Your mornings just got better with these Fluffy Gluten Free Blueberry Muffins. Packed with juicy blueberries and made with simple, wholesome ingredients. These muffins are light, sweet, and will keep you satisfied until lunchtime.
When I was diagnosed with celiac disease years back, it was challenging to find gluten free recipes that didn’t compromise on taste and texture. I missed the classic breakfast foods like waffles, french toast, pancakes, etc. I made it my mission to recreate recipes that were celiac-friendly, but didn’t compromise on taste or texture.
This blueberry muffin recipe brings back the nostalgic flavors of the buttery, flaky muffins I loved growing up. And, the best part is they’re made with wholesome ingredients, and no one will ever guess they’re gluten-free. Similar to these gluten free waffles, gluten free pancakes, and this gluten free french toast recipe, proving that gluten-free baking can be just as delicious as the classics.
Why you’ll love these gluten free muffins
- The perfect texture: These light and fluffy muffins don’t have any of that grittiness that’s often associated with gluten free baked goods.
- Naturally sweetened: The coconut sugar adds a subtle caramel note while adding just the right amount of sweetness.
- Quick and easy: No fancy equipment or lengthy prep time required. Just mix, bake, and enjoy.
- Customizable: Swap for any fresh berries, cranberries, or even chocolate chips for a fun twist.
Ingredients you’ll need
- Butter: Swap for vegan butter if needed.
- Brown Sugar: Gives the muffins their slightly sweet taste.
- Eggs: Essential for moisture and structure. Use flax eggs for vegan muffins.
- Gluten-Free Flour Blend: This recipe uses a combination of almond flour and other gluten-free flours, but you can use 2 cups of your favorite gluten-free all-purpose blend for ease.
- Yogurt and Milk: Makes these muffins extra tender. Feel free to use dairy free options if you’d like.
- Lemon Juice: Adds a subtle zing and helps with fluffiness.
- Blueberries: Fresh or frozen (thawed and drained) are great.
- Baking Powder and Xanthan Gum: These work together to give the muffins the perfect rise and texture.
Can I use frozen blueberries?
Yes, you can use frozen blueberries to make blueberry muffins. Make sure to let the frozen blueberries thaw at room temperature for roughly 30 minutes and pat dry to remove any excess moisture.
How to make gluten free blueberry muffins
Prep: Preheat the oven and line a muffin tin with paper liners.
Dry ingredients: In a large mixing bowl, whisk together flour, baking soda, and sugar until well combined.
Wet ingredients: In a separate bowl, whisk together the eggs, melted butter, and milk until smooth.
Combine: Slowly add the dry ingredients to the wet ingredients, gently stirring with a spatula until just combined. It’s important not to over mix.
Add the blueberries: Carefully fold in the blueberries making sure they are evenly distributed throughout the muffin batter.
Fill muffin tin: Using a cookie scoop or spoon, fill the muffin cups 3/4 full with batter.
Bake: Bake the muffins for 20-25 minutes or until a toothpick comes out clean.
How to keep blueberries from sinking to the bottom of the muffin
How to keep blueberries from sinking to the bottom of the muffin
How to keep blueberries from sinking to the bottom of the muffin
How to keep blueberries from sinking to the bottom of the muffin
Storing and make ahead
Storing leftovers: Store completely cooled muffins in an airtight container or ziplock baggie at room temperature for up to 3 days. Or, store them in the fridge for a week.
How to make ahead: Prepare the batter the night before and store in the fridge. Scoop and bake the next day for fresh muffins when you need them.
Can I freeze blueberry muffins? Yes, you can freeze these muffins for an easy peasy breakfast. Once the muffins have cooled completely, place them in a ziplock baggie or freezer safe container and freeze for up to 3 months. Let them thaw at room temperature or microwave for 15-20 seconds when you’re ready to enjoy.
More gluten free recipes you’ll love
- Breakfast charcuterie board
- Gluten free pop tarts
- Easy frozen waffles
- Strawberry baked oats
- Gluten free breakfast casserole
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Fluffy Gluten Free Blueberry Muffins
Ingredients
- ¼ cup butter
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon gluten-free vanilla
- ½ cup vanilla yogurt
- ½ cup whole milk
- 1 teaspoon lemon juice
- ⅓ cup almond flour
- 2 cups gluten-free all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon xanthan gum
- 1-2 cups blueberries fresh or frozen (thawed and drained)
Instructions
- Using a stand mixer, cream together butter, sugar, eggs, and vanilla. Add yogurt, milk, and lemon juice. Combine all dry ingredients and mix well.
- Add dry ingredients a little at a time to the wet mixture. Mix until well blended. Let stand for 15 minutes.
- Heat oven to 375 degrees. Fold in blueberries to distribute evenly throughout the batter. Using an ice cream scoop, scoop batter into greased jumbo muffin tins. You can use paper liners if you want.
- Bake for 24–25 minutes or until a toothpick in the center comes out clean.
Chandice Probst says
These soft and fluffy blueberry muffins are perfect for any occasion! They are simple to make and turn out great every time!