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.
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
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 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.
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.
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Nutrition Information:
Yield:
12Serving Size:
1 gluten-free blueberry muffinAmount 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.
Ashley
These were wonderful! We used orange zest, because that is what we had on hand. My daughter thought she didn't like blueberry muffins, she has asked me to make them for breakfast again tomorrow.
chrystal
I'm so glad you both like them. I love the idea of adding orange zest. Thank you for letting me know.
Best,
Chrystal
Sky
These muffins turned out fabulously! I used oil and maple syrup for the sweetener and lemon juice and vanilla and it worked:) A lovely golden colour, just a touch of sweetness and they rose beautifully. Thank you
Wendy Stoltz
Hi, Sky, That's wonderful to hear! I'm so glad that the muffins turned out well for you and that you were able to modify the recipe to suit your preferences with oil and maple syrup. Adding lemon juice and vanilla sounds delicious, and I'm happy that they rose beautifully and had a lovely golden color. Thank you for sharing your feedback. It's always great to hear when our recipes are successful for others. Happy baking!
Ellen
Delicious recipe! These went down a treat with my family!
chrystal
I am so glad you like them.
Best,
Chrystal
Courtney
These are amazing!! I was nervous after reading your comments about gluten free baking being a science but these turned out awesome, can't even tell it's gluten free no grainy texture so many comments on them!!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Joanne
These are amazing!!
My daughter was recently diagnosed with a gluten sensitivity and I have been trying to find recipes for her. These are a keeper! Even the gluten-eating members of my family love them.
Have you tried using less sugar? Or do you have another breakfast staple with less sugar?
Thank you!
chrystal
I am so glad you both love them. You can reduce it by 1/4 cup and still get good results.
Best,
Chrystal
Ashlee Blair
Made these today. I’m from aus and used aldi plain flour and used frozen raspberries! They were so delish! Thank you
chrystal
You are welcome. I am so glad you liked them.
Best,
Chrystal
Marlene
These turned out amazing! I used Monkfruit Sweetener instead of regular granulated sugar and it turned out perfectly. Thank YOU!!! This will now be my Go-To recipe for Gluten-Free, Dairy-Free and Sugar-Free muffins. Kid approved too!
chrystal
I am so glad that you liked them. Thank you for sharing that you used monkfruit sweetener with great results. A lot of readers like to use it in recipes.
Best,
Chrystal
Corsie
How much mono fruit do you use?
Andrew
Hi, can baked and only too 20 mins to cook but are very brown on top. Do you used fan bake or just bake?
Wendy Stoltz
Hi Andrew, I used conventional oven cooking, but bear in mind oven temperature fluctuations vary by models.
Linda Haddix
I also have made these with 1/2 c monk fruit, whole raw milk and theet were amazing! I want to make banana muffins. Can I substitute the blueberries and if so how much?
Wendy Stoltz
Hi Linda,
Give this muffin recipe a try - https://www.glutenfreepalate.com/gluten-free-banana-muffins
JM
Just made these the other week and LOVED them!! My only questions is - I used dairy butter and the batter was a bit...thick, like something I would roll out. I'd like to try them again with oil as is suggested - can anyone recommend the oil they used? Should I have melted the butter first?
Thanks again for a wonderful recipe!
chrystal
Hi JM,
If you use butter again, melt it and let it cool a little. For oil, I've used vegetable oil or avocado oil.
Best,
Chrystal
Lisa McLagan
I like to use coconut oil. I find it helps keep them moist for longer
Wendy Stoltz
Thanks for commenting Lisa!
Jenn
I just made these and they’re delicious!!! I used King Arthur measure for measure flour. Next time I’ll try it with cup4cup and see if there’s much of a difference. I used frozen mixed berries because it’s what I had. (Raspberries, blueberries and blackberries.)
Wendy Stoltz
Thanks, Jenn; we appreciate the feedback! Thanks for sharing the flour you used. It helps others.
Liz Maik
The recipe calls for 1 to 1 Bobs flour
Please explain
chrystal
I like to use my flour blend or Bob's Red Mill 1-to-1 Gluten Free Baking flour.
Best,
Chrystal
Mariana anacleto
These are amazing. I did it exactly how you mentioned BUT after watching the video my batter was pretty thick/sticky compared to yours... Thoughts? Btw I used veg oil.
chrystal
Hi Mariana,
What flour blend did you use, and how did you measure it?
Best,
Chrystal
Nancy Pitts
These are really delicious. The lemon zest really adds some nice brightness to the muffins. Super moist, my batter wasn't too thick like some others mentioned. I wonder if they are scooping their flour with their measuring cups rather than using the spoon and level method.
I added a pinch of nutmeg and also dusted my blueberries with a little GF flour before adding them to the batter so they don't all stick together. I used King Arthur GF 1-1, it's my favorite.
Will make these again and again, a big hit!
Emma S
I used coconut milk, melted nuttelex and orgran gluten free flour. I also used raspberries instead of blueberries and they turned out perfect, so delicious!
Dailydiseofneen
Delicious loved the recipe
Elena
I baked this muffins, they turned very well.
Delicious! I used coconut oil and 1/2 of the required sugar, still yummy! Because the blue berries were already sweet enough.
Mary C
So I just baked these beautiful muffins and waiting anxiously for the 10 minutes to pass to try one. Oh my goodness, so delicious. I cut down the sugar by 1/3 cup and used grapeseed oil added 2% milk right to the egg mixture and Robin Hood GF flour. Can't wait for my family to come home and try them. This recipe is a keeper. Thank you.
Hillary
Thank you for this wonderful recipe! My very picky 6 year old son who had 4 food allergies, absolutely LOVES these muffins. The rest of my non gluten free family loves them , too!! They are easy and delicious.
chrystal
You are very welcome.
Best,
Chrystal
Mrbluesky
Hello! Would leaving the lemon out ruin this recipe? I’d love to make them but don’t have lemons on hand
chrystal
You can leave the lemon out.
Best,
Chrystal
Brigitte
Hello!
I wish I could say I loved these muffins (I love the ingredients), but I must have done something wrong... I used a silicone muffin tin and I feel they're not cooked enough. The texture is kinda floury and the muffins feel a bit wet. Do you have a suggestion if I use a silicone tin? I don't have a metal one. Thanks!
chrystal
Hi Brigitte,
Silicone and metal bake very differently. You could try putting a metal baking sheet in the oven while your oven preheats, then putting the silicone cups on on the metal baking sheet.
Best,
Chrystal
Brigitte
Hi Chrystal,
Thanks for your response, I will definitely try that!
chrystal
You are welcome.
Best,
Chrystal
Ljiljana Kandic
Can you use granulated stevia instead of Custer sugar?
Wendy Stoltz
Hi Ljiljana, I have not tried it myself. But let us know if you do. The suggestion I have is to check the product label for proper sugar-to-stevia conversion. This is different by brand.
Leslie
I can't believe these were so easy and so light and fluffy. , I used Cup for Cup gf flour and a sunflower/avocado oil blend.I also used lowfat, lactose free milk. They were beautifully browned on top. Do you think I could use maple syrup in place of sugar?
chrystal
Hi Leslie,
I am so glad you liked them. I haven't tried maple syrup in this recipe yet.
Best,
Chrystal
Christine
Should the butter be melted? My dough was thick. Used room temp butter(not melted) and spooned flour(Krusteau) into measuring cup. Dough tasted good.
chrystal
Hi Christine,
I updated it so it's not confusing, yes, the butter should have been melted and then cooled. If you used room temp butter, the batter will be thick but the muffins should have still turned out.
Best,
Chrystal
Lisa
These are delicious!!! I have tried many Gluten Free recipes before and they don't always turn out this great. Very fluffy and moist! The only substitution I did was I used 1/4 cup honey instead of the granulated sugar and they still turned out excellent. I am excited to try making these with other mix-ins. Thank you for this recipe!<3
chrystal
You are very welcome, Lisa. I am so glad you liked them.
Best,
Chrystal
Linda
I made this recipe and it’s a keeper. I mixed up my own gluten-free flour mix, used just a half cup of monkfruit, and they are moist and delicious. I also always use organic coconut oil. Thanks so much!
Lindsay
We are so glad that you like them! Thanks for coming back to tell us about your experience and substitutions.
Becky
Wow, we love Udi's blueberry muffins, and I've been unable to find them, so I tried this one. It's DELICIOUS!! So good, this recipe is a KEEPER! Thank you so much! (Only baked for 20 minutes, perfect for me)
Jana
These blueberry muffins are a favorite of ours to make! I love the base of the muffin so much, do you think I could try substituting chocolate chips for the blueberries? Not sure how it would turn out.
chrystal
Hi Jana,
You can sub chocolate chips in. You can also leave out the lemon zest, if you'd like.
Best,
Chrystal
Jana
Great, thank you! I can’t wait to try it and see how they turn out!
Jana
I wanted to update about making these chocolate chip. They were delicious! I used close to a cup and a half of mini chocolate chips and left out the lemon. We’ve already made them a few times!
Lindsay
Hi Jana! So glad you love them!
Mia
Good to know! These are so delicious! I used coconut sugar instead of granulated sugar and they turned out delicious! This is now my go-to gluten-free, dairy-free recipe for on the go, and my dad LOVES them so much!
Mia
I also doubled the recipe-let me just tell you this. MUFFINS FOR LIFE!
Lindsay
I agree! Thanks for letting us know how you made the recipe.
Lindsay
So glad you and he enjoyed the muffins!
Pam Harris
I just made these, they turned out pretty good and they taste great.
Whenever I have made blueberry muffins in the past they turn out purple no
matter how carefully I fold the berries in. These also look purple. Any tips on how to stop this from happening. thanks
Lindsay
Hi Pam! I think that's pretty common with blueberries. If you're using frozen berries, you should rinse and dry them really well. With fresh berries, you just have to be very, very careful. Sometimes, even if you are careful, the berries will burst while the muffins bake anyways. I'm glad you enjoyed the muffins!
Ashlea
These are AMAZING !! I substituted blueberry’s for wild saskatoons which are super popular here on the prairies of Saskatchewan, Canada.
Thank you for the recipe ❤️
Lindsay
Hi Ashlea! I've never had wild saskatoons, but now I'd really like to try them! So glad you loved the recipe.
Sarah
I just tried these today and they turned out great. My mixture was a little runny even though I read some peoples was too thick so i added an extra spoonful of flour. I also added some white chocolate chips. Nice texture and not too crumbly.
Wendy Stoltz
Thanks Sarah, glad they turned out great!
Athena
I made them today and they were amazing. I used macadamia oil that i had available and 1/2 almond 1/2 gluten free flour.
Wendy Stoltz
Thank you, Athena, for sharing your substitutes.
Michaelah
Love the recipe, came out a little dry and crumbly though. Any recommendations to fix this?
Wendy Stoltz
Hi Michaelah,
Try not to overmix the oil and sugar. This muffin is a bit denser, but not dry and heavy.
Krista
I'd give this recipe 4/5 stars.
I made these for my sister who is gluten-free. They turned out beautifully & taste delicious. They are a bit crumbly compared to items with gluten but the taste of the gf flour is subtle due to the lemon, so even those who are not gluten-free will enjoy them. I used regular unsalted butter (melted), lactose-free (dairy) milk, and fresh blueberries. CAUTION: I baked these for 22 minutes and they were perfectly done, so definitely check well before the 30-35 minutes that the recipe suggests.
Wendy Stoltz
Thanks Krista, appreciate your feedback. How lucky is your sister!
Nora Yenikomshian
Hi!! Loved these gluten free blueberry muffins but want to convert to loaf pan. How much longer and at what temperature would I need to bake them at?
Wendy Stoltz
Nora, I have not tried it but would add on an extra 10 minutes. But due to oven temperature varying, you will need to check it, to see if it is cooked through. I would suggest 390°F.