These Gluten-Free Blueberry Muffins are made easily with gluten-free all-purpose flour!
If you loved these Gluten-Free Blueberry Scones, then you will enjoy these Gluten-Free Blueberry Muffins just as much!
Remember these can be made with regular flour as well if you are not gluten-free, they are totally interchangeable.
How do you make these gluten-free?
These blueberry muffins can be made gluten-free with one simple swap of flour. For these to be gluten-free, use a 1:1 gluten-free all-purpose flour such as Better Batter.
If you do not have Better Batter, you can also use your favorite 1:1 flour, I prefer Better Batter and have used it for years, so that’s my go-to for this recipe.
Tips for Making Gluten-Free Blueberry Muffins:
First, be sure to use a 1:1 all-purpose flour, this will give the best texture and taste for these muffins and is what they are made with.
These can be made with a variety of variations and I will be showing you many over the next few weeks.
When making these muffins be sure to fold in the blueberries, do not mix them in or you will alter the color of the batter and mash them up. To keep the blueberries somewhat whole, folding them in is the best method.
The blueberries can either be fresh or frozen, if frozen just let them defrost for about 5 minutes or so if you prefer or you can fold them right in frozen too. They will warm up in the oven while baking.
How long do these last after baking?
These muffins can be stored in an airtight container for up to a week after baking. They can be stored at room temperature, no need to refrigerate.
If you want to freeze these, you can wrap them in foil and then place them in a freezer-safe storage bag. When ready to eat, just let them defrost at room temperature or remove from foil and heat in the microwave for about 30 seconds.
It’s time to enjoy these delicious blueberry muffins!
Gluten-Free Blueberry Muffins
Ingredients
- 1 1/2 Cups Gluten-Free or Regular All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1/2 Tsp Salt
- 2 Tsp Baking Powder
- 1/3 Cup Oil Vegetable or Canola
- 1 Egg Lightly Beaten
- 1/3 Cup Milk
- 1 Cup Blueberries Fresh or Frozen
Instructions
- Preheat the oven to 400*F.
- Place liner in the muffin tins.
- Whisk together the flour, sugar, salt, and baking powder.
- Reserve about 1-2 Tbsp of the dry mixture.
- Add the oil to a glass measuring cup, then carefully beat the egg into the oil.
- Add the milk to the measuring cup, beating well until combined.
- Add the wet ingredients to the dry ingredients and stir well to combine, but do not over mix.
- Carefully add the berries to a bowl and sprinkle with the reserved dry mixture.
- Gently fold the berries into the batter.
- Divide the batter into the muffin tins, fill about 2/3 full. Remember batter will be thick – see note.
- Bake at 400*F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm or room temp.
- Store leftovers in an airtight container.
Notes
Nutrition
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Comments & Reviews
Absolutely not. The taste and texture are way off. Followed everything to a T, no substitutes.
Easy to make but taste more like corn bread than a muffin and not in a good way. I’m not a baker but it’s definitely missing something that makes it airy not chalky and is missing that muffin sweetness.
Instead of the extra milk recommended, I added a half cup of plain Greek yogurt to the batter. This reacted with the baking soda to give the muffins a better, fluffier rise. The muffins are delicious and very easy to pull together. Thanks!
Why does the batter in the photo look a lot thinner like a cake batter, than the way the batter comes out??? They came out dense with little rise.
The picture you see here isn’t fully mixed. The batter is going to vary if you are doing it gluten-free based on what flour you are using; however, it will come out more like a bread dough batter not like a pourable cake mix. Other factors can also go into baking such as the order the ingredients are added if they are room temperature or straight from the fridge can also affect it as well as the elevation where you live.
Just made these muffins. They turned out ok. I made some subs…used gf flour, maple instead of sugar and also added vanilla and cinnamon. All in all they are great but I think I will use another egg next time.
Sorry, I used a mixture of cassava and a gf all purpose
I love these. Mine turned out more like scones than muffins and I’m not sad about that. I used Cup 4 Cup gf flour and organic sugar. I also added a little cinnamon and vanilla. Made two batches today, one with fresh blueberries and the other with a cup of pecans. The pecan batch came out tasting like pecan pie. So excited I found this recipe!
I substituted melted butter (cooled) for the oil. I added some extra berries to the tops and sprinkled sugar and lemon zest. They came out great.
I made these for my GF neighbor and she loved them. She said they turned out great. First time making anything GF so will definitely make again.
These are the best gluten free muffins I have tried. Thanks for the recipe. I made 7 good size muffins and baked them a little longer and they were delicious.
Very delicious and moist! Even my daughter who is not GF loved these !
I used my own GF flour mix that I got from Gobsmacked. It worked very well, texture was excellent but there was something missing taste wise – best way to describe it “flat”. Maybe some lemon juice or zest would help.