Gluten-Free Blueberry Muffins

Make these gluten-free blueberry muffins effortlessly in just under 30 minutes! They’re moist, tender, and speckled with blueberries in every bite. With a sprinkle of turbinado sugar on top, these muffins come out perfectly domed and golden brown. Great for a gluten-free breakfast or brunch!
Two gluten free blueberry muffins stacked on top of each other with additional blueberry muffins and fresh blueberries in the background.
Two gluten free blueberry muffins stacked on top of each other with additional blueberry muffins and fresh blueberries in the background.

Why this recipe works

These gluten-free blueberry muffins give you bakery-style muffins with a crunchy sugary top. These muffins are soft, with a tender crumb, and have loads of sweet, juicy blueberries throughout bursting in every bite. 

What sets this gluten-free blueberry muffin recipe apart is the use of a high-temperature baking method to ensure that the muffins come out with a perfectly golden brown crust and a domed top. It’s sometimes hard to get the rise and height you want with gluten-free baked goods, so this recipe has been tested at different temperatures to figure out the temperature that will give you the best height and texture, without drying out the muffins. 

Best of all? They’re on the table in under 30 minutes, making them a great treat for breakfast, brunch, or a grab-and-go snack. 

Whether you’re a seasoned baker or new to gluten-free recipes, you’ll find this a straightforward blueberry muffin recipe with detailed step-by-step photos to guide you along the way.

You’ll love this recipe because:

  • No need for a mixer here! Gluten-free muffins are a breakfast staple in our household because they can be prepared without any specialized equipment, such as an electric mixer. All that’s needed are two mixing bowls and a whisk, making the process incredibly straightforward and convenient.
  • Moist and flavorful. There is nothing worse than a dry muffin! Trust me, these blueberry muffins are moist and tender. Eat them plain or with some butter! 
  • They’re gluten-free! Using a store-bought gluten-free flour blend, like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, makes it so easy to make these blueberry muffins gluten-free without sacrificing any taste or texture! I swear no one will be able to tell they’re gluten-free, but be sure to follow all of my tips to make them perfectly!

Ingredients

Ingredients in small bowls to make gluten free blueberry muffins, including baking powder, vanilla, salt, sugar, baking soda, gluten-free flour blend, blueberries, milk, vegetable oil, turbinado sugar, and eggs with text overlays over each ingredient.

Ingredient Notes

  • Blueberries – Choose fresh blueberries that are firm, plump, and have a uniform deep blue color. For muffins, I like to use smaller blueberries so that they are more evenly dispersed throughout the muffins. If using frozen blueberries, do not thaw them before adding to the batter to prevent bleeding.
  • Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I have not tested this recipe with other gluten-free flour blends, so I cannot verify that they will work in this recipe.
  • Granulated Sugar – Standard granulated sugar works best for this recipe. I don’t recommend reducing the amount of sugar in the recipe, because it will affect the browning and texture of the muffins. 
  • Baking Powder – Ensure your baking powder is fresh for proper rise. It loses potency over time, so if it’s older than six months, it may not work as effectively.
  • Baking Soda – Like baking powder, freshness is key for baking soda. It should be replaced every six months for the best results.
  • Salt – Regular table salt is what I used in this recipe. 
  • Milk – I prefer using whole milk for this recipe, but non-dairy milks like almond or gluten-free oat milk are good substitutes for a dairy-free option.
  • Eggs – Use large eggs (50g each) at room temperature for the best incorporation into the batter. 
  • Vegetable Oil – Any neutral-flavored oil like canola or sunflower oil works well. 
  • Vanilla Extract – Pure vanilla extract is recommended for the best flavor. Avoid imitation vanilla as it can have a chemical aftertaste.
  • Turbinado Sugar – This coarse sugar adds a nice crunch and texture to the muffin tops. If unavailable, you can use regular granulated sugar or skip it entirely. You can also put a gluten-free crumble topping on the muffins if you prefer. My gluten-free blackberry muffins also have a lemon glaze that would be lovely on top of these blueberry muffins.

To prevent your blueberries from sinking to the bottom of the muffins during baking, coat them in a tablespoon of gluten-free flour before adding them to the batter. This will help suspend the blueberries throughout the muffin, ensuring an even distribution of delicious blueberry flavor in every bite.

Step-by-Step instructions

Preparing these gluten-free blueberry muffins is so easy, and we’ve included step-by-step photos to guide you through the process. The below steps are not the full recipe, but meant to help you see the muffins made at various stages.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A small bowl with blueberries dusted with gluten-free flour in it.
Toss the blueberries in 1 tablespoon of the gluten-free flour. Reserve the rest of the gluten-free flour for the next step.
A glass mixing bowl of gluten-free flour blend with a whisk.
Add the remaining gluten-free flour, sugar, baking soda, baking powder, and salt to a medium bowl. Whisk until combined.
A glass mixing bowl with milk, oil, vanilla, and eggs before mixing together.
In a large mixing bowl, add the milk, oil, eggs, and vanilla extract. Whisk until combined.
A glass mixing bowl with gluten-free flour being mixed into a gluten-free muffin batter with a rubber spatula.
Add the dry ingredients to the wet ingredients.
A glass mixing bowl with gluten-free muffin batter and a blue rubber spatula in it.
Use a rubber spatula to stir together until no more streaks of flour remain in the batter.
A glass mixing bowl with gluten free muffin batter topped with blueberries dusted in gluten free flour before folding them in.
Add the flour coated blueberries to the muffin batter.
A glass mixing bowl with gluten-free blueberry muffin batter and a blue spatula in it.
Carefully stir the blueberries into the batter, trying your best not to break open any of the blueberries.
A dozen muffin wells lined with paper liners and filled with gluten-free blueberry muffin batter topped with turbinado sugar before baking in the oven.
Use a cookie scoop to scoop the blueberry muffin batter into a muffin tin lined with paper liners almost all the way to the top. Sprinkle the tops with turbinado sugar.
A dozen gluten-free blueberry muffins in a muffin tin freshly baked from the oven.
Bake until the muffins are browned and cooked through.
A gf blueberry muffin on a wire cooling rack surrounded by additional blueberry muffins and fresh blueberries.
Let them cool for 5 minutes in the muffin tin before transferring to a wire rack to finish cooling.

Recipe FAQs

Here are some frequently asked questions that readers have about my gluten-free blueberry muffins that will help you make them at at home!

Which gluten-free flour is recommended for this recipe?

I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum.

Can I use frozen blueberries instead of fresh blueberries in this recipe?

You can use frozen blueberries if fresh blueberries are not available to you or out of season. Do not let the frozen blueberries thaw them before adding them to the batter. Thawed blueberries can release excess moisture, potentially making your muffins too wet and altering the texture.

Do I need to use turbinado sugar on top of the muffins?

I love the crunch that you get from the turbinado sugar, but you can omit it if you don’t have any on hand. I also think a gluten-free crumble topping would be delicious on top, too. 

expert tips

  • Use a kitchen scale to accurately measure the gluten-free flour blend. Different brands of gluten-free flour may vary in weight for 1 cup, so weighing it ensures consistency in your muffin texture. If you don’t have a scale, spoon the flour into the measuring cup and level it off with a knife for precise measurements.
  • When folding in the blueberries, do so gently and be cautious not to overmix. Overmixing can burst the blueberries and create streaks of color in the batter. Fold just until they are evenly distributed.
  • Use a cookie scoop or measuring cup to portion out the muffin batter into the muffin tin. This ensures that each muffin is the same size for even baking in the oven. 
  • Baking muffins at a higher temperature creates a quick burst of heat that helps the muffins achieve a higher, domed top and a golden-brown crust.

Storage instructions

  • Storage: To store your gluten-free blueberry muffins, place them in an airtight container or sealable plastic bag. They can be kept at room temperature for 2-3 days. For longer storage, consider refrigerating them for up to a week, but note that refrigeration may slightly alter their texture. For extended storage, freezing is recommended.
  • Freezer Option: To freeze your muffins, individually wrap each muffin in plastic wrap or aluminum foil. Place the wrapped muffins in a resealable freezer bag or an airtight container. Frozen muffins can be stored in the freezer for several months without compromising taste or texture. This is my favorite way to store leftover muffins for an easy grab-and-go breakfast or snack. 
  • Reheat: To thaw frozen muffins, you can microwave them from frozen for 25-30 seconds until warm. You can also let them sit out at room temperature for about an hour until soft. If you want to warm your room temperature muffins, put them in the microwave for about 10 seconds just until warm. 

A gluten free blueberry muffin cut in half on a small plate with additional muffins and fresh blueberries in the background.

Serving suggestions

Blueberry muffins are always a welcome addition to any breakfast or brunch spread. To round out your meal, serve these muffins with my oven baked bacon and

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Two gluten free blueberry muffins stacked on top of each other with additional blueberry muffins and fresh blueberries in the background.

Gluten-Free Blueberry Muffins

Make these gluten-free blueberry muffins effortlessly in just under 30 minutes! They’re moist, tender, and speckled with blueberries in every bite. With a sprinkle of turbinado sugar on top, these muffins come out perfectly domed and golden brown. Great for a gluten-free breakfast or brunch!
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12 muffins
Calories: 244kcal
Author: Megan

Ingredients

  • 9 oz blueberries (250g, about 2 cups total)
  • 2 cups gluten-free flour blend (280g, divided, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum)
  • 1 cup granulated sugar (200g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ cup milk (120g, 4 fl oz)
  • 2 large eggs (100g)
  • 1/2 cup vegetable oil (113g)
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon turbinado sugar

Instructions

  • Preheat the oven to 400°F (200°C). Line a 12 cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
  • Toss the blueberries in 1 tablespoon of gluten-free flour. Set aside.
  • In a large bowl, whisk the remaining gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt together. Set aside.
  • In a medium mixing bowl, add together the milk, eggs, vegetable oil and vanilla extract. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients. Mix until combined.
  • Carefully fold in the blueberries, being sure not to overmix so that the batter does not get dyed with blueberry juices.
  • Portion out the muffin batter into the prepared muffin tin using a cookie scoop or measuring cup. The muffin cups will be almost filled to the top. Sprinkle the tops with turbinado sugar.
  • Bake at 400F for 15-17 minutes, until the muffins are browned and cooked through. The tops should spring back when you lightly press on them.
  • Let the muffins cool for 5 minutes before removing from the muffin tin. Set on a wire rack to finish cooling.
  • Serve and enjoy!

Notes

  • This recipe uses Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them. 
  • If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients is gluten-free. 
  • Accurate measurement of gluten-free flour is crucial. For best results, use a food scale and weigh the flour using the metric measurements provided in the recipe card. Different brands of flour will weigh different amounts for 1 cup, so weighing will always be more accurate.  If you don’t have a food scale, spoon the flour into the measuring cup and level it off with a knife, rather than scooping directly from the bag, to avoid using too much.
  • If using frozen blueberries, do not thaw them before adding to the batter, as they can bleed into the mix and change the color and consistency of the muffins.

Nutrition

Calories: 244kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 158mg | Potassium: 144mg | Fiber: 3g | Sugar: 20g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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