The BEST Blueberry Muffins

The gluten-free muffins are one of our all time favorites-- always in the rotation no matter what season we're in!

gluten-free blueberry muffins on cooling rack
The BEST Blueberry Muffins

Fluffy, moist and packed with juicy blueberries!

These Gluten-free Blueberry Muffins are the first gluten-free muffin we ever made and they are still one of our favorites- 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 packed with juicy blueberries.  We make them using GFJules flour (affiliate link) eliminating the need for xanthum gum in the original recipe.

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, coconut or cane sugar and almond milk yogurt.

No matter your preference, give them a try… they are sure to delight!

Scroll down to see the recipe and let me know if you try.


Recipe adapted from America’s Test Kitchen “The How Can It Be Gluten Free”.

The Best Blueberry Muffins
These gluten-free blueberry muffins are one of our all time favorites! A perfect texture, they are fluffy, moist, light and packed with juicy blueberries. Recipe adapted from America's Test Kitchen, we always make these with gfjules flour which eliminates the need for xanthum gum in the original recipe. They are adaptable to tastes or dietary needs. We've made them with butter, butter substitutes and ghee; cane sugar and coconut sugar; and dairy and almond milk yogurt.
Recipe type: Breakfast, Snack
Cuisine: Gluten-free, Vegetarian
  • 2 cups GFJules Flour (or all purpose flour with xantham gum already in it) (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 (we've used Earth Balance stick), or ghee. melted and cooled
  • ½ cup plain yogurt or plain almond milk yogurt, (we've used low fat, whole milk and greek -- the greek and 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
  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 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.
  9. Sprinkle turbinado sugar over the top.
  10. Bake 20-25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  11. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.

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