The Best Blueberry Muffins

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 texture & flavor and lots of juicy blueberries!

Best gluten free blueberry muffins #glutenfreerecipes
The Best Blueberry Muffins

Soft & fluffy, amazing flavor and bursting with juicy blueberries!

Update Summer 2020: While we love these Gluten-free Blueberry M 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.


Original post:

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.

Best gluten free blueberry muffins #glutenfreerecipes

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), baking powder, salt, cinnamon, cane sugar or coconut sugar, butter or dairy-free butter, plain yogurt or dairy-free yogurt, eggs, vanilla extract, fresh blueberries and turbinado sugar for sprinkling.

Best gluten free blueberry muffins #glutenfreerecipes

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 and almond milk yogurt.

Each time the recipe works.  My personal favorite is baking them with dairy-free butter, cane or coconut sugar and almond milk yogurt.

Best gluten free blueberry muffins #glutenfreerecipes

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.

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 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!

Bake for 22- 25 minutes and enjoy!

Best gluten free blueberry muffins #glutenfreerecipes

So give them a try– they are sure to delight!

Hope you love them as much as we do!

Best gluten free blueberry muffins #glutenfreerecipes

For more muffins and quick breads, click here.

Scroll down to see the recipe and leave a comment if you try.


5.0 from 9 reviews
The Best Blueberry Muffins
Prep time
Cook time
Total time
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. We make them with gfjules flour (affiliate link). Note: Prep time includes letting the batter rest for 20 minutes
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Nut-Free, Dairy-free optional
Serves: 12 muffins
  • 2 cups all purpose gluten-free flour containing xanthum gum (we use GF Jules - affiliate link)
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¾ cup granulated sugar or coconut sugar
  • 8 tablespoon butter, dairy free alternative, or ghee melted and cooled
  • ½ cup plain yogurt or plain almond milk yogurt, (we've used low fat and whole milk, the whole milk yield a moister muffin)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cup fresh blueberries, rinsed + extra rinsed blueberries for topping if desired. * **
  • 2 tablespoon turbinado sugar
  • * if using frozen berries, thaw, 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
  1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in blueberries until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
  6. Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  7. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  8. Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  9. Bake 22-25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  10. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
  11. Store in an air tight container for several days. Freeze well.
Best gluten free blueberry muffins #glutenfreerecipes

44 thoughts on “The Best Blueberry Muffins

    1. Of course! Just use an all purpose gluten-free flour that already contains xanthun gum. Xanthum gum acts as “the gluten” in gluten-free breads giving it elasticity and acting as a binding agent.

  1. These were so moist and yummy! We used butter and cup for cup flour and they turned out great. I stored half in the fridge then froze the other half. Thank you for the recipe. We can’t wait to make them again.

    1. Good question! Many of my recipes are originally recipes made with real flour and adapted to be gluten-free… in this particular case, the recipe was created to be gluten-free because gluten-free baking has unique qualities sometimes. Not concerned about the butter because we’ve made this recipe with real butter. The long answer is… it should work but can’t guarantee as I’ve never tried it. Let me know if you try.

  2. These are the best muffins!! My three year old help me make them and even though she is an extremely picky eater, she ate three in one day and begged for more! They are SO good!!

  3. HOLY MOLY, these were amazing! I added some lemon juice and a 1/4 tsp baking soda, possibly extra ghee and yogurt?? (I’m not a precise measurer!) Plus I ran out of my GF flour so I made up the last 1/2 cup with coconut and almond flour. Regardless of my improvisations, they are beautiful AND so tasty! A tiny bit of a crunch on the outside and moist, fluffy inside.

  4. These are so good!! I’ve missed blueberry muffins and these are great! I used Cup4Cup gluten free flour (no Xanthan gum and I didn’t add any) and 1/4 cup white sugar and 1/2 cup brown sugar because that’s what I had and they turned out awesome!! I also did 1 cup frozen blueberries and they turned out perfectly. So excited and can’t wait to try more of your muffin recipes!

  5. These are literally the best. I made them w sour cream instead of yogurt because it’s what I had on hand. My kids LOVE THESE and I make a lot and freeze them and they have one (or more haha) every day!

  6. Any idea if we could substitute maple syrup or honey for the sugar? Trying to stay away from refined sugars. Love all your posts!!! Xoxo!

    1. I’ve made them with coconut sugar but not with honey or maple syrup, which I think might impact the texture. Plus I think you use 3/4 cup maple syrup for every 1 cup sugar… Feel free to look at “substitution rules” online and lmk if you try.

  7. Made these yesterday and they came out perfectly! So moist and not too sweet. I think I’m going to take other commenters advice and freeze half of them. Delicious thank you!

  8. Made these tonight and they were AMAZING! Whole family loved them! We used coconut sugar, whole fat Greek yogurt, and I added a few drops of lemon essential oil. Will be making these again! Thank you for this recipe!

  9. Holy moly these were outstanding. I followed the recipe exactly except I used regular butter and Plain Greek yogurt. I couldn’t believe how yummy they were. They tasted like I got them at a bakery. At first I was skeptical because the dough was a bit thick but I let it be and trusted the recipe and I’m super glad I did!! These will now become a staple in my household. THANK YOU for the recipe.

    I used King Arthur GF 1:1 flour mixed with the rest of the Bobs Red Mill 1:1 GF flour that I had.

  10. These muffins were so delicious! We ended up adding about 1/4 cup or so of milk because our batter seemed a bit dry. I would definitely recommend and they stayed yummy for a couple of days after! Great for breakfast or even for dessert! Slather a slither of butter on there and it’s pure heaven.

  11. So yummy and fluffy! I subbed oat flour and Greek yogurt because it’s all I had on hand, as well as decreased the sugar to 1/2 cup. They were delicious!

  12. I made these with greek yogurt last week, and both kids (even the non-celiac) loved them! They were a hit for lunches all week, and now I have my go-to GF muffin recipe!

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