Tender, simple to make and bursting with tangy blueberries, this gluten-free blueberry banana muffin recipe is going to be your new favorite go-to muffin recipe. These are the best gluten-free blueberry banana muffins and you’ll think so too once you see how easy they are to make.

If you love gluten-free desserts and gluten-free muffins and breads made with bananas you’ll want to check out my Gluten-Free Banana Bread.

For more breakfast recipe ideas see my Gluten Free Breakfast section.

This recipe post was sponsored by Bob’s Red Mill. Opinions, recipe, and photos are my own.

Gluten-Free Blueberry  Banana Muffins

These gluten-free blueberry banana muffins are simple to make, don’t require a mixer, and use minimal ingredients that you’ll find in most gluten-free kitchens.

This gluten-free blueberry banana muffin recipe is a spin off of my gluten-free banana muffins published in my cookbook. I recently improved the recipe and modified it to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour because we use Bob’s Red Mill products in most of our cooking and baking. In this recipe the Gluten-Free 1-to-1 Baking Flour delivers a fluffy, scrumptious gluten-free muffin.

I should mention that this recipe is naturally dairy-free and nut-free, and you can use coconut sugar in place of the sugar to make these gluten-free blueberry banana muffins refined sugar-free.

You can skip down to the recipe if you want but I encourage you to read through this post. It has some tips and tricks for making the best gluten-free blueberry banana muffins that I think you’ll want to see.

Tips for making the best gluten-free blueberry banana muffins:

• Use fresh ingredients and always check labels.
• Read the recipe before you begin.
• Ingredients at room temperature work best.
• You can use fresh or frozen blueberries.
• Let your oven site for 5 minutes after it preheats. This helps the temperature to even out in the oven.
• Use overripe bananas.

If you make any substitutions other than what I’ve tested with you are doing so on your own but please feel free to leave a question in the comment section below if you need help with anything.

Egg-Free Substitution

The one egg in this gluten-free blueberry banana muffin recipe plays an important role in the texture. If you can’t have eggs you can use a flax egg, 3 tablespoon of water + 1 tablespoon ground flax seed. Let the mixture sit for 15 minutes before using.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Silicone baking pan vs. metal baking pan

I have a silicone muffin baking pan and a metal muffin baking pan. I find that the silicone pans take longer to heat up, causing the muffins to take a little longer to cook. For these gluten-free blueberry banana muffins I recommend using a metal muffin baking pan. With both types of pans you’ll want to use paper liners when making this gluten-free blueberry banana muffins recipe.

Steps for making gluten-free blueberry banana muffins

1. Preheat your oven.
2. Line a 12-serving muffin pan with paper liners; set aside.
3. In a medium mixing bowl combine your ingredients.
4. Spoon the batter evenly into each cupcake pan, about ⅔ full and bake.

That’s it! Super easy, right? It takes less than 10 minutes to get these gluten-free muffins in the oven. For detailed steps and ingredients consult the recipe below.

More Gluten-Free Banana Recipes:

If you love to make gluten-free recipes using bananas you might like to try some of my other gluten-free banana recipes.

• Grain-Free Banana Everything Bars
• Gluten-Free Coconut Pecan Banana Bread
• Gluten-Free Chocolate Banana Bread

If you have a ton of overripe bananas to use you should check out this Gluten Free Banana Bread French Toast Recipe. If you love bananas AND pie you’ll want to make this Dairy-Free Banana Cream Pie.

Did you make these gluten-free blueberry banana muffins? If so please leave a comment and a starred review and let me know what you thought. Also, if you have any questions about this recipe or any of my recipes feel free to leave a comment and I will get back to you.

Yield: 12 muffins

Gluten-Free Blueberry Banana Muffins

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Easy Gluten-Free Blueberry Banana muffins that are dairy-free, nut-free, and have a vegan and refined sugar free option.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, room temperature
• 2/3 cup granulated sugar
• 1/3 cup oil of chocie (I use avocado oil)
• 2 medium overripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 1 teaspoon gluten-free vanilla extract
• 1 cup blueberries, fresh or frozen

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
2. Line a 12-serving muffin pan with paper liners; set aside.
3. In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
4. In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
6. Spoon the batter evenly into each cupcake pan, about ⅔ full. Bake for 22–25 minutes or until a wooden toothpick inserted near center comes out clean.
7. Store in an airtight container at room temperature.

Notes

• Egg-free option: mix 3 tablespoons of water with 1 tablespoon of ground flax seed and let it sit for 15 minutes before using. Muffins will be denser, but tasty.
• Refined sugar-free option: replace the granulated sugar with equal parts coconut sugar.
• You can use your oil of choice in this recipe, but if you don't have oil use 1/3 cup of melted butter or dairy-free butter.
• You can use fresh or frozen blueberries in this recipe.
• This recipe works best with a metal muffin baking pan.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
• 
  Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 22 Ounce

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 191 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 16mg Sodium: 189mg Carbohydrates: 28g Fiber: 2g Sugar: 16g Protein: 2g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.