Gluten Free

Gluten Free Blueberry Muffins

Name: Gluten Free Blueberry Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup unsalted butter (room temperature); 1 cup granulated sugar; 1 tsp vanilla extract; 2 eggs; ½ cup milk (dairy free or regular); 1 tsp lemon juice; ½ tsp lemon zest; 2 cups gluten free 1 to 1 flour; 1 ½ tsp baking powder; pinch sea salt; 1 ½ cups fresh blueberries; 1 tbsp gluten free 1 to 1 flour; 2 tsp granulated sugar

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by Addison LaBonte October 5, 2022

These gluten free blueberry muffins are soft and fluffy! They have a hint of lemon flavor. These muffins are made in one mixing bowl. Only 25 minutes total from start to finish. Great for a quick breakfast or afternoon snack. You will also enjoy these Blueberry Scones!

Why You’ll Love This Recipe

These gluten free blueberry muffins are quick and easy.
Only one mixing bowl.
This recipe uses only pantry staple ingredients.
The blueberry and lemon combination is fresh and flavorful!
Both kids and adults love them.
Pair with some Blueberry Coffee Cake for breakfast or brunch.
If you only have frozen blueberries, try these Blueberry Cookies!
Great for breakfast, brunch and snacks.
This recipe is gluten free and nut free friendly. Use a nut free milk.
Check out these Gluten Free Chocolate Chip Muffins for another great recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free blueberry muffins. Scroll down to the recipe card for full ingredients list and instructions.

Use room temperature butter for best results. This easily creams together with the sugar. I prefer unsalted butter and then adding in a pinch of sea salt.

Granulated sugar sweetens the muffins. I have not tried this recipe using a low carb or sugar alternative.

Vanilla extract adds warmth.

Eggs help bind these muffins together. For eggless muffins, try these Vegan Blueberry Muffins!

Any type of milk works. For these photos, I used unsweetened almond milk. Both regular and dairy free work.

Both lemon juice and lemon zest add flavor.

Gluten free 1 to 1 flour helps thicken the batter. This provides the substance. I have not tried this recipe using another flour.

Baking powder helps leaven the muffins.

Add in a pinch of sea salt if desired. Omit otherwise.

For best results, use fresh blueberries. If you only have frozen, thaw completely. Then fully squeeze out all the juice.

Toss the berries in 1 tablespoon gluten free flour. This prevents the berries from sinking.

Sprinkle sugar on top of the muffins before baking!

Blueberries, lemon and other ingredients.

Taste & Texture

These gluten free blueberry muffins are fresh and sweet. The main flavors are blueberry and lemon.

They are soft, fluffy and not dry. The sugar on top gives them a very slight crunch.

How to Make

Step 1

First, preheat oven to 400 degrees Fahrenheit. Line a muffin pan with muffin liners or spray with nonstick spray.

Step 2

In the bowl of a stand mixer, add room temperature butter and 1 cup granulated sugar. Mix for 2 minutes, until no clumps of butter remain.

Step 3

Add in eggs and vanilla extract. Stir to combine.

Step 4

Then, add in milk, lemon juice and lemon zest. Stir to combine.

Step 5

Add in gluten free flour, baking powder and sea salt. Stir to combine.

Step 6

In a small bowl, toss blueberries with 1 tablespoon gluten free flour. Then, fold blueberries into muffin batter.

Step 7

Use an ice cream scoop to scoop batter into muffin liners. Fill them almost to the top.

Step 8

Sprinkle white sugar on top of each muffin if desired. Bake for 15 to 17 minutes or until toothpick inserted comes out with moist crumbs.

Step 9

Lastly, remove gluten free blueberry muffins from oven. Allow muffins to cool for 5 minutes in pan before carefully removing them.

Expert Tips & Tricks

Carefully measure all ingredients.

Use room temperature butter. Then, mix with sugar for 2 minutes. Mix until no clumps of butter remain.

Use any type of milk. Be aware that canned coconut milk will make these muffins more dense. Regular and dairy free milk work.

Toss blueberries with gluten free flour. This helps prevent the berries from sinking.

As a last resort, use thawed frozen blueberries. Be sure to squeeze out all moisture!

Use an ice cream scooper to scoop batter into muffin liners.

Bake until toothpick inserted comes out with moist crumbs. Do not over bake.

How to Serve & Store

Serve gluten free blueberry muffins once cooled for 5 minutes. They are great served warm or room temperature.

Serve with a smear of butter, almond butter or peanut butter.

Serve alongside this Berry Cake for Easter or Mother’s Day dessert!

Store muffins covered at room temperature or up to 3 days.

Freeze for one month if needed.

Frequently Asked Questions

How do I stop blueberries from sinking in muffins?

Toss blueberries with some flour to prevent sinking in muffins.

Can I use frozen blueberries?

As a last resort, yes. Thaw completely then squeeze out all moisture.

Do freeze dried berries work?

Sure!

Can I make them vegan?

For this recipe, no. Make these Vegan Blueberry Muffins!

How do you know when they are done baking?

The muffins will rise in the oven. Once they have that beautiful dome shape and look set in the middle, insert toothpick. If toothpick comes out with only moist crumbs, they are done.