This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
These Gluten Free Blueberry Muffins are a classic bake! Moist, jumbo blueberry muffins packed with fruit – and 100% gluten free. This easy bake is really simple to make and great for picnics and lunchboxes. With a dairy free option too.
I love big, fat, bakery style blueberry muffins and making them gluten free has always been on my (long) baking bucket list.
These gluten free muffins with juicy fat blueberries are just like the ones I always dream of being able to eat when I see them in a bakery or coffee shop!
The muffins are super moist and bursting with big blueberries. The tulip cases help them rise to be jumbo muffins and they’re really easy to make.
Being on a gluten free diet shouldn’t have to mean missing out, which is why I worked so hard to perfect gluten free recipes like these bakery style muffins.
They are perfect for a gluten free lunchbox, a gluten free picnic, or just an easy and satisfying baking project.
And if you love these, be sure to check out my other muffin recipes including my Triple Chocolate Muffins and my Lemon and Poppyseed Muffins too.
Ingredients
There’s a printable recipe card below, but here I’ve outlined the main ingredients you’ll need to make these gluten free blueberry muffins:
- Butter: You can either use unsalted butter in this recipe or a dairy free alternative. I like using the Stork Baking Spread as well as I find it creates a really light texture.
- Sugar: You’ll need caster sugar for this recipe – in the US look for superfine sugar or baker’s sugar.
- Eggs: I always use UK large eggs in my baking, in the US use XL eggs.
- Natural Yoghurt: You can either use full-fat or low-fat yoghurt, both work well. I’ve made these with both Natural Yoghurt and Greek Yoghurt and both worked a treat.
- Milk: I use whole milk to create a wetter batter but you can use something like unsweetened almond milk if you prefer.
- Plain Gluten Free Flour: I usually use the FREEE Plain Gluten Free Flour but this should work with any plain (or GF all purpose flour) gluten free flour blend. Ensure you use a flour blend, not a single flour like almond flour or coconut flour.
- Raising Agents: I use a mixture of baking powder and bicarbonate of soda (also called baking soda in the US) for the rise. Just check you’re using gluten free baking powder.
- Xanthan Gum: You can omit this if your flour blend already has it. If you don’t have any, don’t panic – it just helps to create a better texture. A little goes a long way.
- Blueberries: I use fresh blueberries in this recipe. I’ve used frozen blueberries before and found they can go soggy and quite mushy. Fresh is best!
How to make gluten free blueberry muffins
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy these gluten free blueberry muffins are to make:
Preheat the oven to 200’C / Fan 180C / Gas Mark 6 and place 12 tulip muffin cases in a 12-hole muffin tin.
In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt, milk and vanilla extract and mix again until combined.
Sift in the flour, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined.
Add 1 tsp of the mixture into the bottom of each muffin tin. This helps to stop the blueberry muffins sinking to the bottom when baking.
Dust the blueberries with 1-2 tsp gluten free flour to coat them – you only need enough to just coat them all. Again, this helps stop the blueberries from sinking.
Add the blueberries to the remaining muffin batter. Fold them in gently with a spatula until evenly distributed through the mix.
Spoon the mixture evenly between the 12 muffin cases. If you like, you can add a couple of extra blueberries on top of each muffin, then place the muffin pan in the preheated oven.
Bake the muffins for 5 minutes and then turn the temperature down to 180’C / Fan 160C / Gas Mark 4, without opening the door. The initial higher temperature helps get a good rise.
Continue to bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
Storing and Freezing
These gluten free blueberry muffins should be cooled on a rack before eating, and cooled to room temperature before storing.
Place them in an airtight container and keep at room temperature (not the fridge, they’ll go stale quicker) for 3-5 days.
You can also freeze these blueberry muffins. Defrost at room temperature before eating.
Variations
If you want to mix it up with these gluten free muffins, you could try the following variations:
- Lemon and Blueberry: Add some lemon zest to the mixture for an easy lemon and blueberry muffin – similar to my lemon and blueberry loaf cake.
- Almond Blueberry Muffins: Add a teaspoon of almond extract to the muffin batter instead of vanilla extract for a more marzipan-like taste.
- Blueberry Chocolate Chip Muffins: Add a handful or two of chocolate chips to the batter for gluten free chocolate and blueberry muffins.
Frequently Asked Questions
Here are some FAQs about this easy blueberry muffins recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Often when baking with fruit you can find it sinks to the bottom. I have two ways to stop this with my gluten free blueberry muffins! Firstly, dollop a teaspoon of the mixture into the bottom of the muffin cases before mixing in the blueberries. Second, coat the blueberries in a tiny bit of gluten free flour before adding to the mixture. Both of these measures should stop the blueberries sinking.
Yes, you can make these gluten free blueberry muffins without dairy with a few simple swaps to the recipe. Use a vegan margarine instead of butter, and a dairy free yoghurt and milk alternative. I find coconut yoghurt and almond milk both work well in this for a gluten free dairy free blueberry muffin recipe.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Blueberry Muffins
Equipment
Ingredients
- 100 g unsalted butter, (softened)
- 175 g caster sugar
- 2 large eggs
- 150 g natural yoghurt, (I used full fat)
- 1 tsp vanilla extract
- 2 tbsp milk
- 250 g plain gluten free flour, (plus 1-2 tsp extra for the blueberries)
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 200 g blueberries
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and place 12 tulip muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt, milk and vanilla extract and mix again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined.
- Add 1 tsp of the mixture into the bottom of each muffin tin. Dust the blueberries with 1-2 tsp gluten free flour to coat them, then add to the remaining muffin batter. Fold them in gently with a spatula.
- Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
- Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this blueberry muffins recipe should look at each stage.
- Storing, Making Ahead and Freezing: Check out the post above this recipe card for more information on how to make these blueberry muffins ahead of time and how to store and freeze them.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Blueberry Muffins!
Nutrition
More gluten free muffin recipes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Delicious! Love the lemon and poppyseed too
As always, Sarah’s recipe is very easy to follow and full of useful information.