Easy Gluten Free Blueberry Muffins

Easy gluten free blueberry muffins are light and airy and loaded with blueberries. They come together quick and make the perfect meal or snack.

Gluten Free Blueberry muffins

Easy Gluten Free Blueberry Muffins

The smell of blueberry muffins baking in the oven has to be one of my favorite things. I’ve been making more gluten free recipes recently because of some sensitivities going on at my home. I always thought you had to give up baked goods to go gluten free! I say no way!

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These gluten free blueberry muffins can hold there own up to a non gluten free muffin any day. They are light and airy just like a muffin should be. The blueberries are bursting with flavor and the buttery batter is delicious.

All About the Blueberries:

For this gluten free blueberry muffin recipe, you can use fresh, frozen or canned blueberries.

  • Fresh– Wash and pat them dry them before adding them into the batter.
  • Frozen– There is no need to thaw frozen blueberries. Just measure them out frozen and add them to the batter.
  • Canned– If they have any juice in them, make sure they are drained before adding them to the batter.

Ingredients for Gluten Free Blueberry Muffin

  • 2 Cups Blueberries
  • 1 ¾ Cup Gluten-Free All Purpose Flour (I like to use Bob’s Red Mill gluten free 1-to-1 baking flour.
  • 1 Stick Salted Butter, room temp
  • ¾ Cup Sugar
  • ½ Cup Evaporated Milk
  • 2 Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt

How to Make Gluten Free Blueberry Muffins

  1. Preheat the oven to 350 degrees and grease a 12-cup average size muffin tin and set aside.
  2. In a large bowl, combine all the wet ingredients using a hand mixer, mix well.
  3. In a separate bowl, combine all the dry ingredients, except the blueberries, and whisk together well.
  4. Combine both the dry and wet ingredients and mix well. Fold in the blueberries gently.
  5. Fill each muffin cavity about ¾ full or to the rim and bake for about 27-30 minutes or until a toothpick comes out clean.
  6. Remove from the oven and cool in pan.
Hand holding gluten free blueberry muffins

Common Questions About Gluten Free Blueberry Muffins:

  • What if my batter starts to turn purple from the berries? No need to worry, just mix them in because the color will make your muffins look even prettier.
  • What is the best Gluten Free Flour to use for blueberry muffins: I really like to use the Bob’s Mill Bob’s Red Mill gluten free 1-to-1 baking flour. Gluten free flour has come a long way over the years. It used to turn all baked goods to solid bricks, but now I get great results with Bob’s. Always try to avoid xanthum gum as an ingredient because it’s a thickening agent that won’t give that light and airy texture.
  • Can I make these muffins eggless? Yes! Replace the eggs for Flaxseed. One tablespoon for one egg. For this recipe, omit the two eggs and replace them with two tablespoons of flaxseed.

Tips and Tricks to make these muffins:

  • Make sure to spray the muffin pan. For this recipe I just sprayed the pan with non stick cooking spray to give them that naked muffin look. You can always uses liners because it can make it a bit easier. I still recommend to spray the top of the muffin pan lightly so they come out easily. Sometimes the muffins will overflow and the edges will stick to the top edges of the pan.
  • Store these muffins on the counter (that’s if there are any left). Once the muffins are cooled completely, place them on a plate with plastic wrap or in a ziplock bag. They stay soft and fresh for 2 days on the counter.
  • You can freeze these gluten free blueberry muffins. Place the completely cooled muffins in a freezer bag and they will stay good for up to 2 months. Let them sit on the counter to defrost or thaw them in the microwave on low, be careful to not overeat because they will become hard.
  • Use a cookie scoop for the batter! I love to use my cookie scoop for almost all muffins and cupcakes because it makes the process so easy and less of a mess. The muffins will come out the same size and will ensure even baking time.

Here is the Recipe for Easy Gluten Free Blueberry Muffins:

Easy Gluten Free Blueberry Muffins

Easy gluten free blueberry muffins are light and airy and loaded with blueberries. They come together quick and make the perfect meal or snack.
Prep Time10 mins
Cook Time25 mins
Cooling time5 mins
Total Time40 mins
Course: Breakfast
Cuisine: Gluten Free
Keyword: Gluten Free Blueberry Muffins
Servings: 14
Calories: 186kcal

Ingredients

  • 2 cups blueberries (fresh or frozen)
  • 1 ¾ cups gluten-free all purpose flour
  • ½ cup salted butter softened
  • ¾ cup sugar
  • ½ cup evaporated milk
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp salt

Instructions

  • Preheat the oven to 350 degrees and grease a 12-cup average size muffin tin and set aside.
  • In a large bowl, combine all the wet ingredients and using a hand mixer, mix well.
  • In a separate bowl, combine all the dry ingredients, except the blueberries, and whisk together well.
  • Combine both the dry and wet ingredients and mix well. Fold in the blueberries gently.
  • Fill each muffin cavity about ¾ full or to the rim and bake for about 27-30 minutes or until a toothpick comes out clean.
  • Remove from the oven and cool in pan for 5 minutes.
  • Makes 14 Muffins.

Nutrition

Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 244mg | Potassium: 125mg | Fiber: 2g | Sugar: 14g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

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