• Skip to main content
  • Skip to primary sidebar

Kitchen 335

menu icon
go to homepage
  • Summer
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Summer
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Gluten Free

    Published: Jun 1, 2021 · Modified: Oct 4, 2023 by Ellie Haley · This post may contain affiliate links · 5 Comments

    Gluten-Free Blueberry Muffin

    Jump to Recipe Print Recipe

    This Gluten-Free Blueberry Muffin recipe makes soft muffins filled with sweet blueberries and topped with a cinnamon crumble. You will be shocked that they are gluten free!

    two blueberry muffins with a bite out of each stacked on top of each other

    Homemade blueberry muffins are a fan favorite in my house. My husband is usually stealing one out of the muffin pan the second they come out of the oven. They will blow you away and I am absolutely sure that no one will know they are gluten-free muffins! After trying these you'll be throwing all of your Krusteaz muffin mix away. These Lemon Soufflé are another fun gluten free dessert.

    If you are gluten free, or just enjoy a delicious gluten free dessert you should check out these gluten free maple walnut scones, black bean cupcakes, and white chocolate cheesecake recipes!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • Step-By-Step Instructions
    • Expert Baking Tips
    • Recipe FAQ's
    • More Recipes You'll Love
    • Recipe

    Why You'll Love This Recipe

    • This gluten free blueberry muffins recipe is a safe and delicious alternative for those who cannot or chose not to eat gluten.
    • The cinnamon crumble topping adds a crunchy texture and a warm flavor. I use a similar crumble in my Cinnamon Roll Donuts.
    • Muffins are a quick and easy breakfast, brunch, or snack option that can be enjoyed on the go. My Coffee Scones are the same way!

    Ingredients

    • I prefer Bob's Red Mill Gluten Free 1:1 Baking Flour, but you can use whatever you like best. You might have to adjust the amount if it doesn't measure the same as regular flour. I use the same flour in my Gluten Free Maple Walnut Scones.
    • I usually prefer butter over vegetable oil, but it helps to make these muffins extra moist.
    • You can use fresh or frozen blueberries. I also use blueberries in these Blueberry Donuts.
    • Ground Cinnamon will add flavor to the crumble. You can find more of the yummy cinnamon flavor in my Cinnamon Roll Pop-Tarts.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • You can use whatever gluten free flour you prefer, but you may need to use different proportions if it is not a 1:1 like it is with the Bob's Red Mill flour. Oat flour would be a tasty substitute.
    • Add oats to the cinnamon crumble for Blueberry Oatmeal Muffins.
    • Add lemon juice and/or zest to the muffin mix to create lemon blueberry muffins. If you love the blueberry lemon flavor combo you'll love these Lemon Blueberry Cookies.
    • Chocolate chips can be added or be used to replace the blueberries.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step-By-Step Instructions

    STEP 1: In a small bowl, combine sugar, GF flour, butter, and cinnamon. You want to break up the butter until the whole mixture has a coarse texture.

    all of the dry ingredients combined in a glass bowl on a grey background

    STEP 2: In a medium bowl, combine the GF flour, sugar, salt, and baking powder. Whisk until free of lumps.

    the wet ingredients combined in a glass bowl on a grey background

    STEP 3: Take a 1 cup measuring cup and add ⅓ cup of vegetable oil and the egg. Fill the cup up the rest of the way with milk.

    the wet and dry ingredients combined in a glass bowl on a grey background

    STEP 4: Gently combine the wet and dry ingredients.

    the completed gluten free blueberry muffin batter in a glass bowl on a grey background

    STEP 5: Fold in the blueberries.

    STEP 5: Fill the prepared muffin tin ¾ of the way with the gluten free blueberry muffin batter. Top with crumb topping. Bake at 350 degrees (F) for 25-30 minutes.

    Expert Baking Tips

    • Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your muffins at the perfect temperature.
    • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffin batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
    • Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.

    Recipe FAQ's

    How do you make gluten free muffins less dense?

    Most gluten free desserts have a tendency to be dense and gummy because of the higher liquid required for the different types of flour. We can combat this with longer baking time to bake off the extra liquid. It's important that you check the texture of the muffins with a toothpick or knife before removing them from the oven.

    What gluten free flour is best for these muffins?

    Personally, I love the Bob's Red Mill GF 1:1 Baking Flour. It has a 1:1 ratio, which means you use the same amount that you would use of regular flour. It makes using another flour simple and has a great texture.

    How do I store the muffins?

    Room Temperature: These muffins can be stored at room temperature in an airtight container for up to 3 days.
    Refrigerator:
    If stored correctly in an airtight container a Gluten-Free Blueberry Muffin will last up to 1 week in the fridge.
    Freezer:
    You can store the muffins in an airtight container in the freezer for up to a month.

    two gluten free blueberry muffins stacked on top of each other on a plate

    More Recipes You'll Love

    • Black Bean Cupcakes
    • Golden brown scones with maple and walnut flavoring and a maple glaze
      Gluten-Free Maple Walnut Scones
    • a slice of white chocolate cheesecake topped with raspberry sauce on a white plate with a fork next to it.
      White Chocolate Cheesecake Recipe
    • Birthday Cake Macarons

    If you tried this Gluten-Free Blueberry Muffin recipe or any other recipe on my website, please leave a star rating and let me know how it went in the  comments below. I so appreciate hearing from you!

    Recipe

    two gluten free blueberry muffins stacked on top of each other. One has a bite out of it

    Gluten-Free Blueberry Muffin

    Ellie Haley
    This Gluten-Free Blueberry Muffin recipe makes soft muffins filled with sweet blueberries and topped with a cinnamon crumble. You will be shocked that they are gluten free!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 180 kcal

    Ingredients
      

    For Muffins:

    • 1 ½ cup (257 grams) Bob's Red Mill GF 1:1 Baking Flour (180 grams all-purpose flour)
    • ¾ cup (148 grams) granulated sugar
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ⅓ cup vegetable oil
    • 1 large egg
    • ⅓ cup milk
    • 1 cup blueberries fresh or frozen

    For Topping:

    • ⅓ cup (66 grams) granulated sugar
    • ¼ cup (43 grams) Bob's Red Mill GF 1:1 Baking Flour (30 grams all-purpose flour)
    • 3 tablespoons butter, cold and cubed
    • 1 teaspoon ground cinnamon
    Prevent your screen from going dark

    Instructions
     

    For Cinnamon Crumble Topping:

    • In a small bowl, combine sugar, GF flour, butter, and cinnamon. Use clean hands or a fork to mix together until the butter is broken up and the mixture has a coarse texture.
    • Place in fridge until ready to use.

    For Gluten-Free Blueberry Muffins:

    • Preheat oven to 350 degrees (F). Spray muffin pan with non-stick spray or line with muffin liners. Set aside.
    • In a medium bowl, combine GF flour, sugar, salt, and baking powder. Whisk until free of lumps.
    • Place ⅓ cup vegetable in a 1 cup measuring cup, add the egg and fill the rest of the cup up with milk.
    • Gently mix in with the flour mixture.
    • Fold in the blueberries.
    • Fill the muffin cups about ¾ of the way full and top with the crumb topping.
    • Bake Gluten-Free Blueberry Muffins for 25-30 minutes or until toothpick inserted into the center of a muffin comes out with a few moist crumbs. Remove from oven and allow to cool.

    Notes

    • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffin batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
    • Keep the crumble in the fridge and as cold as possible until you are ready to put the muffins in the oven.
    • The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.

    Nutrition

    Serving: 1muffinCalories: 180kcalCarbohydrates: 23gProtein: 1.5gFat: 9.9gSaturated Fat: 2.6gCholesterol: 39mgSodium: 1632mgPotassium: 105mgFiber: 0.5gSugar: 17.7gCalcium: 47mg
    Tried this recipe?Let us know how it was!

    More Gluten-Free Dessert Recipes

    • several almond flour peanut butter cookies spread out on a small wire rack with a linen napkin under it.
      Almond Flour Peanut Butter Cookies
    • Brown Butter Macarons
    • Snickerdoodle Macarons
    • Matcha Macarons

    Reader Interactions

    Comments

    1. Debbie says

      August 03, 2023 at 5:10 pm

      5 stars
      I just made these with my granddaughter and everyone in the house is loving them! SO good, thanks for the recipe!!

      Reply
    2. Nancy Grinstead says

      December 07, 2020 at 7:57 pm

      5 stars
      My favoritE blueberry muffin recipe!!! I’ve made it as Muffins, bread, gf, and non-gf. Can’t go wrong Any way you make it!!! Also love that i have yet to mess this recipe Up! Turns out delicious every time.

      Reply
    3. Pam williams says

      August 03, 2019 at 7:36 am

      It sounds delicious 😋 I may try this soon!!!

      Reply
      • Ellie Haley says

        August 03, 2019 at 9:50 am

        You should! They are so easy!

        Reply
      • Sandy says

        February 27, 2020 at 7:13 am

        Getting ready to try this recipe. Will let you know how I like it

        Reply
    5 from 12 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

    More about me →

    Summer Recipes

    • several lemon brownies on a piece of parchment paper. One has a bite out of it.
      Lemon Brownies
    • a lemon curd cookie with a bite out of it on a light background.
      Lemon Curd Cookies
    • several lavender cookies on a metal cooling rack.
      Lavender Cookies
    • two scoops of strawberry cheesecake ice cream in a metal dish with an ice cream scoop on top.
      Strawberry Cheesecake Ice Cream
    • several raspberry and white chocolate and fresh raspberries, one has a bite out of it.
      Raspberry and White Chocolate Cookies
    • a strawberry cinnamon roll that has been cut into on a white plate with a fresh strawberry beside it.
      Strawberry Cinnamon Rolls

    Popular Recipes

    • a small black and tan yorkie smelling a dog cake with a lit candle in it
      Dog Birthday Cake
    • a closeup of fudgy brownies sprinkled with salt on parchment paper
      Fudgy Brownies
    • Strawberry Macarons
    • a brownie pie with a slice taken out of it on a black metal cooling rack.
      Chocolate Brownie Pie
    • Earl Grey Macarons
    • Banana Baked Donuts with a brown butter glaze
      Banana Donuts

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Kitchen 335

    two gluten free blueberry muffins stacked on top of each other, both have a bite out of them

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.