About This Recipe
I love to make this simple gluten-free blueberry muffin recipe on the weekends. My family really enjoys blueberry muffins, so I often make a double batch and then freeze them. These are perfect for busy mornings as well. This recipe is gluten-free dairy-free and made just like other muffin recipes. Use fresh or frozen blueberries. Either way, these are so delicious no one will ever know they are gluten-free.
Gluten-Free Blueberry Muffin Recipe
- 12 cup muffin pan OR 24 cup mini-muffin pan
- mixing bowls
- Kitchen Scale
- Measuring cups
- Measuring spoons
- Cooling rack
- 8 ounces Gluten-Free Flour Blend OR (1 3/4 cups of flour) SEE NOTES
- 1/2 tsp Xanthan Gum omit if your flour blend contains this ingredient
- 1 tsp Salt
- 2 tsp Baking Powder
- 4 ounces Sugar OR (3/4 cup)
- 8 ounces Non-dairy milk OR (1 Cup) I use oat milk.
- 2 large Eggs
- 1 stick Melted non-dairy butter I use Earth Balance.
- 3/4 cup Blueberries Fresh or frozen Thaw for 10-15 minutes if frozen.
- Cooking spray or muffin liners
- Preheat the oven to 350 degrees
- Grease the muffin pan or use paper muffin liners. Set the pan aside.
- In a large mixing bowl combine the flour, xanthan gum (if needed), sugar, salt, and baking powder. Set aside.
- In a separate bowl whisk the milk, eggs, and butter.
- Gradually add the dry ingredients to the wet while whisking. Whisk until the batter is completely combined with no lumps.
- Gently fold the blueberries into the batter with a spatula.
- Pour the batter into the prepared muffin pan.
- Bake for 35 minutes or until a knife inserted into the center of a muffin comes out clean.
- Remove from the pan and cool on a wire rack until cooled.
- Store in the refrigerator in an airtight container for up to 1 week.
Which Gluten-Free Flour is Best for Baking?
There are many gluten-free flour blends out there. I make my own Simple Gluten-Free Flour Blend because I am sensitive to many gluten-free flours. It works well for all my baking needs. Most gluten-free flour blends contain a mixture of rice flour (white or brown or both), another type of gluten-free flour (sorghum), starch (potato, tapioca), and xanthan gum.
If you choose to buy your flour blend these brands are recommended year after year, Bob’s Red Mill Gluten-Free 1-to-1 baking flour, King Arthur Gluten-Free All-Purpose Flour, or Krusteaz Gluten-Free All-Purpose Flour. These flour blends are easily substituted into recipes that call for regular flour.
What Ingredient Helps Muffins Rise?
Leavening agents, such as baking soda and baking powder make baked goods rise. Baking soda is activated when combined with an acid such as lemon juice or buttermilk. Baking powder activates when combined with a liquid.
What’s the Difference Between Muffins and Cupcakes?
Muffins and cupcakes differ in the ratio of ingredients in the recipe. The ratio for a basic muffin recipe is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part fat (butter, oil). Muffins also contain less sugar and can be made savory with eggs or vegetables. The batter for muffins is mixed for less time.
Cupcakes and cakes contain more sugar, and the batter is mixed longer. The eggs in cupcake/cake recipes are usually whipped, and cupcakes/cakes have frosting. The ratio for a cupcake recipe is 1 part flour, 1 part sugar, 1 part egg, and 1 part fat.
I hope you and your family enjoy these gluten-free, dairy-free blueberry muffins. I also encourage you to try my Gluten-Free, Dairy-Free Apple Cinnamon muffins. Both recipes are simple and sure to get everyone off to a great start.
Be sure to leave a comment and let me know when you make this recipe. I love to hear your ideas.
Blessings, Laura xo