By / Last Modified On January 15, 2023
Tender, bakery-style Gluten-Free Blueberry Cupcakes bursting with juicy blueberries and finished with hints of vanilla.
For this gluten-free cupcake recipe I started with my favorite Gluten-Free Vanilla Cupcakes and added blueberries.
The blueberries add an incredible and fresh flavor to an already delicious gluten-free cupcake, making it a desirable gluten-free dessert. It is also possible to make Gluten Free Blueberry Muffins.
Gluten-Free Blueberry Cupcakes
Today I'm sharing with you one of my favorite recipes, Gluten-Free Blueberry Cupcakes! Anyone who loves a gluten-free blueberry treat will swoon over these gluten-free cupcakes.
You've probably heard me say a hundred times now that I like simple recipes. Most people don't think of making cupcakes from scratch as simple, but I assure you, these gluten-free blueberry cupcakes are as simple as they come.
You can use fresh or frozen blueberries in this gluten-free blueberry cupcake recipe. I don't add lemon to this particular recipe, but you could always add in some lemon zest if desired or use lemon extract in place of the vanilla extract.
Because you can use fresh or frozen blueberries in this gluten-free blueberry cupcakes recipe these cupcakes can be made any time of year.
Every time I make these gluten-free blueberry cupcakes people flock to them.
There are a couple of best practices to getting the right texture with these gluten-free blueberry cupcakes. First, you have to follow the recipe.
So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Please follow the recipe, learn how it works, then modify.
If I have tested this gluten-free blueberry cupcake recipe with substitutions, I would mention it in the recipe card below. Other than the dairy substitute, I haven’t tried other substitutes in this recipe.
Second, you want to mix at the right time and not over-mix. When you are beating the oil, sugar, and eggs you’ll want to beat it for the time listed.
This adds air which in turn helps the cupcakes rise.
Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
Why did my cupcakes explode?
You may have overfilled the cupcake wells. Never fill more then ¾ of the way full, and it’s best to stick to around ⅔’s of the way full. I use a ¼ measuring cup to fill mine. There are batter scoops available, if you want to be precise.
You also may have added too much leavening agent. Or possibly you are at higher elevation. Baking powder tends to work twice as hard at higher elevations. Consider cutting your baking powder in half if you are at a higher elevation.
Lastly, if you used a flour blend that already has leavening agents in it, when you added the baking powder, you just added more leavening agent.
Why did my gluten-free cupcakes sink?
There are several reason why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
Can I use dairy instead of dairy-free milk?
Yes. My original gluten-free vanilla cupcake recipe had dairy in it. I modified it to be dairy-free when I found out my daughter and I couldn't tolerate dairy. You can use regular dairy milk in the recipe and dairy butter in the frosting.
How to make gluten-free blueberry cupcakes
- For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste; beat at medium speed for one minute.
- Stir in blueberries.
- Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
- Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
- Beat in additional dairy-free milk if needed to obtain desired constancy.
- Frost and enjoy!
If you like these Gluten-Free Blueberry Cupcakes, you might also like my Caramel Macchiato Cake.
I’ve also recently updated the photos for my Gluten-Free Lemon Cupcakes. If you’re a lemon fan, you’re going to love these gluten-free cupcakes.
If you are interested in more gluten-free blueberry recipes My Gluten Free Kitchen has a Blueberry Coffee Cake. Bakerita has a Blueberry Crisp Tart with Oatmeal Crust.
Did you make these gluten-free blueberry cupcakes? Stop back by and let me know what you thought.
Gluten-Free Blueberry Cupcakes
Tender, bakery-style Gluten-Free Blueberry Cupcakes bursting with juicy blueberries and finished with hints of vanilla.
Ingredients
For the cupcakes:
- ½ cup vegetable oil (or oil of choice)
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 ¼ cups all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- ¼ teaspoon salt
- 1 ¾ teaspoons baking powder
- ½ cup dairy-free milk (or regular milk)
- 2 teaspoons gluten-free vanilla extract (or lemon)
- 1 cup fresh or frozen blueberries
For the frosting:
- ½ cup dairy-free butter (1 stick), room temperature
- 1 teaspoon gluten-free vanilla extract (or lemon for a lemon burst)
- 3 cups powdered sugar
- 2 tablespoons dairy-free milk
Instructions
- For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
- Stir in blueberries.
- Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
- Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
- Beat in additional dairy-free milk if needed to obtain desired constancy.
- Frost and enjoy!
Notes
- 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.
- You can use regular milk or a dairy-free milk in this recipe.
- You can use fresh or frozen blueberrries in this recipe.
Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 52mgSodium: 196mgCarbohydrates: 53gFiber: 1gSugar: 41gProtein: 3g
Mary
I like your recipes, but just learned I’m allergic to eggs.
Can these cupcakes be baked successfully with egg replacer?
chrystal
Hi Mary,
I haven't tried this cupcake recipe with egg replacer yet. I'd imagine it would work but the texture would be different, and more dense.
Best,
Chrystal
Caitie
I’ve used the Bob’s Red Mill Egg Replacer as well as chia eggs as egg subs and they both work great! For white or lighter colored cakes, the chia eggs will show spots, so I recommend the egg replacer. Worked well for me!
I dyed my cupcakes blue and used a blue and yellow frosting swirl on top for Down syndrome Awareness month! I even added some vegan lemon pudding-type filling to half of them. Everyone loved them!! Thank you!!
chrystal
I love the idea of adding lemon pudding filling. I'm so glad you liked them. Thank you for sharing.
Best,
Chrystal
Teresa
Have you tried sugar substitute?
chrystal
A few readers have tried monk fruit with success. I haven't personally tried it in any of my cupcake recipes yet.
Best,
Chrystal
Ghislaine
I must say I was impressed. Having just been diagnosed gluten intolerant (I get all the symptoms of Celiac) and being an avid cook I was freaked out by the thought of having to avoid gluten. You have made me realize that by using the substitutes sometimes it’s even better!!
I served the cupcakes to my family and everyone wanted “to go bags “ Absolutely delicious! I’m very excited to try more of your recipes. Thank you so much
Wendy Stoltz
Hi Ghislaine,
Welcome so pleased you found us! I love to go bags!
karisa
You can use neat egg. Its a replacement for eggs and works the same as a regular egg in any meal or anything you might bake
Cathy
Yes I used egg replacement and it great
Adrienne
It. Is. Unreal. How delicious these cupcakes are!!!! Thaaaaaaank youuuu!!!!
chrystal
HI Adrienne,
I am so glad you think so! Thank you so much for stopping by and letting me know you like them.
Best,
Chrystal
scarlett
I love this recipe i made them with bananas too
Lauren
I made these for my son’s 5th birthday party and they were such a hit! Our family isn’t gluten intolerant but we have close friends who are and we wanted them to have a treat to enjoy. The consistency is perfect and so much like a gluten flour cupcake. I just finished the last one after everyone else went to bed so now I’ll have to make them again soon.
chrystal
I am so glad everyone liked them. Thank you for letting me know.
Best,
Chrystal
Claudia
I am very interested in making these! Question: In the list of ingredients you call for vanilla extract, but elsewhere you refer to vanilla paste. I would like to clarify that liquid vanilla extract can be used to make these cupcakes, is that correct?
chrystal
Thanks for the catch, you can use paste or extract. I'll update the post so it's consistent.
Best,
Chrystal
Amanda
Can I use half and half or heavy whipping cream in place of the milk?
chrystal
I haven't personally used them, but it should work fine. Just note that the batter will be thicker.
Best,
Chrystal
Christine
These were amazing! Made a few tweaks b/c of what I had on hand, and they were still great. Recommend serving chilling for a lemon icebox feel. Yum!
Coconut oil
Cut the sugar - 1/4 c swerve + 1/4 c cane
1 c GF pancake mix (rice flour based) + 1/4 c almond flour
(adjusted baking powder to 1 t as a result)
Almond milk
2 T vanilla pudding mix
2 drops Lemon oil
For the frosting, I would say you only need 1/2 the recipe, unless you want a LOT ... added 2 drops Lemon oil
chrystal
Thank you for taking time to stop by and for sharing what you used.
Best,
Chrystal
Cindy Drover-Davidson
This recipe sounds divine, but the calorie count is scary! Do you have nutritional data on the cupcakes without the frosting? (I’m looking for all the excuses I can to blend these into my diet. ☺️)
chrystal
You are welcome to use a nutrition calculator to get the calories for the cupcake portion. You can also make my blueberry muffins.
Best,
Chrystal
yummy b
loved them!! but me and the rest of my family thought the cupcakes were a little muffiny so maybe next time more sugar
chrystal
So glad you loved them.
Best,
Chrystal
Claire
Do you need to defrost the frozen blueberries before adding them to the batter?
chrystal
No you don't need to defrost them before adding them.
Best,
Chrystal
Samina
I have tried these blueberry cupcakes and they were awesome.I replaced the sugar with 1/4cup swerve and 1/4 cup cane sugar and it worked well.I only made half the frosting as that was enough for us. These cupcakes taste delicious even without the frosting!!
Thank you for the wonderful recipe!!
chrystal
You are welcome. I am so glad you liked them.
Best,
Chrystal
Lily
Love all your recipes - AND how you decorate them 🙂 how do you do the blueberries on top? Wet them and roll them in sugar? Thank you!!
Wendy Stoltz
Thanks Lily,
Yes, that's it!