Gluten Free Blueberry Muffins
These moist, fluffy Gluten Free Blueberry Muffins are packed with juicy berries and topped with a light brown sugar crunch. If you like moist bakery-style muffins, you’re in for a treat, especially since they are so easy to make with fresh or frozen blueberries!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Why You’ll Love These Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins have everything you want in a bakery-style treat. They’re soft with fluffy centers, golden tops, and loads of juicy blueberries in every bite. While fresh berries make them a summer favorite, frozen blueberries work just as well, so you can enjoy them any time of year without fuss. No specialty mixes or complicated steps—just simple ingredients, reliable results, and seriously good muffins.
- Fast and foolproof. These gluten-free blueberry muffins come together in about 30 minutes, so you can have a warm batch ready before the coffee’s even done. Perfect for lazy weekend mornings or make-ahead breakfasts during the week.
- Freezer-friendly. They freeze beautifully, so go ahead and double the batch. You’ll be glad to have extras on hand when the muffin craving hits.
- Wholesome and satisfying. Made with Greek yogurt for a soft, fluffy texture and naturally sweetened with juicy blueberries, these muffins feel like a treat without being overly sweet. They’re a simple, everyday kind of bake that still feels special.
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
Keep these things in mind when making gluten free blueberry muffins:
- 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.
Gluten Free Blueberry Muffins
Soft homemade muffins are bursting with berries and sprinkled with brown sugar in this easy recipe for Gluten Free Blueberry Muffins. If you like moist bakery-style muffins, you're in for a real treat!
Servings: 12 muffins
Equipment
- Oven
Ingredients
- 2/3 cup light brown sugar plus 2 Tablespoons for sprinkling
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup milk
- 2 teaspoons 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 2/3 cup light brown sugar, 2 large eggs, 1/2 cup vegetable oil, 1/3 cup milk, and 2 teaspoons vanilla extract.
- Once well combined, add 1 1/4 cup gluten-free 1:1 flour, 1 1/2 teaspoons baking powder, and 1/2 cup plain yogurt.
- Whisk until just combined and then fold in 1 cup blueberries. Be careful to not overmix.
- Fill the prepared muffin pan with the batter and sprinkle with the extra 2 Tablespoons light brown 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.
Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 196
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 22mg1%
Potassium 112mg3%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 63IU1%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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