By/ Last Modified On July 30, 2023
You're going to love these gluten-free blueberry muffins that are bursting with blueberries and lemon zest. With only ten ingredients, and two bowls, you can have this gluten-free blueberry muffin recipe rising in the oven. Enjoy the gluten-free muffins with your morning tea or coffee or as an on the move snack!
For more ideas check out my easy gluten-free recipes.
GLUTEN-FREE BLUEBERRY MUFFINS RECIPE
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.
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-free blueberry muffins.
WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE BLUEBERRY MUFFINS
Versatile snack - I love having muffins on hand for lunchboxes, snacks or with a good morning cup of coffee or tea.
Make-ahead - This is a great make-ahead snack that you can freeze and then take out as required.
Simple ingredients - With a handful of ingredients, you'll be enjoying this snack or breakfast in no time!
INGREDIENTS IN GLUTEN-FREE BLUEBERRY MUFFINS
Oil - Oil of your choice. You can also use dairy-free butter or regular unsalted melted butter that has been cooled.
Sugar - Use granulated sugar.
Eggs - At room temperature.
Vanilla extract - Use a gluten-free vanilla extract.
Lemon - Use the zest from one small lemon.
Flour - Use a gluten-free flour blend. For this recipe I've used Bob's Red Mill 1-to-1.
Xanthan gum - Make sure your flour blend has Xanthan gum in it. Xanthan gum makes the batter hold together.
Salt - Use ½ teaspoon salt. Use unsalted butter. This allows you to control the salt content and also use unsalted butter.
Baking powder - Use gluten-free baking powder. Not baking soda. Baking soda is also a leavening agent, but I prefer using baking powder over baking soda for this recipe.
Milk - I used dairy-free milk. You can use unsweetened almond milk.
Blueberries - Use fresh or frozen blueberries. I prefer frozen.
EQUIPMENT NEEDED FOR GLUTEN-FREE BLUEBERRY MUFFINS
Whisk - I like to use a balloon whisk.
Mixing bowls - These Pyrex mixing bowls come in handy.
Muffin pan - I like to use a 12 cup muffin pan.
If you have any questions about making gluten-free blueberry muffins, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS
- Place the muffin paper into a 12-cup muffin pan. In a large mixing bowl, mix the oil (or melted butter) and sugar. TIP: Use cooled melted butter if you prefer.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and lemon zest and mix until combined.
- In a separate medium mixing bowl, whisk the flour, salt, and baking powder (not baking soda). TIP: Add in xanthan gum if your flour blend does not have it in. Xanthan gum makes the batter hold together.
- Add dry ingredients to the wet mixture, alternately with the dairy-free milk (or regular milk).
- Fold in blueberries and add to the batter. Place the muffin batter into the muffin papers in the muffin pan. Bake as directed. TIP: I have used a 12-cup muffin pan. You can also use a 6-cup muffin pan and bake it in succession.
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. It's one of their favorite gluten-free muffin recipes.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free garlic bread, please see the complete recipe below.
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 (melted butter) for the muffin batter. I like to use almond milk.
HOW DO I MAKE GLUTEN-FREE BLUEBERRY MUFFINS EGG-FREE?
I haven't tried an egg replacer in this muffin batter 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 use 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.
HOW DO I STORE THESE GLUTEN-FREE BLUEBERRY MUFFINS?
Allow them to cool, and then store them in an airtight container for 4-5 days.
CAN I MAKE THESE GLUTEN-FREE BLUEBERRY MUFFINS AHEAD OF TIME?
Yes, they last for 4-5 days, so if you use them within that period, it will work. Alternatively, freeze them.
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.
HOW DO I MEASURE GLUTEN-FREE FLOUR?
To measure gluten-free flour, use a scale or if you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.
HOW DO I STOP MY BLUEBERRIES FROM SINKING IN THE MUFFINS?
Dip the frozen berries or fresh blueberries lightly into the gluten-free flour, and then follow the recipe.
SHOULD I THAW FROZEN BLUEBERRIES FOR MUFFINS?
No, you don't need to thaw them. They will cook up nicely in the muffins.
HOW DO YOU MAKE GLUTEN-FREE BLUEBERRY MUFFINS LESS DENSE?
Don't overmix the oil and sugar. This muffin is a bit denser, but not dry and heavy.
GLUTEN-FREE MUFFIN MIXES
If you're like me, occasionally, you want to be able to throw a gluten-free muffin mix together. Here are some that we've tried:
- King Arthur Gluten-Free Muffin Mix
- Bob's Red Mill Gluten-Free Muffin Mix
- Enjoy Life Foods Gluten-Free Muffin Mix
- Williams Sonoma Gluten-Free Cherry Chocolate Chip Muffin Mix
You can also mix up the dry ingredients in this gluten-free blueberry muffin recipe and store it in a jar for later. Just make sure to label it gluten-free muffins so you remember what it is. When you are ready, dump it into a bowl, add the remaining wet ingredients, mix, and bake!
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).
TIPS FOR MAKING THE BEST GLUTEN-FREE BLUEBERRY MUFFINS
Measure correctly - 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.
Blueberries - You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe.
Oil options - You can use your oil of choice in this recipe, or butter.
Follow the recipe - Unless a substitution is listed, follow the recipe, and use the ingredients called for. Always start with the lowest cooking time recommended and watch for doneness from there. If you like to make gluten-free muffins, check out my Paleo Chocolate Chip Muffins.
GLUTEN-FREE MUFFIN RECIPES
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 recipe, but they are my heroes. 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.
Here's some of my other favorite delicious muffins:
Gluten-Free Honey Flaxseed Muffins - High in fiber and potassium, these Gluten-Free Honey Flaxseed Muffins are the perfect breakfast to get your day started right.
Gluten-Free Apple Muffins - These gluten-free apple muffins are easy to make and can be made any time of the year when apples are in season.
Gluten Free Zucchini Muffins - Only one zucchini and a few other ingredients are needed before these gluten-free zucchini muffins are baking in your oven.
Oat Flour Muffins - Tender, sweet, and studded with chocolate chips, these oat flour chocolate chip muffins are easy to make, and they are the perfect oat flour muffin.
Gluten Free Pumpkin Muffins - Tender, sweet gluten-free pumpkin muffins that are simple to make and use minimal ingredients.
Paleo Banana Muffins - These scrumptious Paleo Banana Muffins are simple to make, and ready to devour in less than thirty minutes.
Paleo Pumpkin Muffins - Tender, scrumptious, and nutritious - these Paleo Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, and dairy-free, making them perfect for most people.
Paleo Zucchini Muffins - Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo-friendly. These paleo chocolate zucchini muffins are tender, chocolaty, and perfect for breakfast or a snack.
Paleo Carrot Muffins - Paleo Carrot Cake Muffins are also gluten-free, dairy-free, and refined-sugar free, making them the perfect grain-free carrot cake muffin.
Also, you can search for specific recipes and more gluten-free muffin recipes using the search bar on the side of the page. If you don't see a gluten-free muffin recipe that you like, please let me know and I'll add it to my list to make.
- ½ cup oil of choice (or dairy-free butter or regular butter, melted and cooled)
- ¾ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon gluten-free vanilla extract
- Zest from one small lemon
- 1 ¾ cups gluten-free flour blend (for this recipe I've used Bob's Red Mill 1-to-1)
- ½ teaspoon salt
- 2 teaspoons gluten-free baking powder
- ½ cup dairy-free milk
- 1 ½ cups fresh or frozen blueberries
- Preheat the oven to 350°F (180°C). Line a muffin tin with papers; set aside.
- In a large mixing bowl, mix oil 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 ⅔rds 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.
- You can use regular dairy butter and dairy milk in this recipe.
- 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.
- You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe.
- Unless a substitution is listed, follow the recipe and use the ingredients called for.
- Always start with the lowest cooking time recommended and watch for doneness from there.
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Serving Size:1 gluten-free blueberry muffin
Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 105mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 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.