These Gluten Free Blueberry Muffins are pure muffin perfection!
They are light, fluffy, soft and just ridiculously good! Blueberries bursting in every bite topped with a delicious streusel topping. No one will know these are gluten free.
The smell coming from the oven was enough to convince me that these were going to be a home run. The true test is when the taste testers come into the kitchen.
My kids and husband lined up, they did the proverbial smell test and then took a bite. A smile, a thumbs up and “Oh these taste like the ones from the bakery!” and that is when I did the dance. The one when a recipe turns “blog worthy”. It a slight hinny shake with a twist. I will spare you the rest of the details. 🙂 Haha!
Just know these Gluten Free Blueberry muffins are absolutely hands down delicious and you will want to make them for an easy breakfast or a special holiday.
I have fabulous ideas and recipe links below on how to throw a perfect brunch. I hope you check it out!
Another great option? You can use either fresh or frozen blueberries which is great! Check out my Tips for Success if you don’t have fresh blueberries.
Need a DAIRY FREE Option? Check out my Tips for Success section on how to make these beautiful dairy free blueberry muffins.
This truly is such a simple muffin recipe with easy ingredients.
Alright let’s get to cooking our Gluten Free Blueberry Muffins.
Jump to:
Step by step instructions
- First add your dry ingredients to a bowl (gluten free 1:1 ratio flour, sugar, salt, and baking powder)
- In another bowl, add milk (regular, almond, oat milk, etc), oil, and egg and mix together.
- Pour the wet ingredients into our dry ingredients and stir until you have a nice thick and sticky batter.
- Next fold your blueberries into your muffin batter.
- Scoop your batter into your muffin pan and set aside while we make the super simple streusel topping.
- In different bowl, add sugar, cinnamon and gluten free 1:1 ratio flour and melted butter together. Top your muffins with the streusel.
- Place your gluten free blueberry muffins into the oven at 400 degrees for 20 minutes. Your fluffy, soft, tender, and bursting with fresh blueberry goodness will be ready to eat!
Tips for success
- Do you need a fabulous gluten free, dairy free muffin? I got you covered. Bob Red Mill or King Arthur make a great 1:1 gluten free flour. Instead of butter use ghee or your preferred non dairy “butter” option. That is it, quite simple!
- Can’t find fresh blueberries? No problem! Just add frozen blueberries to your batter. Make sure they are frozen or your batter will turn purple. 🙂
- Do you have non gluten free friends? The best traditional blueberry muffin is made by my dear friend Amy over at Little Spoon Farm. Her traditional blueberry muffins will knock your socks off. Go check her out!
- We all know I love less mess in the kitchen. My 2 favorite options when baking are my silicone molds or paper cups for muffin making. The presentation on the muffin cups is so pretty! Perfect for those special occasions like Muffins with Mom, Bridal Brunches, Easter and Christmas morning. Home Goods also has a great variety in their baking section.
- If you use the silicone molds, let them cool slightly before removing them from the pan.
- I prefer avocado oil in my baking. It has no flavor and actually has some health benefits. If you are tired here is a great article to read on the benefits of avocado oil. Or you can just trust me! Ha!
What to serve at a brunch
I love any excuse to host a brunch. All you need are a few sweet treats, a main protein dish, and some fresh fruit.
Serve along side a coffee bar of mimosa station and you will have a Pinterest worthy party.
These Gluten Free Blueberry Muffins, Cinnamon Roll or French Toast Casserole would be the perfect sweet treat.
A Gluten Free Quiche or Egg Sausage Casserole would be prefect for your main dish.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
(I feel like the fridge just keep baked goods fresh and doesn’t dry them out.)
REHEATING INSTRUCTIONS
Microwave: Place muffins on a microwave safe plate. Heat for 10-20 seconds or until nice and warm all the way through.
Oven: Preheat oven to 350 degrees. Place muffins on a baking sheet and reheat for 3-5 minutes or until nice and warm all the way through.
I hope you have enjoyed my version of Gluten Free Blueberry Muffins. If you have tried this recipe please leave me a comment or review.
Check out some of my other breakfast recipes:
- Gluten Free Waffles
- Gluten Free Pancakes
- Lemon Poppy Seed Muffins – Gluten Free of course 🙂
Gluten Free Blueberry Muffins
Equipment
- Baking sheet
Ingredients
- 1 1/4 cup Gluten free 1:1 baking flour (divided)
- 1 cup Sugar + 1 Tablespoon (divided)
- 3/4 cup Blueberries
- 1/3 cup Oil of choice
- 1/3 cup milk of choice
- 1 1/2 teaspoon Baking powder
- 1 1/4 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 3 tablespoons Butter (melted)
- 1 Egg
Instructions
- Preheat oven to 400 degrees.
Dry Ingredients
- Place 1 CUP flour, 3/4 CUP sugar, salt, and baking powder in a mixing bowl. Mix together and set aside.
Wet Ingredients
- Add milk, oil and egg in a separate mixing bowl and stir to combine.
Streusel Topping
- In a bowl, add remaining 1/4 cup +1 Tablespoon sugar, remaining 1/4 cup gluten free 1:1 ration baking flour, melted butter and cinnamon. Mix until you have a streusel topping.
How to make the muffins.
- Add the wet ingredients into your dry ingredients. Mix until you have a nice thick and sticky batter. Gently fold your blueberries into your batter. Divide your batter into 12 muffins.
- Add streusel topping to each one of the muffins. Place in the oven and bake for 20 minutes.
Notes
- Do you need a fabulous gluten free, dairy free muffin? I got you covered. Bob Red Mill or King Arthur make a great 1:1 gluten free flour. Instead of butter use ghee or your preferred non dairy “butter” option. That is it, quite simple!
- Can’t find fresh blueberries? No problem! Just add frozen blueberries to your batter. Make sure they are frozen or your batter will turn purple. 🙂
- We all know I love less mess in the kitchen. My 2 favorite options when baking are my silicone molds or paper cups for muffin making. The presentation on the muffin cups is so pretty! Perfect for those special occasions like Muffins with Mom, Bridal Brunches, Easter and Christmas morning. Home Goods also has great the variety in their baking section.
- If you use the silicone molds, let them cool slightly before removing them from the pan.
Amy says
These are the bomb!!
Kelly Rodrigue says
Yay! I am so happy you loved them! They are an absolute fav in our house:)