Gluten-Free Blueberry Muffins

Tender, bakery-style blueberry muffins made with a GF flour blend and bursting with fresh berries.

Prep: 10 min Cook: 22 min Total: 32 min Serves: 12

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, gluten-free baking powder, salt — and walks through 5 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Blueberry Muffins: When preparing this breakfast recipe, a shared muffin tin that baked wheat muffins should be washed carefully, since batter bakes into the seams of the cups. The flour blend and baking powder need a gluten-free label.

Gluten-Free Notes for Gluten-Free Blueberry Muffins: Made with gluten-free ingredients. Free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, gluten-free baking powder, granulated sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend Shop
2 tsp gluten-free baking powder Shop
0.5 tsp salt
0.75 cup granulated sugar Shop
2 large eggs
0.5 cup milk
0.33 cup vegetable oil
1 tsp pure vanilla extract Shop
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)

195

Calories

Protein

32g

Carbs

Fat

Fiber

180mg

Sodium

Tips & Notes

Toss the blueberries in a spoonful of the flour blend before folding them in so they don't sink.
If using frozen blueberries, add them straight from the freezer to limit purple streaks.
Let the batter rest 15 minutes before baking so the gluten-free flour hydrates and the muffins dome.

Common questions

What cross-contamination risk is specific to Gluten-Free Blueberry Muffins?

Check gluten-free all-purpose flour blend, gluten-free baking powder, salt before they go into Gluten-Free Blueberry Muffins. A shared muffin tin that baked wheat muffins should be washed carefully, since batter bakes into the seams of the cups. The flour blend and baking powder need a gluten-free label.

How should leftover Gluten-Free Blueberry Muffins be stored?

If using frozen blueberries, add them straight from the freezer to limit purple streaks.

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