Easy Gluten Free Blueberry Muffins Recipe

What Makes This Recipe Great

Blueberry muffins are a classic. I love them, my kids love them, I really don't think I know anyone who doesn't love them! But it's classics like these that bum me out at bakeries and cafes because there are not always gluten-free options. Plus, muffins can be quite calorie dense and not the healthiest option. So…

Let me introduce you to the BEST gluten-free blueberry muffins, with the same taste and texture as the classic, made completely gluten-free and with a dairy-free option. Plus, this lightened-up version uses healthier ingredients and fewer calories while still delivering all the beloved qualities of a classic blueberry muffin. Try my apple cinnamon protein muffins and gluten-free banana bread muffins too!

The resulting muffins are fluffy, moist, and perfectly sweet and take only 10 minutes of prep time! Plus, they're topped with crunchy coconut sugar to give them a delicious crust. 

• gluten-free 1:1 flour: Use a gluten-free flour blend that contains xanthan gum. I like the King Arthur brand. Their all-purpose gluten free flour is super easy to bake with!
• gluten-free baking powder
• fresh blueberries
• eggs
• almond milk: For nut-free muffins, use coconut milk or your favorite milk of choice. 
• coconut sugar
• pure maple syrup
• melted coconut oil: You can also use regular butter or vegan butter instead of melted coconut oil. 
• plain Greek yogurt: Substitute unsweetened applesauce for dairy free.
• lemon juice
• lemon zest
• almond extract
• vanilla extract

1. Preheat oven to 350. Spray a muffin pan with avocado oil or line it with muffin liners.
2. Mix dry ingredients and set aside. 
3. Add blueberries to a large bowl and toss with 1 tbsp flour.
4. Mix wet ingredients together with a whisk until smooth. 
5. Add the dry mixture ½ at a time, and stir until combined. 
6. Add the blueberries and use a spatula to fold them in gently. Do not over-mix.
7. Divide the batter evenly between 12 muffin cups, filling almost to the top. Top each one with a couple of extra blueberries and sprinkle with coconut sugar. 
8. Bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean.
9. Cool on a wire rack for 10 minutes, then serve! 

Expert Tips

• Almond flour blueberry muffins: To make almond flour muffins, use these ingredients in place of the gluten-free flour blend and stick to the rest of the ingredient and recipe instructions. 

• 1 ¾ cups almond flour
• ⅔ cup tapioca flour
• ¼ cup coconut flour
• in place of the gluten-free 1:1 flour!

• Frozen blueberries: You can substitute frozen blueberries for fresh ones if that's what you have on hand. Frozen berries are picked at peak ripeness and have amazing flavor. They're also super easy to store and have on hand whenever you need them. 
• Muffin tin: To prepare the muffin pan, You can use paper liners or simply spray the pan with oil.
• Ice cream scoop: To measure the muffins out evenly, use an ice cream scoop or a 1.5 inch cookie scoop. This is a great trick to make sure you get a uniform batch. 
• Large Muffins: If you want a bigger, bakery-style muffin, use a 6-count muffin tin and divide the batter evenly. Keep in mind these larger muffins will adjust the cooking time by 5-10 minutes.  

Storage Tips

• Store leftover muffins in an airtight container at room temperature for up to 3 days. 
• To freeze, let the gluten free blueberry muffins cool completely, then store them in a ziptop, freezer-safe bag for up to 3 months. Defrost at room temperature or for a few seconds in the microwave when ready to eat. 

For a more indulgent gluten-free breakfast, try my Hawaiian Roll Cinnamon Rolls.

More Gluten-Free Muffin Recipes

• Healthy Banana Protein Muffins
• Chocolate Chip Banana Bread Muffins
• Paleo Lemon Poppyseed Muffins
• Easy Pumpkin Muffins
• Orange Cranberry Muffins

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