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. You are going to love these gluten-free blueberry muffins.
Looking for another gluten-free muffin recipe? Some of my favorite are my Gluten-Free Chocolate Muffins and my Gluten-Free Blueberry Banana Muffins.
For more ideas check out my Easy Gluten Free Recipes.
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 recipe, 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 Muffin Recipes
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.
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.
Gluten-Free Muffin Mixes
If you’re like me, every once in a while 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).
How to make gluten-free blueberry muffins
- In a large mixing bowl, mix the oil and sugar.
- 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 dry ingredients to the wet mixture, alternately with the dairy-free milk (or regular milk).
- Fold in blueberries, add batter to muffin papers and bake as directed.
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. For the full recipe and instructions, please see below.
Tips for making Gluten-Free Blueberry Muffins
- 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.
- You can use your oil of choice in this recipe, or butter.
- 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.
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.
Gluten-Free Blueberry Muffins
Gluten-free blueberry muffins that are easy to make and use minimal ingredients.
Ingredients
- 1/2 cup oil of choice (or dairy-free butter, room temperature)
- 3/4 cup 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 (for this recipe I've used Bob's Red Mill 1-to-1)
- 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
- 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 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.
Notes
- 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.
Nutrition Information:
Yield:
12Serving Size:
1 gluten-free blueberry muffinAmount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 95mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 4g
colette says
Wow, wonderful, so tasty. My only exchange was honey for sugar. But they turned out nice and fluffy.
chrystal says
Hi Colette,
I am so glad you like them! Thank you for stopping by and letting me know 🙂
Best,
Chrystal
coolette says
Thank you. My daughter ate all of them already. I’m out of blueberries and trying strawberries next, will let you know. They smell good going in.
chrystal says
So glad!
Best,
Chrystal
Renata says
Can you replace butter for coconut oil? thanks!
chrystal says
Hi Renata,
I haven’t tried it in this recipe. If you do, please come back and let me know how it turned out!
Best,
Chrystal
Ann says
Can you reduce the sugar in the recipe to perhaps half cup brown sugar to use less sugar with a rich taste?
chrystal says
Hi Ann,
Yes, you can use 1/2 cup brown sugar in this recipe. Just a note, the muffins may darken quicker because of the brown sugar. Let me know what you think!
Best,
Chrystal
Christina o says
Very good! Moist and not grainy.I toasted it and had it with homemade peanut butter .
Thank you
Christina
chrystal says
Hi Christina,
I am so glad you like these muffins. Thank you for letting me know.
Best,
Chrystal
Evelyn says
My husband recently found out he needed to go gluten free and said he would really miss Costco blueberry muffins 🙂 So when I found this recipe we made them the giant size like Costco and they were delicious! He said they were a great alternative and he even liked them a little better! We have made them several times now. Thank you for creating such great GF (and DF) recipes!
chrystal says
Hi Evelyn,
I am so glad you and your husband like these muffins! Thank you for stopping by to let me know. I appreciate it.
Best,
Chrystal
Cheryl D. says
Thank you for this delicious gf, df muffin recipe! They are yummy! I used Pamela’s gf flour and only 1 cup sugar-half cup brown sugar and half cup granulated sugar. The lemon zest really makes this recipe stand out!!
chrystal says
Hi Cheryl,
I am so glad you liked these muffins. I love the idea of using a little brown sugar in the recipe. Thanks for sharing.
Best,
Chrstal
Amy says
Hi. You mention that I can use Ryze flour, but which one? The blue bag or the yellow bag? I have the blue bag Ryze flour. Thanks!
chrystal says
For this recipe, I used the yellow bag. Hope that helps!
Best,
Chrystal
Barbara says
I have to watch my salt in take and notices that you show each muffin at 248 mg. In looking into I see that 1 tsp of salt equals 2300 mg. Divide by 2 ( since it call for 1/2 tap salt ) and divide this by 12 muffins I only get 95 mg for each muffin. Would love to make these. Wonder if you have any idea why my number is so different than the one you show. Thanks
chrystal says
Hi Barbara,
I use a third party nutrition calculator, and sometimes it is wrong. I’ll get the sodium updated for this recipe.
Thank you,
Chrystal
Karla Flores says
my new go-to muffin recipe! omitted lemon zest and berries and new how a perfect starter vanilla base for all types of combos! thank you 🙂
chrystal says
I’m so glad you like it. Thank you for letting me know!
Best,
Chrystal
Dorsie says
Sweet recipe! Beautifully fluffy muffins with sugars fully incorporated and perfect structure. I doubled the zest.
chrystal says
Hi Dorsie,
I am so glad you like it. Thank you for letting me know. I love the idea of doubling up on the zest.
Best,
Chrystal
Leena says
Can you suggest egg substitution! Thanks
chrystal says
Hi Leena,
You can use flaxegg in this recipe. Just note that the muffins won’t rise quite as much, but the will still taste amazing. Let me know how they turn out.
Best,
Chrystal
Sarah says
This is a great recipe! 5 stars! The muffin I made actually looks like the picture.
I changed the flour due to my personal taste, though. I also used fresh blueberries because I like exploding blueberries in my blueberry muffins. I didn’t have a lemon, so I mixed lemon juice in with my DF milk (which worked ok, but I think next time I will need to get a lemon because I’m missing that tanginess that would really make these).
As an aside … Do you know if I could use this recipe with cranberries instead of blueberries? Do you think it would work?
chrystal says
Hi Sarah,
I am so glad you love these gluten free blueberry muffins. You can use cranberries, I think it will work.
Best,
Chrystal
Judith says
What are DF recipes? Is lemon rind a must in the blueberry muffins?
Namaste GF flour is the best. I bought it at Costco in Indiana however, not all stores carry it.
chrystal says
DF usually means dairy free. For blueberry muffins you don’t have to add lemon zest, it just adds a nice flavor.
Sonya O says
These gluten free blueberry muffins are delicious! I did make them vegan as well.
Here are the changes I made AFTER I read through your very thorough instructions!
1/2 cup melted coconut oil instead of another oil or butter
Reduced the sugar to 2/3 cup BUT sprinkled turbinado sugar on top of each muffin before baking
2 tablespoons ground flax seed + 5 tablespoons hot water, mix together & let sit for 5 min – used in place of the 2 eggs
Almond milk in place of dairy milk
I also tossed the frozen blueberries with about 1/2 tablespoon gluten free flour so they didn’t sink when baking.
I made regular size muffins and baked them for 25 minutes.
Definitely will make again and again. Thank you for this wonderful recipe!
chrystal says
Hi Sonya,
Thank you for sharing! I’m so glad you loved them.
Best,
Chrystal