Gluten-Free Blueberry Muffins
By the Gluten Free Recipes team ·
Tender, bakery-style blueberry muffins made with a GF flour blend and bursting with fresh berries.
At a glance: This easy breakfast recipe yields 12 servings in about 32 minutes (10 min prep, 22 min cook). It uses 9 ingredients — including gluten-free all-purpose flour blend, certified gluten-free baking powder, salt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Blueberry Muffins: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Blueberry Muffins: Made with certified gluten-free ingredients. Free from gluten-containing grains.
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup milk
- 0.33 cup vegetable oil
- 1 tsp pure vanilla extract
- 1.5 cups fresh or frozen blueberries
Instructions
- 1
Preheat oven to 375°F. Line a 12-cup muffin pan with liners.
- 2
Whisk flour, baking powder, and salt. In another bowl, whisk sugar, eggs, milk, oil, and vanilla.
- 3
Fold wet into dry until just combined; gently fold in blueberries.
- 4
Divide batter evenly among muffin cups (about 3/4 full).
- 5
Bake 20-22 minutes until a toothpick inserted in center comes out clean. Cool 5 minutes before removing.
Nutrition (per serving)
Tips & Notes
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
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