Easy Gluten-Free Blueberry Muffins Recipe

gluten free blueberry muffins on a cooling rack with a bowl of coconut sugar next to them

4.41 from 5 votes

Easy Gluten-Free Blueberry Muffins Recipe

Easy, gluten-free blueberry muffins made with fresh blueberries, a coconut sugar crust, and lightened-up ingredients for a healthier twist on a beloved breakfast staple! Tender, moist, fluffy muffins, you’ll want to eat every last crumb!

Prep Time10

Cook Time28

Total Time38

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: muffins

Author: Mary Smith

Equipment

1 12-cup muffin pan

Ingredients

Dry Ingredients

2 cups Gluten Free 1:1 Flour + 1 tbsp for coating blueberries. I like King Arthur Baking brand
2 tsp gluten free baking powder
¼ tsp salt
1.5 cups blueberries

Wet Ingredients

2 eggs
½ cup almond milk can sub coconut milk for nut free
¾ cup coconut sugar
¼ cup pure maple syrup
¼ cup melted coconut oil or butter
⅓ cup plain Greek yogurt sub unsweetened applesauce for dairy free
2 tsp lemon juice
2 tsp lemon zest
1 tsp almond extract
½ tsp vanilla extract

Instructions

Preheat oven to 350. Spray a muffin tin with avocado oil or line with muffin liners.
Mix dry ingredients and set aside.
Add blueberries to a bowl and toss with 1 tbsp flour.
Mix wet ingredients together until smooth.
Add the dry mixture ½ at a time, stirring until combined.
Add the blueberries and use a spatula to gently fold them in. Do not over-mix.
Divide the mixture evenly between 12 muffin cups, filling almost to the top. Top each one with a couple extra blueberries and sprinkle with coconut sugar. Bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean.

Notes

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

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. 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.

Nutrition