This blueberry gluten free muffins recipe delivers sweet flavor that everyone can enjoy. These moist, tender muffins are loaded with pops of fresh blueberries with zero gluten or dairy, creating delicious muffins that everyone will love and everyone can eat!
Is there anything better than soft, tender, sweet muffins? Seriously, is there? We can't think of anything. We love muffins because they can be delicious dessert recipes, afternoon snacks, or desserts, depending on when you serve them.
A warm muffin and a glass of milk or a cup of coffee are a thing of beauty. It's a classic comfort food combo all the way except, of course, if you have dietary issues.
I have Celiac's Disease, and my better half is Jewish, so extra care has to be taken when you make baked goods for dietary restrictions or kosher requirements. Sweet treats like our Passover chocolate cake or gluten free lemon blueberry loaf are great ways to get so much flavor and keep everything kosher, both physically and metaphorically.
To that end, we created this delicious dairy and gluten free blueberry muffin recipe. Like our banana dairy free muffins, they're so tasty and so easy to make, and the best part is that no one can tell the difference!
Why You'll Love This Recipe
- Easy Ingredients: These delicious muffins utilize basic ingredients that can be found in any kitchen or grocery store. Even the gluten free flour is commonplace these days.
- Simple Recipe: Making these muffins basically boils down to mixing, baking, and cooling.
- Perfect Texture: These have that classic moist, tender texture and crumb that makes muffins so good.
- Berry-Licious: These sweet muffins have pops of delicious, fresh blueberry flavor in every bite.
- Diet-Friendly: These are gluten and dairy free blueberry muffins with no added nuts, so they can be enjoyed by pretty much everyone.
- Perfect for Meal Prep: These freezer-friendly muffins allow you to make a double batch and save some for a sweet breakfast, afternoon snack, or dessert.
Jump to:
Ingredients
I prefer Costabile olive oil for its quality, purity, and flavor. Use Code: 15GOLDENGK on Amazon for 15% off.
You'll find a complete list of the ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Traditional: You can use all purpose flour and dairy milk in the same proportions if you don't have any dietary restrictions.
- Sugar-Free: Use sugar substitutes for a sugar-free version of these muffins.
- Berries: Your favorite berries will work in this recipe. Try strawberries, raspberries, blackberries, lingonberries, gooseberries, or any others.
- Frozen Blueberries: You can use frozen blueberries in place of fresh when they're out of season. You don't even have to defrost them.
- Fruits: Replace the berries with diced fruits like apples, pears, peaches, and the like.
- Add Nuts: Add chopped pecans, walnuts, almonds, or any of your favorite nuts for more flavor and texture.
How to Make This Blueberry Gluten Free Muffins Recipe
Step 1: Combine the milk and vinegar and set them aside. Then, mix the dry ingredients in a medium mixing bowl.
Step 2: Mix the wet ingredients, including the milk mixture, in a large mixing bowl.
Step 3: Gently fold the blueberries into the batter using a spatula.
Step 4: Divide the batter between 9 wells of a silicone muffin pan prepared with coconut oil.
Step 5: Bake at 350 degrees until a toothpick inserted into the center comes out clean and the muffins are golden.
Step 6: Transfer the muffins to a wire rack to cool and enjoy!
Expert Tips
- Give the milk and vinegar at least 5 minutes to sit. They create plant-based buttermilk for tender muffins.
- Mix the muffin batter until combined, but don't overwork it. Otherwise, the muffins may get tough.
- Fold the blueberries into the batter rather than using a mixing motion to ensure the blueberries remain intact.
- When shopping for rolled oats, ensure that the package specifies gluten free. Although oats are naturally gluten free, they are often processed in facilities where gluten is present. Certified gluten free oats are processed in gluten free facilities.
- We recommend using a silicone muffin or cupcake pan. It makes it so much easier to remove the muffins.
Blueberry Gluten Free Muffins Recipe FAQ
Using too much flour is one of the most common mistakes made with any kind of muffin, gluten free or not. Rather than scooping the flour out directly with a measuring cup, loosely spoon the flour into the measuring cup and level it off with a knife. This avoids compacting and using too much flour.
King Arthur or Bob's Red Mill 1:1 gluten free flours are consistently ranked highest among gluten free flour options for baking.
Both King Arthur Measure for Measure and Bob's Red Mill 1:1 gluten free flours are the closest to traditional flour when it comes to texture, flavor, and ease of use.
The key to beautiful, intact blueberries in your muffins is folding them rather than stirring them. Using a folding motion incorporates the blueberries without crushing them.
More Gluten Free Recipes
If you loved this recipe, please leave a rating and a comment and let us know. We always love hearing from our readers!
📖 Recipe
Blueberry Gluten Free Muffins Recipe
Ingredients
- 1 cup gluten free flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg
- ½ cup oat milk
- ½ teaspoon apple cider vinegar
- 2 ½ teaspoon vanilla extract
- ¼ cup olive oil
- ¾ cup blueberries
Instructions
- Preheat the oven to 350 degrees and brush the wells of a 9-count muffin pan with coconut oil.
- Combine the milk and vinegar in a measuring cup and set aside.
- Whisk the flour, oats, salt, cinnamon, and baking soda in a medium bowl.
- Whisk the sugar, brown sugar, egg, buttermilk, vanilla extract, and olive oil in a large bowl.
- Add the dry ingredients to the wet ingredients and mix until combined. Then, fold in the blueberries.
- Add the batter to the prepared muffin pan and bake for 22 to 26 minutes until a toothpick inserted into the center comes out clean and the muffins are golden.
- Transfer the muffins to a wire rack to cool and enjoy.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Wrap individual muffins in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost if frozen. Then, bring to room temperature or microwave for 30 seconds until warm.
- Give the milk and vinegar at least 5 minutes to sit. They create plant-based buttermilk for tender muffins.
- Mix the muffin batter until combined, but don't overwork it. Otherwise, the muffins may get tough.
- Fold the blueberries into the batter rather than using a mixing motion to ensure the blueberries remain intact.
- When shopping for rolled oats, ensure that the package specifies gluten free. Although oats are naturally gluten free, they are often processed in facilities where gluten is present. Certified gluten free oats are processed in gluten free facilities.
- We recommend using a silicone muffin or cupcake pan. It makes it so much easier to remove the muffins.
Andrea says
Nice texture and not too sweet, which I really liked.
Lora says
Very fluffy GF muffins, and I really liked the addition of oats. So easy to make!
Swathi says
Blueberry gluten-free muffins are delicious. I have made them for my family, and they asked me to make them again.
Claudia says
Just baked these blueberry gluten-free muffins—so soft and bursting with berries! You’d never guess they’re gluten-free. 🫐🧁
Lathiya Shanmugasundaram says
Loved this blueberry muffin. Though it is gluten-free, the muffins were so moist and soft.
amy liu dong says
I love how simple yet delicious and healthy this muffin recipe is. I can't wait to try this at home!
Paula says
These gluten-free muffins were amazing! No one knew they were GF, they tasted so good.
Krystle says
So moist and tender you'd never know they were GF. Love how hearty the oats make them too.
Nicole says
These muffins are so tasty!! Love a good blueberry muffin.
Leslie says
I really enjoyed this gluten-free blueberry muffin recipe. Great texture and perfect to grab and go!
Tina Matney says
The batter was really dry so I added half cup more buttermilk and one more egg. So that was a whole cup buttermilk and 2 eggs total. Then I had to adjust the flour/baking soda a little because it seemed a little runny. I baked at 350 for 22 minutes...the minimum. If it weren't for the blueberries to add moisture these would be mere sawdust even with the added milk/egg. Not impressed. And it wasn't the flour...I use either Bob's or in this case Namaste and have been baking gf for nearly 20 years. I have a pretty good feel for when to add or subtract moisture. I think these need 2 eggs to start with and a stick of melted butter if you really want them moist and delicious. And perhaps a lower cooking temperature. I plan to heat them covered with a wet paper towel to moisten them up and serve them with whipped honey butter.
Krystle says
These are so soft and moist! My first time baking with olive oil and GF flour but t won't be the last!
Colleen says
We loved these gluten free blueberry muffins. Thanks for this recipe!
Nicole says
These muffins are amazing! Such a great recipe.
Swathi says
Blueberry gluten-free muffins look delicious. I have made it twice as our breakfast dish.
Paula says
I loved these blueberry gluten free muffins! We needed a GF recipe for my MIL, but we all loved it!
Matt says
The blueberries add just the right amount of sweetness to these amazing muffins! Definitely plan to make again.
Kiki says
These came out so moist and delicious. Everyone at my brunch loved them.
Nicole Kendrick says
What a hit! All the credit goes to you and your oven!