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!
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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.
This is a simple gluten free blueberry muffin recipe that uses half GF all purpose flour and half oat flour to cut back on cost!
They’re made in just one bowl, are 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.
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.
Carefully fold in the blueberries until evenly distributed.
Add the batter to lined muffin tins, filling about 3/4 of the way up. 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.
Top with a few additional blueberries and a sprinkle of cane sugar if desired. The cane sugar is optional, but adds a nice crunch 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.
How to help muffins 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, 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.
Recipe tips & tricks
- 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.
- 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 breath, so I suggest keeping them on a plate covered in foil so they have some air but don’t dry out too quickly.
- You can use fresh or frozen blueberries for these muffins. The only thing you will have to change if you use frozen, is add 1-2 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.
- 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.
Try these recipes next
- Blueberry Avocado Smoothie
- Chocolate Bliss Balls
- 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!
One Bowl Gluten Free Blueberry Muffins
Ingredients
Wet:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup apple sauce
- 1/4 cup neutral oil (I used avocado oil)
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Dry:
- 1 cup oat flour (pour and level to measure, don’t scoop from the bag for both flours)
- 1 1/2 cups Bob’s Red Mill GF 1:1 Baking Flour (Blue Bag)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 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 3/4 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.
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