These gluten-free blueberry muffins are one of our all time favorites-- always in the rotation no matter what season we're in! The easy recipe is customizable to different dietary needs and preferences, and each time yields amazing muffins with the best soft & fluffy texture, amazing flavor and lots of juicy blueberries!
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New! I added a cooking video to this page so you could see just how quick and easy it is to make these gluten-free Blueberry Muffins.
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Update Summer 2020: While we love these Gluten-free Blueberry Muffins all year round, they are particularly yummy all Summer long when blueberries are in season and super fresh and juicy!
Update March 30, 2020: These are a perfect muffin to make while we are all staying at home!
It’s an easy, reliable recipe and it yields the softest and fluffiest muffins every time!
Don’t have fresh blueberries? Substitute frozen ones (just rinse and blot dry) or substitute another fresh or frozen berry.
You know something’s really good when you’re asked to make it alllll the time!
That’s these Gluten-Free Blueberry Muffins… They have been one of our all time favorite muffins for years — always in the rotation, no matter what season we’re in.
Recipe adapted from America’s Test Kitchen, these muffins are the perfect texture– fluffy, moist, light, and full of juicy blueberries.
They are made with pantry staple ingredients and are easy to whip up.
All you need to make them is:
gluten-free all purpose flour (we use GF Jules– Affiliate link)
cane sugar or coconut sugar
butter or dairy-free butter
plain yogurt or dairy-free yogurt
and turbinado sugar for sprinkling.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
As you may have guessed reading the ingredients, they are very adaptable to tastes or dietary needs.
We’ve made them with dairy-free butter sticks, ghee and regular butter. We’ve made them with cane sugar and coconut sugar. And we’ve made them with milk-based greek yogurt and almond milk yogurt.
Each time the recipe works.
And they come together quickly.
You can mix by hand or with a hand mixer but as you may know by now, we love our Kitchen Aid stand mixer (amazon affiliate link) and use it for everything, including this muffins.
Pro Tip: The only thing to note is that after mixing the ingredients together the batter needs to rest for 20-25 minutes.
I’m not a chemist but as I understand it, resting the batter before baking hydrates the flour and give the muffins a softer texture. There is a sweet spot though and you don’t want to let the batter rest for more than 30 minutes because then the muffins could be denser.
Then spoon the batter into muffin tins, top with extra blueberries (optional but recommended)…
And don’t forget to sprinkle with turbinado sugar!
Turbinado sugar is a coarser, less processed sugar that doesn’t melt like cane sugar or brown sugar so you get that sugar sprinkle on top just like the bakeries!
Soft & fluffy, moist, light and packed with juicy blueberries, these gluten-free muffins will be loved by all! This super easy recipe is adapted from America's Test Kitchen, and customizable to dietary needs or preferences.
2cupsall purpose gluten-free flour containing xanthum gumwe use GF Jules - affiliate link
1tablespoongluten free baking powder
3/4cupgranulated sugar or coconut sugar
8tablespoonbutterdairy free alternative, or ghee melted and cooled
1/2cupplain yogurt or plain almond milk yogurt(we've used just about every type of yogurt - regular, fat free Greek, low fat, whole milk and dairy-free. The Greek and the whole milk yogurts yield a slightly moister muffin)
3large eggsroom temperature ideally
1 1/2cupfresh blueberriesrinsed + extra rinsed blueberries for topping if desired. * **
* if using frozen berriesthaw, rinse and pat dry. While baking the berries may "bleed", making the muffins more blue.
**feel free to substitute another berry if you are out of blueberries
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...