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Blueberry Muffins

Gluten Free Blueberry Muffins

Recipe By Gluten Free Journey
Muffin lovers unite, we have the perfect muffin for you! This 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 kitchen staple for the whole family. Whether a morning snack or mid afternoon treat, every time of day is the right time of day for these Blueberry Muffins!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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
  • lemon zest


  • 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


All-purpose gluten free flour mixes smoother using a countertop mixer/handheld mixer. Beat on medium to remove any clumps.
We tested baking these in both a convection oven and a countertop convection toaster oven. We much preferred these baked in the toaster oven.

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