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 motif with blueberries.
But maybe you’re looking for something that’s a little lighter and more like a traditional blueberry muffin with a nice crown on top. And maybe you don’t like bananas (I won’t take it personally, don’t worry).
Well, I’ve got you covered. This is another favorite gluten free blueberry muffin recipe that 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® Gltuen Free All Purpose Flour OR my award-winning gfJules® Gluten Free Muffin Mix — critical ingredients!
In fact, if you already have my gfJules® Gluten Free Muffin Mix, this is yet 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!
You can also use this handy mix to make Gluten Free Cranberry Walnut Muffins, Gluten Free Lemon Berry Muffins, Gluten Free Pumpkin Muffins, Gluten Free Zucchini Bread, Easy Gluten Free Banana Bread, Gluten Free Coffee Cake Muffins, or Gluten Free Double Chocolate Muffins! How’s that for versatile?!
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 Recipe
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
- 1 gfJules® Muffin Mix mix
OR FROM SCRATCH
- 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 egg sub like 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 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, 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. Bake time will depend on size of muffins; if using convection setting, start checking for doneness at 20 minutes.
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.
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Nutrition Information
Yield 12 Serving Size 1Amount 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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Can something else be substituted for the ¼ cup maple syrup?
Sure – you can use honey or coconut nectar or date syrup or agave. Will any of those work?
~jules
Hello!
I’ve made several of your recipes and have loved them all! Thank you for all you do to help the gluten free community.
You have suggested these muffins are good for traveling and I am curious how you wrap them and prepare them for transit so they don’t arrive dried out or crumbled? We are going to Italy in a few weeks and I would like to take a batch to have in-air and when we arrive. Thanks for sharing your expertise.
Oh Nancy, thank you! I’m so glad you’re happy and have enjoyed my recipes!
I do love these muffins for travel! The best way to ensure that they arrive safely is to put them in a tupperware — especially if you’re going overseas, try to find one that you don’t mind tossing when you get there, or that you can fill with dirty laundry or something for the trip home! It prevents them from being squashed in the bag. I’ll often have a couple, one for my carry on and another for my packed baggage. As an alternative, this gluten free banana muffin recipe (I often add blueberries) is even better for long trips where you would like them to stay soft and fresh for many more days, since it includes bananas and sour cream (or dairy-free sour cream), both of which help retain moisture over time. Safe travels!
~jules
Made these once and everyone loved them. I’m making ahead for a camping trip , wondering how they freeze?
So glad these were a hit, Darlene! I’ve frozen them before and they hold up well. Enjoy! (and have fun camping!)
~jules
Looking for the previous recipe using yogurt with the muffin mix. I find using honey too sweet.
Sure thing, Lori! All the gluten free muffin mix recipes are still posted or linked from the gluten free muffin mix product page linked here. (Go to the Ingredients Tab and the Description Tab for more recipe links) You can also hop to the recipe I think you’re looking for from the here — it’s called Gluten Free Blueberry Banana Muffins (it’s made using yogurt or sour cream). Hopefully that’s the one you’re looking for!
~jules
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
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
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