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 Lemon Poppy Seed Muffins
- 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.
I’ve made these muffins three times now. Each time I’ve made a couple of modifications based on what I had on hand. Each time they turned out beautifully! Great recipe!
I’m glad they turned out for you!
The muffins were so good, but the bottom stuck to the paper liners. I usually bake with aluminum liners. I am wondering if it is because I used a non-fat Greek yogurt instead of a whole milk. Any thoughts? Thank you – your recipes are amazing!!!
Oh no! Sorry that happened. I’ve had this issue with all gluten-free cupcakes/muffins in aluminum liners. I highly recommend these unbleached parchment liners: https://amzn.to/45SxCpt
Second time around was just as wonderful as the first. Once again Meaningful Eats scores! The boy and husband are sold! These muffins bake up oh so bodacious!!! Thank you Erin for your wonderful recipes. I tell all who will listen! (Used a 6 cup muffin pan for these fatties!)
That is so nice of you to say! I’m so glad you enjoyed the blueberry muffins. I love that you called them bodacious – ha! Thanks for the comment.
These muffins were delicious! Great texture and taste.
Delicious! I used sour cream instead of yogurt. Son and bf loved them and the bf hates gf stuff
Great to know they worked well for you with sour cream! So glad you and your bf enjoyed them 🙂
These are perfect and amazing.
I didn’t have almond flour and used buckwheat instead. It was hard for us to not eat in one day.
I’m so glad they turned out for you! Great to know buckwheat flour worked well in place of the almond flour.
Wow! Best gluten free muffins I’ve ever made. Thank you!!
Hooray! I’m so glad you enjoyed them 🙂
Is it possible to make this recipe without a stand mixer?
We made these gluten and dairy free with Kite Hill brand dairy free yogurt. They turned out great! Thank you!
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
Hooray! So happy they turned out for you. Glad they’ll be your new go-to 🙂
Love these muffins! I wanted to make them in the minis! What baking time would you recommend with the two temperatures? Thanks!
For mini muffins I would try 400F for 5 minutes, then 350F for 10 minutes. I hope this helps!
These muffins are out of this world 🙂 With a family member suffering from celiac decease we have quite some experience in baking with gluten-free ingredients but these are the best muffins we have ever tasted – muffins containing gluten included! Thank you so much for sharing. To quote a family member: “It’s Saturday, I need to go to the grocery shop immediately. I cannot wait until Monday to eat these again.”
Greetings from Germany
Christine
Haha I love it! So glad the muffins were a hit. Thanks for the comment!
BTW, we used Muscovado sugar which is a kind of unrefined cane sugar. If you have not tried it yet, I’d highly recommend doing so 🙂 Due to its moist texture it’s perfect for gluten-free cake or muffin dough. We also love the light caramel taste. We use it instead of normal sugar or mix both.
I have been gluten free for 25 years and just accepted the fact that I would never have a good muffin again. Then I came across your recipe! WOW!! So moist and fluffy. I am absolutely addicted. And my husband, who detests anything gluten free, loves these. In fact, I have to hide them so there are some left for me! Thank you thank you thank you!
Hooray! This is the best! I’m so glad you and your husband enjoyed the muffins – and you found one you love after 25 years! 🙂 Thanks for the comment!
All your recipes are amazing, Erin! They make our gluten free life delicious. I recommend your site to all my friends. You’re a baking genius!
Absolutely amazing! I made as directed except I used Two Good Strawberry Greek yogurt. That was all I had. Couldn’t believe how high these rose! They were light, fluffy and delicious! Your recipes NEVER fail me. I almost didn’t make these, because I prefer to bake using a scale to measure ingredients. So glad I caved and made them. Love you! Thank you so much for all your recipes.
These were amazing! I had to sub sour cream for yogurt & avocado oil for coconut oil. I added 1 cup white chocolate chips. Delicious!
Yum! So great to know the recipe turned out well with those additions! Thanks for the comment 🙂