Jump to Recipe Jump to Video Print Recipe

Blueberries bring natural sweetness and moisture to these gluten-free blueberry muffins. As they bake, they release their juices, adding bursts of fruity flavor and a hint of tartness for an irresistibly delicious treat. I love them especially since they are also gluten free. These muffins are made with gluten-free flour and either fresh or frozen blueberries. Packed with antioxidants, blueberries boost the nutritional value of these delicious treats; just like our Classic Blueberry Muffins and Blueberry Lemon Loaf. A bite of this deliciousness will give you a happy morning as breakfast or a refreshing afternoon as a snack.

Why you will love these gluten-free blueberry muffins

Blueberries give these muffins a natural sweetness and a tarty flavor to die for.
The juice in the blueberries makes these muffins moist and soft; making each bite worthwhile.
This recipe is good for people who have gluten sensitivities or have celiac condition. These muffins are gentle on the stomach.
If made using a nutritious and whole flour blend, these muffins are healthier than their counterparts. This makes them a great option for those looking for a healthy snack.

Similar recipes to love

How to make Gluten-free blueberry muffins

Making gluten-free blueberry muffins is easier than you might think, and the results are just as traditional muffins. The key is using the right gluten-free flour blend to achieve a tender crumb while ensuring the muffins stay moist and delicious. You can use fresh or frozen blueberries. Here is an overview of basic ingredients that you will need to make these decadent treats and what each one does. You will find full recipe with required measurements in the recipe card below.

Ingredients

Gluten-free flour blend – This is the base of these muffins that provides the structure. A good blend ensures the muffins are light and not too dense. Typically a good mix will contain rice flour, tapioca starch or potato starch.
Xanthan gum – Acts as a binder to prevent crumbliness since gluten is absent. It helps hold everything together.
Milk – Adds moisture and contributes to a tender texture. Dairy-free options like almond or oat milk work just as well.
Vegetable oil- Keeps the muffins moist and soft, preventing dryness.
Granulated sugar – Sweetens the muffins and helps with browning and texture.
Eggs – Provide structure and stability, making the muffins rise properly.
Gluten-free baking powder – The leavening agent that gives the muffins their light, fluffy texture.
Vanilla extract – Adds depth of flavor and enhances sweetness.
Teaspoon salt – Balances the sweetness and enhances the overall flavor profile.
Fresh/ frozen blueberries – The highlight of the muffins, adding juicy bursts of flavor and natural sweetness.

Gluten-free blueberry muffins — Ingredients

Instructions

Preheat the oven to 375°F.
Line muffin cups with cupcake liners.
In a large mixing bowl, mix the wet ingredients. Mix eggs, vegetable oil, milk and vanilla extract. Whisk until well combined and smooth.
In another bowl, mix the dry ingredients. Sift the flour, xanthan gum, baking powder, and salt. Add in sugar and mix with a whisk to combine the ingredients.
Mix together wet and dry ingredients. Add the flour mixture into egg mixture. Mix until fully combined and smooth.
Gently fold in 1 and 1/2 cups of blueberries into the batter.
Using an ice cream scoop, scoop the batter into baking lined muffin cups.
Bake on the middle rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the muffin pan for 5 minutes then move to a cooling rack for 10 minutes.