The Fluffiest Gluten Free Blueberry Muffins Step by Step guide

Bake the fluffiest gluten free blueberry muffins with this easy step-by-step recipe. Soft, moist, and bursting with blueberries perfect for breakfast, snacks, or freezing for later.

Why we have these gluten free blueberry muffins in our freezer:

These gluten-free blueberry muffins are fluffy, moist, and bursting with juicy blueberries. They freeze beautifully, making them the perfect grab-and-go breakfast or snack. We always keep a batch in our freezer for busy mornings, school lunches, or a quick sweet treat that’s wholesome and delicious.

Ingredient Notes:

To make the best gluten-free blueberry muffins, use these ingredients:

• Gluten-free flour blend – choose a 1:1 blend with xanthan gum for the perfect texture.
• Fresh or frozen blueberries – both work well (see tips below).
• Eggs – help with structure and fluffiness.
• Dairy or non-dairy milk – use what suits your diet.
• Butter or coconut oil – for moisture and flavor.
• Sugar or coconut sugar – adds sweetness and balances the berries’ tartness.
• Baking powder & baking soda – essential for rise.
• Vanilla extract & lemon zest – optional but elevate the flavor.

Step-By-Step Photos and Directions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Mix dry ingredients – gluten-free flour, baking powder, baking soda, and salt.
3. Whisk wet ingredients – eggs, sugar, melted butter, milk, and vanilla.
4. Combine wet and dry mixtures until just combined (do not overmix).

1. Fold in blueberries gently with a spatula.
2. Fill muffin cups ¾ full and sprinkle with coarse sugar (optional).
3. Bake for 20–25 minutes until golden and a toothpick comes out clean.
4. Cool and enjoy warm or at room temperature.

Tips For Success

• Don’t overmix the batter, or the muffins will be dense.
• Toss blueberries lightly in flour before folding in to prevent sinking.
• Use room temperature ingredients for the best rise.
• For a bakery-style look, top muffins with extra blueberries before baking.

Storage:

• Room temperature: Store in an airtight container for up to 3 days.
• Freezer: Wrap individually and freeze up to 3 months. Reheat in the microwave or oven.

Frequently Asked Questions:

Can I use frozen blueberries?

Yes, just add them straight from the freezer (do not thaw).

Can I make them dairy-free?

Yes, use almond milk and coconut oil instead of butter.

Do I need xanthan gum?

If your flour blend doesn’t already contain it, yes – it helps bind the batter.

Love this recipe?

If you try these muffins and love them, please leave a comment below with a ⭐ rating and tell me which gluten-free flour blend you used — that helps other readers find the best results. Thank you!

Gluten Free Blueberry Muffins

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Spatula

Ingredients 1x2x3x

• 2 cups gluten-free flour blend
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ¾ cup sugar
• ½ cup butter (melted) or coconut oil
• 1 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F.
2. Mix dry ingredients in a bowl.
3. Whisk wet ingredients in another bowl.
4. Combine wet and dry, then fold in blueberries.
5. Fill muffin cups and bake 20–25 minutes.

Note

• Flour blend matters. Different 1:1 GF blends behave differently. King Arthur Measure-for-Measure and Bob’s Red Mill 1:1 are both reliable. If your batter seems too thin, add 1–2 tbsp more flour; if too thick, add 1–2 tbsp more liquid.
• Xanthan gum: If your blend already contains xanthan gum, don’t add more. If not, adding ¾–1 tsp will help structure and prevent crumbling.
• Fresh vs frozen blueberries: Use fresh for best appearance. If using frozen, keep them frozen and toss with a little flour before folding in to reduce color bleed.
• Don’t overmix: Stir gently. Overworked gluten-free batter turns gummy/dense.
• Dome tops: Start hot (400°F) for 4–6 minutes, then reduce; this gives an initial rapid rise.
• Dairy-free swap: Use melted coconut oil and a plant milk plus 1 tsp apple cider vinegar to mimic buttermilk.
• Sugar alternatives: For lower sugar, reduce granulated sugar to ½ cup and add 2–3 tbsp maple syrup in wet mix — reduce other liquids slightly if needed.
• Add-ins: A tablespoon of chia seeds or a handful of lemon poppy seeds can add texture and flavor.

SPECIAL NOTE

Always check that your ingredients (especially baking powder and flour blends) are certified gluten-free to avoid cross-contamination.

Nutrition

Per muffin (approximate): 180 calories, 5g fat, 30g carbs, 2g protein.

Nutrition Disclaimer

Nutrition values are estimates and may vary based on brands used.