My kids absolutely love these gluten-free and dairy-free muffins with blueberries and they are perfect for on the go. They are a delicious breakfast, snack, and everything in between and only take 35-minutes to make.
Muffins are such a delicious breakfast and these gluten free dairy-free muffins are no exception. Just because we want to feed our body well doesn't mean we have to sacrifice on flavor. You would never know these muffins are packed full of hemp hearts, and blueberries because they taste great!
More reasons to love them!
So simple to make - One thing I love about these muffins is that it is an easy recipe. It really is a forgiving recipe (we have found out), so it is okay if you make a few mistakes. And if you are looking for more protein, our banana protein muffins are semi-homemade and yummy too (but not as good as these).
Totally customizable - We love that you can easily change out the blueberries with chocolate chips, a favorite in our house, or add in chopped nuts.
You can also pair these muffins with our Instant Pot bacon or easy air fryer sausage patties.
HEre is what you need
Gluten-free flour: For this recipe, you don't need individual flours like brown rice flour, sorghum flour, coconut flour, and almond flour. This recipe requires a gluten-free flour blend as the delicious base for your muffins and is absolutely incredible. I found that using King Arthur Gluten-Free measure for measure flour mixture gives the perfect texture for your muffins.
Pro Tip: For the best results, you will want to make sure you mix the batter enough so the muffins will rise properly. AND make sure your blend has xanthan gum.
Dairy Free Milk: Any dairy free milk with work but I highly recommend coconut milk. That is what we use every time and love! The fat content helps the muffin structure to turn out the best it can be. Try to pick one with some fat.
Eggs: I have found in my kitchen that using eggs at room temperature with give the perfect muffin rise. Whether you choose to use brown, white or farm fresh eggs, it will be great but try to make sure they aren't super cold.
Blueberries: I prefer to use fresh blueberries, but frozen blueberries work as well. A tip is to wash the blueberries before you add them to the mix. Keep rinsing them until the water is a lighter color. Dry them with a paper towel and fold them into the batter. Do not overmix as the juices from the blueberries will stain the batter.
Here is how we make them
- Preheat oven to 375°
- In a stand mixer, combine all wet ingredients and mix well
- In a separate bowl, combine dry ingredients
- Slowly add dry ingredients to wet ingredients and mix well
- Fold juicy blueberries into muffin batter
- Fill greased muffin pan cups ⅔ full (you could use paper liners, but I prefer greasing the pan)
- Bake muffins at 375° for 22-24 minutes or until golden brown
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Easy Gluten Free Dairy-Free Muffins with Blueberries
Ingredients
- 4 tablespoons butter or Earth Balance butter sticks
- 2 eggs
- 1 cup dairy free milk
- 1 teaspoon lemon juice
- ½ teaspoon gluten-free almond extract vanilla works too
- 2 cups gluten-free flour King Arthur gluten-free flour works best
- 1 cup brown sugar
- 1 tablespoon baking powder
- 1 tablespoon hemp hearts optional but yummy
- 2 cups fresh blueberries optional but delicious
Instructions
- Preheat oven to 375°
- In a stand mixer, combine all wet ingredients and mix well
- In another bowl, combine dry ingredients
- Slowly add dry ingredients to wet ingredients and mix well
- Fold in half of the blueberries
- Fill greased muffin cups ⅔ full and top with more blueberries
- Bake at 375° for 22-24 minutes
Notes
Can you freeze them?
Absolutely. This is my favorite thing to do because it makes breakfast time so much easier on school days. All you have to do is take the muffin out of the freezer, warm it up, and boom, you are ready to go. Before freezing these gluten-free blueberry muffins, you will want to make sure they are at room temperature. Then, place them in an airtight container or freezer bag. They will last in the freezer for about a month.How to store leftovers
Allow your muffins to cool to room temperature and place them in an airtight container. They can last up to four days, but I doubt they will last that long because they are delicious.Nutrition
This post was originally posted March 6, 2017. It has been updated with new information and tips on April 23, 2022. Here is the original photo...
Tessa says
I tried this, I totally forgot to add the vanilla extract. Pregnancy brain 😵💫 but I mixed in a banana (huge fan of blueberry & banana together). I traded the hemp hearts for flax seeds. This recipe nails it! Delicious even when altering it
Chandice says
Thanks Tessa, so glad you loved it! I love that you added them hemp hearts and altered to meet your needs and it was amazing for you. That is always my goal. 🙂 Thanks for taking the time to let me know too.
clari says
i love it and i wanted to make it for my friends who are allergic to gluten and dairy.
it was for valentines day.
Jan Tanabe says
I would like to make these but I do hot have a stand mixer. May I mix by hand? Thank you.
Chandice says
Yes absolutely
Sarah Dawes says
Can I sub brown sugar for organic maple syrup?
Chandice says
I haven't tried it so I am not sure but would love to hear how it goes. 🙂
Christina says
I tried this and I changed some things. I used my own gf flour blend, egg replacer instead of eggs, vegan becel for the butter, and rhubarb for the blueberries, but only one cup. I cut down the sugar to roughly 2/3 cup. I also added an extra Tbsp of hemp hearts, and a bit of powdered ginger. Phew! And it worked! But my muffin cups were very full. If I were to do it again, I might get out another muffin tray just so I could add more rhubarb. They’re still cooling, but the flavour is good.
Chandice says
Thanks Christina, that sounds amazing! I am so glad you loved them.
Lisa says
I love the texture of these muffins. You would never even know they are gluten free.
Chandice says
That's the goal! Thanks, so glad you loved them 🙂
Gwynn says
This recipe was so easy to make and my family loved them! I'll be making these muffins many more times!
Chandice says
Thanks Gwynn, that means so much to me!
Erin says
These muffins are the perfect way to start the day off right. They are full of good-for-you ingredients.
Allyssa says
Super delicious and easy to make! Thanks a lot for sharing your amazing recipe! I will use this recipe in our gatherings! Super loved it!
Abi says
I love the extra protein in these muffins! They were a perfect for breakfast the other day because my kids loved them and I loved how they were getting protein.
Chandice says
Thanks, I love it too, especially with the optional hemp hearts. 🙂
Cris says
This looks so good but then I saw butter ???? Butter is dairy ????
Chandice says
You may use a butter substitute as noted in the recipe. 🙂