Easy Gluten Free Blueberry Muffins

These Easy Gluten Free Blueberry Muffins are soft, fluffy, and filled with juicy blueberries in every bite. They’re an easy homemade breakfast that tastes just as delicious as traditional blueberry muffins, but they’re made with gluten free flour.

This is a great recipe to keep around when you need a quick breakfast, brunch recipe, or afternoon snack. The batter comes together in just a few minutes, and you can use either fresh or frozen blueberries.

Serve them warm with a little butter, pack them into lunchboxes, or make a batch to have ready for busy mornings.

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Why You’ll Love These Gluten Free Blueberry Muffins

These muffins are simple enough for everyday baking. There aren’t any complicated ingredients or extra steps, and using a good 1-to-1 gluten free baking flour makes them especially easy.

They’re also:

Soft and fluffy
Loaded with blueberries
Easy to make in one bowl
Ready in about 30 minutes
Great with fresh or frozen blueberries
Perfect for breakfast or snacking

Ingredients

2 cups gluten free 1-to-1 baking flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tablespoons coarse sugar for topping, optional

Note: Choose a gluten free 1-to-1 flour blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, you’ll need to add it according to the flour manufacturer’s recommendation.

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How to Make Gluten Free Blueberry Muffins

Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt.

Add the eggs, vegetable oil, milk, and vanilla. Stir until the ingredients are just combined and you have a smooth muffin batter. Don’t overmix the batter.

Gently fold in the blueberries.

Divide the batter evenly between the prepared muffin cups, filling each about three-quarters full.

For a pretty bakery-style finish, sprinkle a little coarse sugar over the top of each muffin.

Bake for 20–24 minutes, or until the muffins are lightly golden and a toothpick inserted near the center comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

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Fresh or Frozen Blueberries?

Either will work!

Fresh blueberries are wonderful when they’re in season, but frozen blueberries make this an easy recipe to prepare year-round.

If you’re using frozen blueberries, don’t thaw them first. Fold them into the batter while they’re still frozen. Thawed berries release more juice and can turn your muffin batter purple.

Tips for Soft and Fluffy Gluten Free Muffins

The biggest thing to remember is not to overmix your batter. Stir everything together only until the flour is incorporated.

It’s also important to use a gluten free flour intended as a direct replacement for regular all-purpose flour. Different gluten free flour blends can behave very differently in baking.

For especially pretty muffins, save a few blueberries when you’re mixing the batter and press them into the tops just before baking.

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Can I Make These Dairy Free?

Yes. Use your favorite unsweetened dairy-free milk in place of regular milk. Since this recipe uses vegetable oil instead of butter, that’s the only dairy substitution you’ll need to make.

Just double-check that your gluten free flour blend and other packaged ingredients meet your dietary needs.

How to Store Blueberry Muffins

Let the muffins cool completely before storing them.

Keep them in an airtight container at room temperature for about 2 days, or refrigerate them for up to 5 days.

You can warm a muffin for a few seconds in the microwave before serving to bring back that freshly baked texture.

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Can You Freeze Gluten Free Blueberry Muffins?

Absolutely. These are great for making ahead.

Once completely cooled, place the muffins in a freezer-safe container or bag and freeze for up to 2 months. Thaw them at room temperature or gently warm an individual muffin in the microwave.