By Wendy Stoltz / Last Modified On January 15, 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!
Looking for another gluten-free muffin recipe? Some of my favorites are my gluten-free chocolate muffins, gluten-free banana muffins, and gluten-free blueberry banana muffins.
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, 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-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 where 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 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.
Gluten-Free Blueberry Muffins
Gluten-free blueberry muffins that are easy to make and use minimal ingredients.
- 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.
Wow, wonderful, so tasty. My only exchange was honey for sugar. But they turned out nice and fluffy.
I am so glad you like them! Thank you for stopping by and letting me know 🙂
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.
Thank you for a marvelous recipe! I used the GF Flour blend you provided on the link and mixed that up prior to use. I made a double batch and used up the entire mix of flour. I also used raw honey in replace of the sugar, then added some lemon juice to the wet mixture. They were the best blueberry muffins I’ve ever had-GF or not and I love me some blueberry muffins! They didn’t even need butter! Bravo on a stellar recipe and thanks for sharing!!
I am so glad you like them. Thank you for letting me know.
I made them with butter, almond milk, Splenda and orange zest and they are the BOMB.
Thank you for sharing what you used.
Hi. Is this 1 and 3/4 cup of flour??
Sorry I am probably over thinking.
Yes, 1 and 3/4 cup. Make sure to spoon the flour into the measuring cups and then level it.
I substituted honey as well but only about a tablespoon as I didn’t want them very sweet so I could eat them anytime and maybe all at once lol and made them dairy free! Added some hemp seed and sprinkled unsweetened coconut on top! I made a min batch and a normal size batch! Delish❤️
I am so glad you like them. Thank you for sharing what you used.
Can you replace butter for coconut oil? thanks!
I haven't tried it in this recipe. If you do, please come back and let me know how it turned out!
Can you reduce the sugar in the recipe to perhaps half cup brown sugar to use less sugar with a rich taste?
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!
super yummy! I made a double batch and used dairy milk, fed a crowd and everyone loved them! Thanks for the wonderful recipe!
I'm so glad every loved them. Thank you for letting me know.
Very good! Moist and not grainy.I toasted it and had it with homemade peanut butter .
I am so glad you like these muffins. Thank you for letting me know.
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!
I am so glad you and your husband like these muffins! Thank you for stopping by to let me know. I appreciate it.
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!!
I am so glad you liked these muffins. I love the idea of using a little brown sugar in the recipe. Thanks for sharing.
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!
For this recipe, I used the yellow bag. Hope that helps!
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
I use a third party nutrition calculator, and sometimes it is wrong. I'll get the sodium updated for this recipe.
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 🙂
I'm so glad you like it. Thank you for letting me know!
Sweet recipe! Beautifully fluffy muffins with sugars fully incorporated and perfect structure. I doubled the zest.
I am so glad you like it. Thank you for letting me know. I love the idea of doubling up on the zest.
Can you suggest egg substitution! Thanks
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.
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?
I am so glad you love these gluten free blueberry muffins. You can use cranberries, I think it will work.
Is this recipe for 12 mini muffins or 12 regular size muffins?
This is for 12 regular sized muffins.
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.
DF usually means dairy free. For blueberry muffins you don't have to add lemon zest, it just adds a nice flavor.
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!
Thank you for sharing! I'm so glad you loved them.
These were so good, my daughter said they were Starbucks quality and they disappeared so fast.
I'm so glad you both loved them. Thank you for letting me know.
Could I use coconut flour?
I haven't tried using coconut flour in this recipe. Coconut flour typically calls for more eggs. Sorry I can't be more help.
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!
I am so glad you loved them. Thank you for taking time to stop by and let me know.
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!
I'm so glad you like this recipe. Thank you for letting me know.
So fluffy and light! I love butter, so that was my oil of choice. Very nice and easy. Thanks for sharing.
I'm so glad you like them. Thank you for letting me know.
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!
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.
Can I use honey instead of the sugars in this recipe?
I haven't used honey in this recipe, so I can't say for sure. Sorry I can't be more help.
I loved it! Loved it!
I've used erythritol instead of sugar, regular butter and almond milk. My husband loved it and he couldn't say that it was a no sugar and GF muffin.
Thanks so much for sharing it!
I love these muffins! I feel like I could eat the whole batch. They came out so delicious. Thanks.
I am so glad you liked them. Thank you for taking the time to stop by and let me know.
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.
I'm so glad you like them. Thank you for letting me know.
Turned out great! Thanks
I am so glad!
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!
You are very welcome. Thank you for sharing!
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!
So glad you like them. Thanks for sharing what you used.
Lovely! I used strawberries instead of blueberries and they were lovely
I love the idea of using strawberries. Thank you for sharing.
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.
I am so glad you like it. Thank you for sharing and for the sweet comment. I am glad you are loving my recipes.
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!
I am so glad you liked them.
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
When you say you used Bob's cup cor cup, do you mean the All purpose gluten free baking flour OR the 1-to-1 Gluten Free Baking Flour?
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!
I am so glad you like them. Thank you for sharing that you used honey.