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.
I have a question. If I was to chill overnight, do I do that with the batter in a container or do I scoop and chill the whole filled muffin pan? Just searching for that dome
Hi Trisha, we recommend chilling the batter in the muffin pan. We hope you enjoy the recipe! Happy baking!
Hi, I’m baking these for the first time at the moment – I forgot to it in the fridge though before the oven though! Will they still work out ok if I just cook them at the temp and time I usually cook muffins for?
Hi Lisa, they should still work okay, they just might not dome up as much. The chill time helps to hydrate the gf flour and leads to taller muffins. Without the refrigeration step, they may need a little less time in the oven, but the baking time shouldn’t vary greatly. We hope you enjoy the muffins!
Oh my gosh THESE ARE FREAKING DELICIOUS!!!!!! The lemon poppyseed have been my go to until I tried these. WOW. So fluffy and perfect!!! My daughter is obsessed. Thank you so much for all your recipes, we haven’t found one that we haven’t enjoyed!
Ps. My daughter asks for a mussin (muffin) every morning when she wakes up so that’s when you know these recipes are AMAZING!
Aww, we’re so happy to hear how much you and your daughter love the recipes, Jayden! Thank you for sharing such kind feedback with us!
Finally! A perfect GF muffin recipe for taste and texture, thank you! I can actually take the liner off and take bites without the muffin falling apart.
Yay! We’re so glad you loved the recipe so much, Diana! Thank you for sharing your positive feedback with us.
How would low-fat buttermilk work in this recipe?
Hi Cathy, thank you for your question! We haven’t tested buttermilk with this one, but it could potentially work. Buttermilk is more liquid than yogurt so you’d need to either use less buttermilk or reduce other liquids so that the wet/dry ratio stays balanced. If you decide to give it a try, we’d love to hear how it goes!
I’ve been baking gluten free for twenty years and this is by far the best recipe I’ve found! Rose perfectly, tastes great and easy to make. I added lemon zest and a lemon glaze. Thank you!
Absolutely delicious! I used olive oil and whole fat plain Greek yogurt and they turned out phenomenal! The texture reminds me of the loaves of bread from Starbucks or the Little Debbie mini muffins—so moist! Have you tried a mini version or other add-ins? I thought about trying to use mini chocolate chips and a mini muffin pan to make a little Debbie dupe.
Wow! Thank you for such kind feedback, Jeri! We’re so glad you loved the recipe! 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. We also have this gluten-free chocolate chip muffin recipe and this gluten-free muffin recipe with endless mix-in options. They also use the whole-milk yogurt and oil combo. Happy baking!
What a wonderful recipe! They turned out perfect and were so soft and delicious!!
Thank you for the kind feedback, Sarah! We’re so glad you loved the recipe. Happy baking!
Hi Lozz, we’re glad they smelled great and hope you enjoyed the flavor as well! Yes, this recipe was designed/tested in a conventional oven so further temperature/time adjustments may by needed for convection ovens and other types. We hope your next batch goes even better!
Thank you for the amazing recipe!!!!
I made them this morning but I prepared the batter last night and kep it in the refrigerator over night. I have tried many gluten free recipes and they didn’t turn out right. I gave up baking for a while. I came across your recipes on Tik tok. Now I am encouraged to back again. I just have one question, my muffins are stuck to the cupcake liners. Any suggestions please?
Thanks again.
Hi Maly, we’re so happy to hear you loved the recipe! Thank you for your feedback! Erin highly recommends these unbleached parchment liners. When it comes to gf muffins/cupcakes, she’s had much better luck with them. We hope this helps!
Made the batter the night before and then baked the next morning. Delicious!! I had 2% Greek yogurt on hand so I used that and they were amazing! The texture of the muffin is perfect, no crumbly or grainy gluten free here! My teenager literally ate 9 of them for breakfast.
amazing muffins! best recipe I have ever made and super easy! I let the batter sit in the fridge overnight and bake in the morning. The whole family (even the gluten eaters) love them
Hi Jess, thank you for sharing your positive experience with us! We’re so happy to hear the recipe was such a hit!
These were amazing. I only had a 5 oz container of plain Greek yogurt, but these looked so good I had to go for it. They turned out great. I used coconut oil. Thank you Erin, another winner!
We’re so glad you loved the muffins, Tish! Thank you for taking the time to share your positive experience with us!
What would be the best substitute for yogurt? Applesauce? I cannot eat yogurt. Thanks!
Hi Diane, we’ve only tested out regular and dairy-free yogurt, but applesauce may work in its place. If you aren’t needing to avoid dairy, sour cream may be another option. We’d love to hear how it goes!
What is an alternative I can use for the almond flour? I am allergic to almonds but really want to make this recipe as I also have celiac!
Hi Kate, you can use more gluten-free flour in place of the almond flour to make these muffins nut-free. We hope you enjoy the recipe!