Easy Gluten Free Blueberry Muffins

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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!

A White Serving Platter with a Blue Rim Containing Gluten-Free Blueberry Muffins

Bakery Style Gluten Free Blueberry Muffins

Gone are the days where gluten-free eaters can’t enjoy their favorite dishes. These gluten-free muffins have everything you love about a bakery-style muffin and more. They’re full of juicy blueberries and free to be eaten fresh from the oven while they’re still warm.

These muffins come together in just 30 minutes, making them a great option for busy mornings. But 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. Either way, this recipe will become your holy grail of homemade muffins!

Three Blueberry Muffins Stacked on a White Marble Countertop

Why I Love This Recipe

This recipe is not only fast and fool-proof – it’s also healthy! The blueberries themselves are packed with antioxidants and vitamins. The batter uses yogurt, which makes for ultra moist and fluffy muffins while bringing some healthy probiotics, protein and calcium to the table. In addition, these bad boys use less sugar than your average muffin recipe.

Gluten-Free Blueberry Muffins on a Wire Rack with Egg Shells and Flour Jars Behind Them

What You’ll Need

These gluten-free blueberry muffins are made with a handful of kitchen staples. Here’s 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: Just two!
  • Vegetable Oil: Or canola oil.
  • Milk: Adding milk to the batter makes your muffins extra moist.
  • Vanilla Extract: For flavor.
  • Gluten-Free 1:1 Flour: Or regular all-purpose flour if not gluten-free.
  • Baking Powder: To help the muffins rise.
  • Yogurt: Plain.
  • Blueberries: You’ll need one cup.
A Single Blueberry Muffin on a White Surface with More Muffins in the Background

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.

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.

Add Blueberries: Whisk until just combined and then 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 overtop.

Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

How to Store Homemade Muffins

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.

How to Freeze Gluten Free Blueberry Muffins

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.

A Super Tight Shot of a Gluten-Free Blueberry Muffin with a Light Brown Sugar Topping

Tips for Success

Despite how simple this recipe is, tips and tricks are always helpful to share. 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. 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: A food scale is always the best way to measure flour, but if you don’t have one, don’t fret. You can easily avoid over-measuring your gluten-free flour by spooning it into the measuring cup rather than scooping it directly from the bag.
  • Don’t Overmix Batter: Overmixing your batter will result in flatter, less fluffy muffins. Whisk until just combined, then gently fold in the berries.
  • 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.
A Bird's-Eye View of a Dish of Blueberry Muffins on a Countertop with a Bowl of Fresh Berries

What to Have with Blueberry Muffins

Gluten Free Breakfast Ideas
six blueberry muffins piled in a white bowl lined with wax paper

Easy 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!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12

Equipment

  • Oven

Ingredients

  • 2/3 cup light brown sugar plus 2 extra tbsp 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 tsp 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.
Nutrition Facts
Easy Gluten Free Blueberry Muffins
Amount Per Serving
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.

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