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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!
5 from 1 vote
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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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