Gluten Free Blueberry Muffin Recipe

This gluten free blueberry muffin recipe creates tender, fluffy muffins bursting with juicy berries. Easy, foolproof, and nobody will guess they’re gluten-free!

What Makes This Recipe Special

This gluten free blueberry muffin recipe delivers tender, bakery-style muffins with a golden sugary crust and bursts of sweet blueberries in every bite, made with Bob’s Red Mill 1-to-1 flour, butter, fresh or frozen berries, and simple pantry staples for foolproof fluffy texture.

I’ll never forget the first time I baked gluten-free muffins—they turned out dense as hockey pucks. But after years of testing, I’ve cracked the code for fluffy gluten free blueberry muffins that rival any wheat-based version. The secret? Don’t overthink it, and trust your gluten-free flour blend to do its magic.

If you’re looking for more comforting breakfast treats, you’ll love our golden Greek Vasilopita bread that’s perfect for special morning gatherings.

Why You’ll Love This Gluten Free Blueberry Muffin Recipe

These easy gluten free blueberry muffins come together in one bowl with no weird ingredients or complicated techniques. Here’s why they’ve become my weekend staple:

They taste like the real deal. Nobody at my brunch table has ever guessed these are gluten-free. The texture is tender and moist, not crumbly or gritty like so many gluten-free baked goods.

Frozen berries work beautifully. I actually prefer frozen blueberries in winter because they don’t burst as easily during mixing. Just toss them in straight from the freezer—the cold berries create pockets of jammy sweetness.

That crispy sugar topping is everything. Sprinkling raw sugar on top before baking creates a delicate, sparkly crust that cracks beautifully when you bite in. It’s the kind of detail that makes homemade feel special.

They’re ready in 30 minutes. From craving to cooling rack, you’re looking at half an hour of active work. Perfect for lazy Sunday mornings when you want something warm and fresh.

I learned from King Arthur Baking that gluten-free batters benefit from resting briefly before baking, which helps the starches hydrate fully. But honestly? These are so good, I rarely have the patience to wait.

Nutritional Information Per Muffin

Nutrient	Amount
Calories	185
Protein	3g
Carbohydrates	28g
Fat	7g

Ingredients for Fluffy Gluten Free Blueberry Muffins

Making homemade gluten free blueberry muffins starts with quality ingredients you probably already have. I use Bob’s Red Mill 1-to-1 because it performs consistently without weird aftertastes, but feel free to substitute your favorite gluten-free blend.

Amount	Ingredient
2 cups (275g)	Bob’s Red Mill 1-to-1 Baking Flour*
2 teaspoons	Baking powder
½ teaspoon	Salt
½ cup (113g)	Butter, softened
¾ cup (170g)	Granulated sugar
2 large	Eggs
1 teaspoon	Vanilla extract
½ cup (113g)	Milk (any kind works)
2 cups	Fresh or frozen blueberries
¼ cup	Granulated sugar for topping (optional but recommended)

The flour blend really matters here—make sure yours contains xanthan gum or add ½ teaspoon to the recipe.

Essential Equipment

You’ll need just basic kitchen tools for this recipe:

• Standard muffin tin (makes 15 muffins)
• Paper liners or cooking spray (I prefer liners for easy cleanup)
• Two mixing bowls (one small, one large)
• Electric mixer (hand mixer or stand mixer both work)
• Rubber spatula (crucial for gentle folding)
• Whisk (for dry ingredients)
• Ice cream scoop or large spoon (for portioning batter)

How to Make the Best Gluten Free Blueberry Muffins

This gluten free blueberry muffin recipe comes together quickly with straightforward mixing. The key is gentle handling once you add the berries—overmixing creates tough, rubbery muffins instead of tender crumbs.

1. Prep your oven and pan. Preheat to 350°F and line 15 muffin cups with paper liners or lightly grease them with butter or cooking spray. Room-temperature muffin tins help with even rising.

2. Combine your dry ingredients. Whisk together the gluten-free flour, baking powder, and salt in a small bowl until evenly distributed with no clumps visible. Set this aside while you cream the butter.

3. Cream butter and sugar until fluffy. Beat the softened butter and ¾ cup sugar in your large bowl on medium-low speed for about 2 minutes until the mixture looks pale, thick, and slightly increased in volume. This creates air pockets that make muffins light.

4. Add eggs one at a time. With the mixer running, crack in your eggs and beat just until they disappear into the batter. The mixture might look slightly curdled—that’s completely normal and will smooth out.

5. Alternate dry and wet ingredients. Add your flour mixture and mix on low speed until thick and crumbly. Stop the mixer, pour in the milk and vanilla extract, then mix again just until a thick, smooth batter forms without any dry flour streaks (about 20 seconds of mixing).

6. Fold in those gorgeous berries. Using a rubber spatula, gently fold the blueberries into the batter with broad strokes from the bottom of the bowl. If using frozen berries, your batter will suddenly become very thick and stiff—this is totally normal and actually helps prevent sinking berries.

7. Fill and top each muffin. Scoop batter into prepared cups, filling each about ⅔ full (an ice cream scoop makes this super easy). Sprinkle about 1 teaspoon of granulated sugar over each muffin top for that bakery-style crunch.

8. Bake until golden. Slide the pan into your preheated oven and bake for about 25 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the tops spring back when lightly pressed.

9. Cool properly for best texture. Let muffins rest in the pan for 5 minutes (this prevents them from falling apart), then transfer to a wire rack to cool completely. The bottoms can get soggy if they sit in the pan too long.

Pro Tips for Perfect Muffins Every Time

These easy gluten free blueberry muffins are pretty forgiving, but a few tricks ensure bakery-quality results. Here’s what I’ve learned through dozens of batches.

Room temperature ingredients really matter. Cold eggs and milk won’t incorporate smoothly into softened butter, creating a lumpy, curdled-looking batter that bakes unevenly.

According to Serious Eats, temperature differences greater than 10°C can break emulsions, resulting in grainy texture and dense crumb. Let your eggs and milk sit on the counter for 30 minutes before baking.

Don’t overmix after adding flour. Gluten-free flour doesn’t develop gluten strands like wheat flour, but overmixing still creates gummy, dense muffins by overworking the starches. Mix just until you can’t see dry flour anymore, then stop immediately.

Toss berries with a little flour. If your berries keep sinking to the bottom, shake them in a small bag with 1 tablespoon of your measured flour before folding them in. The coating helps suspend them in the batter.

Fill cups consistently. Unevenly filled muffins bake at different rates. I use a #16 ice cream scoop (¼ cup capacity) to portion batter, which gives me perfectly uniform muffins every time.

Troubleshooting Common Issues

Why are my gluten free blueberry muffins dense and heavy? You probably overmixed the batter after adding the milk, which develops too much structure in gluten-free flour. Mix wet ingredients just until combined—20 seconds max.

What if my muffins have a gritty texture? Some gluten-free flour blends contain coarser rice flour. Try letting your mixed batter rest for 5 minutes before baking so the flours can fully hydrate, or switch to a finer-ground blend.

Why did my berries all sink to the bottom? Your batter might be too thin, or the berries were too wet. Next time, pat frozen berries dry with paper towels and toss them with a tablespoon of flour before folding in.

Can I use a different gluten-free flour blend? Yes, but results vary wildly between brands. Make sure your blend contains xanthan gum and is designed for 1-to-1 substitution. Cup4Cup and King Arthur Measure for Measure work beautifully.

Why are my muffin tops flat instead of domed? Your oven temperature might be too low, or your baking powder is old. Check with an oven thermometer and replace baking powder older than 6 months for maximum lift.

Delicious Variations to Try

This gluten free blueberry muffin recipe is endlessly adaptable. Once you’ve mastered the basic version, try these fun twists.

Lemon blueberry muffins. Add 2 tablespoons fresh lemon zest to the batter and replace vanilla with lemon extract. The bright citrus cuts through the sweetness beautifully.

Mixed berry explosion. Swap half the blueberries for raspberries, blackberries, or diced strawberries. Just keep the total berry measurement at 2 cups.

Streusel-topped bakery style. Skip the sugar topping and add a crumbly mixture of 3 tablespoons gluten-free flour, 2 tablespoons cold butter, and 3 tablespoons brown sugar before baking.

Protein-packed breakfast muffins. Replace ¼ cup of flour with unflavored protein powder for extra staying power. You might need an extra tablespoon of milk to maintain consistency.

If you love chocolate and fruit combinations, check out our rich chocolate lush cake for another crowd-pleasing dessert option.

How to Serve and Store Your Muffins

These fluffy gluten free blueberry muffins taste incredible warm from the oven with a pat of salted butter melting into the tender crumb. I love them alongside scrambled eggs and coffee for a complete weekend breakfast.

Storing leftovers. Keep cooled muffins in an airtight container at room temperature for up to 3 days. Don’t refrigerate them—the cold actually dries out baked goods faster than leaving them on the counter.

Freezing for later. These freeze beautifully for up to 2 months. Place completely cooled muffins in a freezer bag, pressing out excess air before sealing. Thaw overnight on the counter or microwave individual muffins for 30 seconds on 50% power.

Refreshing day-old muffins. Wrap slightly stale muffins in a damp paper towel and microwave for 15 seconds. They’ll taste freshly baked again with that perfect tender texture.

Zero-Waste Kitchen Ideas

Got extra blueberries or stale muffins? Here are my favorite ways to use every bit.

Blueberry syrup from leftovers. Simmer any extra fresh berries with equal parts sugar and water until thick. Drizzle over pancakes, yogurt, or ice cream.

Muffin top croutons. Cube stale muffin tops, toss with melted butter and cinnamon, then bake at 300°F until crispy. They’re amazing on fruit salad or yogurt parfaits.

Breakfast bread pudding. Tear up day-old muffins and soak in a custard mixture (eggs, milk, vanilla) overnight, then bake for a decadent brunch casserole.

Frequently Asked Questions

Celebrate These Beautiful Muffins

There’s something magical about pulling a pan of golden, sugar-crusted gluten free blueberry muffins from your own oven. The way they make your kitchen smell, how the berries burst into jammy pockets of sweetness—it’s the kind of simple joy that makes baking worthwhile.

I’d love to see your muffin creations! Share a photo in the comments below and tell me your favorite variation. And if you’re craving more weekend breakfast inspiration, try our festive Vasilopita recipe for your next special morning.

Baked with love by Rebeccah Ellene