Muffin lovers unite, we have the perfect blueberry muffin recipe for you! This easy to make Gluten Free Blueberry Muffin recipe offers a light texture, with a burst of flavour in every bite.
These are going to become a gluten free recipe staple for the whole family.
Gluten Free Blueberry Muffins
Ingredients
- ½ cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder gluten free
- ¼ teaspoon salt
- 2 cups all-purpose gluten free flour
- 1 cup milk
- 2 ½ cups blueberries fresh/frozen
Equipment
Instructions
- Heat oven to 375 degrees
- Grease 16 regular-size muffin cups (or 10 large size muffins)
- In bowl, mix butter until creamy
- Add sugar and beat until pale and fluffy
- Add eggs one at a time, beating after each egg
- Beat in vanilla, baking powder and salt
- With spoon, fold in half of flour then half of milk into batter, repeat *
- Fold in blueberries
- Spoon into muffin cups
- Bake 15 to 20 minutes, until golden brown and springy to the touch
Nutrition Details
Recipe Video
Recipe Notes
Tried this gluten free recipe?
Let us know how it was!When creating these easy gluten free blueberry muffins, you’ll only need one bowl! After years of making these, we are always happy when we get in the kitchen and make more for the whole family to enjoy.
These gluten free muffins are a great option for everyone’s gluten free breakfast menus. They’re quick & easy, offer a moist & tender center that is bursting with blueberry flavour in every bite. Bonus points for being extra easy to make!
Want to substitute vanilla extract for almond extract? Yes you can. Lemon extract also goes great with blueberries too!
Are these gluten free blueberry muffins freezer friendly?
Yes, these gluten free muffins are able to be frozen in either an airtight container or resealable bag for up to 3 months.
To thaw, remove from freezer for 3 to 4 hours and leave on the countertop before serving.
To reheat more quickly, wrap an individual muffin in aluminum foil, place in a preheated oven at 350 degrees until warm.
We absolutely love using reusable muffin liners when making these muffins. They help with freezing for future enjoyment, and of course are great for our environment too.
If you were hoping to find a gluten free blueberry muffin mix that you could order, don’t worry, we found those too! View Gluten Free Blueberry Muffin Mixes that are a great substitue when from scratch baking isn’t an option.
Greetings! Very easy recipe full of flavor!
Thanks for sharing!
Just made these muffins! Super easy and good!
Best recipe! I would also use it as a simple vanilla cake recipe without the blueberries. I baked mine in a loaf tin for 30 mins and came out fantastic.
These turned out perfect! I doubled the recipe and got 19 large ones. Baked for 20 min. So good!
So good – I took them to the office so I wouldn’t eat them all by myself!
Very delicious 😋 I made the blueberry muffins for breakfast yesterday and kids loved them. This morning I used this same recipe minus the blueberries to Make a strawberry loaf and it was equally delicious. Thanks again.
I make this recipe every 4-6 weeks and it is so easy and delicious. My 4 year old daughter loves to cook with me and this her favorite recipe. I dust the blueberries in flour, helps so they don’t sink to the bottom of the muffin.
Replaced 1/2 cup of the blueberries with a ripe nectarine and a pinch of cinnamon and it was delish. Super easy recipe
Just took these out of the oven for an easy back to school snack for the kids. I got 9 large muffins in 18 mins and they look great. Fast to make and simple ingredients. Thanks!
This muffin recipe is a winner! I’ve made it 5 times in the last two weeks using different fruits (blackberries, strawberries, nectarines cut up small) each time and it always works.
These blueberry muffins really are yummy! Thanks for sharing this recipe.
This is the best gluten free blueberry muffin recipe! It is unbelievable how delicious and perfect these turned out! It’s like gourmet bakery quality!
Very moist and delicious! You can replace the blueberries with strawberries too!
This recipe is amazing! I made a fresh lemon glaze instead of a streusel topping. However, using a streusel topping is still a suitable option.
Absolutely delicious! My daughter and I love them! Going to try with frozen raspberries next time. Xx
These were fantastic! Came out perfect and delicious!
I’ve tried quite a few recipes. This one is my new go to it’s so easy and soooo good 10/10 recommend
These muffins are really good. They are quick and easy as promised. I want to call them “basic,” but in the best sense of the word. The recipe is so dependable – the flavor and the texture of the muffins are both excellent. I’ve made them a few times and they’ve been perfect.
I baked blueberry muffins using this recipe and they turned out so moist and delicious, absolutely perfect!
First time making homemade gluten free muffins. I will definitely be making them again and checking out more recipes. I did have to add a bit more milk to the mix, they turned out perfectly.
These were easy to make and amazing
Definitely worth dying for! The muffin is sweet, fresh, and the best muffin I ever tasted, even better than some bakeries!
Excellent!
I add the zest of one lemon to the dough for a bright flavor note. My office LOVES when I bring them in!
They were perfect and easy! Loved by the whole family. Used frozen blueberries and liked how it turned out even better.
so easy to follow and they came out great!!!
Perfect recipe, moist delicious muffins
Incredible, so light and fluffy, I’m sure there were no calories at all!
My favorite blueberry recipe! Always come out great! I just add more cinnamon to the topping!!
Delicious! Will definitely make again!
Looks beautiful & easy to do
Loved the flavour and my husband can’t get enough of them. I double the recipe and freeze them.
I made it exactly as listed but I used frozen blueberries. This is the 4th time I have used the recipe.
These were delicious and easy to make. You may need to adjust the amount of milk as the batter is very thick. Otherwise wonderful recipe!
Delicious and so easy!
I have used this recipe several times. It has become one of my family’s favorites. I make 6 jumbo muffins which requires a couple more mines cook time. I also put the butter for the crumb topping in the freezer for approx 10 minutes. This makes it much easier to cube for the topping.
Easy to make and our go to dessert and breakfast pasty
Great recipe! Perfect balance of sweet and flavor. Loved it!
Always turns out delicious with fresh or frozen blueberries!