Gluten Free Blueberry Muffins

WANT TO SAVE THIS RECIPE?

These gluten free blueberry muffins are a dream come true for anyone craving a soft, fluffy bite of bakery-style comfort without the gluten. With a moist crumb, bursts of juicy blueberries, and just the right amount of sweetness, they deliver everything you want in a muffin, minus the gluten. Whether you enjoy them warm out of the oven or pack one for an afternoon snack, they never disappoint.

Baking gluten free doesn’t have to feel restrictive. In fact, these muffins are proof that you can make something irresistibly delicious while sticking to your dietary needs. They’re quick to whip up, freezer-friendly, and versatile enough for breakfast or dessert. It’s the kind of recipe that becomes a weekly staple.

Why You’ll Love This Gluten Free Blueberry Muffins Recipe

These muffins strike the perfect balance between indulgent and wholesome. You get bakery-style rise, a tender texture that isn’t gritty, and all the berry goodness you’d expect from a classic muffin. Even if you’re not gluten sensitive, you might prefer this version simply for how fluffy and flavorful they turn out. Plus, they freeze beautifully and make a thoughtful homemade gift.

Can I Use Frozen Blueberries in Gluten Free Muffins?

Absolutely! Frozen blueberries work well here. Just make sure to toss them in a bit of gluten-free flour before folding into the batter to prevent them from sinking. If you don’t mind a slightly purple hue throughout the muffin, you can skip the flour toss. They’ll still taste just as amazing.

Ingredients for the Gluten Free Blueberry Muffins

Great muffins start with the right mix of ingredients. Each component plays a role in creating the tender texture and flavorful profile these muffins are known for.

• Gluten-Free All Purpose Flour – The foundation of the muffin. Be sure to use a 1:1 baking blend with xanthan gum included for the right structure.
• Baking Powder – Gives the muffins that classic dome top and airy lift.
• Salt – Balances sweetness and enhances flavor.
• Eggs – Helps bind the ingredients and gives structure and richness.
• Granulated Sugar – Sweetens the muffins just enough without overpowering the blueberries.
• Milk (Dairy or Dairy-Free) – Adds moisture. Almond milk or oat milk work great too.
• Butter (or Dairy-Free Alternative) – Brings that buttery flavor and tenderness.
• Vanilla Extract – Rounds out the flavors with a sweet aroma.
• Blueberries (Fresh or Frozen) – The juicy star of the show, bursting with color and flavor.

How To Make the Gluten Free Blueberry Muffins

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.

Step 3: Beat the Wet Ingredients

In a separate bowl, beat the eggs with sugar until light and fluffy. Add in the milk, melted butter, and vanilla extract, and mix until smooth.

Step 4: Combine the Batter

Gently fold the dry ingredients into the wet mixture. Mix until just combined to avoid overworking the batter.

Step 5: Add the Blueberries

Toss the blueberries with a spoonful of flour, then fold them into the batter gently so they don’t break.

Step 6: Fill and Bake

Spoon the batter evenly into the muffin tin, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick comes out clean.

Step 7: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

How to Store and Serve Gluten Free Blueberry Muffins

These muffins are best served slightly warm, perhaps with a pat of dairy-free butter or a drizzle of honey. They pair perfectly with coffee in the morning or as a mid-afternoon pick-me-up. One batch makes 12 muffins, which easily feeds a small gathering or gives you breakfast for the week.

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. Just microwave for 30 seconds to revive their just-baked softness.

What to Serve With Gluten Free Blueberry Muffins?

Greek Yogurt with Honey

The creamy tang of yogurt complements the sweet berries in every bite.

Scrambled Eggs or Omelets

A protein-packed side balances the carb-rich muffins and makes a full breakfast.

Chia Seed Pudding

Light and nutritious, chia pudding is a lovely texture contrast.

Herbal Tea or Coffee

Whether you prefer bold espresso or calming chamomile, both elevate the muffin experience.

Almond Butter or Cashew Butter

A smear of nut butter adds richness and healthy fats.

Fresh Fruit Salad

Bright, juicy fruits pair well with the baked berries.

Smoothies

A fruity green smoothie makes a refreshing, balanced meal.

Want More Muffin Ideas?

If you love these gluten free blueberry muffins, you’ll definitely want to try these other bakes from Luna Meals:

• Small Batch Pistachio Cream Cinnamon Rolls
• Reese’s Peanut Butter Banana Bread
• Banana Oat Breakfast Bars
• Fluffy Cottage Cheese Cloud Bread
• Blueberry Cheesecake Heaven Rolls

Save This Recipe For Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how your batch turned out. Did you try dairy-free milk? Any twists like lemon zest or cinnamon?

I love seeing how these muffins evolve in your kitchens. Ask questions too—we’re here to make gluten free baking easy and fun.

Explore beautifully curated gluten-free and health-boosting breakfast ideas on Luna Meals on Pinterest and discover your next favorite muffin!

Conclusion

Gluten free blueberry muffins are one of those comfort foods that can bring joy to your kitchen with very little effort. They’re quick to mix, easy to bake, and even easier to love. Whether you’re baking for yourself, family, or friends with dietary restrictions, these muffins show that gluten free doesn’t mean flavor free. Enjoy every fluffy, berry-filled bite!

Print

WANT TO SAVE THIS RECIPE?