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Gluten-Free Blueberry Muffins

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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.

three blueberry muffins stacked, the muffin on the top has a bite out of it to show the texture

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.

top down view of gluten free blueberry muffins nex to a jar of milk and a few scattered blueberries

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.

two gluten free blueberry muffins stacked next to a jar of milk and scattered blueberries

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).

steps showing how to make gluten free blueberry muffins

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.

Yield: 12 gluten-free blueberry muffins

Gluten-Free Blueberry Muffins

two stacked Gluten-free blueberry muffins

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

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: 245Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 95mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 4g
© Chrystal
Cuisine: Breakfast / Category: Breads/Muffins
a collage photo of Gluten Free Blueberry Muffins stacked at the top of the photo, the woreds gluten free blueberyr muffins in text in the center, a top down view of a blueberry muffin at the bottom of the photo

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Reader Interactions

Comments

    • 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

      Reply

    • 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

      Reply

  4. Very good! Moist and not grainy.I toasted it and had it with homemade peanut butter .
    Thank you
    Christina

    Reply

  5. 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!

    Reply

    • 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

      Reply

  6. 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!!

    Reply

    • 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

      Reply

  7. 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!

    Reply

  8. 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

    Reply

    • 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

      Reply

    • 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

      Reply

  11. 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?

    Reply

  12. 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.

    Reply

  13. 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!

    Reply

    • Hi Laurie,
      I haven’t tried using coconut flour in this recipe. Coconut flour typically calls for more eggs. Sorry I can’t be more help.

      Best,
      Chrystal

      Reply

  16. These are delicious! I took them out of the oven a few hours ago and ate two right away, then had to go back for one more! I haven’t had a gf & df blueberry muffin, let-alone a GOOD gf & df blueberry muffin, in I don’t know how long.

    I used mostly grapeseed oil for the oil, with a little light olive oil because I was just shy of a half cup of the grapeseed oil. The gf flour I used is Pillsbury Best All Purpose Gluten Free Flour Blend. I’ve actually taken a liking to Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but during this pandemic all I could find was Pillsbury (which isn’t a bad blend in my opinion), and I felt lucky to find that. Nonetheless, the muffins turned out fantastic! Mine are actually blueish in color because I used frozen blueberries. Lol I don’t mind.

    I think the lemon zest might be what really takes these muffins to the next level. I can’t wait to have more in the morning with my coffee!

    Reply

  17. We made these the other day. The kids loved them. We made some substitutions which were amazing. We used monk fruit instead of sugar, lavender salt instead of regular salt, and we used an orange for the zest instead of a lemon. Also, the flour we use is Premium Gold GF Flax & Ancient Grain all purpose flour. So delicious. Today we are making these again but with Enjoy Life chocolate chips instead of blueberries. Thank you for this wonderful recipe!

    Reply

  18. Three letters….Y-U-M!!!
    So fluffy and light! I love butter, so that was my oil of choice. Very nice and easy. Thanks for sharing.

    Reply

  19. These look delicious and I can’t wait to try them! I have frozen blueberries on hand, so my question is do I need to thaw them first or do I add them to the batter still frozen? Thank you for all the amazing recipes Chrystal!

    Reply

    • Hi Lori,
      You can use them frozen. If you want to limit the blueberry juice “bleeding” into the batter, toss them in flour to coat them before you add them to your batter.

      Best,
      Chrystal

      Reply

  22. These are so good! I’ve been finding that a lot of gluten free quick breads can tend to be gummy. These are so light and fluffy! So glad I tried these today.

    Reply

  24. Thank you so much for sharing this recipe. I made them once as written with Bob’s Red Mill 1 to 1 and butter. The second time I decided to take a chance and modified them to make them healthier. I used 1/4 cup butter and 1/4 cup applesauce, 1/2 cup brown sugar in place of the 3/4 cup granulated sugar, and added a squeeze of lemon juice as I didn’t have any real lemons. The were amazing! Most gluten free recipes are hard to make any changes to, but this one worked well for me even with modifications! Great recipe! Thanks!

    Reply

  25. These came out AMAZING! I made just 2 small modifications. For the oil, I used half butter and half coconut oil (1/4 cup of each). And I replaced sugar with golden monk fruit sweetener. Also, the weight for Bob’s Red Mill 1 to 1 GF flour for this recipe would be 259 grams (1 and 3/4 cup). Thanks for such a great recipe!

    Reply

  27. Another wonderful recipe Chrystal, thank you sooo much!! Made with organic frozen raspberries, rice bran oil and rice milk, absolutely scrumptious! Will try adding white choc drops next time. It’s become a mission to work our way through all your incredible recipes – I’ve just bought your e-cookbook and the kids were drooling over it.

    Reply

  28. Thank you for sharing this wonderful recipe. I have tried so many different GF muffin/cupcake recipes with little success. Until now! I have found my new sweet favourite. I reduced the amount of sugar and still found them too sweet – so will play around with reducing the sugar even more. Loved them with my coffee this morning. Thank you!

    Reply

  29. Reading all the comments and everyone having a great success with these muffins I have to wonder what am I doing wrong. I used earth balance butter and the Bob’s mill cup for cup and my muffin turned out so greasy. Looking for advice as to why this may be. It seems to happen every time I use these to ingredients (it also happened to my chocolate cookies). Help please. lol

    Reply

  30. Found the recipe on Pinterest this morning and baked the muffins this afternoon. They turned out beautifully and so very tasty too. I am not able to eat white sugar, so I substitued it with local honey. Used 1:1 ratio for the swap. Turned out great. Definitely do not miss the sugar and the muffins were sweet and moist. Thank you so much for the gluten free recipe. This one will definitely be used over again many times!

    Reply

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