• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat With Clarity

  • About
  • Work With Me
  • Recipes
  • Ebook
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
go to homepage
Homepage link
  • About
  • Ebook
  • Recipes
  • Subscribe
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Snacks » Gluten Free Blueberry Muffins

    Gluten Free Blueberry Muffins

    February 14, 2021 / by Claire Cary / 2 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    These fresh gluten free blueberry muffins are an easy dairy free snack or breakfast recipe that are made in just one bowl. They’re healthy, moist, fluffy and take just 30 minutes from start to finish!

    Gluten free blueberry muffins stacked with milk in the back.

    Why you’ll love this recipe

    Muffins are a fun little invention because it’s basically like eating dessert but it’s socially acceptable to have a 7 in the morning as you’re running out the door on your way to work. I mean, what could be bad about that?

    This is a simple gluten free blueberry muffin recipe that uses half gluten free all purpose flour and half oat flour for a fluffy texture and delicious flavor!

    They’re made in just one bowl, gluten free, dairy free, moist, fluffy and just sweet enough to satisfy your sweet tooth but not too sweet to leave you in a sugar coma in the morning. This recipe does call for eggs, but if you’re looking for egg-free muffins, try my vegan blueberry oatmeal muffins!

    Blueberry muffin batter in a glass bowl

    How to make this recipe

    In a large bowl, whisk together all of the wet ingredients until well combined. 

    Whisk in all of the dry ingredients, just until everything is well incorporated. Be careful not to over mix. Also, I’m going to sound like a broken record, but make sure you pour and level the flour into your dry measuring cups, don’t scoop from the bag because you will end up using more flour than needed which will dry out the muffins.

    Carefully fold in the blueberries until evenly distributed. 

    Add the batter to lined muffin tins, filling about ¾ of the way up or even more if you like really big muffin tops. It may seem like there is batter left over, but keep adding it to the muffin tin until it is all used up. I like to use a medium cookie scoop to ensure evenly sized muffins. 

    Two images showing the batter for the blueberry muffins in a bowl and with muffin liners.

    Top with a few additional blueberries and a sprinkle of cane sugar if desired. The sugar is optional, but adds a nice crunch and sweetness once baked.

    Bake at 425 for 2 minutes, then lower the temperature to 350 and bake an additional 17-20 minutes, depending on your oven (mine does best with 18 minutes).

    The toothpick test sort of works for this recipe, but because of the nature of berries, the toothpick won’t come out completely clean. Careful not to over bake as they will dry out. 

    I suggest checking at the 17 minute mark, and if the tops look golden brown and don’t wiggle around if you shake the pan, they’re good to go. They will continue cooking slightly as they sit and cool.

    three gluten free blueberry muffins stacked on each other

    How to help them rise

    Here’s a little trick to help muffins (or any baked good) rise really well: set the oven temperature to 75-100 degrees higher than you usually would.

    You’ll put the muffins in at the higher temperature (in this case 425), but just for 2 minutes and then lower the temperature to 350 for the remaining of the baking time.

    Putting the muffins in at a higher temperature helps activate the baking soda/powder and gives them a head start on the rising process.

    Another important tip to ensure muffins rise properly is to mix the batter just enough. Too much can be problematic and too little can be problematic, so you want to find that goldilocks mixing level. Mix just until the ingredients are well incorporated so you don’t create too many air pockets.

    Overhead shot of the muffins with blueberries on the side.

    FAQ’s

    Do I need to add xanthan gum to muffins? Because this recipe calls for a flour that already has Xanthan gum, you do need to do add any additional Xanthan gum to the recipe. I highly suggest sticking with the Bob’s Red Mill 1:1 Baking Flour, but if you only have another one, just make sure it includes Xanthan gum in the mix.

    Do they keep? Once prepared, these gluten free blueberry muffins will store for 3-5 days. Because of the fresher ingredients, they actually do best not in an air tight container. The need a little air to breathe, so I suggest keeping them on a plate covered in foil so they have some air but don’t dry out too quickly.

    Can I make them refined sugar free? Yes! This recipe uses maple syrup and a granulated sweetener of your choice. To make them refined sugar free, just use maple syrup or honey, plus coconut sugar for your granulated sugar. You don’t want to use all honey or maple syrup because that will add too much moisture.

    Do I need to use muffin liners? Yes, I always recommend them! It makes clean up so much easier and ensures the muffins slide right out of the tray. You can simply spray or grease your muffin pan if you don’t have liners, but I find liners work best to prevent sticking.

    Can I use almond flour? I don’t recommend subbing both the oat and all purpose flours for almond flour, but you can swap the oat flour for blanched almond flour! The gluten free all purpose flour is necessary to absorb more of the wet ingredients, so keep that in there for best results.

    three blueberry muffins with a bite taken out

    Fresh vs. Frozen Berries

    You can use fresh or frozen blueberries. The only thing you will have to change if you use frozen, is add a couple more minutes of cook time to account for the moisture from the frozen berries.

    Frozen blueberries will also give a marbley effect to the muffins, but they will still taste delicious! One is not better than the other, it just comes down to what you have on hand and what you want the final result to look like!

    If you have access to fresh wild blueberries, I highly recommend using them! They have a deeper flavor than regular blueberries and because they’re small, you can add more!

    gluten free blueberry muffin with a bite taken out

    Try these recipes next

    • Chocolate Zucchini Muffins
    • Chocolate Energy Bites
    • Vegan Banana Bread
    • Chocolate Chip Banana Muffins
    • Carrot Cake Muffins

    Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!

    Gluten Free Blueberry Muffins

    These gluten free blueberry muffins are an easy dairy free snack or breakfast recipe that are made in just one bowl. They’re dairy free and take 30 minutes from start to finish!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12 muffins
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    Wet:

    • 2 large eggs
    • ½ cup granulated sugar
    • ¼ cup maple syrup
    • ¼ cup apple sauce
    • ¼ cup neutral oil (I used avocado oil)
    • ¼ cup non-dairy milk
    • 2 tsp vanilla extract
    • 1 tsp apple cider vinegar

    Dry:

    • 1 cup oat flour or almond flour (see notes)
    • 1 ½ cups Bob’s Red Mill GF 1:1 Baking Flour (Blue Bag)
    • 1 tsp baking soda
    • 1 ½ tsp baking powder
    • ¼ tsp cinnamon
    • ½ tsp salt
    • 1 ½ cups blueberries*

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit. 
    • In a large bowl, whisk together all of the wet ingredients until well combined. 
    • Whisk in all of the dry ingredients making sure to pour and level the flour into your dry measuring cups, don’t scoop from the bag, and mix just until everything is well incorporated. Be careful not to over mix.
    • Carefully fold in the blueberries until evenly distributed. 
    • Add the batter to lined muffin tins, filling about ¾ of the way up. I like to use the medium cookie scoop to ensure evenly sized muffins. 
    • Top with a few additional blueberries and a sprinkle of cane sugar if desired. 
    • Bake at 425 for 2 minutes, then lower the temperature to 350 and bake an additional 17-20 minutes, depending on your oven (mine does best with 18 minutes). The toothpick test sort of works for this recipe, but because of the nature of berries, the toothpick won’t come out completely clean. Careful not to over bake as they will dry out. 

    Notes

    You can use fresh or frozen blueberries for this recipe. If you use frozen, the batter will have a marbley appearance and will require an additional 1-2 minutes of cook time because of the moisture of the berries.
    If you have access to fresh wild blueberries, I highly recommend using them! They have a deeper flavor than regular blueberries and because they’re small, you can add more.
    Because this recipe calls for a GF all purpose flour that already has Xanthan gum, you do need to do add any additional Xanthan gum to the recipe. I highly suggest sticking with the Bob’s Red Mill 1:1 Baking Flour, but if you only have another GF all purpose flour, just make sure it includes Xanthan gum in the mix.
    I have tested this recipe with both almond and oat flours and both work really well. The only difference is that if you use almond flour, the bake time will be 1-2 minutes longer since almond flour isn’t quite as absorbent as oat flour.

    Nutrition

    Serving: 1muffin | Calories: 235kcal | Carbohydrates: 35g | Protein: 6.1g | Fat: 9g | Fiber: 2g | Sugar: 13g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: blueberry muffins, gluten free blueberry muffins, gluten free muffins

    Reader Interactions

    Comments

    1. Katie

      March 24, 2021 at 11:15 am

      5 stars
      These muffins are so delicious! I had been thinking about making some healthier gluten free blueberry muffins and these just so happened to pop up on my insta. I’m so glad they did! I omited the granulated sugar and added an extra 1/4 C of maple syrup. I topped them off with a sprinkle of brown sugar. This recipe is definitely a keeper. Thanks so much for sharing these!

      Reply
      • Claire Cary

        March 24, 2021 at 3:44 pm

        Glad they worked that way, good to know! So happy you enjoyed them!

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

    Popular Recipes

    Footer

    Affiliate Disclaimer · Privacy Policy · Contact

    COPYRIGHT © 2020 · EAT WITH CLARITY, LLC. ALL RIGHTS RESERVED.