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 Blueberry Recipes:

• Gluten-Free Blueberry Cupcakes
• Gluten-Free Blueberry Donuts

Gluten-Free Muffin Recipes

• Gluten-Free Chocolate Muffins
• Gluten-Free Honey Flaxseed Muffins
• Gluten-Free Apple Muffins

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

1. In a large mixing bowl, mix the oil and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Add vanilla and lemon zest and mix until combine.
4. In a separate medium mixing bowl, whisk the flour, salt and baking powder.
5. Add dry ingredients to the wet mixture, alternately with the dairy-free milk (or regular milk).
6. 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.

Happy cooking and baking,

Chrystal

Yield: 12 gluten-free blueberry muffins

Gluten-Free Blueberry Muffins

Print

Gluten-free blueberry muffins that are easy to make and use minimal ingredients.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 1/2 cup oil of choice (or dairy-free butter, room temperature)
• 1 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 or Ryze Gluten Free Flour)
• 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, mix oil 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.

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:

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: 40mg Sodium: 95mg Carbohydrates: 30g Fiber: 1g Sugar: 18g Protein: 4g

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.