• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Cooking Method Baking

Gluten Free Blueberry Muffins

Priscilla Lawrence
Priscilla Lawrence Posted: 06/03/22
Leave a Comment
Jump to Recipe
GF Gluten Free

This post may contain affiliate links. Please read our disclosure policy.

Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.
Pin graphic for gluten free blueberry muffins.

Are you ready to make THE BEST gluten-free blueberry muffins? These “better-than-the-bakery” muffins are amazing, moist and fluffy, bursting with fresh delicious blueberries and a hint of lemon! And no one will believe they’re gluten-free!

Side view of 3 gluten free blueberry muffins stacked on top of each other with stray blueberries on the counter.

What Makes This Recipe So Good

  • These delicious gluten free blueberry muffins have the perfect balance of sweetness and fluffiness with a bit of a crunchy top. Not overly sweet, not overly moist, seriously perfect! Every bite is amazingly satisfying.
  • They’re very easy to make! Minimal ingredients, no mixer needed. Anyone can achieve perfect bakery-style, gluten-free muffins with this recipe and feel like the ultimate baker.
  • They’re great to grab-and-go! The muffins can be stored on countertop for 2 days, or up to 5 days if you keep them at room temperature in an airtight container lined with a paper towel. Freezing the fully-baked muffins is also an option! Wrap them individually in plastic wrap and place them in a freezer safe container or bag. You’ll want to consume them within 3 months.

More Amazing Gluten-Free Treats

Chocolate and Vanilla Gluten-Free Donuts

Gluten Free Sugar Cookies

The Best Avocado Chocolate Mousse (Vegan, Dairy Free)

Chef’s Tips

  • This recipe uses King Arthur “gluten-free measure for measure” flour which already contains xanthan gum. Xanthan gum is needed with gluten-free flour to add the elasticity than gluten has. If your gluten-free flour blend doesn’t have xanthan gum, you’ll need to add ½ teaspoon to the recipe.
  • The butter needs to be melted completely for best results. I recommend melting it in a microwave safe bowl in 30 seconds increments. About 1 minute is usually all it needs.
  • Gluten-free flour can make you feel like you need to mix it more than regular flour. Try to resist the urge to over-mix the batter and stop when flour is no longer visible. It’ll help with the texture and fluffiness of the muffins.
Close-up of a halved gluten free blueberry muffin in a muffin tin with other muffins.

More Delicious Breakfast Recipes

  • Peanut Butter Overnight Oats
  • Creamy Boursin Scrambled Eggs
  • Fluffy Gluten-Free Pancakes
  • Air Fryer Hashbrowns With Chipotle Ketchup
  • Sweet Potato Waffles

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Overhead view of a muffin pan with blueberry muffins and a pocket of loose blueberries.

Gluten Free Blueberry Muffins

Prep:15 minutes
Cook:25 minutes
Total:40 minutes
These moist and fluffy gluten free blueberry muffins are better than anything you'll find at a bakery, and couldn't be easier to make!
Print Save Saved! Click Here to Remove Ads
12 muffins

Ingredients

For the Blueberry Muffins

  • 2 large eggs at room temperature
  • ⅔ cup white sugar
  • ⅓ packed cup brown sugar
  • 1 stick unsalted butter 8 tablespoons, melted but not hot
  • ½ cup whole plain yogurt
  • ⅓ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 2 cups gluten-free flour blend see Notes
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cup fresh blueberries see Notes

For the Crumbled Sugar Topping

  • 1 packed tablespoon brown sugar
  • 1 tablespoon white sugar

Equipment

  • muffin pan
  • 12 parchment paper baking cups (or butter if not using muffin liners)
  • Large bowl
  • Whisk
  • strainer or sifter (see Notes)
  • rubber or silicone spatula
  • Small bowl
  • cookie scoop or ice cream scoop with release handle (optional but recommended)
  • toothpicks to check doneness
  • Wire cooling rack

Instructions 

  • Preheat oven to 375° Fahrenheit. Line each cavity of muffin pan with paper baking cups and set pan aside. Note: if not using liners, grease pan well with butter. Be sure to grease sides and curves of pan cavities.
  • Crack both eggs into large bowl, then add white sugar and brown sugar. Mix well until ingredients are thoroughly incorporated.
    2 large eggs, brown sugar, and white sugar in large glass mixing bowl with whisk.
  • Carefully add melted butter to egg and sugar mixture and stir well to fully combine. Once combined, stir in yogurt, milk, vanilla extract, and lemon zest, mixing until combined.
    Wet ingredients for gluten free blueberry muffins in large glass mixing bowl with whisk.
  • Add flour, baking powder, baking soda, and salt to sifter or strainer and sift dry ingredients into bowl to eliminate any clumps. Once all dry ingredients have been added, stir mixture well to thoroughly incorporate all ingredients.
    Dry ingredients for gluten free blueberry muffins in sifter over wet ingredients in large glass mixing bowl.
  • Add fresh blueberries to muffin batter and use silicone or rubber spatula to gently fold berries in, being careful not to crush or smush berries. Set aside.
    Fresh blueberries in gluten free blueberry muffin batter in large glass mixing bowl with spatula.
  • In small bowl, mix together 1 tablespoon brown sugar and 1 tablespoon white sugar until well-blended. Set aside.
  • Use cookie scoop or ice cream scoop to portion muffin batter into lined or greased muffin pan, filling each cavity evenly. Once batter is divided, sprinkle sugar mixture over tops of muffin batter as desired.
    Overhead view of muffin batter added to muffin tin lined with parchment paper baking cups on counter top.
  • Place muffin pan in preheated oven. Bake approximately 25 minutes, checking doneness at 22-minute mark and then every minute after until toothpick inserted in center of muffins comes out cleanly or with very few crumbs.
  • Remove muffin pan from oven. Carefully transfer muffins to wire cooling rack and let cool completely, then serve as desired.
    Overhead view of a dozen gluten free blueberry muffins on a wire cooling rack.

Notes

  • Butter needs to be melted completely for best results. I recommend melting it in a microwave safe bowl in 30 second increments. 1 minute total is usually all it needs.
  • This recipe uses King Arthur “gluten-free measure for measure” flour which already contains xanthan gum. If your flour blend doesn’t have xanthan gum, add ½ teaspoon to recipe.
  • Sifting flour is recommended to break up any lumps in flour as well as airing it for even mixing but this step can be skipped.
  • I highly recommend using fresh blueberries (not frozen) for best results.
  • Make it Added-Sugar Free: Use granular and brown Swerve in place of the white and brown sugars.

Nutrition Information

Serving: 1muffin, Calories: 239kcal, Carbohydrates: 38g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 174mg, Potassium: 97mg, Fiber: 2g, Sugar: 21g, Vitamin A: 309IU, Vitamin C: 2mg, Calcium: 120mg, Iron: 2mg, Net Carbs: 36g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Priscilla Lawrence

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram

Priscilla Lawrence

Meet Priscilla Lawrence

Wife and mom-of-two Priscilla is no stranger to adventure, having been born and raised in Paris, France before spending some time in London, England and now calling San Diego, California home for several years. A staunch advocate for allergen awareness since navigating her youngest child's own severe food allergies, she is a Certified Nutritionist as well as a recipe developer. When 2020 unexpectedly changed her career path, she took that as a sign to start her own food blog and go after her blogging dreams, launching Sprinkled with Balance in 2021. She truly believes food is one of the most amazing things in life, and her goal is to inspire others to find the freedom to live fully and enjoy a balanced lifestyle.

Read more...

You may also like...

  • A stack of three paleo blueberry muffins with bite out of one
    Paleo Blueberry Muffins (Gluten Free, Grain Free)
  • Blueberry Oatmeal Pancakes (Vegan, Gluten Free)
  • These gluten-free muffins for kids (with blueberries and avocado) are the perfect back-to-school muffins! Gluten and grain free, made with cultured dairy, and with low sugar, they're great to serve to a class, too. These gluten-free muffins for kids are packed with fruits and veggies, including carrots, avocado, and blueberries! I think your family will love these gluten-free muffins for kids just as much as mine does.
    Gluten-Free Muffins for Kids (with Blueberries and Avocado)

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

What’s Popular?

Side view of a glass of cucumber margarita with cucumber garnish in front of a pitcher of margaritas.

Cucumber Margarita on the Rocks (By the Glass or Pitcher)

Overhead view of a fish taco bowl with mango salsa and red cabbage slaw.

Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice

Overhead view of 4 salmon fillets in a large silver saucepan with red pepper parmesan sauce.

Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce

Close up, slightly overhead angle of apple salad in a large bowl, with whole apples in the background

Crisp Apple Salad with Raisins and Pecans

In Season

Three paleo lemon bars stacked on top of each other. A bite is missing from the corner of the lemon bar on top. Other lemon bars surround the stack, just out of focus.

Paleo Lemon Bars

Top-down, overhead view of a Crockpot-cooked marry me chicken breast with sauce atop a bed of mashed potatoes in a large white bowl.

Crockpot Marry Me Chicken

Side view of two wine glasses holding POG juice mimosas with a carafe of pog juice in the background.

POG Juice Mimosas

Overhead view of a long oval salad boat with strawberry goat cheese salad and balsamic vinaigrette.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
189 shares