Easy 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, strawberry muffins, lemon poppy seed 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 healthy gluten-free blueberry muffins are meant to be eaten anytime of the year.

Why This Recipe Works

• Simple Ingredients: These gluten-free dairy-free blueberry muffins 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, Tender Inside: With sugar sprinkled on top of the batter, these delicious blueberries muffins turn out beautiful with a crackly crust on top. Most importantly, these moist blueberry muffins are light, airy and fluffy with a tender crumb, and filled with sweet juicy blueberries. You’ll be begging for seconds and thirds!
• Totally Gluten-Free & Dairy-Free: These easy blueberry muffins are 100% 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 this gluten-free blueberry muffin recipe.

(For exact quantities, please scroll down to the printable 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.
• 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 other vegetable oils (such as canola oil, olive oil, avocado oil or melted coconut oil) or melted vegan butter. 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 another dairy-free milk such as almond milk, cashew milk, rice milk, oat 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 light brown sugar if you prefer. If you diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Blueberries: I used fresh blueberries, but you can also use frozen berries. If using frozen berries, there’s no need to defrost them – simply use the frozen blueberries directly. You may also use cut strawberries or raspberries 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.

(TIP: If you wish, you can also line the cupcake mold with cupcake liners so it is easier to remove the muffins once baked.)