Easy Gluten-Free Blueberry Muffins (Dairy-Free)

Crispy on the top with a sweet sugar topping, and tender and fluffy inside, these easy gluten-free blueberry muffins are filled with plump blueberries and make the perfect breakfast or snack. Totally dairy-free too, but honestly no one would care! Go bake a batch today!

Jump to:

• Muffins for the Win!
• Blueberry Muffins For Anytime of the Year
• Why This Recipe Works
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Gluten-Free Blueberry Muffins (Step by Step)
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Gluten-Free Muffin Recipes to Enjoy:
• Snack Recipes You’ll Love:
• Gluten-Free Blueberry Muffins (Dairy-Free)

Muffins for the Win!

I’m a huge fan of muffins – and it doesn’t really matter what type of muffins really. I love the fact that muffins are the perfect individual portions, and they’re easy to eat, and they make a super easy snack or even a quick breakfast for when you’re in a rush and on the go.

From pumpkin muffins, carrot cake muffins, banana nut muffins, fluffy lemon muffins, flaxseed muffins and even cornbread muffins, I love them all.

Blueberry Muffins For Anytime of the Year

While blueberries are in season mainly in summer, it seems that nowadays we can always get access to fresh blueberries.

That is a great thing, of course, because these perfect blueberry muffins are meant to be eaten anytime of the year.

Why This Recipe Works

• Simple Ingredients: This gluten-free blueberry muffin recipe use simple ingredients that you might already have in your pantry (with the exception of the blueberries).

• Easy to Make: All you need to do is to sift the dry ingredients into the wet ingredient to get the batter, before folding in the blueberries. Divide the batter between the cups of the muffin mold, and bake! How much easier does it get?

• Crispy on Top: With sugar sprinkled on top of the batter, these delicious blueberries muffins turn out beautiful with a crackly crust on top. So very good.

• Soft, Fluffy and Tender Inside: Most importantly, these moist blueberry muffins are light, and airy and fluffy inside, and filled with sweet juicy blueberries. You’ll be begging for seconds and thirds!

• Gluten-Free and Dairy-Free: These easy blueberry muffins are totally gluten-free, and dairy-free, but honestly they taste so good, no one would know! Best of all, even those with Celiac disease or gluten or lactose intolerances can enjoy them without any worries!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free blueberry muffins.

(For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Gluten-Free All-Purpose Flour: I recommend using a gluten-free all-purpose flour blend that is made with lighter flours and starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure a fluffier final texture. I do NOT recommend using a gluten-free blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser texture.

• Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours and helps to bind the ingredients together. If you gluten-free flour blend does not already include xanthan gum, make sure you include it for best results.

• Almond Flour: I like adding a little bit of blanched almond flour for extra protein and texture, plus it also causes the muffins to turn a beautiful golden brown. Alternatively, you can also use equal quantities of my 5-minute homemade almond meal or substitute the almond flour for brown rice flour instead.

• Baking Powder: Baking powder is essential in helping the batter to rise and allows the muffins to have a soft and fluffy texture, so make sure you include it. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

• Spices: I added a bit of ground cinnamon and ground nutmeg for extra taste and flavor, but feel free to leave them out if you prefer.

• Sunflower Oil: I like using sunflower oil as I always have a bottle of it on hand. You may use another vegetable oil or even olive oil or melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use equal quantities of melted butter instead.

• Eggs: Eggs helps to give lift and fluffiness to the batter. I personally have not tried this without eggs. However, if you allergic to eggs, you may try to replace the eggs with aquafaba, flax eggs or an egg replacer instead.

• Water: I used filtered water, but you may also use non-dairy milks such as almond milk, cashew milk, rice milk or soy milk in place of water. Alternatively, you may use normal dairy milk.

• Sugar: I used regular white sugar, but you can also use brown sugar if you prefer. If you like your muffins less sweet, simply use slightly less sugar (or leave out the extra 2 tablespoons of sugar that’s sprinkled on top of the batter). If you diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

• Blueberries: This recipe calls for fresh blueberries, but you can also use frozen berries. If using frozen berries, there’s not need to defrost them – simply use the frozen blueberries directly. You may also use cut strawberries, raspberries or blackberries if you prefer!

How to Make Gluten-Free Blueberry Muffins (Step by Step)

1. Preheat and Grease

Preheat oven to 350F and grease a 12-cup silicon muffin mold. Adjust oven rack to the middle third position.

2. Whisk Dry Ingredients

In a medium bowl, combine the gluten-free free flour, xanthan gum (if using), almond flour, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk until combined.

3. Sprinkle Blueberries with Flour

Sprinkle 1 tablespoon of the flour mixture over the rinsed blueberries and mix well to coat, then set the flour-coated blueberries aside.

(Coating the blueberries with flour prevents them from sinking to the bottom of the batter).

4. Beat Sugar and Oil

In a large bowl, beat 1 1/3 cups of sugar and sunflower oil together until light and fluffy.

5. Add Eggs and Water

Add the beaten eggs and water to the sugar-oil mixture and whisk until you get a pale yellow liquid mixture.

6. Sift in Flour Mixture

Sift in the flour mixture to the bowl with the wet ingredients and whisk well to get a thick batter (whisk until just combined, don’t overmix).

7. Fold in Blueberries

Sift in the flour mixture to the bowl with the wet ingredients and whisk well to get a thick liquid batter (whisk until just combined, don’t overmix).

8. Transfer Batter to Muffin Mold

Use a measuring cup to divide the batter evenly between the 12 cups of the greased muffin mold (I filled mine almost right up to the top using 1/2 cup of batter for each muffin). Sprinkle the remaining 2 tablespoons of sugar on the top of the batter.

9. Bake Until Golden

Bake the batter for 35 to 40 mins until golden brown on top.

10. Cool Completely

Let the muffins cool for at least 10 minutes in the muffin mold before removing them to finish cooling on the wire rack before eating or serving.

Dish by Dish Tips/Tricks:

• Use a Silicon Muffin Mold: I highly recommend using a 12-cup silicon muffin mold because you don’t need to use paper muffin liners, and ensures that the bottom of the muffin won’t stick to the mold. If you don’t have a silicon mold, make sure you line a 12-cup muffin pan with paper liners to make it easier to remove the muffins later on!

• Cool Before Removing/Eating: Allow the muffins to cool for at least 10 minutes in the muffin mold before running a knife around the edges and removing the muffin. Then let the muffins cool completely to room temperature on a wire cooling rack before eating. The muffin will continue cooking with the residual heat and if you try to remove it too soon from the mold, it might crumble easily.

• Make Mini Muffins: If you prefer to make mini muffins, simple divide the batter between the cups of a mini muffin mold, and bake for 15 to 20 minutes (or until a toothpick inserted in the middle comes out clean). You’ll get 24 mini muffins instead of the 12 regular ones.

• Make Jumbo Muffins: If you prefer the Starbucks jumbo muffin-size, simple divide the batter between the cups of a jumbo muffin mold, and bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean. You’ll get 6 jumbo muffins instead of the 12 regular ones.

• Swap Out Blueberries for Other Berries: No blueberries? No problem! Switch out the blueberries with chopped strawberries, or raspberries or even blackberries! This recipe is flexible and all berry options will taste delicious!

• Add a Touch of Citrus: If you’ve like to add a little hint of citrus, you could add 1 teaspoon of lemon zest to the batter.

Recipe FAQs:

Other Gluten-Free Muffin Recipes to Enjoy:

• Gluten-Free Pumpkin Muffins (Dairy-Free, Vegan)
• Carrot Cake Muffins (Gluten-Free, Dairy-Free)
• Flaxseed Muffins (Gluten-Free, Dairy-Free)
• Banana Nut Muffins (Gluten-Free, Dairy-Free)
• Easy Lemon Muffins (Gluten-Free, Dairy-Free)
• Cornbread Muffins (Gluten-Free, Dairy-Free)

Snack Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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