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.
Hello, Is it possible to replace the refined white sugar in this recipe with coconut sugar, maple syrup or another alternative more natural sweetener? TIA!
Delicious but I wanted more lemon flavor. I zested a whole lemon and added the zest, and next time I think I would add even more lemon juice.
As an experiement I froze some of the batter and thawed it later in the fridge. It baked up just as well as when I baked the muffins the same day – definitely a time saver for the holidays and family get-togethers!
Thanks for sharing your feedback, Chen! We’re glad you enjoyed the recipe and it’s good to hear that freezing the batter worked well too!
Could use other sugars like agave syrup for tthis recipe
Hi Debbie, we don’t typically bake with sugar substitutes so we haven’t tested agave with this recipe. We have a lot of great readers who share their experiences using sugar subs in our recipes so you may find some helpful advice in the comment section here. If you decide to try it out, we’d love to hear how it goes!
My daughter has celiac disease, so I have to make things gluten free for her. I don’t usually care for some of the gluten free stuff but these muffins were AMAZING!!!! This is truly a keeper. Thank you!!!
Hi Sheri, thank you for your kind feedback! We’re so glad you enjoyed the recipe!
It is so hard to find a recipe that is not only gluten-free, but that also has simple ingredients that you can find around your house! This recipe exceeded my expectations!
That makes us so happy to hear, Nora! Thank you for taking the time to share your feedback. We’re glad you enjoyed the muffins!
The best muffin recipe ever. And I have tried many. I used coconut oil for the neutral oil. And added a sugar lemon zest sprinkle on top. Thank you for sharing this!!!
We’re so happy to hear you enjoyed the recipe, Annelise! Thanks for sharing your feedback with us!
Outstanding! The flavor and texture are just SO good! This is the first time I’ve encountered the recommendation for refrigerating batter overnight and I am convinced… none of the grittiness one often detects in GF baked goods. Thank you for the recipe. I’ll try it with other berries, too.
We are so happy to hear you had such a great experience with the recipe, Cindy! Yes, refrigerating the dough is a gamechanger. Thank you for taking the time to share your feedback!
Before I bake these muffins, I have a question. How long do you bake the blueberry muffins at 425 before lowering to 350.
Hi there, we recommend baking them at 425 for 10 minutes before reducing the heat and baking for another 10-15 minutes. We hope you enjoy the muffins!
Hello Erin,
I tried the lovely chocolate chip cookies and they were amazing. I really want to also try these wonderful blueberry muffins, however, I am not able to consume Xanthan gum or cellulose. (often included in GF flour blends) I will experiment and try to find a work around.
Thank you for sharing your recipes… they really help us GF folks!
Deb~
:o)
Hi Deb, thank you for the kind feedback! Erin’s GF flour blend may work. We haven’t specifically tried it with this blueberry muffin recipe, but it could be worth a try since most store-bought GF blends won’t work for you. If you decide to give it a try, we’d love to hear how it goes!
These muffins are absolutely delicious. I followed the recipe other than using juice from an orange as I didn’t have lemon and left the batter in the fridge overnight. This recipe is a keeper! Thank you!
Hi Tracy, thank you for the positive feedback and tips! We’re glad you enjoyed the blueberry muffins!
I love all of your recipes!! Being that I have Celiac Disease, I’ve really enjoyed your recipes!! Thank You!!
Thank you for your kind review! We’re so happy you love the recipes!
Oh! My! Goodness! These muffins are incredible! I didn’t have any lemon juice so I omitted it but I did however use vanilla whole milk yogurt as I couldn’t find plain and that was a total game changer! I also used brown sugar on top instead of raw sugar and it was so crispy and sweet and my kids were over the moon!
Can’t wait to make more!
Great! I’m glad the muffins turned out with those substitutions. So happy you all enjoyed them!
I am eating one of these fabulous muffins as I write this- that’s how excited I am to share the news that these are AMAZING! I am a self proclaimed Debbie Downer when it comes to eating a gluten free diet based on every gf recipe I’ve tried before, but these muffins have changed my mind! I can’t wait to get back on track with the recipes you have perfected for those of us in need, Thank you !!! ….Next up, chocolate chip cookies!!
Amazing! Instead of whole milk yogurt I used full-fat sour cream and it worked really well. I added a the following to the sugar & egg mixture: 1 tablespoon of pure maple syrup, 1/4 tsp of almond extract, and 2 tsp of pure vanilla extract. These came out insanely good!
Is the maple syrup instead of the sugar? Your recipe sounds great!
Hi Bon, there isn’t any maple syrup in the recipe, but it looks like Jami added the syrup to their sugar mixture rather than replacing ingredients. We hope you enjoy the muffins!
Another success……these turned out amazing! Glad I checked them after 10 mins as they were starting to turn brown on top so when I lowered the temp to 375 I put foil covering on top to continue baking and that worked perfectly!
Love these muffins! They have become a staple in our home. I make a double batch and freeze them, then pop one in the microwave when we need one!
These were AMAZING ! I WILL make them again. Thanx
If I could give more stars, I would. These are simply the best blueberry muffins I’ve ever tried. And the fact that they’re gluten free is, as they say, the icing on the cake!
That’s the best compliment! Glad you enjoyed them!