Gluten-Free Blueberry Muffins that are bursting with blueberries and lemon zest. With only ten ingredients, and two bowls, you can have these gluten-free blueberry muffins rising in the oven.

You are going to love these gluten-free muffins!

Gluten-Free Blueberry Muffins

Did you know that you can bake gluten-free blueberry muffins with fresh or frozen blueberries? I prefer to freeze fresh blueberries because I feel like frozen blueberries hold shape better when baking when they’re frozen.

Every year we pick loads of blueberries from our backyard. I planted six plants a few years back, and every year since we’ve gotten enough blueberries that we haven’t purchased any from the stores.

We pick an average of two cups a day during the summer. For a family of four, that’s more than plenty. We enjoy half fresh, then freeze the rest for smoothies and baking treats – like Gluten-Fee Blueberry Muffins.

Can I freeze gluten-free blueberry muffins?

Yes, you can freeze gluten-free blueberry muffins. Make sure to wait until they come to room temperature before you place them in an airtight container in the freezer. I find gluten-free muffins to last about 4 days in an airtight container, assuming they aren’t devoured sooner.

Gluten-Free Muffins

Gluten-free Blueberry Muffins are one of our favorite gluten-free muffins and they have been a breakfast choice for us for years. I don’t know who decided to put blueberries into a gluten-free muffin, but they are my hero. I love biting into a tender gluten-free muffin that is lightly sweetened and bursting with blueberries.

Add in some lemon zest, for a citrus twist, and you have the perfect gluten-free blueberry muffin. If you are looking for a grain-free blueberry muffin I have Paleo Blueberry Muffin recipe you might like.

Gluten-free blueberry recipes:

• Gluten-Free Blueberry Cupcakes
• Gluten-Free Blueberry Donuts
• Paleo Blueberry Muffins
• Gluten-Free Blueberry Banana Bread

Gluten-free berry recipes:

• Grain-Free Blackberry Shortcakes
• Gluten-Free Blackberry Crisp
• Gluten-Free Rustic Blackberry Tart
• No-bake mini strawberry cheesecakes

Also, you can search for specific recipes and more gluten-free muffin recipes using the search bar on the side of the page.

Can I make gluten-free blueberry muffins using regular milk and butter?

Yes, you don’t have to make these gluten-free blueberry muffins dairy-free. Like most of my gluten-free muffin recipes you can use dairy milk, and dairy butter.

How do I make gluten-free blueberry muffins egg-free?

I haven’t tried a egg replacer in this recipe, but you might like Beaming Bakers Gluten-Free Vegan Blueberry Applesauce Muffins.

What other flour blends can I use to make gluten-free blueberry muffins?

I like to you my own gluten-free flour blend recipe, but you can also use Ryze gluten-free flour, or Bob’s Red Mill 1-to-1 gluten-free flour blend.

Like I mentioned above, you can use fresh blueberries in this gluten-free blueberry muffin recipe, but I recommend freezing your blueberries first. It helps to keep them from exploding in the muffin (unless you want them to explode, which is fine, just messy).

How to make gluten-free blueberry muffins

• Preheat the oven to 350°F (180°C). Line a muffin tin with papers; set aside.
• In a large mixing bowl, cream the dairy-free butter and sugar with an electric mixer.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and lemon zest and mix until combine.
• In a separate medium mixing bowl, whisk the flour, salt and baking powder.
• Add to the wet mixture, alternately with the dairy-free milk.
• Fold in blueberries.
• Fill each paper liner about 2/3rds full.
• Bake for 30-35 minutes, or until the center is set.
• Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
• Store in a container for up to 4 days at room temperature.

Gluten-free blueberry muffins don’t last long in my house. My girls eat them two at a time, and with four of us, over half the batch is gone in minutes.

If you like to make gluten-free muffins, check out my Gluten-Free Double Chocolate Muffins, Paleo Chocolate Chip Muffins, and Gluten-Free Mocha Muffins. All are super tasty.

Looking for a cake recipe? Nicole from Allergylicious has an incredible recipe for Blueberry Lemon Snack Cake that includes delicious coconut.

If you make these gluten-free blueberry muffins please stop back by and let me know what you thought. If you have a question, leave a comment below and I will get back to you.

Happy cooking and baking,

Chrystal

Yield: 12 gluten-free blueberry muffins

Gluten-Free Blueberry Muffins

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Gluten-free blueberry muffins that are easy to make. Dairy-free option included.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 1/2 cup dairy-free butter, room temperature
• 1 1/4 cups granulated sugar
• 2 eggs, room temperature
• 1 teaspoon gluten-free vanilla extract
• Zest from one small lemon
• 1 3/4 cups gluten-free flour blend
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 1/2 cup dairy-free milk
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat the oven to 350°F (180°C). Line a muffin tin with papers; set aside.
2. In a large mixing bowl, cream the dairy-free butter and sugar with an electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. Add vanilla and lemon zest and mix until combine.
5. In a separate medium mixing bowl, whisk the flour, salt and baking powder.
6. Add to the wet mixture, alternately with the dairy-free milk.
7. Fold in blueberries.
8. Fill each paper liner about 2/3rds full.
9. Bake for 30-35 minutes, or until the center is set.
10. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
11. Store in a container for up to 4 days at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1 gluten-free blueberry muffin
Amount Per Serving: Calories: 245 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 248mg Carbohydrates: 39g Fiber: 1g Sugar: 23g Protein: 4g