Erin’s Recipe Rundown
Texture: Soft, fluffy and moist and packed with sweet blueberries.
Taste: Just the right amount of sweetness with a hint of nutmeg.
Ease: So easy to make! Great beginners recipe.
Top Tips: For beautiful tall muffin tops, let the muffins chill before baking then bake at a high temperature followed by a low temperature.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Definitely! This is my go-to blueberry muffin recipe and my family loves them!
xoxo erin
Featured Comment
From Jane: “These really are the best blueberry muffins! I’ve made many, many different recipes for well over 20 years. The crumb, the visual, the taste and the simplicity of the recipe is perfect! I make mine dairy free as well with coconut milk yogurt. Never trying another recipe again.”
Over the years I’ve made a lot of gluten-free muffins. After trying out the combination of ingredients in this recipe, this gluten-free blueberry muffin recipe quickly turned into my go-to recipe.
They are without a doubt, the most amazing gluten-free blueberry muffins I have ever eaten! My family loves them and I hope you do too!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Blueberry Muffins
- Do I have to let the batter chill?
- What type of oil should I use?
- Can I make these gluten-free blueberry muffins dairy-free?
- Can I use frozen blueberries?
- More Gluten-Free Muffin Recipes
- Gluten-Free Blueberry Muffins (BEST EVER!) Recipe
Ingredients You’ll Need
These muffins are made with easy-to-find pantry staples. Here are a few notes on some of the key ingredients. See the recipe card below for the measurements.
- Gluten-Free Flour: These muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a gluten-free flour blend that contains xanthan gum so the muffins have the structure they need. This is my favorite brand.
- Almond Flour: Helps with texture and golden brown tops. A touch of almond flour is also my secret to gluten-free chocolate chip cookies. You can also use more gluten-free flour in place of the almond flour to make these muffins nut-free.
- Nutmeg: I love the flavor a little ground nutmeg lends to these muffins!
- Whole Milk Plain Yogurt: Full-fat (not greek) plain yogurt is the key to moist gluten-free muffins! If you use low-fat yogurt the muffins may be drier. You can also use unsweetened dairy-free yogurt.
- Neutral Oil: These muffins call for oil instead of melted butter. As much as I love butter, I find that oil (with it’s lower melting point) produces a fluffier texture in gluten-free muffins. (I also use oil in this gluten-free vanilla cake.)
- Lemon Juice: Lemon juice not only adds a nice zing to the muffins and brings out the blueberry flavor, it also helps to tenderize the the crumb. You can add lemon zest for even more lemon flavor if you like!
- Fresh or Frozen Blueberries: You can use fresh blueberries or frozen in this gluten-free blueberry muffin recipe. If you’re using frozen blueberries do not thaw them.
For another blueberry dessert try this gluten-free blueberry cobbler! You also might like this round-up of the TOP 25 gluten-free desserts!
How to Make Gluten-Free Blueberry Muffins
Here’s an overview of how to make these muffins. You can jump to the recipe for the full instructions!
- Dry ingredients: Whisk them all together.
- Beat the eggs/sugar: You want to mix these ingredients together to incorporate lots of air. The mixture should be fluffy.
- Drizzle in the oil: Do this slowly so you don’t loose all the air you just incorporated.
- Mix in the dry ingredients: I like to do this alternately with the yogurt so the gluten-free flour can hydrate.
- Scoop/chill the muffins: Let the muffins chill for at least 20 minutes (or overnight!). This helps the flour to hydrate, the flavors to develop and lends to sky-high muffin tops!
- Bake at a high, then low temperature: This is the other trick for beautiful muffin domes! Start baking the muffins at 425F, then reduce the temperature to 350F.
Storing/Freezing Instructions
- Make-Ahead: You can prepare the muffin batter a day in advance and bake the following morning. I do this all the time and think the muffins turn out even better this way!
- To Store: These muffins are best served the day they are made. They can be stored in an airtight container at room temperature or airtight container for up to 1 day.
- To Freeze: These muffins can also be frozen by wrapping each muffin individually in plastic wrap then storing in a resealable bag. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed.
Do I have to let the batter chill?
I recommend chilling the batter for 2 reasons. 1. It gives the gluten-free flour time to hydrate so you don’t have gritty muffins and 2. Cold batter leads to those beautiful domed muffin tops. I also recommend you begin by baking your gluten-free muffins at a higher temperature, then reduce it. Typically, I start gluten-free muffins baking at 400-425°F, then reduce it to 350-375°F. This results in tall, fluffy muffins that are as delicious as they are eye-catching!
What type of oil should I use?
You can use any kind of neutral oil for this recipe. I like personally like to use grapeseed or avocado oil. Vegetable, canola and coconut oil will all work as well.
Can I make these gluten-free blueberry muffins dairy-free?
Yes! You can use unsweetened dairy-free yogurt in place of the whole milk yogurt to make these muffins dairy-free.
Can I use frozen blueberries?
Yes! Fresh or frozen blueberries both work for this recipe. Note that you don’t want to overmix the frozen blueberries into the batter or it will turn purple.
More Gluten-Free Muffin Recipes
- Gluten-Free Apple Muffins
- Gluten-Free Zucchini Muffins
- Gluten-Free Pumpkin Muffins
- Gluten-Free Banana Muffins
- Gluten-Free Chocolate Chip Muffins
Gluten-Free Blueberry Muffins (BEST EVER!)
Video
Ingredients
Dry Ingredients:
- 1 1/2 cups (225g) gluten-free measure-for-measure flour
- 1/2 cup (50g) almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
Other:
- 2 large eggs
- 3/4 cup (150g) sugar
- 1/2 cup (120ml) neutral oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240g) whole-milk yogurt
- 1 cup (140g) blueberries
- 2 tablespoons raw sugar optional
Instructions
- Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt and nutmeg.
- In the bowl of a stand mixer, or using a hand mixer, beat together the eggs and sugar until very light and fluffy, about 2-3 minutes.
- With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the eggs and sugar fluffy.) Add the lemon juice, vanilla and mix.
- With the mixer running on low, add ⅓ of the dry ingredients followed by ½ of the yogurt. Mix until combined then add another ⅓ of the dry ingredients. Add the rest of the yogurt and mix until combined. Then add the rest of the dry ingredients and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is very smooth.
- Stir in the blueberries with a rubber spatula. Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pan. Sprinkle the raw sugar evenly over the top of the muffins, if using.
- Refrigerate the muffins for 20 minutes before baking (or overnight). Preheat the oven to 425°F.
- Bake the muffins for 10 minutes at 425°F. Then reduce the oven temperature to 375°F and continue to bake for 10-15 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
These were amazing!! My kids were all raving. I modified them slightly though because I had ripe bananas I wanted to use, so I added 3 small bananas and reduced the yogurt by half. It worked! I’ll be making them again! Used coconut oil for my oil.
p.s – I wasn’t paying attention and added all the wet ingredients together and mixed all up – then added dry ingredient into it, it still worked!
Hi Kathleen, thanks so much for the review and feedback! Glad those substitutions worked out well for you!
Would you freeze without or with the paper baking cups?
Hi Taylor, good question! You could freeze them either way. The baking cups should remove easily once they are thawed, and it can help them from sticking together in the freezer. If you don’t use the baking cups, you could freeze them on a baking sheet first and then put them in an airtight container so they don’t stick together.
I’m confused about your measurements, specifically for the flour. You wrote 225 g of King Arthur measure for measure flour as 1.5 cups. But according to their nutrition facts, one and a half cups would actually be 180 g. Am I missing something? I usually bake with weights so I’d love to know if 225g is the correct weight or if it really should be 180g. I am muffins to look (and taste!) as awesome as yours do. For reference, King Arthur considers one cup of their gluten-free measure for measure flour to be 120g. Thanks so much! I really appreciate all the time and effort you put into developing these recipes. I’m so excited to make these!
Hi Naomi, the measurements in the recipe are correct despite King Arthur’s label. We find that 1 cup of KAF weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour (traditional wheat flour is 120 grams/cup) so they provide that generalized measurement that really isn’t accurate for gluten-free flour. We hope this helps and you enjoy the muffins!
If using dairy free yogurt do we reduce the amount? Almond yogurt is so loose compared to traditional yogurt
Hi Bree, good question! We usually use it as a 1:1 swap without issue. We hope you enjoy the muffins!
Absolutely delicious! They are so fluffy and moist. New favorite recipe for sure!
Yay! We’re so pleased to hear you enjoyed the muffins this much, Priscilla! Thank you for your kind feedback!
Hi can we bake this muffin as loaf if so then what temperature. Thank you so much.
Hi Surbhee, we haven’t tested it as a loaf, but it should work in a typical 9×5-inch loaf pan. We’d start with it at 350°F for 50–60 minutes (possibly up to 65), but keep a close eye on it and adjust accordingly. If the top seems to brown too fast, you can tent it with foil too. Make sure you let it cool completely before slicing. We hope you enjoy the recipe!
I would like to make the muffins in a mini-muffin tin. How should I adjust the baking time?
Hi Jean! For mini muffins, you could try baking them at 400°F for 5 minutes, then 350°F for 10 minutes. Using a toothpick to check the centers will be the best way to adjust the baking time for doneness. Happy baking!
Can oat milk be used instead of yogur?
Hi Janette, we wouldn’t recommend oat milk as a 1:1 swap for the yogurt as it will impact the texture. We recommend full-fat yogurt or dairy-free yogurt for best results. We hope you enjoy the recipe!
Your chocolate chip zucchini muffins are our absolute FAVORITE! So I’m excited to make these. Any chance you have tried mixing blueberries and raspberries? Do you think that would throw anything off?
Hi Abigail, we’re so pleased to hear the gf zucchini muffins are a favorite! Thank you! Replacing part of the blueberry measurement with raspberries should work great! Just keep in mind raspberries tend to bleed color a little more than blueberries, but they shouldn’t impact the texture or anything. Happy baking!
Came out perfectly, just like the photos, and taste wonderful without the grittiness. Will be making them often. Thanks for the recipe and the gram weights!
Hi Susan, we’re so happy to hear you enjoyed the muffins! Thank you for such thoughtful feedback. Happy baking!