Bake the best Gluten Free Blueberry Muffins that are soft, fluffy, and bursting with juicy berries! This easy one bowl recipe uses simple ingredients for bakery style muffins that stay moist and delicious every time.
There’s nothing like the smell of freshly baked Gluten Free Blueberry Muffins drifting through your kitchen, warm, buttery, and bursting with sweet, juicy blueberries. These muffins are soft on the inside, golden on the outside, and so good you’ll forget they’re gluten free.
If you’ve ever struggled with dry, dense gluten free bakes, this recipe is your sweet redemption. With a mix of almond flour for tenderness, yogurt for moisture, and a balanced gluten free flour blend, every bite melts in your mouth like sunshine on a Sunday morning.
Whether you bake them for breakfast, brunch, or a cozy afternoon treat, these muffins deliver that just from the bakery texture, soft, fluffy, and loaded with blueberry goodness. No fancy ingredients, no complicated steps, just pure, buttery perfection.
Ingredients You’ll Need
Dry Ingredients
- 1 ½ cups (225 g) gluten-free measure-for-measure flour (with xanthan gum)
- ½ cup (50 g) almond flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
Other Ingredients
- 2 large eggs
- ¾ cup (150 g) sugar
- ½ cup (120 ml) neutral oil (like sunflower or vegetable oil)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup (240 g) whole-milk yogurt (or lactose-free yogurt)
- 1 cup (140 g) blueberries (fresh or frozen, do not thaw)
- 2 tbsp raw sugar (optional, for topping)
How to Make Gluten Free Blueberry Muffins
Step 1 – Preheat & Prep
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease it.
Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together the gluten free flour, almond flour, baking powder, baking soda, salt, and nutmeg. Set aside.
Step 3 – Mix the Wet Ingredients
In another bowl, whisk the eggs, sugar, oil, lemon juice, vanilla extract, and yogurt until smooth and creamy.
Step 4 – Combine
Pour the wet ingredients into the dry ingredients. Gently mix until just combined, the batter should be thick but smooth. Don’t overmix, as this can make muffins dense.
Step 5 – Add Blueberries
Gently fold the blueberries into the batter using a spatula.
Step 6 – Bake
Divide the batter evenly among the muffin cups. Sprinkle the tops with raw sugar for a golden, crunchy finish.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Pro Tips for the Best Gluten Free Blueberry Muffins
- Use room temperature ingredients for better rise and even mixing.
- Toss blueberries in a teaspoon of flour before adding them to prevent sinking.
- Don’t overbake! Gluten free muffins can dry out quickly — remove them as soon as they’re golden.
- Make them dairy free: Swap the yogurt for coconut yogurt and use a neutral plant based oil.
FAQs
Can I use frozen blueberries?
Yes! Use them straight from the freezer — no need to thaw.
How should I store gluten-free muffins?
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. They also freeze beautifully for up to 2 months.
Can I make these muffins sugar-free?
Yes, you can substitute sugar with coconut sugar or a natural alternative like erythritol (though texture may vary slightly).
Why You’ll Love These Gluten Free Blueberry Muffins
- Super soft and moist texture
- Bursting with blueberry flavor
- Easy, one bowl recipe
- Naturally gluten free and easy to make dairy free
See More Recipes
If you love this one, check out my other gluten free drink and snack recipes — perfect to pair with your muffin moment :
How to Make an Iced Caramel Latte (Better Than Starbucks!)
Creamy Vegan Chocolate Milkshake | Dairy Free & Delicious
