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