with regular flour, but expect some slight variations based on the brand used. I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour when testing this recipe, therefore, this brand will give you the most consistent results. I also tried Trader Joe's GF baking flour which worked fine too.

Greek Yogurt

Greek yogurt makes these muffins super tender. I recommend using full-fat yogurt because lower fat options, although they will work, will result in a little drier texture once baked. You can alternatively use full-fat regular yogurt or sour cream.

Oil

I used avocado oil in this recipe, but vegetable oil, olive oil or melted butter will all work.

Organic Granulated Sugar

Regular granulated sugar will work just fine. I do not recommend using raw cane sugar unless it is finely granulated (instead of coarse or large granules).

Brown Sugar

You can use all white sugar in this recipe. I chose to add brown sugar because gluten-free flour does not brown well as much as regular flour, so the addition of brown sugar helps achieve a nice, beautiful golden color.

Eggs

I don’t generally test egg replacements in gluten-free baking recipes because, more often than not, they can make the baked goods denser and a little gummy. If you have an opportunity to test an egg replacement that works in this recipe, please share in the comments.

Blueberries

Fresh or frozen blueberries can be used interchangeably in this recipe. If using frozen berries, do not thaw before use and avoid over stirring once they are added to the batter to prevent them from streaking the batter and causing color change.

Leavening

Baking powder and baking soda both are required for this recipe because the Greek yogurt adds too much acid to the recipe for using baking powder alone.

How to Make Gluten-Free Blueberry Muffins

• Preheat the oven to 350 F. Line a 12-count muffin tin with liners and set aside.
• In a bowl, combine the gluten-free flour, baking powder and salt and whisk together until there are no lumps and the baking powder is evenly distributed.
• In a large mixing bowl, add the yogurt, oil, sugar, brown sugar, eggs and vanilla extract and whisk until smooth and everything is well incorporated.
• Pour the dry ingredients to the mixing bowl with the wet ingredients and mix until a batter forms and there are no lumps or streaks of dry ingredients. Avoid overmixing. 

• Fold the blueberries into the batter using a rubber spatula. I reserved some to press into the tops of the muffins, but this is optional. 
• Use a 2-ounce cookie scoop or a large spoon to divide the batter evenly between the lined wells in the muffin tin. If you reserved some blueberries for the tops, you can press them in now. 
• Place the muffins in the preheated oven and bake for 18-25 minutes, or until the tops are golden and you can insert a toothpick into the center of a muffin and have it come out cleanly (I took mine out at 22 minutes). Allow the muffins to cool for about 10 minutes before enjoying.

FAQ’s

Can I use frozen blueberries in this recipe?

Absolutely! This recipe works great with fresh or frozen berries. To use frozen berries, simply fold the frozen berries into the batter (do not thaw!) and avoid over stirring the batter once the berries are folded in to prevent the berries from thawing a bleeding into the batter. 

What type of gluten-free flour will work best for this recipe?

Look for gluten-free all-purpose (or “baking”) flour that states it will measure 1:1 with regular flour. Use a brand you have used before and have been happy with the results. Because all gluten-free flours are composed of a flour blend, each flour will produce slightly different results. Using Bob’s Red Mill Gluten-Free 1:1 Baking Flour will give you the most consistent results because that is what I tested in this recipe. 

Also, be sure to weigh the flour using a calibrated kitchen scale or use the “spoon and level” method (spooning flour into a measuring cup and then leveling with the back of a knife to prevent over packing) to ensure you get the best results.

Recipe Variations 

- Try making lemon blueberry muffins by adding 1 tablespoon of lemon zest and 1 teaspoon of lemon extract to the batter to yield gluten-free lemon blueberry muffins.

- Substitute the blueberries for your favorite fresh or frozen berries.

Storage

Allow the muffins to cool in the tin for 5-10 minutes before plating them. Once the muffins are fully cooled, loosely cover with plastic wrap or drape with a clean kitchen towel. You can store them in an airtight container, but they tend to soften very quickly when stored this way.

For longer storage, you can freeze the muffins for up to 1 month. It is helpful to freeze the muffins in the muffin tin for about 20 minutes or until partially frozen. This will help prevent them from sticking together when placed in a resealable freezer bag.  Transfer the muffins from the tin to a resealable freezer bag or airtight container and place in the freezer. Thaw muffins at room temperature for about 1 hour before enjoying.

Recipe Tips

• Gluten-free baked goods can be quite finicky. For best results, limit approved substitutions to 1 per recipe. 
• Overmixing muffin batter can result in tough, instead of tender, muffins. Making sure your butter is properly softened (or melted) before starting will help prevent the desire to overwork it. 
• Older baking powder can lose its potency, so, for the best rise, use fresh baking powder.
• I always like using a 2-ounce cookie/ice cream scoop with a trigger release when making muffins. This scoop is about the perfect size and makes dividing the batter between the muffin tin wells a breeze.
• Avoid overpacking the flour when measuring. The “spoon and level” method or using a calibrated kitchen scale can help ensure you get just the right amount of flour for the recipe.
• Consider your elevation when baking. Higher elevations generally require slightly longer baking times. I am at about 2,000 ft elevation and a bake time of 27 minutes worked perfectly.
• The color of your baking tin can also affect the cooking time. Dark colors tend to transfer heat more efficiently and usually require slightly shorter cooking times. 
• Allow the muffins to cool for at least 10 minutes to ensure they can be removed cleanly from the paper liners. 

Related Recipes

• Almond Flour Banana Muffins
• Gluten-Free Blackberry Muffins
• Almond Butter Banana Bread (Paleo)
• Lemon Blueberry Overnight Oats

Other Great Recipes

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