Gluten-Free Blueberry Muffins
These are the gluten-free blueberry muffins you’ll bake again and again – soft, fluffy, and made from simple pantry staples. The secret ingredient? Yogurt, which keeps them tender and moist long after they’ve cooled.
Why This is the Gluten-Free Blueberry Muffin Recipe
If you’ve ever baked gluten-free muffins that turned out dry, dense, or oddly crumbly, you know the struggle is real. This recipe fixes all that – no complicated steps, nut-free, no expensive specialty ingredients, just reliable, bakery-style muffins every single time.
You’ll love them because they’re:
- 🧁 Soft, tender, and moist (never dry or dense)
- 🍋 Made with everyday pantry staples
- 🫐 A one-bowl wonder – minimal dishes, maximum reward
- 👩👧 Kid-approved and freezer-friendly
- 💪 Fool proof, even if you’re new to gluten-free baking
Ingredients Required to Make GF Blueberry Muffins
You’ll only need a handful of simple gluten-free ingredients you likely already have in your pantry:
- 2 large eggs
- ½ cup neutral oil – such as vegetable, canola, or light olive oil.
- 1 cup whole-milk yogurt – keeps the muffins moist and fluffy.
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice – brightens flavour and reacts with baking soda for lift.
- ½ cup brown sugar – white or light brown both work, but brown sugar adds extra softness.
- 1 ¾ cups gluten-free all-purpose/plain flour – use a blend that includes xanthan gum (otherwise you will need to add ¾ tsp of xanthan gum).
- 1 ½ teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries – fresh or frozen (don’t thaw).
Optional Toppings
I don’t often add toppings, and they really aren’t required, but if you would like to, you can give your muffins that fancy bakery-style finish with:
- Sprinkle coarse sugar on top for a golden, crisp crust
- Add a few extra blueberries before baking for pretty pops of colour 🫐
- Or make a quick streusel (2 tbsp butter, 2 tbsp brown sugar, ¼ cup gf flour, rubbed together).
Substitutions & Variations
If you prefer, or require, these substitutions are possible too:
- Dairy-free: Swap the yogurt for coconut or soy yogurt.
- Egg-free: Replace each egg with ¼ cup unsweetened applesauce or a flax “egg” (1 tbsp flaxseed meal + 3 tbsp water).
- Mix-ins: Try raspberries, white chocolate chips, or chopped strawberries.
- Flour blends: Works best with a 1:1 gluten-free flour blend that includes xanthan gum.
- Want an even softer, richer muffin? Replace ¼–⅓ cup of the gluten-free flour with almond flour for extra tenderness and flavour. Add 2 – 3 extra minutes to the bake time if needed.
How To Make Gluten-Free Blueberry Muffins Step-By-Step
Step 1: Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
Step 2: In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
Step 3: Add 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and ½ tsp salt. Stir gently until just combined. It will be a thick batter, which is exactly what we want!
Step 4: Gently fold in the blueberries.
Step 5: Divide batter evenly among muffin cups (¾ full). Top with sugar or streusel if desired, but not necessary! (see notes below).
Step 6: Bake for 18 to 20 minutes (check at 18 minutes) or until golden and springy. Cool for 5 minutes in the pan, then transfer to a wire rack.
How To Store and Freeze GF Blueberry Muffins
- Room temperature: Store in an airtight container for up to 2 days. They stay soft – no reheating needed even on day 2!
- Day 3: Warm gently for 10 – 15 seconds in the microwave or 5 minutes in a low oven.
- Freezer: Once completely cool, freeze for up to 2 months. Defrost overnight or pop frozen muffins straight into lunchboxes – they’ll be perfect by morning tea.
Troubleshooting Tips
Dry muffins? Be sure to use oil, not butter, and full-fat yogurt – and avoid overbaking.
Dense texture? Make sure your baking powder and soda are fresh, and don’t overmix once flour is added.
Flat tops? Fill muffin cups ¾ full and bake right away for a nice dome.
Extra lift: Sprinkle a little sugar on top before baking for golden, bakery-style tops.
More Gluten-Free Muffin Recipes You’ll Love:
There’s nothing worse than wasting expensive gluten-free ingredients on a batch that turns out dry or crumbly – but these muffins deliver every time. Soft, golden, and bursting with juicy blueberries, they’re the kind you’ll proudly pack in lunchboxes (and sneak one or two for yourself too!).
Gluten-Free Blueberry Muffins Recipe
Equipment
- Mixing bowl
- Muffin baking tray
- Oven
Ingredients
- 2 large eggs
- ½ cup neutral oil (vegetable, canola, or light olive)
- 1 cup plain yogurt (whole-milk)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- ½ cup brown sugar
- 1¾ cups gluten-free all-purpose/plain flour (check xanthan gum is included, otherwise you will need to add ¾tsp xanthan gum)
- 1½ tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup blueberries (fresh or frozen, not thawed)
Optional Toppings – see notes below
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
- In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
- Add 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and ½ tsp salt. Stir gently until just combined.
- Fold in 1 cup blueberries.
- Divide batter evenly among muffin cups (¾ full).
- Top with sugar or streusel if desired (see notes below).
- Bake for 18 to 20 minutes (check at 18 minutes) or until golden and springy.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Recipe Notes:
Approximate baking times:
- 🧁 12 standard muffins: 18-20 minutes
- 🧺 6 large café-style muffins: 23-26 minutes
- 🎉 24 mini muffins: 11-13 minutes
Storage:
Store muffins in an airtight container lined with paper towel (top and bottom) for up to 2 days, or freeze individually for up to 2 months.
Optional toppings:
For a bakery-style finish, top muffins before baking with your choice of:
- Coarse sugar – for a crisp, golden muffin top.
- Extra blueberries – for those pretty bursts on top.
- Simple streusel topping – mix 2 tbsp melted butter, 2 tbsp brown sugar, and ¼ cup gluten-free flour until crumbly, then sprinkle over each muffin before baking.
