• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beyond Flour
  • About Us
  • Recipes
  • Shop
  • Frequently Asked Questions
  • Contact Us
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • All Recipes
  • Shop
  • Frequently Asked Questions
  • Contact Us
ร—
Home ยป Recipes ยป Breakfast and Brunch

Gluten Free Blueberry Muffins

Published: Apr 2, 2023

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

Sharing is caring!

  • Yummly
  • Reddit
  • Email
  • Twitter
  • Facebook
  • Tumblr
Jump to Recipe -

These Gluten Free Blueberry Muffins taste great, and work up in minutes. They're soft, loaded with blueberries, & topped with crunchy sugar!

Several sugar topped gluten-free blueberry muffins on a plate.

Iโ€™ve been on a breakfast baking kick, baking up a bunch of my older quick bread and muffin recipes, getting them ready to share with you!

With blueberry season on the horizon, I figure itโ€™s time to share the BEST way to use up extra blueberries - my fantastic gluten-free blueberry muffin recipe!

These fluffy muffins have a soft, tender crumb, with crispy, sugar-coated muffin tops.

Because of the choice of flours used in this easy recipe - along with the supporting ingredients - these gluten free blueberry muffins pass for a regular bakery-style muffin - just with an even BETTER taste!

As an added bonus, you can even enjoy them straight from the fridge, if you like!

Sure, they can benefit from reheating - as do most muffins, gluten free or otherwise - but you definitely donโ€™t *need* to reheat these delicious blueberry muffins.

The flours actually add some great flavour to these gluten-free muffins - they taste better than wheat flour - which helps make these the best gluten-free blueberry muffins ever.

Probably the best blueberry muffins Iโ€™ve had, full stop.

Iโ€™d choose these over regular wheat flour muffins, even if I didnโ€™t have to stick to a gluten-free diet !

Several sugar topped gluten free blueberry muffins on a plate.

Ingredients

This simple recipe uses some fairly simple ingredients, most of which should be easy to find in any larger grocery store. A few notes for you:

Flour Mixture

As with all of my gluten-free baking, I use a gluten-free flour blend measured from individual flours, which I design for each recipe, specifically.

Iโ€™m not a fan of premade gluten free โ€œall purpose flourโ€ mixes - they tend to use the cheapest flours and starches possible, and donโ€™t mimic the use of wheat flour at all.

All that rice flour (brown rice flour, and/or white rice flour) and starch tends to lead to undesirable textures, and it doesnโ€™t really taste like much.

The gluten free flours I use for making gluten-free muffins taste much better than regular flour, and produce a nice, soft muffin without much fuss, wait time, etc.

It also ends up to be FAR cheaper than using the pre-mixes.

I use:

Light Buckwheat Flour
Sorghum Flour
Coconut Flour
Xanthan Gum

If you like baking muffins and quick breads, know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! Theyโ€™re great to have on hand.

Blueberries

I let seasonality and availability dictate what form of blueberries I use in this gluten-free muffin recipe.

When blueberries are in season, I use fresh blueberries. The rest of the year, I use frozen blueberries.

When using frozen berries, I just measure them in as-is, without thawing. If you thaw first, they can mash / โ€œbleedโ€, which is fine - when youโ€™re not photographing them for a blog ๐Ÿ™‚

You can use anywhere from 1 ยฝ - 2 cups of berries.

As pictured, I used 2 cups - this is great for when you like your blueberries barely held together by muffin, LOL!

Milk

You can use whatever form of milk you like for this recipe.

For dairy milk, whole milk or 2% milk are both fine.

For dairy-free milk, almond milk, coconut milk, oat milk, cashew milk, and flax milk are all great options that weโ€™ve used.

As pictured, I use unsweetened almond milk for this batch.

Lemon Zest (Optional)

I like to use fresh orange or lemon zest - from 1 whole lemon or orange - to bring a bit of a pop to the muffins - it goes SO well with the blueberries!

You CAN skip it if you like. Youโ€™ll still end up with tasty muffins, theyโ€™ll just have a slightly less โ€œbrightโ€ flavour.

Vegetable Oil

While I usually use melted unsalted butter in a lot of my regular baking, I like to use oil for baking gluten-free quick breads and muffins.
I find it retains a nicer texture, even straight from the fridge - butter tends to lead to a more dry texture at cooler temperatures.

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options.

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.

Vanilla Yogurt

I use a bit of vanilla yogurt to bring - and retain - a bit of extra moisture to the recipe, as well as contribute a subtle bit of tang.

I donโ€™t recommend skipping it, but you can use plain yogurt or sour cream, if you prefer.

Coarse Sugar

I like to sprinkle the top of the muffins with coarse sugar - specificially Pearl Sugar.

Itโ€™s what I use to give a nice crunchy, crystallized topping to sweet baked goods.

Sometimes I'll sprinkle some over an unbaked Gluten Free Pie Crust, after brushing on the egg wash.

Itโ€™s optional, but I love the texture it gives the muffin tops.

Alternately, you could use a bit of raw sugar / turbinado sugar, if thatโ€™s what you have on hand.

Everything Else

Rounding out this recipe, you will need:

Granulated Sugar
Pure Vanilla Extract
Baking Powder
Baking Soda
Large Eggs
Salt

.... I just donโ€™t really have anything to say about these last few ingredients!

Several sugar topped gluten-free blueberry muffins on a plate.

How to Make Gluten-Free Blueberry Muffins

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

Preheat oven temperature to 375 F. Line a 12-cup muffin pan with muffin liners, or spray with baking spray.

A muffin pan lined with cupcake liners.

In a large bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.

In a separate medium bowl, whisk eggs, milk, yogurt, vegetable oil, vanilla extract, and zest, if using.

A 4 part image showing the dry ingredients and wet ingredients being mixed in separate bowls.

Add wet ingredients mixture all at once to the bowl of dry ingredients, stir just until combined, then fold in the blueberries.

A 5 part image showing the batter being mixed, the blueberries folded in, and an ice cream scoop being used to spoon up some batter.

Divide muffin batter between 12 prepared muffin cups, filling each to almost full - I like to use an ice cream scoop.

Sprinkle the top of each muffin with coarse sugar, if using.

A 2 part image showing the batter in the muffin pans, before and after being sprinkled with coarse sugar.

Bake in a 375 degree F oven for 25 to 28 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. For best results, do NOT overbake!

Cool in muffin tin on a wire rack for 5 minutes.

Remove from muffin cups; serve warm.

Several sugar topped gluten free blueberry muffins in a muffin pan.

Leftovers

Uneaten muffins can be left on the cooling rack until theyโ€™re cooled to room temperature, then transferred to an airtight container in the fridge for up to 5 days or so.

Best served reheated, but theyโ€™re also great straight from the fridge!

Close up photo of a gluten-free blueberry muffin on a plate.

More Gluten-Free Breakfast & Brunch Recipes

Looking for more breakfast food recipes for the whole family? Here are some fun options:

Gluten-Free Apple Pancakes with Caramel Apple Topping
Gluten Free Bagels
Gluten=Free Banana Bread
Gluten-Free Banana Muffins
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Blackberry Muffins
Gluten Free Blueberry Banana Bread
Gluten-Free Cranberry Orange Bread
Gluten Free Cranberry Walnut Muffins
Gluten-Free Crepes
Gluten Free Eggless Banana Bread
Gluten Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop-Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten Free Sourdough Waffles
Gluten-Free Zucchini Bread

Several sugar topped gluten free blueberry muffins on a plate.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

Finally, if you love this recipe, please consider leaving a star rating and a comment, and/or sharing the link on social media!

Several sugar topped gluten free blueberry muffins on a plate.

Several sugar topped gluten free blueberry muffins on a plate.
Print Recipe Pin Recipe Save Recipe Saved!
5 from 1 vote

Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins taste great, and work up in minutes. They're soft, loaded with blueberries, & topped with crunchy sugar!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 Muffins
Calories: 189kcal

Equipment

  • Muffin Tin
  • Cupcake liners

Ingredients

  • 1 cup Light Buckwheat Flour
  • ยพ cup Sorghum Flour
  • ยผ cup Coconut Flour
  • 1 ยผ Cups Granulated Sugar
  • 2 teaspoon Baking Powder
  • 1 teaspoon Xanthan Gum
  • ยพ teaspoon Salt
  • ยฝ teaspoon Baking Soda
  • ยฝ Cup Milk
  • ยฝ cup Vanilla Yogurt
  • ยฝ Cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • Zest of 1 orange or 1 lemon optional
  • 1 ยฝ - 2 Cups Fresh or frozen Blueberries
  • Coarse Sugar optional

Instructions

  • Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
  • In a large bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.
  • In a separate bowl, whisk together milk, yogurt, vegetable oil, eggs, vanilla extract, and zest, if using.
  • Add wet ingredients mixture all at once to the bowl of dry ingredients, stir just until combined, then fold in the blueberries.
  • Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle with coarse sugar, if using.
  • Bake in a 375 degree F oven for 25 to 28 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
  • Cool in muffin cups on a wire rack for 5 minutes.
  • Remove from muffin cups; serve warm.

Nutrition

Serving: 1Muffin | Calories: 189kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 251mg | Potassium: 145mg | Fiber: 3g | Sugar: 25g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

Several sugar topped gluten-free blueberry muffins in a muffin pan.

Related posts:

A sliced loaf of gluten free blueberry banana bread. Gluten Free Blueberry Banana Bread A plate of gluten free banana muffins, topped with coarse sugar and banana slices. Gluten Free Banana Muffins A plate of sugar crusted gluten free blackberry muffins. Gluten-Free Blackberry Muffins A plate of gluten-free pumpkin muffins, all topped with a mix of seeds and nuts. Gluten Free Pumpkin Muffins

More Breakfast and Brunch

  • A sliced loaf of eggless, gluten free banana bread.
    Eggless Banana Bread
  • A sliced individual breakfast meatloaf, wrapped in bacon, stuffed with a hard boiled egg, and topped with hollandaise sauce.
    Breakfast Meatloaf
  • A sliced loaf of gluten free blueberry banana bread.
    Gluten Free Blueberry Banana Bread
  • A loaf of gluten free gingerbread loaf, drizzled with vanilla glaze and garnished with rosemary and cranberries.
    Gluten-Free Gingerbread Loaf

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Marie Porter


Author of the "Beyond Flour" series of gluten-free cookbooks, autistic polymath, and cat mom.

More about me โ†’

Join us on Social Media

Bluesky Logo - White on Blue background.Pinterest Logo - White on red background.Youtube Logo - White on red background.

More Than Poutine: A Uniquely Canadian Cookbook.
Learn to sew with spandex

META

Site Admin

Logout

Entries Feed

Comments Feed


Most Recent Posts

  • Several freezer bags of homemade gluten-free pizza dough mix, with baked pizza on a plate.
    Gluten Free Pizza Crust Mix
  • A plate of chocolate peanut butter marshmallow bars - Basically a chocolate fudge with mini marshmallows throughout..
    Chocolate Peanut Butter Confetti Squares
  • A serving glass of cherry fluff salad, in front of a bowl of it.
    Cherry Cheesecake Fluff
  • A plate of gluten free jamaican patties.
    Jamaican Beef Patties

Footer

About

  • About Us
  • Frequently Asked Questions
  • Privacy Policy
  • Contact

Newsletter

  • Click here to sign up for emails and updates

Our Other Blogs

  • Celebration Generation
  • Low Carb Hoser
  • 2 Nerds in a Truck
  • Spandex Simplified
  • Marie Back on Ice
  • Autism Rants

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While Iโ€™ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Copyright ยฉ 2024 Foodie Pro on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.