The Best Gluten Free Blueberry Muffins
There’s something magical about baking that takes you back to memories of loved ones and cozy kitchens. My grandmother, Ida, was one of the best bakers I’ve ever known.
Everything she made seemed to turn out flawlessly, and her kitchen was always filled with the sweet aroma of something delicious in the oven. This gluten-free blueberry muffin recipe is a little nod to her because the result is so good, it reminds me of her incredible baking skills.
This is the easiest recipe ever. We’re talking minimal fuss, no special equipment, and ingredients you probably already have in your pantry. And yes, it’s completely gluten-free! The muffins come out moist and flavorful, with a perfect balance of sweet and tangy.
While blueberries are a classic choice, you can totally swap in your favorite fresh or frozen fruit—think raspberries, diced peaches, or even cranberries.
And don’t skip the sprinkle of sugar on top; it gives each muffin a delightful crunch and a bakery-style finish. Pair these with a cup of coffee, and you’ve got a little slice of heaven.
Gather Your Ingredients
- Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (or your favorite gluten-free all-purpose flour with xantham gum)
- Granulated sugar
- Baking powder (make sure it’s gluten-free!)
- Salt
- Avocado oil, or oil of your choice
- Egg
- Milk (or non-dairy milk if you prefer)
- Vanilla extract
- Fresh or frozen blueberries
recipe tidbits
Even with 1:1 gluten-free flour blends, I find that a little extra liquid helps keep the texture just right—hence the extra tablespoons of milk in the recipe card. It’s a small tweak, but it makes a difference!
And if you’re using frozen blueberries, expect a bit more blueberry swirl throughout the muffins. I personally love the look, but if you want a cleaner, more traditional muffin, stick with fresh blueberries.
Gluten Free Blueberry Muffins
Equipment
- 12 cup muffin tin
- mixing bowl
- measuring cup
- cookie scoop
Ingredients
- 1½ cups gluten free flour I use Bob's Red Mill – make sure yours has Xantham gum or you can add separately – see notes
- ¾ cup sugar
- 2 tsp gluten-free baking powder I use Rumford
- ¼ tsp salt
- ⅓ cup avocado oil
- 1 egg
- ⅓ cup + 3 tablespoons milk or non dairy milk
- 1 tsp vanilla
- 1 cup fresh blueberries or use frozen
- 2 tbsp coarse sugar for sprinkling on muffin tops before baking
Instructions
- Preheat oven to 400° degrees. Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients in a bowl: flour, sugar, baking powder, and salt.
- Measure oil into a measuring cup. Crack in one egg. Now fill it with milk until you reach just slightly over the 1 cup line. Gluten free flours need a bit more liquid to work right. This is about 1/3 cup of milk plus a three tablespoons.
- Pour wet ingredients into dry ingredients. Mix lightly. Carefully fold in blueberries. Note: If using frozen berries – there will be more staining. But I think this is kind of pretty.
- Place a scoop of batter in each cupcake liner. I use a cookie scoop to keep each muffin even. If filling to the top: you should be able to get 8 large muffins. If you're filling halfway, you should be able to get 12 cupcake size muffins.
- Sprinkle the tops of each muffin with a bit of course sugar, if desired. For larger muffins, bake for 24 minutes. For the smaller cupcake size muffins, bake for 22 minutes, until a toothpick in the center of the muffin comes out clean. Allow to cool on a wire rack. Enjoy!
