These gluten free blueberry muffins are the kind you bake once and then keep on repeat. They're easy, quick, and perfect for easy meal prep, making them ideal for busy mornings, snack time, or a quick gluten free breakfast. With a soft, moist, and fluffy texture, they deliver a bakery style treat, while still feeling like a cozy, homemade muffin you can enjoy any day of the week.
This easy gluten free muffin recipe is a go to for anyone craving classic bakery muffins without the gluten.
These bakery style gluten free blueberry muffins are delicious, satisfying, and great for both breakfast and snacks.
Whether you're new to gluten free baking or just want the best gluten free muffin recipe to add to your rotation, this gf blueberry muffins recipe checks all the boxes: simple, reliable, and full of blueberry flavor.
These moist gluten free muffins are proof that gluten free recipes can be just as fluffy and crave worthy as the classics.
If you are looking for more blueberry recipes try my Gluten Free Blueberry Coffee Cake, my Gluten Free Blueberry Oat Muffins, my Gluten Free Oven Baked Pancakes with Blueberry Sauce or my Gluten Free Slow Cooker Berry Cobbler.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
Preheat your oven to 350 degrees. Line two muffin pans with 12 liners. Giving room around the muffins while they bake will help them rise more.
In a large mixing bowl whisk together the gluten free flour, baking powder, salt, baking soda and cinnamon.
In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter and vanilla. Blend together.
Add the dry ingredients to the wet ingredients and blend just until combined.
Remove the bowl from your mixer and fold the blueberries into the batter with a spatula.
Evenly spoon batter into lined muffin pans.
Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.
Let them cool completely in the muffin pans and then store in an air tight container.
Supplies
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Gluten Free Blueberry Muffins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These gluten free blueberry muffins are the kind you bake once and then keep on repeat. They're easy, quick, and perfect for easy meal prep, making them ideal for busy mornings, snack time, or a quick gluten free breakfast. With a soft, moist, and fluffy texture, they deliver a bakery style treat, while still feeling like a cozy, homemade muffin you can enjoy any day of the week.
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ tsp Baking Soda
- ½ tsp Ground Cinnamon
- 2 Eggs
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ cup Butter, melted
- ½ cup Milk
- 1 tsp Vanilla Extract
- 2 cups Frozen Blueberries or Fresh Blueberries
Instructions
Preheat your oven to 350 degrees. Line two muffin pans with 12 liners. Giving room around the muffins while they bake will help them rise more.
In a large mixing bowl whisk together the gluten free flour, baking powder, salt, baking soda and cinnamon.
In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter and vanilla. Blend together.
Add the dry ingredients to the wet ingredients and blend just until combined.
Remove the bowl from your mixer and fold the blueberries into the batter with a spatula.
Evenly spoon batter into lined muffin pans.
Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.
Let them cool completely in the muffin pans and then store in an air tight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free
Top Tip
The If You Care Large Baking Cups are my absolute favorite. I've tried several others and they just don't compare. These line all the way to the top of the muffin pan cups. They hold together nicely and come off the muffin easily.
Frequently Asked Questions
Yes! These muffins are great for easy meal prep. Bake them ahead, let them cool completely, and store them in an airtight container. They stay moist and fluffy for several days and are perfect for grab and go breakfasts or snacks.
Absolutely. These gluten free muffins freeze very well. Once fully cooled, place them in a freezer safe container or bag. When you're ready to enjoy, thaw at room temperature or warm briefly for an easy gluten free breakfast or snack.
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