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!

Gluten free blueberry muffins.

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.
  • 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.

Butter and white sugar in bowl.

Step 3

Add in eggs and vanilla extract. Stir to combine.

Eggs and sugar with butter in bowl.

Step 4

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

Runny muffin batter.

Step 5

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

Thick gluten free muffin batter.

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.

Raw muffin batter in liners.

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.

Baked blueberry muffins.

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.

Muffin pan with muffin.

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.

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.

Stack of blueberry muffins.

You May Also Like

If you make this gluten free blueberry muffin recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.

Gluten free blueberry muffins.

Get the Recipe: Gluten Free Blueberry Muffins

These gluten free blueberry muffins are soft, fluffy and perfectly sweet! The hint of lemon adds the best flavor. These homemade muffins are quick and easy to make. Delicious for breakfast or a snack!
5 from 2 votes

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

Instructions 

  • First, preheat oven to 400 degrees Fahrenheit. Line a muffin pan with muffin liners or spray with nonstick spray.
  • 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.
  • Add in eggs and vanilla extract. Stir to combine.
  • Then, add in milk, lemon juice and lemon zest. Stir to combine.
  • Add in gluten free flour, baking powder and sea salt. Stir to combine.
  • In a small bowl, toss blueberries with 1 tablespoon gluten free flour. Then, fold blueberries into muffin batter.
  • Use an ice cream scoop to scoop batter into muffin liners. Fill almost to the top.
  • Sprinkle granulated sugar on top of each muffin if desired. Bake for 15 to 17 minutes or until toothpick inserted comes out with moist crumbs.
  • Lastly, remove from oven. Allow muffins to cool for 5 minutes in pan before carefully removing them.

Notes

  • Use room temperature butter.
  • Any type of milk works.  Canned coconut milk will make these muffins a little more dense.  I used almond milk for these photos.
  • Toss the blueberries in 1 tablespoon gluten free flour.  This prevents them from sinking in the muffins.
  • If you only have frozen berries, thaw completely.  Then squeeze out all the moisture before folding into batter.  Be aware that these thawed blueberries will cause runny blue streaks.
  • The muffin batter will be relatively thick.  Use an ice cream scoop to scoop batter into liners.
  • Bake only until toothpick comes out with moist crumbs.
  • Store muffins covered at room temperature for up to 3 days.
  • Freeze for up to 1 month.
Calories: 259kcal, Carbohydrates: 45g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 29mg, Sodium: 70mg, Potassium: 122mg, Fiber: 2g, Sugar: 21g, Vitamin A: 66IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg

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