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.

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. 

overhead shot of blueberry muffins on gray background topped with raw sugar

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.

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.

For another blueberry dessert try this gluten-free blueberry cobbler!

Why are these the BEST gluten-free blueberry muffins?

These delicious blueberry 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 – like a bakery-style muffin
Tall muffin tops
(from a high oven temperature during the first 10 minutes of baking)

Ingredients You’ll Need

overhead shot of ingredients to make gluten free blueberry muffins

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 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 The Best Gluten-Free Chocolate Chip Cookies. See the recipe card for nut-free instructions.
  • 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.
  • Vegetable or Coconut Oil: These muffins call for oil instead of melted butter. As much as I love butter, I find that vegetable or 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. 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.

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

how to mix together the muffin batter in the stand mixer
  • Preheat the oven to 425F. Line a standard muffin tin 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 or an electric hand mixer, 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.
mixing dry ingredients and yogurt into batter
  • With the mixer running on low, add 1/3 of the flour mixture followed by 1/2 of the yogurt. Mix until combined then add another 1/3 of the flour mixture to the wet ingredients.
  • 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.
mixing batter and scooping into muffin pan
  • Stir in the blueberries with a rubber spatula. Using kitchen scoop or large spoon, portion batter evenly into each muffin cup.  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!

Feel like chocolate chips? Try these gluten-free chocolate chip muffins!

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 or airtight container 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. 
close up shot of gluten free blueberry muffin with wrapper being taken off

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!

close up shot of blueberry muffin with wrapper peeled open
5 from 27 votes

The Best Gluten-Free Blueberry Muffins

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12 muffins
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.

Video

Ingredients

Dry Ingredients:

Other:

  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup vegetable oil or melted coconut 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 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 1/3 of the flour mixture followed by 1/2 of the yogurt. Mix until combined then add another 1/3 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!

Notes

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.
Nut-Free? Simply use 1/3 cup more gluten-free 1:1 baking flour in place of the almond flour.
Ingredient 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.
  • Oil: These muffins call for 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.
Storage/Freezing
  • 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. 

Nutrition

Calories: 247kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 166mg | Potassium: 160mg | Fiber: 2g | Sugar: 16g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. I made these for a friend who has gluten allergies and the muffins were surprisingly good, even with the many mistakes I made while preparing the batter they still turned out delicious, one being I mistakenly bought GF cake flour instead of GF baking flour. My question is since I am not familiar with GF baking do you think I could make batter the day before baking?

    1. I’m so glad the muffins turned out for you! Yes you can absolutely make the batter in advance. I recommend scooping it into the muffin tin and refrigerating the tin. Then you can bake the muffins straight from the fridge in the morning. They will be even more delicious this way!

  2. This recipe deserves a compliment. I made these muffins and they were AMAZING!!! Even with comparable substitutes (I used light olive oil and apple pie spice) instead of coconut oil and nutmeg and they were delicious. The almond flour and the yogurt are definitely game changers. This recipe yielded about 16 cupcake-size muffins I’d make more batches than for my GF person (mom) but I have 2 nephews with almond allergies so I am careful they aren’t around to be tempted . I printed and pinned this recipe – I’ll definitely make again (soon).

  3. 5 stars
    These are great made as daughter needs gluten free. Even my husband loves them. I do use vegetable oil and have used a nonfat Greek yogurt.

  4. 5 stars
    I was very skeptical as the batter had become so thick when placing it in the muffin tin, but these are delicious and the texture is amazing! Perfect GF baked good recipe. Thank you!

  5. Hello
    Thanks so much for the recipe! Finally have blueberry muffins that look like muffins! Lol
    I really adore the texture and when my husband had them he thought their was a bitter aftertaste.
    I make the for him. Is there anything that I can do to avoid that?
    I’d appreciate a helpful hint!
    Again Thankyou
    Connie

    1. I’m so glad you like the muffins! Do you mean an aftertaste from the coconut oil or gluten-free flour? You can definitely use vegetable oil if you don’t like coconut oil. 🙂

      1. 5 stars
        Hi Erin!
        I will try that! Some husband’s are so hard to please! Lol Thankyou for your email and help!
        I’m going to make them right now cause I just brought up the site to make them and saw your
        email! Nice to have gluten free bakers out there!‍♀️ connie

  6. 5 stars
    I love the texture and flavor of these muffins. I make a batch and use them for breakfast throughout the week. Thanks for sharing this great recipe. Highly recommend!

  7. 5 stars
    I don’t particularly like the coconut oil flavor, can an equal amount of butter or oil (canola) be used and still get the same crumb and texture?

    1. Canola oil will work great! I love the taste of butter, but I would use oil here for the best crumb!

  8. 5 stars
    These are probably the best GF muffins I’ve ever made, and I don’t say that lightly! I bake a lot, and have been gluten free for almost 7 years. These are my new go-to, FOR SURE. The crumb is perfect, the flavor amazing. You won’t be disappointed! Thanks so much, Erin!

    1. Thanks so much Lauren! I’m so happy you like the muffins! The coconut oil really does make that crumb stand out 🙂

  9. 5 stars
    I love this recipe! I’ve made it twice. Once for a friend who needed a gluten free treat. And again just now for my family. They are perfect, gluten free or not. My new go-to blueberry muffin recipe.

    1. I’m so happy to hear you like the recipe! I’m honored it’s your new go-to 🙂 Thanks for the comment!

        1. I wouldn’t recommend substituting all the gluten-free flour for buckwheat flour. I think you could definitely use 1/2 cup buckwheat flour and 1 cup gluten-free flour though! Let me know if you try it 🙂

    1. Yes that will work great! I’ve also had good success with Kite Hill Unsweetened Almond Milk yogurt.

  10. Hi Erin,
    Can I use vegetable oil or olive oil in place of coconut oil?
    Also can I use half cup of gluten free flour in place of almond flour ?

  11. 5 stars
    Oh my goodness, seriously the BEST gluten-free muffins ever and they are so easy too!! Had to make an extra batch because the whole family ate them!

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