The Best Gluten-free Blueberry Muffins

These gluten-free blueberry muffins have a tender inside and are bursting with all the fresh blueberry flavor. You can make these blueberry muffins with easy-to-find ingredients in just 30 minutes.

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?

Jump to:

• Ingredients
• Ingredient Substitutions
• Fresh or Frozen Berries
• How to Make the Best Homemade Gluten-free Blueberry Muffins?
• How to Store?
• Freezing Gluten-Free Muffins
• Tips and Tricks
• More Easy Gluten-Free Breakfast Ideas
• 📖 Recipe

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

Ingredient Substitutions

What if I don't have buttermilk?

• The buttermilk in these gluten-free blueberry muffins not only keeps these muffins tender by helping them 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 blueberry 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.

Can I use 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, then:

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.

How to Make the Best Homemade Gluten-free Blueberry Muffins?

• Whisk the oil, sugar, egg, vanilla, and lemon juice together in a bowl.
• Add the flour, cornstarch, baking powder, baking soda, and salt.
• Stir in the buttermilk.
• Fold in the dusted blueberries.

• Scoop the muffin batter into a lined cupcake pan, filling the cavities almost to the top.
• Top with additional blueberries and a sprinkle of more sugar.
• Bake, rest, and enjoy!

How to Store?

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, 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.

📖 Recipe