The BEST gluten-free blueberry muffin recipe you’ll ever make! Soft and tender from whole milk yogurt (dairy-free option too!) and bursting with blueberries (use fresh or frozen!), these muffins have been a long-time family favorite.
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 master gluten-free muffin recipe.
I use the base as a basic muffin recipe for all kinds of gluten-free muffin flavors. These muffins are light and fluffy with a delicious crumb and flavor.
They are without a doubt, the most amazing gluten-free blueberry muffins I have ever eaten!
For more muffin recipes try these – Gluten-Free Banana Muffins, Gluten-Free Pumpkin Muffins and Gluten-Free Apple Muffins. You also might like this Gluten-Free Banana Bread.
Why are these the BEST gluten-free blueberry muffins?
These muffins stand out from the rest:
Easy to prepare
Light and fluffy crumb (from using coconut oil and not butter)
Moist and flavorful (from whole milk yogurt)
Not dense or crumbly (a high quality gluten-free flour prevents these muffins from being crumbly)
Soft and cakey
Tall muffin tops (from a high oven temperature during the first 10 minutes of baking)
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. If you have any other ingredient or substitution questions, please leave me a comment below!
- Gluten-Free 1:1 Baking Flour: These muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the muffins have the structure they need. This is my favorite brand.
- 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 dairy-free yogurt such a plain almond milk yogurt.
- Melted Coconut Oil: These muffins call for coconut oil instead of butter. As much as I love butter, I find that coconut oil makes for a fluffier texture in gluten-free cakes and muffins.
- 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.
- Fresh or Frozen Blueberries: You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe. If you’re using frozen blueberries do not thaw them.
Dairy-Free? You can easily swap in dairy-free yogurt for the whole milk yogurt. My favorite brand is Kite Hill plain almond milk yogurt.
How to Make Them
- Preheat the oven to 425F. Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat together until the mixture is light and fluffy, about 5 minutes.
- With the mixer running on low, slowly drizzle in the melted coconut oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.) Add the lemon juice and mix.
- With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture.
- Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.
- Stir in the blueberries with a rubber spatula. Using kitchen scoop or large spoon, portion batter evenly into prepared muffin tin. Sprinkle the raw sugar evenly over the top of the muffins.
- Bake the muffins for 10 minutes, then turn down the heat to 375F. Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top 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. Enjoy!
Storing/Freezing Gluten-Free Blueberry Muffins
- To Store: These muffins are best served the day they are made. They can be stored in a ziploc-bag at room temperature for up to 1 day.
- To Freeze: They can also be frozen by wrapping each muffin individually in plastic wrap then storing in a ziploc-bag. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed.
More Gluten-Free Baking Recipes
Happy Baking! I hope you love this gluten-free blueberry muffin recipe as much as we do. If you try it, please leave me a comment/rating below!
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The Best Gluten-Free Blueberry Muffins
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour
- ½ cup almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
Other:
- 2 large eggs
- ⅔ cup sugar
- ½ cup coconut oil, melted (or canola oil)
- 1 tablespoon lemon juice
- 1 cup whole-milk yogurt
- 1 cup blueberries
- 2 tablespoons raw sugar, optional
Instructions
- Preheat the oven to 425F. Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat together until the mixture is light and fluffy, about 5 minutes.
- With the mixer running on low, slowly drizzle in the melted coconut oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.) Add the lemon juice and mix.
- With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture. Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.
- Stir in the blueberries with a rubber spatula. Using kitchen scoop or large spoon, portion batter evenly into prepared muffin tin. Sprinkle the raw sugar evenly over the top of the muffins.
- Bake the muffins for 10 minutes, then turn down the heat to 375F. Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top 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. Enjoy!
Video
Recipe Notes
- Gluten-Free 1:1 Baking Flour: These muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the muffins have the structure they need. This is my favorite brand.
- 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 dairy-free yogurt such a plain almond milk yogurt.
- Melted Coconut Oil: These muffins call for coconut oil instead of butter. As much as I love butter, I find that coconut oil makes for a fluffier texture in gluten-free cakes and muffins.
- 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.
- Fresh or Frozen Blueberries: You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe. If you’re using frozen blueberries do not thaw them.
- To Store: These muffins are best served the day they are made. They can be stored in a ziploc-bag at room temperature for up to 1 day.
- To Freeze: They can also be frozen by wrapping each muffin individually in plastic wrap then storing in a ziploc-bag. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed.
