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

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Gluten Free Blueberry Muffin Recipe

gluten free blueberry muffins in pan - gfJules

5 from 2 reviews

  • Author:
  • Prep Time: 8 mins.
  • Cook Time: 25 - 30 mins.
  • Total Time: 33 - 38 mins.
  • Yield: 8 - 12

Ingredients

OR

  • 1/4 cup brown or white sugar or coconut palm sugar (note: for sweeter muffins, add up to 1/4 cup additional sugar)
  • 1 1/2 cups 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 honey OR agave nectar OR sugar of choice
  • 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 honey 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.

gluten free blueberry muffin tray

 

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

Cool on a wire rack.

Makes 8-12 muffins, depending on size.

 

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

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34 thoughts on “Gluten Free Blueberry Muffin Recipe

  1. I made these this morning and they were great ! My husband and kids loved them too. I love to bake and cook so it has been a challenge until I found your products. Thank you so much !! I had a question, using your gf muffin mix, can I use sugar instead of the honey ?

    • Hi Rebekah, so happy to hear it! And I do hope you’re baking in the baking spirit now that you’ve found products you can rely on!
      Regarding the muffins, you can substitute honey, but you’ll need to reduce the liquid/wet ingredients by an equal amount. The texture may be a bit different as well, but the taste should be good. Good luck!
      ~jules

  2. I want to make these for overnight guests. Is it possible to make the batter overnight and put in refrigerator and bake the next morning? Would it work to store the batter two nights in refrigerator?

    • I wouldn’t recommend storing the batter overnight, but you could try it in a pinch. The leavening agents start to work when the batter gets wet, so you may lose something in airiness and lift in the finished product. If you’re not using my gfJules Muffin Mix, one of way saving some time would be to mix up the dry ingredients the night before and then all you’d have to do is add the fats and liquid the next day. If you do end up mixing it all the day before, be sure to cover it tightly in the fridge and let it sit out a little while before baking so it’s not so cold going into the oven. I’m sure it will still be good, but it’s not ideal. Hope that helps!
      ~jules

  3. Hey Jules, I just bought your flour and I’m going to try it this weekend. Thinking of this recipe – but what I want is sort of a plain muffin, you put half of it in the muffin tin, then a dollop of various jams, then some more muffin mix on top – we always called these “Surprise Muffins” — do you think that will work for this recipe?

    • Hi Kell – yes, that should work with this recipe and even better with my gfJules Muffin Mix if you want to try that next time. It’s formulated to make PERFECT muffins every time, even with additions like this. I love this idea of surprise muffins – I need to try that sometime! Let me know how it goes!
      ~jules

      • JULES. They came out fantastic. Soooo good! My husband usually will ask “Is this a gluten free recipe?” meaning – he can taste something ‘different’ or gritty-ish. He didn’t ask about these, he ate like 4 right away! I can’t wait to try more recipes with your flour – yes, it’s kind of expensive (like all gf things) – but so far, it is definitely worth it!

        I’d like to post a photo but not sure if I can –

        • Hi Kell – that’s a HUGE WIN!!! So happy for you! Send the photo to Support@gfJules.com — I’d LOVE to see them! I just baked some myself this morning. They really are so yummy!!!! Next time you need to try my gfJules Muffin Mix because they take them to another level — always a beautiful crown on top and you can make so many different recipes with them! But in the meantime, revel in your victory. Husbands can be really hard to please!! High five!!!
          ~jules

  4. Hi Jules!~Dealing with some health issues, so I’m not able to bake the way I want to. What’s the best way to store your flours, please and for how long? I’m CRAVING some fresh baked muffins. How does blueberry, cranberry, mango sound? Or mixed berry (blue, rasp, cran)? The blueberries are fresh and if you can believe, for this time of year, are better than ever! The other fruits would be frozen. (Crans are a maybe. I currently have both.) Would that change anything during baking, please, due to possible extra moisture from the [frozen] fruit? Thank you! And a BIG THANK YOU for your products, which have helped change my life!!! LOVE your recipes too…so does my hubby, who can eat anything!!!

    • Hi Jennifer, I’m SO happy to hear that you’ve been enjoying my products and that they’ve made great baking possible again for you! It’s such a victory to be able to bake for yourself and for your hubby when he can eat anything. People don’t understand what a difference it makes just to be able to eat together again.
      On to your questions: frozen berries won’t throw the recipe off – I use frozen blueberries and cranberries all the time. Strawberries are another issue, but you’re not looking to use those. Mango will also add moisture, so be judicious with the mango or reduce the other liquids a bit to compensate. As for storing my flour, you don’t need to freeze or refrigerate it, but if you choose to, be sure to bring it to room temperature before measuring it. My products all have a best by date 18 months after we manufacture it, but so you know, that’s very conservative and I use them much longer.
      I hope I’ve answered your questions! I also hope you’re feeling better soon! Hang in there and enjoy some yummy muffins soon!
      ~jules

  5. Pingback: Gluten Free Holiday Breakfast Recipe Round Up - Gluten free recipes - gfJules - with the REAL Jules

    • Hi Kat – thanks for letting me know. Unfortunately I can’t change a star rating, but I’m glad to know that you wanted to rate it 5 stars (my feelings aren’t hurt anymore!) 🙂
      Enjoy the recipe!
      ~jules

  6. I made the muffins with the flour sample packet. They were delicious! I ordered the flour and want to make the muffins again but I need to know the measurement of the sample packet. Thanks!

  7. What is the best way to measure your flour so I’m using the same amount as your recipes? Do you scoop it or do you spoon it in the cup and use a knife to scrape the extra off the top, like regular white flour?

  8. I made these today with fresh blueberries and almond milk. These were so good! I can’t believe they are gluten free! I love your recipes.

    • Wonderful to hear, Heather! I use almond milk, too, and there’s nothing like fresh blueberries in these muffins! So happy you tried them and are loving my recipes. Happy baking!
      ~jules

  9. I really want to try these muffins. My mother used to make the most delicious blueberry muffins and I hope this recipe is as good as hers. I have your flour but I need to know do I need a stand mixer or will a hand mixer do the job? I tried your hamburger buns and they were a disaster. I do not have a stand mixer and used a hand mixer for the buns, needless to say I burnt out the hand mixer. I think you need to specify what type of mixer is needed for your recipes, especially for non bakers like me.

    • Hi Barbara, so sorry about your hand mixer! I don’t use mine anymore because a stand mixer is so much better for most doughs and batters, but please know that in any recipe where you think it’s going to be too much for your hand mixer, just mix by hand! I’ve made bread dough, pizza dough … all kinds of things with a bowl and wooden spoon, so know that’s an option. For the blueberry muffin recipe, I think you’ll be ok with your hand mixer as it’s not too thick. If at any point it becomes too taxing on your mixer though, just finish by hand with a spoon or whisk. Enjoy the recipe – I hope it brings back wonderful memories of your mom’s!
      ~jules

  10. I’m confused so i brought both the flour and the muffin mix now I can’t figure out how to make the muffins. Do you use a hole can of muffin mix? Is there a book I need to buy to help me ?

    Debbie

    • Hi Debbie, I’m so sorry for any confusion! You can use either the flour plus some other dry ingredients OR the entire can of muffin mix to make this recipe. There are also lots of other muffin recipes on my site where you can use either the flour plus some other ingredients OR the muffin mix. Please don’t hesitate to ask if you have any questions. You can email me at jules at gfJules dot com! Happy baking!
      ~jules

    • is there a way to use 1/2 the muffin mix. I’m the only one and its way to may muffins even if i freeze them.

      I have shared the flour w my dietitian we can’t get over why it took so long to find this flour. I love that it is fluffy and sticks to my chicken when you bake . The best is its not sawdust and it actually taste great

      thanks
      Debbie

      • Hi Debbie – I’m so glad you found my flour … finally! 🙂 And thanks for sharing the love with your dietitian, so that hopefully she can share with others as well, and fewer people have to suffer through sawdust (what a great description of most gf flours, by the way!). As for the muffin mix, maybe you should just share half with your dietitian? 😉 OR of course you can absolutely halve it; weigh or measure it (however you prefer) to divide in two, then just halve all the additions — it’s pretty easy to do. I hope that helps — enjoy the muffins … times two!
        ~jules

  11. Help! I love your blueberry muffin mix. They look beautiful when I take them out of the oven, but they fall when I cool them. What am I doing wrong???

  12. Jules, I have a recipe for graham crackers that calls for rice and soy flour as well as g f flour.Can I just use all of yours? I know you have a mix for graham crackers, and I made them, they are outstanding.
    My concern is the amount of sugar in the mix. We both have a bad reaction to sugar.
    I love your flour. My cookies turn out great with your product. We also have a reaction to eggs,
    Dairy, all the good stuff. My baking has become very creative .
    Will there be a g f seminar anywhere near Florida or Baltimore in June ?
    Doris De Jong

    • Hi Doris, yes you can just use my gfJules Flour in place of those flours, but because it’s so light and not gritty, the texture won’t be as “graham crackery” as if you used more rice flour. Have you seen my from-scratch recipe? I know you’ve tried my mix (glad you love it!), but it’s nice to have the scratch recipe for times when you might not have the mix on hand.
      As far as I know, no GF seminars in Florida or Baltimore in June, at least none that I’ll be at. So sorry! I hope to see you again at a conference or expo one of these days!
      ~jules