Gluten-Free Blueberry Muffins

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Golden, fluffy, and bursting with juicy blueberries, these Gluten-Free Blueberry Muffins are everything a morning treat should be. Whether you’re on a gluten-free diet or simply after a lighter muffin option, this recipe balances a tender crumb with the perfect amount of sweetness. Each bite brings a pop of fresh blueberry flavor wrapped in a moist, cake-like base—perfect for breakfast, brunch, or an afternoon snack.

Made with wholesome gluten-free flour and pantry staples, these muffins come together in under 30 minutes and are as reliable as they are delicious. Plus, you won’t miss the gluten one bit—they rise beautifully, hold their shape, and have a texture that rivals traditional muffins. Pair them with a hot cup of coffee or a tall glass of almond milk for a comforting start to any day.

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Why You’ll Love These Gluten-Free Blueberry Muffins

• No specialty store runs: All ingredients are easy to find at your local grocery.
• Perfectly fluffy texture: Thanks to the right mix of gluten-free flour and leavening agents.
• Sweet, juicy berries in every bite: Fresh or frozen blueberries work beautifully.
• Family-friendly: Loved by kids and adults alike, whether gluten-free or not.
• Freezer-friendly: Make a big batch and save some for busy mornings.

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Preparation Phase & Tools to Use

Getting the prep right is half the magic with these muffins. Here’s how to set yourself up for success:

Essential Tools and Equipment:

• Mixing Bowls: One large for the dry ingredients, one medium for the wet.
• Whisk: To evenly distribute leaveners and ensure smooth batter.
• Measuring Cups & Spoons: Precision is key in gluten-free baking.
• Rubber Spatula: Great for folding in blueberries gently without smashing them.
• Muffin Tin: Standard 12-cup muffin pan is perfect.
• Paper Liners: Helps prevent sticking and makes cleanup a breeze.
• Ice Cream Scoop: Ensures even portioning so all muffins bake uniformly.

By prepping these tools ahead of time, you’ll streamline your baking process and get consistent results every time.

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Ingredients for the Gluten-Free Blueberry Muffins

• Gluten-Free All-Purpose Flour: Forms the base of the muffins while ensuring they’re gluten-free.
• Baking Powder & Baking Soda: Help the muffins rise light and fluffy.
• Salt: Enhances the flavor and balances the sweetness.
• Granulated Sugar: Adds just the right amount of sweetness.
• Eggs: Provide structure and moisture.
• Milk (dairy or non-dairy): Keeps the batter smooth and helps with moisture.
• Neutral Oil or Melted Butter: Gives richness and a tender crumb.
• Vanilla Extract: Adds warm, aromatic flavor.
• Fresh or Frozen Blueberries: The stars of the recipe, giving that sweet, fruity burst.

How To Make the Gluten-Free Blueberry Muffins

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly with nonstick spray.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until evenly combined.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk the eggs, sugar, milk, oil (or melted butter), and vanilla extract until smooth and slightly frothy.

Step 4: Combine Wet & Dry

Pour the wet mixture into the dry ingredients and mix gently with a spatula until just combined. Do not overmix—a few lumps are fine.

Step 5: Add Blueberries

Gently fold in the blueberries. If using frozen, toss them in a teaspoon of flour before adding to prevent color bleeding.

Step 6: Scoop & Bake

Using an ice cream scoop, divide the batter evenly into the muffin cups. Bake for 18-22 minutes or until the tops are golden and a toothpick comes out clean.

Step 7: Cool & Serve

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

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How to Serve and Store These Muffins

These gluten-free blueberry muffins are best served fresh and slightly warm, perhaps with a little smear of butter or dairy-free spread. They pair beautifully with coffee, tea, or fresh juice for a well-rounded breakfast or snack.

To store, let the muffins cool completely before placing them in an airtight container. They stay fresh at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, freeze individually wrapped muffins for up to 3 months and thaw overnight or reheat in the microwave for 20 seconds.

Frequently Asked Questions

How do I keep my gluten-free muffins from being too dense?

Use a blend of gluten-free flour with a good balance of starch and protein, and don’t overmix the batter. Letting the batter rest for 10 minutes can also help.

Can I substitute the blueberries?

Absolutely! Try raspberries, chopped strawberries, or even mini chocolate chips for a fun twist.

Do I need to thaw frozen blueberries before baking?

Nope! Just toss them in a little flour to prevent bleeding and fold them directly into the batter.

What type of gluten-free flour works best?

A 1-to-1 baking blend with xanthan gum included tends to give the best results in texture and rise.

Can I make these muffins dairy-free too?

Yes! Use your favorite dairy-free milk and replace butter with coconut oil or vegan butter.

How do I know when they’re fully baked?

Insert a toothpick in the center of a muffin—if it comes out clean or with just a few crumbs, they’re done.

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Want More Muffin Ideas with a Twist?

If you love these Gluten-Free Blueberry Muffins, you’ll probably enjoy these other favorites:

• One Bowl Banana Chocolate Muffins
• Cinnamon Sugar French Toast Muffins
• Reese’s Peanut Butter Banana Bread
• Moist and Tangy Key Lime Pound Cake
• Brownie Refrigerator Cake

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with coconut oil or classic butter? Did you sneak in any extra add-ins?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

👉 Find more daily inspiration and new recipes on my Pinterest: Kitchen By Kate

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