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Best gluten free blueberry muffins #glutenfreerecipes www.healthygffamily.com
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4.83 from 17 votes

The Best Blueberry Muffins

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
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free
Servings: 12 muffins
Author: Healthy Gluten-free Family


  • 2 cups all purpose gluten-free flour containing xanthum gum we use GF Jules - affiliate link
  • 1 tablespoon gluten free baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup granulated sugar or coconut sugar
  • 8 tablespoon butter dairy free alternative, or ghee melted and cooled
  • 1/2 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
  • 1 1/2 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


  • In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
  • Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  • Gently fold in blueberries until evenly distributed.
  • Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
  • Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  • Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  • Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  • Bake 22-25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  • Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
  • Store in an air tight container for several days. Freeze well.
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