Your Favorite, Delicious Gluten-Free Blueberry Muffins

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The Best Recipe for Gluten Free Blueberry Muffins

Enjoy this recipe for your favorite, delicious gluten-free blueberry muffins from the archives (May 2012!!) – I’ve updated the photos, but the recipe is the same. I’ve been making these super easy, super delicious blueberry muffins for years and they are always a hit. I love that they are a one-bowl, no mixer required recipe. Chock-full of fresh juicy blueberries, they are just bursting with flavor. Of course fresh, local and in-season berries are best, but good quality frozen blueberries work well too.

This post was updated in May of 2021 with new images, frequently asked questions, and a new recipe card.

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Each year my kids’ school hosts an event in the week preceding Mothers Day called Muffins for Moms. The premise is that moms join their kids before school for a breakfast in their honor. They are served, obviously, muffins. This year, my sweet daughter did not share the invitation with me, later telling my husband that she didn’t want me to feel bad because I wouldn’t be able to eat the muffins. That’s sweet, right? Maybe she doesn’t remember that we have never attended the event, mostly because getting to school at an ungodly hour to eat grocery store muffins isn’t my idea of a good time. But I love how she was thinking of me and protecting me from disappointment.

The Best Recipe for Gluten Free Blueberry Muffins

The recipe is an old favorite from this cookbook, that was easily adapted to be gluten free. My gluten eating mom and sister said they taste just like the real deal, which to me is the highest praise. This recipe works equally well with fresh blueberries (my first of the season came in my CSA box this week) or frozen. When I use frozen blueberries, I prefer the tiny wild ones because they taste better and are more easily distributed throughout the batter.

Frequently Asked Questions About Gluten-Free Blueberry Muffins

How do you make gluten-free blueberry muffins from scratch?

The best muffins have the best ingredients, so look for local, in-season blueberries. This recipe is so easy and can be made in one bowl. If you use frozen blueberries, that’s ok too, but be aware that it might take a few minutes longer to bake.
1. First mix the dry ingredients together.
2. Then whisk in the wet ingredients.
3. Carefully fold in the fresh (or frozen) blueberries and scoop into greased or lined muffin cups. Using an ice cream scoop to fill the muffin cups helps to ensure that each muffin is the same size. The size I like is a #16.
4. Sprinkle raw sugar and extra blueberries on top of the dough before baking to give them that “bakery” look.

How do you get tall bakery style muffins?

The trick to getting your muffins to rise higher is twofold; a relatively hot oven (I like 400 degrees F), and using jumbo style liners in a regular muffin tin (or using beautiful tulip liners). The taller the paper, the higher the muffin can climb!

How to you make gluten-free muffins that are less dense?

Using a light, gluten-free flour blend, such as Bob’s Red Mill 1 to 1 or Cup4Cup certainly helps keep muffins light., as does the addition of whole milk, butter and eggs. It’s also important to make sure to use fresh baking powder!

The Best Recipe for Gluten Free Blueberry Muffins
The Best Recipe for Gluten Free Blueberry Muffins

When is blueberry season in your neck of the woods? And what do you make with them…pies, jam, cakes, cobblers? Do tell!

Love blueberries? Same! Here are some more gluten-free blueberry recipes for you to try:

If you make this recipe, or any of my others be sure to tag me on Instagram, and leave me a star rating below. Thank you for your support!

The Best Recipe for Gluten Free Blueberry Muffins

Your Favorite, Delicious Gluten-Free Blueberry Muffins

Alison Needham
These glorious muffins are chock full of blueberries and are a favorite of my kids. I make them often in the summer after we visit the blueberry farm and pick loads of fresh berries, but in winter, I like to use the tiny frozen wild blueberries that are readily available at most markets.
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 235 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees. Spray the cups of a 12 cup muffin tin with gluten free cooking spray or line with paper liners.
  • Whisk the flour, sugar, baking powder, salt and xanthan gum together in a large bowl. Add the eggs, milk, butter and vanilla and whisk until smooth. Fold in 1 cup of the blueberries.
  • Fill each muffin cup slightly more than half way. Sprinkle each with ½-1 teaspoon of the turbinado sugar and remaining blueberries. Bake about 18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. If you’ve used frozen berries the muffins may need to cook a bit longer.

Notes

The trick to getting your muffins to rise higher is twofold; a relatively hot oven (I like 400 degrees F), and using jumbo style liners in a regular muffin tin (or using beautiful tulip liners). The taller the paper, the higher the muffin can climb! Also remember, if you are using frozen blueberries your muffins may need to bake for a few minutes longer.

Nutrition

Serving: 1muffinCalories: 235kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 252mgPotassium: 40mgFiber: 2gSugar: 21gVitamin A: 300IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Keyword Delicious Blueberry Muffins, Gluten-Free Blueberry Muffins, Gluten-Free Muffins, Your Favorite Gluten-Free Blueberry Muffins
Tried this recipe?Let us know how it was!

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27 Comments

  1. They were amazing Alison!!
    A true bite of heaven, gluten free or not!!

    1. Thanks Mom…mothers are always their daughter’s biggest fans. 😉

  2. Yay! I was so bummed we didn’t go to Muffins for Mom’s. I wasn’t too hot about paying that much for items I could not eat… Now I get to eat muffins at home 😉

  3. These are fantastic blueberry muffins! Thank you for the recipe. We are on our 4th batch of these and wanted to let you know how much they are enjoyed. No one would even know they are gluten free!

    1. I am so happy that your family loves them! Thanks for letting me know!

  4. I just made these and they turned out amazing!!! The recipe was easy to follow (new to the gluten free world). I’m curious to know what brand of GF flour you used in this recipe.

    Thanks!!!!

  5. My hubby found out he had celiac a year ago and since it is easy to cook the same way for both of us I went gluten free by choice. I’m excited to have found your site and I’ve already tried several of your recipes. These blueberry muffins are really the best that I’ve tried! Hubby loves them too! One suggestion for you, I used coconut sugar instead of regular sugar and they were Delicious! Thank you for sharing all these amazing gluten free recipes!

    1. Awesome, Jessica! Thanks so much for the suggestion of coconut sugar. I’ll definitely give it a try! 🙂

  6. Hi Alison, this reciepe looks so yummy! I have been going to a little cafe and buying $4 gluten free muffins! Which in not reasonable for a mom feeding three boys! Was wondering if I could somehow swap gluten free Bisquick, in place of the flour as when I asked the cafe for their recipe they said the used a gluten free baking mix.

    1. Hi Theresa!

      I wouldn’t recommend swapping Bisquick for the flour blend because it already has leaveners etc. You could buy a gluten-free flour blend like King Arthur, Cup4Cup etc. (NOT Bob’s Red Mill which contains bean flour and is really icky in baked goods).

  7. Hello, your recipe looks great but I’m wondering if I need to include the 1/4t xanthan gum? Could I make do without? Thanks so much – any insight would be great!!

  8. Hi Alison!

    This recipe looks great and I would love to try it. I don’t eat butter or margarine, do you have any suggestions as how to substitute with oil in this recipe?

  9. Brittany Chavez says:

    I just made these this morning and they’re absolutely delicious! I made mine dairy and gluten free bc we’re also allegiance to dairy. I just subbed out regular milk for almond and earth balance butter. I also baked mine at 375 for about 21 min bc I added 1 and 1/2 cup of blueberries just bc we love them. Thank u for such a great recipe!

  10. Brittany Chavez says:

    I just made these this morning and they’re absolutely delicious! I made mine dairy and gluten free bc we’re also allergic to dairy. I just subbed out regular milk for almond and earth balance butter. I also baked mine at 375 for about 21 min bc I added 1 and 1/2 cup of blueberries just bc we love them. Thank u for such a great recipe!

  11. Are you able to make these with a sugar alternative like honey

    1. You can’t really replace a dry ingredient with a wet one because it will change the texture and moisture content of the final product. You could try coconut sugar or sucanat though. 🙂

  12. Just started eating gluten free. Made these today, and they were delicious. They are a cousin to the famous Jordan Marsh blueberry muffins. I made the latter and yours: one batch for hubby, and yours for gluten-free me (to freeze for future). The gluten free have a bit of a sandy texture. I used King Arthur GF flour. Nonetheless, they satisfied my muffin tooth. Thanks!

  13. I made these Gluten-Free Blueberry Muffins in the morning and they were amazing. I made the muffins with maple syrup crystals in place of refined sugar and they were DELISH!! Thanks so much for the recipe – actually needed a treat

    1. I love the idea of using maple sugar – sounds so yummy. Thanks so much for your comment. I’m happy you loved the muffins!

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