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.
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 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.
Serving Size: 1 gluten-free blueberry muffin
Amount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 95mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 4g