Gluten Free Blueberry Muffin Recipe

Gluten Free Blueberry Muffin Recipe

I have a great gluten free blueberry muffin recipe. Maybe you’ve tried it? Moist and full of fruit flavor and stays fresh for days — perfect for traveling and a staple for our family every time we’ll be away for several days.

But it’s basically like banana bread in a gluten free muffin with blueberries. And maybe you’re looking for something that’s a little lighter and more like a traditional blueberry muffin with a nice crown on top. Maybe you don’t like bananas (I won’t take it personally, don’t worry).

Well, I’ve got you covered. This new gluten free blueberry muffin recipe will knock your socks off and it’s so darned easy. You surely have everything you need in your kitchen already, assuming of course, you have blueberries and my gfJules™ flour or my gluten-free muffin mix — critical ingredients!

gluten free blueberry muffin close up

This light, airy muffin will make any muffin lover happy!

 

In fact, if you already have my gluten free muffin mix, this is another fun way for you to use it! If you like a sweeter muffin, add another 1/4 cup of sugar to the recipe, otherwise stick with the low sugar recipe as it’s written. Either way, enjoy an awesome gluten free blueberry muffin — you deserve it!

And to make these muffins heart-shaped, even if you don’t have a special pan, use this quick kitchen DIY with marbles!
gluten free blueberry muffin heart cups

gluten free blueberry muffins in pan - gfJules

Gluten Free Blueberry Muffin Recipe

Yield: 8 - 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These might possibly qualify as the most perfect muffin. I mean, who doesn't love perfectly soft, perfectly light and moist, fluffy gluten free blueberry muffin?

Ingredients

OR

  • 1/4 cup white OR brown sugar OR coconut palm sugar OR other alternative baking sugar (note: for sweeter muffins, add up to 1/4 cup additional sugar)
  • 1 1/2 cups (202 grams) gfJules® Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 tsp. cinnamon (optional)

PLUS

  • 6 Tbs. butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
  • 1/4 cup maple syrup OR honey OR agave or coconut nectar OR date syrup
  • 2 eggs (OR 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
  • ½ cup milk of choice
  • ½ cup+ blueberries, chocolate chips, etc. (optional)

Instructions

Preheat oven to 350° F (static) or 325° F (convection).

Cream the butter and sugar (if baking from scratch) OR or around 1/2 of gfJules™ Muffin Mix can until the mixture is lighter and fluffy.

Add syrup ingredient and eggs and beat well. Gradually stir in the remaining dry ingredients listed or the rest of the Muffin Mix can, adding the milk while stirring.

Lastly, gently fold in blueberries or any other mix-ins.

Spoon batter into oiled or lined muffin tins, filling 3/4 full.

Bake for 25-30 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.

Cool on a wire rack and store in zip-top or tupperware-style containers. Do not refrigerate; muffins do freeze well.

Makes 8-12 muffins, depending on size.

Notes

Reader Barb A. recommends adding 1/4 cup applesauce if traveling or wanting extra moist muffins! Muffins stay fresh for several days if stored properly at room temperature.

Recommended Products

As a member of Amazon Associates and other affiliate programs, I may earn a small amount from qualifying purchases; this amount goes to fund this blog and does not cost you anything additional.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 156Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 50mgSodium 226mgCarbohydrates 17gFiber 0gSugar 13gProtein 2g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe.

I hope you love this recipe as much as we do!

Pin this recipe for later!

Gluten free blueberry muffins that are moist, full of flavor and stay fresh for days. That's the #1-rated gfJules Muffin Mix at work. Dressed. To. Impress.

Best-Ever-Gluten-Free-Blueberry-Muffins that are moist, full of flavor and stay fresh for days. That's the #1-rated gfJules Muffin Mix at work. Dressed. To. Impress.|gfJules

Leave a Reply

Your email address will not be published. Required fields are marked *


The maximum upload file size: 1 MB.
You can upload: image.
Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded.

50 thoughts on “Gluten Free Blueberry Muffin Recipe

  1. I made this recipe “from scratch” yesterday with a couple of modifications. Since I live at 6700′ altitude I always need to add liquid otherwise muffins come out dry and crumbly. I added just shy of 1/4 cup of blueberry yogurt- they came out so moist! I also drizzled a bit of lemon glaze on them. Yummy!

    • That sounds divine, Lynn! Thanks so very much for taking the time to share your high altitude modification — I’m sure others will be so happy to have that tip!
      ~jules

  2. Pingback: Mother's Day Gluten Free Recipe Roundup! 30 Fantastic Gluten Free Recipes

  3. I just made the blueberry muffins, using the muffin mix. I feel like the muffins came out like a corn bread consistency. What am I doing wrong

    • Hi Susanna, did you use eggs or an egg substitute? Did you use honey or add sugar? Did the muffins look like the ones in the pictures with this recipe?
      ~jules

  4. I really want to make lemon blueberry muffins and have looked at your other lemon cake recipes and they look similar to your muffin recipe but with a lot more sugar, more butter and no lemon…what alterations could I do to this recipe to make them Lemon Blueberry Muffins? Since I have some very ripe blueberries that I don’t want to go to waste I am going to make a big batch tonight and try just using a 1/2 Cup of butter and a couple of Tablespoons of Lemon Juice and zest and hope it turns out. I will post an update on how it goes but still curious on what you would recommend for a moist, light and fluffy blueberry, lemon muffin using your flour. Thanks!! (Old school GF fan of yours! 💜)

    • Hi Erica, so glad you love my gfJules Flour!!! I’m sorry I didn’t see your question until now; how did it go? You can always use the search bar at the top of every page to search for recipes like lemon muffins. Here’s my Gluten Free Lemon Muffins recipe with berries for next time!
      ~jules