Created for Celiacs, by a Celiac

Blueberry Muffins

When our Gluten Free Journey began, we never thought we'd get to enjoy such a delicious treat again. Being baker wannabes, we headed off into the kitchen to try something new. It didn't take long to master how to make Gluten Free Blueberry Muffins.

Gluten Free Blueberry Muffins

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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 16 muffins


  • 1/2 cup butter (at room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder (gluten free)
  • 1/4 teaspoon salt
  • 2 cups all-purpose gluten free flour
  • 1 cup milk
  • 2 1/2 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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