Gluten free blueberry muffins are everything you want in a morning treat: fluffy, golden, bursting with juicy blueberries, and completely satisfying without the wheat. Whether you’re baking for dietary needs or just love a wholesome option, these muffins come through with bakery-style texture and flavor.

Made with a blend of gluten free flours and lightly sweetened with maple syrup, these muffins offer a tender crumb that doesn’t crumble apart. They’re perfect for brunch, meal prepping for the week, or packing in lunchboxes for a naturally gluten free snack that feels indulgent but is secretly nourishing.

What Kind of Blueberries Are Best for Muffins?

Fresh blueberries are always a win when in season, offering juicy bursts of flavor and that beautiful marbled effect inside the muffins. However, frozen blueberries work just as well—just be sure not to thaw them before mixing into your batter, which helps prevent discoloration and soggy pockets. Wild blueberries are smaller and pack intense flavor, while cultivated ones tend to be juicier. Either will work, so use what you love!

Ingredients for the Gluten Free Blueberry Muffins

Gluten Free Flour Blend – The base of our muffin, it provides the structure and tenderness. A 1-to-1 gluten free blend with xanthan gum works best.

Almond Flour – Adds moisture and richness, helping the muffins stay soft and not dry out.

Baking Powder – For that classic muffin rise and fluff.

Sea Salt – A pinch enhances the flavor of the sweet elements.

Cinnamon – Optional, but adds a warm undertone that pairs perfectly with blueberries.

Eggs – Essential for binding and structure, they help keep the muffins fluffy.

Maple Syrup – A natural sweetener that adds depth and subtle caramel notes.

Vanilla Extract – Rounds out the sweetness with aromatic warmth.

Unsweetened Applesauce – Helps with moisture and reduces the need for extra oil.

Coconut Oil (melted) – Brings a hint of richness while keeping the muffins dairy-free.

Blueberries – The star of the show, folded in at the end to prevent smashing.

How To Make the Gluten Free Blueberry Muffins

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the gluten free flour blend, almond flour, baking powder, sea salt, and cinnamon (if using). Make sure everything is evenly distributed.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk the eggs, maple syrup, vanilla extract, unsweetened applesauce, and melted coconut oil until smooth and well combined.

Step 4: Mix It All Together

Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing, which can lead to dense muffins.

Step 5: Fold in Blueberries

Gently fold in the blueberries with a spatula. If using frozen blueberries, do not thaw them—fold them in directly from the freezer to prevent purple streaks.

Step 6: Fill the Muffin Tin

Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.

Step 7: Bake to Perfection

Place in the oven and bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 8: Cool and Enjoy

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!

Best Ways to Serve and Store Gluten Free Blueberry Muffins

These gluten free blueberry muffins are delicious warm out of the oven with a pat of dairy-free butter or a drizzle of almond butter. They also pair wonderfully with your morning coffee or afternoon tea.

To store, let them cool completely and place them in an airtight container. They stay fresh at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a zip-top bag for up to 2 months. Simply reheat in the microwave or toaster oven to enjoy.

Frequently Asked Questions

How do I keep gluten free muffins moist?

Using a mix of almond flour and applesauce keeps these muffins moist. Avoid overbaking, as gluten free baked goods can dry out quickly.

Can I make this recipe vegan?

Yes! Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and ensure your flour blend doesn’t contain dairy.

What can I use instead of coconut oil?

Melted butter (if not dairy-free), avocado oil, or even light olive oil will work as a substitute.

Why are my muffins dense?

Overmixing the batter or using a flour blend without xanthan gum can lead to dense muffins. Make sure your leavening agents are fresh.

Can I use other berries?

Absolutely. Raspberries, chopped strawberries, or blackberries are great alternatives. Just keep in mind they may affect moisture levels slightly.

Are these good for kids?

Definitely! They’re naturally sweetened and free of refined sugars, making them a great snack or breakfast option for little ones.

Want More Muffin and Snack Ideas?

If these gluten free blueberry muffins made your morning better, you’re going to love exploring more easy, flavor-packed treats from the blog:

Healthy Banana Oatmeal Muffins for a naturally sweet, hearty breakfast option.
Blueberry Swirl Yogurt Bites when you’re craving something cold, creamy, and portable.
Strawberry Cheesecake Cupcakes if you’re leaning toward fruity-meets-decadent.
Oreo Stuffed Cinnamon Rolls for those times you want a serious sweet twist.
Strawberry Cheesecake Donut Holes that melt in your mouth and feel bakery-level indulgent.

These recipes are all reader-loved and gluten-free friendly with minor tweaks!

📌 Save this recipe to your Pinterest gluten free or breakfast board so you can come back to it whenever you need a cozy muffin fix.

And when you do make them, drop a comment below to let me know how they turned out. Did you use wild or cultivated blueberries? Try a different fruit?

If you want more fresh, real-life kitchen inspo, check out my Pinterest board where I share my daily recipes: Life with Nina on Pinterest.

Let’s bake and share more joy together!

Gluten Free Blueberry Muffins

Author: Nina Johnson

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Description

These gluten free blueberry muffins are fluffy, lightly sweet, and packed with juicy blueberries. Made with a blend of gluten free flours, maple syrup, and almond flour for added richness, they’re perfect for breakfast, brunch, or snacking. Naturally dairy-free and easy to freeze for later!