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Home » Recipes » Breakfast

The Best Gluten-free Blueberry Muffins

Published: Jul 2, 2022 by Meeta Arora · 10 Comments

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These gluten-free blueberry muffins have a tender inside and are bursting with all the fresh blueberry flavor!

These gluten-free lemon blueberry muffins are a staple recipe around our house, especially when all the fresh summer blueberries are in season. I've made this gluten-free muffin recipe so many times. I would dare to say these are the best gluten-free muffins I've ever made.

Don't miss out on this classic recipe because this recipe for these blueberry muffins is really easy to whip up and who wouldn't love a delicious muffin?

A bowl lined with a light gray linen is holding a fresh batch of gluten-free muffins.
Jump to:
  • Ingredients.
  • Ingredient substitutions.
  • Fresh or frozen berries.
  • Steps.
  • Storing.
  • Freezing gluten-free muffins.
  • Tips and tricks.
  • More easy gluten-free breakfast ideas.
  • 📖 Recipe
  • Comments and Ratings

Ingredients.

Here are the ingredients you need to make these delicious gluten-free blueberry muffins.

  • 1:1 Gluten-free Flour - I use King Arthur 1:1 blend.
  • Corn Starch
  • Baking Powder
  • Baking Soda
  • Salt
  • Sugar
  • Egg
  • Vanilla
  • Lemon Juice
  • Light Cooking Oil - I use avocado oil.
  • Buttermilk - See how to make these dairy-free blueberry muffins.
  • Blueberries
Overhead view of the ingredients needed for making gluten-free blueberry muffins.

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Ingredient substitutions.

What if I don't have buttermilk?

  • The buttermilk in these gluten-free blueberry muffins helps not only keep these muffins tender by helping these muffins rise more; it also gives them a slightly tangy flavor that works well with the blueberries and lemon. I really suggest making these with buttermilk if you can.
  • If not, you can make a homemade buttermilk substitute by mixing 1 tablespoon of vinegar and 1 cup of milk of your choice. Let that rest for at least 5-10 minutes to thicken. Once it's thickened, measure out the amount needed and add it when the recipe calls for the buttermilk.

Can you make these gluten-free muffins dairy-free?

  • This gluten-free blueberry muffin recipe is written with dairy since it has buttermilk in it. You can substitute the buttermilk for a dairy-free alternative. When I tested it, the muffins did not fluff as much, but they were still tender and delicious.
  • I recommend using ½ cup of non-dairy milk mixed with two tablespoons of non-dairy greek yogurt to make these dairy-free blueberry muffins. You do not just want to use straight, non-dairy milk; it will add more liquid than these muffins need.

Can you make these gluten-free muffins egg-free?

  • Yes, you can. This blueberry muffin recipe only calls for one egg. I have had luck using egg replacers and a flax egg. The texture was slightly denser, but they were still tender.

Another fruit?

  • You can use another fruit in these gluten-free blueberry muffins if you want. Just ensure that any fruit is cut to about the same size as blueberries. I have sliced blackberries and raspberries. If you are thinking about using strawberries, don't use frozen; use fresh. You could even use chocolate chips and make these into gluten-free chocolate chip muffins if you really want to.

Fresh or frozen berries.

Gluten-free baking can be temperamental when it comes to too much or not enough liquids. For these gluten-free muffins, I really recommend using fresh berries. If all you have on hand is frozen, I have some tips to make them work better.

  • If you can find frozen wild blueberries, use those. Wild berries tend to be smaller and will release less liquid into the muffins.
  • If you can't find the frozen wild blueberries and your blueberries are bigger.
  1. Remove the berries from the freezer and rise off any frost.
  2. Dry the blueberries as much as you can.
  3. Dust the blueberries with about one tablespoon of the 1:1 flour.
  4. Place them back into the freezer until you are ready to use them.
  5. Gently fold the frozen blueberries into the batter right before scooping to bake.

Steps.

  1. Whisk the oil, sugar, egg, vanilla, and lemon juice together in a bowl.
  2. Add the flour, corn starch, baking powder, baking soda, and salt.
  3. Stir in the buttermilk.
  4. Fold in the dusted blueberries.
  5. Scoop the muffin batter into a lined cupcake pan, filling the cavities almost to the top.
  6. Top with additional blueberries and a sprinkle of more sugar.
  7. Bake, rest, and enjoy!
Step photo collage for making gluten-free blueberry muffin batter.
Side by side of gluten-free muffins not baked and then baked in muffin tins.

Storing.

In my house, these gluten-free blueberry muffins don't last long before they are quickly eaten. But these muffins hold up in a container stored at room temperature for 3-4 days.

Freezing gluten-free muffins.

Yes, you can freeze these blueberry muffins. Allow the muffins to come to room temperature, then place them into a freezer-safe container or zip-top bag, and you can freeze them for up to two months.

When you want to eat your muffins, let them defrost in the fridge overnight, and they will be ready to enjoy the following day.

Tips and tricks.

Here are some of my favorite tips and tricks to make the best gluten-free muffins every time.

  • Measure your gluten-free flour by weight for the best results. If you don't have a scale, spoon and level your flour, do not scoop gluten-free flour.
  • Don't skip dusting your berries in flour - This helps keep your berries suspended in the batter, so you don't end up with them all sinking to the bottom.
  • Always use muffin liners when baking these gluten-free blueberry muffins. If you don't, the muffins will stick to the pan.
  • Lightly oil the top of your muffin tin- This will help keep the muffin tops from sticking as the muffins rise.
  • Watch how you scoop the batter into the muffin liners - If you are scooping the batter and the berries are falling in first, that is where they will stay. Try to get some plain batter under your berries if possible.
  • Add a few extra fresh berries and sprinkle some more sugar on top of your batter before baking if you want that bakery-style cracked top.
  • Bake these gluten-free muffins in the middle rack of the oven.
  • Do NOT open the oven door while baking. - I know there is an urge to, especially since we are changing the oven temperature for these gluten-free blueberry muffins, but don't do it.
  • Do NOT let the muffins fully cool in the baking tray. - Just let the muffins rest for about 5 minutes, until they are cool enough to handle. If you allow the muffins to completely cool in the muffin tray, they can become soggy from the extra condensation from the heat.

More easy gluten-free breakfast ideas.

These gluten-free blueberry muffins are a hit around here. If you want a completely grain-free muffin, then I suggest trying my cassava flour double chocolate muffins or my triple berry muffins which are made with almond flour.

Or you can check out these other fun gluten-free breakfast ideas.

  • Up close look into a bowl of diced sweet potatoes, bacon, red onion, mushrooms, chopped kale, bell peppers and topped with a runny fried egg.
    Sweet Potato Breakfast Hash
  • Up close showing a gluten-free banana muffin torn open to see the fluffy texture.
    Gluten-free Banana Muffins
  • Up close look at two pieces of gluten-free french toast being served with maple syrup and powdered sugar.
    Gluten-free French Toast
  • Close up view of maple syrup being poured onto some gluten-free pancakes.
    Fluffy Gluten-free American Pancakes
A batch of fresh blue berry muffins in a bowl with one cut in half on a plate in front.

📖 Recipe

Up close look into a cut gluten-free blueberry muffin on a plate.

The Best Gluten-free Blueberry Muffins

Meeta Arora
These gluten-free blueberry muffins have a tender inside and are bursting with all the fresh blueberry flavor!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Cooling 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 129 kcal

Ingredients
  

  • ⅓ Cup Light Cooking Oil I use avocado oil.
  • ¾ Cup Sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Lemon Juice
  • 1 ¼ Cups 1:1 Gluten-free Flour 155 grams. I use King Arthur 1:1 blend.
  • 2 ½ Tablespoons Corn Starch
  • ½ Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ⅔ Cup Buttermilk See notes for dairy-free and buttermilk substitute.
  • ¾ Cup Blueberres

Instructions
 

Preheat the oven and prep the muffin tin.

  • Preheat the oven to 425 degrees.
  • Lightly grease the top of a muffin tin with light cooking oil and place a muffin liner into each of the two cavities.

Make the gluten-free muffin batter.

  • Whisk the oil, sugar, egg, vanilla, and lemon juice together in a bowl.
    ⅓ Cup Light Cooking Oil, ¾ Cup Sugar, 1 Large Egg, 1 Teaspoon Vanilla, 2 Tablespoons Lemon Juice
  • Add the flour, corn starch, baking powder, baking soda, and salt.
    1 ¼ Cups 1:1 Gluten-free Flour, 2 ½ Tablespoons Corn Starch, ½ Tablespoon Baking Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Salt
  • Stir in the buttermilk.
    ⅔ Cup Buttermilk
  • In a separate small bowl dust the blueberries with about 1 tablespoon more flour.
    ¾ Cup Blueberres
  • Fold the dusted blueberries into the
  • Scoop the muffin batter into the lined cupcake pan. You want to fill them to where they are almost to the top.
  • Add a few extra blueberries and a dusting sugar on top if you want the bakery-style cracked tops.

Bake the gluten-free blueberry muffins.

  • Place the muffins into the 425 degree oven and bake for 7 minutes.
  • WITHOUT OPENING THE OVEN, reduce the temperature to 375 degrees and continue to bake the muffins for another 15 minutes.
  • At this point, check the muffins. If the tops bounce back when you press on them, they are done. If not, give them about 2-3 minutes.

Cool the gluten-free muffins.

  • Remove the muffins from the oven and let them cool in the pan for about 5 minutes until they are easier to handle.
  • Carefully remove the muffins from the pan and place them on a cooling rack to cool for another 10-15 minutes.
  • Enjoy or store your blueberry muffins for later.

Notes

  • Measure your gluten-free flour by weight for the best results. If you don't have a scale, spoon and level your flour, do not scoop gluten-free flour.
  • Don't skip dusting your berries in flour - This helps keep your berries suspended in the batter, so you don't end up with them all sinking to the bottom.
  • Always use muffin liners when baking these gluten-free blueberry muffins. If you don't, the muffins will stick to the pan.
  • Lightly oil the top of your muffin tin- This will help keep the muffin tops from sticking as the muffins rise.
  • Watch how you scoop the batter into the muffin liners - If you are scooping the batter and the berries are falling in first, that is where they will stay. Try to get some plain batter under your berries if possible.
  • Add a few extra fresh berries and sprinkle some more sugar on top of your batter before baking if you want that bakery-style cracked top.
  • Bake these gluten-free muffins in the middle rack of the oven.
  • Do NOT open the oven door while baking. - I know there is an urge to, especially since we are changing the oven temperature for these gluten-free blueberry muffins, but don't do it.
  • Do NOT let the muffins fully cool in the baking tray. - Just let the muffins rest for about 5 minutes, until they are cool enough to handle. If you allow the muffins to completely cool in the muffin tray, they can become soggy from the extra condensation from the heat.
Keyword best gluten free muffin, dairy free muffin, gluten free blueberry muffin, gluten free muffins

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Reader Interactions

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    Recipe Rating




  1. Jerika says

    July 04, 2022 at 5:40 am

    5 stars
    Yum! These gluten-free blueberry muffins are perfect for my coffee, so delish!:) Thanks!

    Reply
  2. Natalie says

    July 04, 2022 at 6:11 am

    5 stars
    Love this blueberry muffins! My kids keep asking me to bake them again, thank you!

    Reply
  3. Debra says

    July 04, 2022 at 6:43 am

    5 stars
    These were a big hit over the 4th of july weekend when everyone was home.

    Reply
  4. Angela says

    July 04, 2022 at 7:13 am

    5 stars
    I love Blueberry Muffins, with this recipe they turned out delicious and super fluffy!

    Reply
  5. Marcellina says

    July 04, 2022 at 7:16 am

    5 stars
    Delicious and easy!

    Reply
  6. Ramona says

    July 04, 2022 at 7:40 am

    5 stars
    I have made this on Saturday and it was excellent. I’ll make it again with raspberries.

    Reply
  7. Amanda says

    July 04, 2022 at 7:40 am

    5 stars
    Such a great muffin recipe! They had the perfect blueberry flavor, and they came out so tender and fluffy.

    Reply
  8. Audrey says

    July 04, 2022 at 7:49 am

    5 stars
    Delish!!

    Reply
  9. Rob says

    July 05, 2022 at 9:02 am

    5 stars
    Great gluten free muffins!

    Reply
  10. Brianna May says

    July 05, 2022 at 10:57 am

    5 stars
    Loooks delish!

    Reply

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