Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins- made with a combination of oat and almond flour, these muffins are nutritious and have the best texture! No starches or gums needed.
Is there anything better than a freshly baked muffin loaded with jammy blueberries? If there is, the list is small.
There is just something about a blueberry muffin that steals my heart. It’s a classic coffee shop favorite that just begs to lure you in. The light golden tops with crisp edges that lead to soft centers filled with bits of juicy sweet blueberry in each bite. They’re just completely irresistible.
Gluten-free Blueberry Muffin Ingredients and Substitutions
- Oat Flour and Almond Flour- Oat flour and almond flour are my go to for gluten-free baking. Together they make for a baked good that has an incredible texture (like you won’t believe it’s gluten-free!) and flavor, in addition to packing in some valuable nutrients like protein and fiber. When it comes to almond flour I’ve found that Bob’s Red Mill Superfine Almond Flour reigns supreme because it is milled so finely that you would never know it’s made from almonds. Plus it imparts a buttery flavor that is beyond delicious. While oat flour is easier to substitute, almond flour is it’s own kind of magic and I don’t recommend replacing it with anything else.
- Baking Soda and Salt- Baking soda is essential for proper leavening and salt helps balance out the sweet.
- Pure Maple Syrup- I like using pure maple syrup as a liquid sweetened in my gluten-free baking because the texture is slightly thinner than honey and easier to incorporate without lumps. That said, you could use honey if you like, just keep in mind it will be a little harder to work with.
- Coconut Oil- Melted coconut oil gives these muffins incredible moisture without making them taste like coconut. If you have to microwave your oil to melt it just make sure it is slightly cooled so it doesn’t curdle the eggs. If you’d like to replace the coconut oil, any neutral flavored oil or melted butter should work the same.
- Eggs- This is the only ingredients that keeps these muffins from being vegan but they are essential for proper rise and binding in this recipe. If you’re looking for a vegan version, please check out these Vegan and Gluten-free Blueberry Lemon Muffins.
- Vanilla Extract- Just a teaspoon to round out the flavor.
- Plant Milk- I listed plant milk in the ingredients because I don’t buy dairy milk and therefore have not tested this recipe that way. My suspicion is that it would work the same but you never know until you try.
- Apple Cider Vinegar- A little bit of acid from the apple cider vinegar helps the muffins rise and imparts a buttermilk flavor. You could use lemon juice or white vinegar if you don’t have ACV.
- Blueberries- I prefer to bake with fresh blueberries because I find the blueberry juice from frozen to be problematic in the sense that it will turn the muffins a lovely hue of grey. Of course you could try rinsing them before adding them to the recipe but why go through all of that trouble when you can beautiful fresh berries? ;)
How to Make Gluten-free Blueberry Muffins
- These muffins could not be easier to make. Simply whisk together the wet ingredients in one bowl and the dry ingredients in another (making sure to whisk out any lumps in the flour!).
- Add the dry to the wet, while reserving a bit of flour to coat the blueberries (this helps keep them from sinking to the bottom).
- Stir together until smooth, then fold in the blueberries and transfer the batter to a muffin tin for baking. That’s all there is to it!
Looking for more healthy gluten-free baking recipes?
- Best-Ever Chocolate Quinoa Cake
- Perfect Strawberry Cake
- Gluten-free Pistachio Cake
- The Best Vegan and Gluten-free Banana Bread
- Blueberry Lemon Yogurt Bread
- Gluten-free Cranberry Orange Muffins
Gluten-free Blueberry Muffins
- 1 cup almond flour, Bob's Red Mill superfine almond flour is my favorite
- 1 cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil, make sure your coconut oil isn't too hot or it will curdle the eggs!
- 2 eggs
- 2 tablespoons plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Preheat the oven to 350°F and grease or line a muffin tin for 12 muffins.
- In a large bowl, whisk together the almond flour, oat flour, baking soda and salt.
- In a separate large bowl, combine the maple syrup, coconut oil, eggs, milk, vinegar and vanilla. Whisk to combine.
- Add the dry ingredients to the bowl with the wet, reserving a few tablespoons of the flour mixture to toss the blueberries in. Stir together the wet and dry ingredients until smooth, making sure to whisk out any lumps. Fold the flour coated blueberries into the batter.
- Using an ice cream scoop or a spoon, scoop the batter into the muffin tin filling each about 3/4 of the way full. Top with additional blueberries (if desired) then transfer to the oven and bake for 20-25 minutes until golden on the tops. Set aside to cool for at least 30 minutes, and enjoy!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
Mmmmmm you’re right–there’s just something about a blueberry muffin that’s just calls to me at coffee shops. Or chocolate chip, depending on the severity of my sweet tooth.
Mmm… I love a good blueberry muffin! And I actually did have a friend in high school that was allergic to blueberries. Talk about a sad day when she found that out!
I think you read my mind…I have been looking for a muffin recipe to make ahead of time for the day of my wedding to munch on while all of us girls are getting ready in the morning. These would be perfect!
blueberry muffins will always be a classic! Chocolate chip muffins are my favourite, but blueberry is a close second ;-)
I don’t know why I do not make blueberry muffins more often considering I love them. These look gorgeous and sound delicious! I bet they would be awesome with chocolate chips too :)
I LOVE it when muffins drop their britches! I may be the only person who does, but I can’t tell you how many times I’ve said the words, “hey muffin: drop your britches.” Okay, I’ve actually never said that, but I’m totes fine with a mushy bottom muffin.
What were we talking about? Oh, muffins. So…I need to bake a batch of GF muffs asap. Brown rice flour and almond meal? Wins me over every time!!
I think blueberry muffins are the perfect food- and actually now that im fiinnnnallly seeing what everybody loves about gluten free eating, and I’ve started subbing out gluten whenever possible- i think you just made them more perfect.
I’m proof that people who don’t like blueberries exist! Except that I have a weak spot for blueberry muffins (and pancakes). So maybe they only half exist? And are still lured in by tasting looking muffins (even if they’re dropping their britches, lol!)
I love muffins and haven’t made any lately – I think that needs to change soon! I also agree that summer fruits are AMAZING and I just love them all :)
haha you crack me up!
Blueberry muffins are my favorite – I love lots of flavors but blueberry is what I always come back to! These look awesome … care to come over and whip me up a batch?? :)
Confession: blueberries are always my first choice when trying to decide on what fruit to use in a recipe — they’re amazing. I think chocolate chip will always be my first choice when it comes to muffins, but I’ll never turn down a delicious blueberry one either :D
I went blueberry picking with my best friends 2 days ago, so I’m thinking we should have a baking party and make these muffins with them! Blueberry muffins remind me of summer mornings at my Grandma’s house! They taste like a bite of childhood! xx
Love, love, love blueberry muffins! In fact, Justin’s been asking me to make them quite often this summer. Can’t wait to give this gluten free version a try. They sound delicious!
I’m so inspired and impressed with all the gluten free baking you do! I just bought a nice gluten free baking cookbook that I am going to start using soon, but for some reason it scares me when recipes start talking about using more than one type of flour. I need to conquer my fear though, because these muffins look amazing!
I used to LOVE blueberries, so much so, I would eat 2 pints in a sitting of about 5 minutes, ha! Then in about an hour I would have to rush to the bathroom, but you know… It was good going down ;)
Sadly – no more fruit for me :(
You have given me a massive craving for blueberry muffins and orange juice. I adore blueberries and put them into and on almost everything. These sound delicious!
Your gluten-free baking just blows me away. These look unreal! I love the look of these photos with the orange juice. And also love your PG13 comments :)
I reallllllyyyyy need to try some of these gluten free recipes!! This looks SO good!!!!
My muffin recipes are almost always a disaster. I do not want to give up! I’ll try this recipe, which by the way comes with great tips (big blueberries no more!).
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My guess is that using Stevia in place of the agave/maple syrup is what made the batter so dry.
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These were easy to make and are delicious! They aren’t too sweet even though I did use 1/2 cup honey instead. They also ended up making 11 muffins which I was happy about! :)
I thought you made the flourless muffins! I didn’t realize you ventured all the way back this old recipe. ;)
I really need to update these photos, eeesh.
Thank you for letting me know how they turned out! I’m glad to hear the honey worked well. I hope the little one approved too! :)
I made these as soon as I received the email yesterday (5/5/2022). I used 1/2 tsp salt since the recipe doesn’t specify and baked them for 22 minutes. They had a perfect domed top, were just slightly sweet, and were moist but sturdy. No issues with them sticking to my silicone muffin pan. I enjoyed these flourless muffins and the children all enjoyed them as well. Thanks for sharing!
I’m so glad they turned out well for you! Thank you for pointing that out about the salt. You guessed correctly on the amount :)
These are amazing! Thank you for sharing.
Excellent recipe. Perfect blueberry muffins to prepare this weekend. My family will love them. Thanks.