These gluten free blueberry muffins taste even better than they look! Filled with juicy blueberries and topped with a sugar crumble, these stunning muffins are too good to resist.
Gluten Free Blueberry Muffins:
These beautiful gluten free blueberry muffins are what dreams are made of. If you try any recipe on my website, let this one be it!
I can't recommend these muffins enough. They boast big muffin tops with a crisp sugar topping, a light and fluffy texture, and lots of fresh blueberry flavor.
All my friends love these muffins, not just my gluten-free ones!
Essential Ingredients:
- Blueberries - Since blueberries are the star ingredient, look for firm blueberries with a sweet-tart flavor. They shouldn't be soft, mushy, or bland.
- Vegetable oil - As much as I love butter, oil keeps these muffins very moist!
- Gluten-free all-purpose flour - I love Bob's Red Mill 1:1 Gluten Free Baking Flour. It's in a blue bag. I love the taste and texture of this flour and I use it for most of my baked goods. It doesn't taste awful, gritty or chalky like some flours on the market.
- Whole milk - Lightens up the batter so the muffins aren't dense! I've not tried this recipe with an alternative milk, but some of my readers have with good success.
Should I use fresh or frozen blueberries?
For the best results use fresh. Frozen blueberries release more liquid when baked than fresh blueberries do. I have done both in multiple recipes and the result is never the same.
When I use fresh blueberries, my muffins rise with beautiful muffin tops and are fluffy on the inside. When I use frozen blueberries, the muffins don't rise as well and the inside isn't as fluffy. Do they taste good? Yes. Are they as amazing as muffins with fresh blueberries? Nope.
For this reason I always spring for fresh blueberries when I make muffins. If you only have frozen, don't sweat it - they will still taste delicious, but whenever possible buy fresh. You will need to bake them a little longer with frozen.
Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
What is the best gluten free flour for muffins?
I highly recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour.
All gluten free flour blends are different and will produce a different end result. I always encourage readers to use the brand of flour a recipe calls for.
For example I need less of King Arthur's Gluten Free Measure for Measure flour to achieve a similar result. This means the recipes don't always translate well when subbing.
I guess what I'm saying is sub in different flours at your own risk. They may come out delicious, but they may not and it's not always the recipe!
How to Make GF Blueberry Muffins:
These muffins have three easy components: the muffin batter, the crumble, and the jam.
A small teaspoon of jam gets swirled into the top of each muffin for a beautiful purple swirl and more blueberry flavor. The crumble goes on top and into the oven they go!
I like to make the jam and crumble first so I'm all set to scoop and bake when I'm done with the batter.
To make the jam:
- Cook the blueberries, lime juice, and water until thick and jammy, then set aside.
- Just keep an eye on it, stirring and mashing the blueberries as needed. Keep the heat on medium so it doesn't burn.
To make the crumble:
- Use clean hands to work the butter into the sugar and flour until completely combined and crumbly, then set aside.
To make the muffin batter:
- Beat sugar and vegetable oil until combined, then add the egg.
- Add the gluten free all purpose flour, baking powder, baking soda, and salt, then mix until a very thick batter forms.
- While mixing on low speed, add in the whole milk. Don't do it all at once or it will splash. Scrape the bowl and mix until a smooth muffin batter forms.
- Fold in the blueberries.
Assemble and bake:
- Scoop the batter into a muffin tin with cupcake liners, filling each muffin all the way to the top. Or you can grease the pan instead.
- Swirl a teaspoon of jam into each muffin with a toothpick and then divide the crumble between the muffins.
- Bake the muffins at 350 degrees for 28 to 30 minutes.
Expert tips for gluten free muffins:
- Fill the muffin batter to the top of each hole. This will give you big beautiful muffin tops.
- Let the muffins cool before attempting to remove them. Muffins with big, gorgeous muffin tops are harder to get out of the pan. If you want the muffin to come out in tact, let it cool first. Waiting is easier said than done but pulling off the tops is a major buzzkill. (You can wait. I believe in you.)
- To check if the muffins are done, touch the top and if it caves a little or feels too soft, keep baking. I also do the toothpick test as well.
You should end up with moist, delicious and beautiful blueberry muffins like the ones above!
Storing and Cooling:
Storage Tips:
- Because blueberry muffins have more moisture in them than gluten free chocolate chip muffins, I only keep them on the counter for two days (including the day I baked them) before freezing.
- Let the muffins cool completely, before storing them in a container. If they are even the least bit warm, they will condensate and get soggy! I like to let them cool completely, then put them in a glass domed cake stand so I can admire them when I walk by.
Freezing Tips:
- To freeze, place the muffins on a half sheet pan or flat plate (if your sheet pan won't fit in the freezer). Put the plate in the freezer for an hour until the muffins are completely frozen, then place the frozen muffins into a plastic freezer bag.
- They keep well in the freezer for up to 3 months. After that you run the risk of freezer burn or ice crystals forming.
I freeze a lot of my desserts but my blueberry muffins barely make it to the freezer!
My little people adore these muffins, which speaks loudly to my heart. My three year old won't spare my feelings if he doesn't like something.
More Gluten Free Muffin Recipes:
- Gluten Free Chocolate Chip Muffins
- Gluten Free Gingerbread Muffins
- Gluten Free Lemon Muffins
- Gluten Free Strawberry Muffins
- Gluten Free Blackberry Muffins
- Gluten Free Chocolate Muffins
Gluten Free Blueberry Muffins
Equipment
- Stand Mixer with Paddle Attachment
- Muffin Pan
- Spatula
- Portion Scoop
Ingredients
For the jam:
- ½ Cup Fresh blueberries See note for frozen
- 1 teaspoon Lime Juice, Fresh
- 1 tablespoon Water
For the crumble:
- 2 tablespoons Unsalted Butter, Cut into pieces
- ¼ Cup Sugar
- ¼ Cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
For the Muffin Batter:
- ½ Cup Vegetable oil or canola oil
- ½ Cup White Sugar
- 1 Large Egg
- 1 Cup + 2 tablespoons Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 2 ounces Whole Milk
- ¾ Cup Blueberries, Fresh
Instructions
For the Jam:
- In a small sauce pan on medium heat cook the blueberries, lime juice and water until thick and jammy. Stir occasionally so the mixture doesn't burn, then set aside.
For the crumble:
- In a medium bowl, use your hands to work the butter into the flour and sugar really well until completely mixed together and crumbly. Set Aside.
For the muffins:
- Preheat the oven to 350 degrees Fahrenheit and grease a muffin tin with nonstick cooking spray or line with muffin liners.
- In a stand mixer, beat the oil and sugar until just combined, then add the egg and beat again.
- Add the gluten free flour, baking powder, baking soda, and salt to the mixture and beat on medium speed until a smooth but thick batter forms.
- Gradually and slowly on low speed add the milk until incorporated. Scrape the sides of the bowl and beat until the batter is smooth.
- Fold in the blueberries with a spatula and scoop the batter into six muffin tin cavities all the way to the top. Add a small amount (less than a teaspoon) of jam to each top and swirl in with a toothpick. Top each muffin with some crumble mixture. You should get six muffins.
- Bake muffins for 30 minutes or until the tops don't cave when gently pressed and a toothpick comes out clean.
Evelyn Jones says
My new favorite, so delicious!
Jessica says
Has anyone tried this with dairy substitutes? How did the consistency turn out?
Carolyn says
I did have someone use coconut evaporated milk in place of whole milk in one of my other muffin recipes. They said it came out great. I have not tried this with dairy-free butter though.
Jamie says
I subbed country crock planet butter and used almond milk and they came out great!
L says
Very good! I used coconut oil instead of canola, turned out great.
Cynthia says
I used oat milk and they turned out great! I used about a half cup, the mixture was too dry with only 1/4. Also added a splash of vanilla
Sharla says
I used Silk, Almond milk . Worked fine. Very good recipe! I made 12 muffins out of it.yummy! Thanks.
Barb says
I used unsweetened almond milk and the muffins turned out soft and delicious! If you don't tell anyone that they are GFDF, they'll never know.
Shannon Renfrow says
Can I freeze these muffins?
Carolyn says
Yes! I love to freeze all my muffins. Just wait until they are completely cool. I like to put them on a sheet pan and freeze them before placing them into a gallon size freezer bag. This keeps them from getting smooshed. You could also place them carefully into a freezer safe container.
Valerie says
What is the best way to defrost them after freezing?
Carolyn says
You can microwave them. Just do it in 10 second increments until warm. It is possible to overcook it in the microwave too.
Debbie says
I used coconut oil and almond milk and the taste was good but the Muffin cell apart a little bit as I was eating it. Any recommendations for how I can tweak the recipe so that doesn’t happen?
Shannon Renfrow says
New to gluten free baking. These muffins turned out great. I did add 1 T sugar to the jam and a 1/2t cornstarch to thicken the jam. I used King Arthur GF flour. Thanks for the recipe. Highly recommend.
cathy Hu says
Delicious. I substituted a portion of the flour with oat flour and it tastes great either way.
Nikki says
I wanted to lick my plate these were that good!
Filled my muffin tins up a little too much so they were a little difficult to get out without falling apart but that’s an easy fix for next time. Because there will definitely be a next time.
Made these to have for breakfast throughout the week, but trying to make myself wait until tomorrow to eat another one is going to be a challenge…
Carolyn says
So glad to hear you loved them!!
I feel the same way. Every time I make them I eat way too many.
Carolyn says
I don't recommend it. Almond and coconut flour respond differently in recipes than all-purpose gluten-free flour. They aren't a 1:1 substitution. If you want some delicious almond flour muffins, try my almond flour banana muffins. They're delish!
Tatiana says
Do you have weight in grams for the flours? I’ve had no luck in recipes without it. Thanks!
Erica says
Is t teaspoon?
Maresedoats says
Yummy! I used mixed berries instead of just blueberries and olive oil instead of canola. I was not sure about making the fruit into a syrup but in the end it turned out great!
Amanda says
I want to say that these muffins turned out amazing!
I had to make a few substitutes because my husband has a lot of food allergies. And they still turned out fluffy and delicious.
I used Krusteaz gluten-free flour and Greek yogurt as an egg substitute. I also used diced strawberry instead of blueberry.
Thank you so much for this recipe. It will be a regular in my home now.
Carolyn says
Yes! Just stir in the blueberries.
Annie says
These were great other than the muffins didn’t seem to rise. I made them 2 different times and I tried filling each muffin tin with less batter but they still didn’t seem to rise as much as I wanted. They were still tasty!
Carolyn says
Hmm, that's never happened to me before. They should rise and have nice tops. Did you use old baking powder or baking soda?
Lisa says
If I make these mini muffins, how long do you recommend that I bake them?
Saundra says
I I made a modified version of these today. I have several food sensitivities so I used oat flour, oat milk, substituted Truvia for sugar. I chose not to do the jam this time, but may add that next time.
I made a crumble using ghee, oat flour, GF oats, Truvia and nutmeg.
They came out perfectly and taste SO good! Thanks for the recipe!!
Kevin K says
They were literally the best blueberry muffins I have ever had. My wife 100% agreed!!
Mindy says
These muffins were amazing! I used unsweetened applesauce instead of oil and frozen blueberries from my garden. So good! I did have to bake them about 7 minutes longer than the recipe stated.
Angela says
I used America's Test Kitchen gluten free flour blend, added xantham gum and full fat coconut milk. These turned out really good.
Alexis says
These were very good. I added strawberries as well as blueberries and swapped out the blueberry jam for strawberry jam. I’m very glad I found this recipe.
Stacey says
I made these today for a friend who was visiting who can't have gluten. I followed the recipe exactly & they turned out amazing! Light, fluffy & delicious. I don't need to eat gluten free, but will be making these again for my family since they are so delicious.
Brenda says
Hello! For the flour, do you pack the measuring cup? Or do you spoon and level the flour into the measuring cup?
Sonia Art says
These were amazing , I used margarine instead of butter for crumble and still came out really good . So moist .
Wendy says
Hello from Ohio, recipe was super easy to follow and the muffins I made turned out amazing. Posting pictures soon. Keep those recipes coming. My husband loves gf goodies from home. More love than a bought bakery item. Sincerely,
Wendy
Carolyn says
Hi Wendy! Thanks for commenting. I'm so glad you loved them.
Jen P says
I doubled the recipe and they did not rise like the picture. They rose a bit but them spread out to make very wide tops that were very difficult to get out of the pan. They also dipped in the middle when cooling even though the toothpick came out clean. I suspect it was due to the tops being stuck to the pan so they couldn’t condense as they cooled. Next time i won’t fill to the very top. They were very yummy though.
Carolyn says
They do have very big tops, but I've never had them sink in the middle. I'm sorry this happened to you. It may be the gluten-free flour you used. I would recommend adding two more tablespoons of flour if you make them again.
Tatiana says
Do you have measurements in grams for the flour? I’ve had trouble with that in the past
Carolyn says
I'm sorry I don't. But if you use Bob's Red Mill's 1:1 gluten free baking flour, it should come out right. This recipe has lots of Pinterest reviews and rarely do commenters have issues.
Marge says
It was delicious. I substituted coconut oil for butter and almond milk for whole milk. They were moist and held together nicely.
Jayne says
Excellent!Being new to gluten free lifestyle,I have found only poor substitutes in grocery stores,along with very high prices.This recipe was my FIRST recipe that tasted good!
Claire says
Great muffins!! I doubled the recipe and swapped the canola oil for butter, 1:1 ratio. I halved the sugar in the crumble (did brown sugar instead) and did a little less sugar in the muffin batter and it turned out plenty sweet.
30 min cook time was perfect!
Will definitely be making them again!
Karen says
I just made these and I’m very pleased with them. I did use King Arthur flour but only used a cup and cut out the extra 2 tbsps. I also used almond milk instead and a little more than called for because the batter seemed too thick. I let it sit for 30 minutes to allow the flour to absorb the liquid. I used a granulated maple sugar instead because it’s a little better than cane sugar. Next time I’m going to add cinnamon.
Michele says
Wonderful recipe, thank you! I used coconut oil instead and oatmeal for the crumble. So moist and fluffy!
Jodi says
Were they supposed to be big muffin tins because my six muffins rows over the top and into the bottom of the oven I’m just trying to figure out if I was supposed to make 12 small muffins or six big muffins?
Sam says
We made these today without the jam and topping. We also subbed unsweetened applesauce instead of the oil, 1/4 cup maple syrup instead of the sugar, and unsweetened almond milk instead of the milk due to dietary restrictions within our family. We were very pleased with the results of these. Thank you for posting!!
Sharon says
Great muffins! I did use frozen blueberries tossed with a little bit of flour and they turned out really good.
Robbin Cornwall says
The blueberry muffins are very good, not too sweet. I used lemon instead of lime juice came out just fine I love blueberries and lemon together
Katrina says
SO GOOD! had to substitute using oat milk (added a little extra to make dough less thick) and used egg replacer. Instead of 6 regular sized muffins I was able to make 24 mini muffins. I ended up freezing and microwaved for 15 seconds to thaw and was just as good! Will be making again!