Gluten-Free Blueberry Muffins

These Gluten-Free Blueberry Muffins are made easily with gluten-free all-purpose flour! Soft and bursting with juicy blueberries, they are great for breakfast, snacks, or even dessert. Best of all, they’re simple to make with wholesome ingredients.

If you loved these Gluten-Free Blueberry Scones, then you will enjoy these Gluten-Free Blueberry Muffins just as much! This blueberry recipe is easy to follow and can be made gluten-free with a simple swap of flour. These blueberry muffins are perfect to save and eat throughout the week!

If you are looking for bakery-style muffins, try these Gluten-Free Blueberry Crumble Muffins.

Remember, these can be made with regular flour as well if you are not gluten-free, they are interchangeable. Gluten-Free Muffins are very easy to make!

What ingredients do you need for the Gluten-Free Blueberry Muffin Recipe?

• Gluten-Free All-Purpose Flour
• Granulated Sugar
• Salt
• Baking Powder
• Vegetable Oil or Canola Oil
• Egg
• Milk
• Blueberries (Fresh Berries or Frozen Berries)

How do you make these gluten-free?

These blueberry muffins can be made gluten-free with one simple swap of flour. For these to be gluten-free, use a 1:1 gluten-free all-purpose flour such as Better Batter. This is a gluten-free flour blend that is made to be an even ratio between regular all-purpose flour.

Other gluten-free flours that work are King Arthur Gluten-Free Flour, Cup 4 Cup, and Bob’s Red Mill.

The gluten-free all-purpose flour already has xanthan gum in it, so no additional xanthan gum will be added.

Tips for Making Gluten-Free Blueberry Muffins:

First, be sure to use a 1:1 all-purpose flour; this will give the best texture and taste for these muffins and is what they are made with. It is very important to follow the recipe card instructions below carefully.

These can be made with a variety of variations, including Chocolate Chip Muffins or Apple Muffins.

When making these muffins be sure to fold in the blueberries, do not mix them in or you will alter the color of the batter and mash them up. To keep the blueberries somewhat whole, folding them in with a rubber spatula or wooden spoon is the best method.

The blueberries can either be fresh blueberries or frozen blueberries. If frozen, just let them defrost for about 5 minutes or so if you prefer or you can fold them right in frozen too. They will warm up in the oven while baking.

The batter will be thick if the mixture is overmixed; if this happens, you can add in a small amount of milk to thin out the batter. The batter will be a careful combination of wet ingredients and dry ingredients slowly being mixed together in a large bowl.

The batter can be evenly added into a muffin pan; if preferred, use paper liners in the muffin tin.

Once the muffins are fully baked, use a toothpick to poke the deepest part of the muffin, if it comes out clean then the muffin is done. They can cool in the pan or be moved to a wire rack to fully cool.

We do not use vanilla extract; however, if you want a hint of vanilla, it can be added.

Dairy-Free Milk can be used, such as almond milk or oat milk.

How long do these last after baking, or how long can you store the leftovers?

These muffins can be stored in an airtight container for up to a week after baking. They can be stored at room temperature; no need to refrigerate.

If you want to freeze these, you can wrap them in foil and then place them in a freezer-safe storage bag. When ready to eat, just let them defrost at room temperature or remove from foil and heat in the microwave for about 30 seconds.

This easy muffin recipe yields a wonderful flavor and comes together quickly after a short prep time.

Gluten-Free Blueberry Muffins are the perfect morning treat that the whole family will love. These muffins are easy to customize utilizing the berries that you have on hand, and you can store them throughout the week!