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Gluten Free Blueberry Muffins Recipe
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Gluten-Free Blueberry Muffins Recipe

These are the gluten-free blueberry muffins you’ll bake again and again - soft, fluffy, and made with simple pantry staples. The secret ingredient? Yogurt keeps them moist and tender - long after they've cooled.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Gluten-Free Snack
Cuisine: Gluten-Free Family
Keyword: Gluten-Free Muffins
Servings: 12 muffins
Calories: 206kcal

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.

Notes

If your gluten-free flour blend doesn’t include xanthan gum, add ¾ teaspoon xanthan gum to the dry ingredients. This helps bind the batter and prevents the muffins from crumbling.

Approximate baking times:

  • 🧁 12 standard muffins: 18-20 minutes
  • 🧺 6 large café-style muffins: 23-26 minutes
  • 🎉 24 mini muffins: 11-13 minutes
Every oven varies slightly, so start checking a couple of minutes before the lower time - muffins are ready when the tops spring back when lightly pressed.

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.

Nutrition

Calories: 206kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 218mg | Potassium: 66mg | Fiber: 2g | Sugar: 12g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg