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Moist and fluffy homemade muffins are bursting with berries and sprinkled with brown sugar in this easy recipe for Gluten Free Blueberry Muffins. You’re in for a real treat with these bakery-style muffins, whether you enjoy them for breakfast or as a snack!
Why You’ll Love These Gluten Free Blueberry Muffins
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
I truly believe gluten-free eaters should be able to enjoy all their favorite foods. But I don’t believe that should mean overpriced and underwhelming packaged products or complicated baking projects. These gluten-free muffins have everything you love about a bakery-style muffin and more!
They’re full of juicy blueberries and are amazing when eaten fresh from the oven while still warm. And while they are amazing during the summer when fresh berries are in season, you can make them year-round with frozen ones! Here are even more reasons to love this recipe:
- Fast and foolproof. A batch of gluten free blueberry muffins come together in just 30 minutes, meaning you can easily whip them up on a weekend morning before anyone is looking for something to eat. But for busy mornings you can also prepare them in advance for a grab-and-go breakfast that’ll get your day off to a good start every time.
- Freezer-friendly. You can even double or triple the batch because they freezer well. Keep some on hand for any time the craving strikes!
- Feel-good food. These muffins are super wholesome with plenty of antioxidants in those berries. The batter uses yogurt, which makes for ultra-moist and fluffy muffins while bringing some probiotics, protein, and calcium to the table. In addition, these bad boys use less sugar than your average muffin recipe.
What You’ll Need
These gluten-free blueberry muffins are made with a handful of kitchen staples. You can find the full amounts and detailed instructions in the recipe card further down in the post. Here’s a rundown of what you should have on hand:
- Light Brown Sugar: You’ll need some for mixing into the batter and a little more for sprinkling on top.
- Eggs: Use large eggs.
- Vegetable Oil: Or avocado or canola oil.
- Milk: Adding milk to the batter makes your muffins extra moist.
- Vanilla Extract
- Gluten-Free 1:1 Flour: Or regular all-purpose flour if not gluten-free. I recommend Bob’s Red Mill 1-to-1 or King Arthur Flour Measure for Measure.
- Baking Powder
- Greek Yogurt: Plain, your choice of using nonfat, low fat, or whole milk yogurt.
- Blueberries: Great with fresh, but you can also use frozen berries. More on that below.
Can You Use Frozen Blueberries?
If you don’t have fresh blueberries, you’re in luck – these muffins can be made with frozen berries too. Just toss them in a little bit of flour and keep them frozen until it’s time to fold them into the muffin batter.
How to Make Gluten Free Blueberry Muffins
These are seriously the easiest muffins you’ll ever make! Everything comes together in a single mixing bowl. The details are in the recipe card, but here is an overview with photos:
- Prep for Baking: Preheat the oven to 375°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
- Combine Wet Ingredients: In a mixing bowl, whisk together the sugar, eggs, oil, milk, and vanilla extract.
- Add Dry Ingredients & Yogurt: Once well combined, add the flour, baking powder and yogurt. Whisk until just combined.
- Add Blueberries: Gently fold in the blueberries. Be careful to not overmix.
- Fill Muffin Pan: Fill the prepared muffin pan with the batter and sprinkle the extra sugar over each muffin.
- Bake and cool: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes before transferring the muffins to a rack to cool completely.
Tips for Success
Despite this recipe’s simplicity, tips and tricks are always helpful to share.
- Grease Muffin Liners: One might assume that muffin liners eliminate the need for nonstick cooking spray – that’s not the case with this recipe, and often with many gluten free baked goods. Don’t forget to lightly spray your liners, or the muffins might stick to them when you try to remove the wrapping.
- Measure Flour Accurately: Avoid over-measuring your gluten-free flour by lightly spooning it into the measuring cup and leveling it with a knife rather than scooping it directly from the bag.
- Don’t Overmix Batter: Overmixing your batter will result in flatter, less fluffy muffins. And stirring too much after adding the berries can cause them to bleed, making your muffins a funny color. Whisk until just combined, then gently fold in the berries.
Proper Storage
- Countertop – These muffins should be kept in an airtight container at room temperature. Don’t store them until they’ve cooled completely. If you’d like to warm up your muffins before enjoying them, just pop each one in the microwave for a few seconds until it reaches your desired temperature.
- Freezer – You can also store these muffins in the freezer. Once cooled, place them in a freezer-safe container and store them for up to 2 months. When you’re ready to serve, thaw out the muffins in the fridge and warm them in the microwave or bring them to room temperature.
Make it a Meal
On a busy morning, grab a muffin and a Creamsicle Smoothie on the way out the door. Or make a more satisfying meal with some of these ideas:
- Add protein by serving up some Broccoli Ham and Cheese Egg Muffins or just a few sausage links or strips of bacon.
- Keep it light with a fruit and yogurt parfait and a nice cold brew coffee.
- For brunch, you can put these blueberry muffins and Waldorf Fruit Salad on the menu. Make them extra-special with a smear of Citrus Curd.
Gluten Free Blueberry Muffins
Equipment
- Oven
Ingredients
- 2/3 cup light brown sugar plus 2 Tablespoons for sprinkling
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup milk
- 2 tsp vanilla extract
- 1 1/4 cup gluten-free 1:1 flour
- 1 1/2 teaspoons baking powder
- 1/2 cup plain yogurt
- 1 cup blueberries
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
- In a mixing bowl, whisk together the sugar, eggs, oil, milk and vanilla extract.
- Once well combined, add the flour, baking powder and yogurt.
- Whisk until just combined and then fold in the blueberries. Be careful to not overmix.
- Fill the prepared muffin pan with the batter and sprinkle with the extra sugar.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for about 10 minutes before transferring to a rack to cool completely.
Did you make this?
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Perfection!