These easy Gluten-Free Blueberry Muffins are bursting with fresh juicy blueberries, vegan, and allergy-free! Soft, fluffy, and tender, these bakery-style blueberry muffins are quick and simple to make from scratch, great for meal prepping, and freezer-friendly! A healthy and low-sugar breakfast recipe or snack idea kids and adults will love!
Blueberry muffins! One of my absolute favorite baked goods to enjoy as a kid! Moist, fluffy, with a soft and tender crumb, not overly sweet, but perfectly stuffed with pops of naturally juicy and sweet blueberries in each bite! Classic, cozy, and comforting with that sugared bakery-style top, you won't believe this recipe is gluten-free and vegan!
The Best Gluten-Free Blueberry Muffins
Everyone has their favorite blueberry muffin recipe or store-bought bakery one. I grew up with the Betty Crocker "just add water" muffin mix (no shame); others love the big Costco blueberry muffins, Dunkin' blueberry muffins (Dunkin' muffins were delicious!), Starbucks blueberry muffins, and of course your local hometown bakery's version. What do they all have in common? None of them are gluten-free!
I set out to make the BEST gluten-free blueberry muffins that are not only gluten-free, but vegan, allergy-free, and way healthier than anything you could buy from a store! These homemade muffins are:
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
- Low in Sugar & Oil-Free
- Kid-Friendly
- Make-Ahead & Freezer-Friendly
- Wholesome Breakfast, Snack, or Brunch Recipe
Ingredients For Gluten-Free Blueberry Muffins
- Gluten-Free Flour: The original 2017 recipe called for a combination of 1 cup brown rice flour and 1 cup millet flour. If you don't want to use individual wholegrain flours, you can use a quality gluten-free all-purpose flour instead!
- Baking Powder + Baking Soda + Salt: For added lift and leavening to keep these muffins fluffy, soft, and tender.
- Cinnamon: I love to add a pinch of cinnamon to my muffin batter. This is completely optional!
- Applesauce: For added moisture, eggless binding, and enhancing the natural sweetness of these muffins. Applesauce is key to reducing or eliminating the oil, sugar, and eggs needed.
- Vanilla Extract: What's a muffin without delicious notes of vanilla?
- Vegan Butter: Melted vegan butter gives these muffins cozy depth and a moist crumb.
- Vegan Buttermilk: Just your favorite plain unsweetened non-dairy milk plus a splash of white vinegar (or lemon juice).
- Granulated Sweetener: You can use your favorite granulated white sugar or a sugar-free sweetener, like Swerve, for a 100% naturally sweet muffin.
- Blueberries: Fresh, juicy, sweet blueberries! The star of the show! See below for notes on how to use fresh or frozen in your blueberry muffins!
Should You Use Fresh or Frozen Blueberries For Muffins
If it's blueberry season and you have a bushel of sweet, juicy fresh berries, by all means, use the fresh blueberries! However, if you only have access to frozen ones, you don't need to worry! Frozen blueberries are available year-round and you don't have to worry about the berries being bitter or bland due to being out of season. Just make sure you take these few key steps when deciding to bake with frozen blueberries.
- Take the frozen blueberries and rinse them under cold water until the water runs clear. (This prevents the berries from bleeding into the batter and turning the muffins blue/purple.)
- Dry the berries on paper towels, completely. Be gentle with the berries as frozen blueberries are more fragile than fresh.
How To Prevent The Blueberries From Sinking
The secret to preventing your blueberries from sinking to the bottoms of your muffins when baking is to toss them in some flour! After you've rinsed and dried your blueberries, sprinkle them with a teaspoon or two of gluten-free flour and toss to coat lightly coat the outsides of the berries. This will prevent the juicy berries from sinking to the bottom and allow them to stay suspended throughout the entire muffin!
Pro Tip: You can also add a thin layer of muffin batter to the bottoms of your muffin tin slots before mixing in the blueberries. This layer of plain batter will act as a barrier to sinking berries!
How To Make Gluten-Free Blueberry Muffins
- Preheat your oven to 350°F.
- Whisk together the dry ingredients in a large bowl.
- Make the vegan buttermilk and set it aside while your toss the blueberries in gluten-free flour.
- Add the wet ingredients to the whisked flour and gently mix until smooth (careful not to overmix).
- Add the floured blueberries and gently fold them into the wet batter.
- Fill a greased or lined muffin tin with the muffin batter (about 3 heaping tablespoons each), for about 8 large muffins, 12 standard muffins.
- Add additional blueberries to the tops of the muffins and/or sprinkle the tops with turbinado sugar (raw sugar) for that classic crunchy bakery top.
- Bake the muffins in the preheated oven for about 25 minutes, until the tops are golden.
- Remove the muffins from the oven and allow them to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Recipes Tips & Tricks:
- If your batter is too thick, add more buttermilk. If your batter is too thin, add more gluten-free flour. The batter should be thick and “scoopable” (not runny and not dry or extra thick like dough).
- Toss the blueberries in extra gluten-free flour to prevent them from sinking.
- Make sure your blueberries (fresh or frozen) are completely dry before adding them to the muffin batter.
- This recipe makes 8 very large bakery-style muffins. You can also make about 12 standard-sized muffins which will have slightly less of a large top.
- You can mini muffins by dividing the batter into a greased mini muffin tin (about 20-24) and baking the muffins for 10-12 minutes.
- Enjoy these vegan blueberry muffins warm with a pat of vegan butter or as a room-temperature afternoon snack!
How To Store Homemade Blueberry Muffins
You can store leftover blueberry muffins in an airtight container at room temperature for 2-3 days. Placing a paper towel on the bottom of the container will help absorb excess moisture. Store them longer in the fridge for up to 7 days.
How To Freeze Gluten-Free Blueberry Muffins
To freeze the gluten-free blueberry muffins, allow the muffins to cool completely on a wire rack before freezing them until solid on a baking tray and then transferring them to an airtight container or freezer bag. You can also wrap muffins individually in plastic wrap and foil before freezing for a quick grab-and-go option. Store for 4-6 months in the freezer for best quality. Allow frozen muffins to thaw overnight in the fridge before bringing them to room temperature or quickly warming them in the microwave or toaster oven.
More Gluten-Free Muffin Recipes:
- Bakery-Style Chocolate Chip Muffins
- Blackberry Muffins
- Chocolate Chip Banana Muffins
- Mini Applesauce Muffins
- Banana Sunflower Mini Muffins
- Cranberry Orange Muffins
- Morning Glory Muffins
Gluten-Free Blueberry Muffins (Vegan, Allergy-Free)
These easy Gluten-Free Blueberry Muffins are bursting with fresh juicy blueberries, vegan, and allergy-free! Soft, fluffy, and tender, these bakery-style blueberry muffins are quick and simple to make from scratch, great for meal prepping, and freezer-friendly! A healthy and low-sugar breakfast recipe or snack idea kids and adults will love!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 12 Muffins 1x
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Ingredients
- 2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- ¼ Tsp Cinnamon
- ⅔ Cup Granulated Sweetener (or preferred granulated sugar)
- ¼ Cup Vegan/Allergy-Free Butter (melted)
- ½ Cup Unsweetened Applesauce
- ¾ Cup Unsweetened Non-Dairy Milk + 1 Tsp White Vinegar
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 to 1 ½ Cup Fresh Blueberries (or frozen)*
Instructions
- Preheat your oven to 350°F.
- Whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and sweetener in a large bowl.
- Make the vegan buttermilk and set it aside while your toss the blueberries in extra gluten-free flour.
- Add the melted butter, applesauce, vegan buttermilk, and vanilla to the whisked flour and gently mix until smooth (careful not to overmix).
- Add the floured blueberries and gently fold them into the wet batter.
- Fill a greased or lined muffin tin with the muffin batter (about 3 heaping tablespoons each), for about 8 large, 12 standard muffins.
- Add additional blueberries to the tops of the muffins and/or sprinkle the tops with turbinado sugar (raw sugar) for that classic crunchy bakery top.
- Bake the muffins in the preheated oven for about 25 minutes, until the tops are golden.
- Remove the muffins from the oven and allow them to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
- The original recipe published in 2017 called for 1 Cup Millet Flour and 1 Cup Brown Rice Flour, which still works and you can use instead of gluten-free all-purpose.
- Storage: You can store leftover blueberry muffins in an airtight container at room temperature for 2-3 days. Placing a paper towel on the bottom of the container will help absorb excess moisture. Store them longer in the fridge for up to 7 days.
- Freeze: You can freeze the gluten-free blueberry muffins by allowing them to cool completely on a wire rack before freezing them flat, until solid, on a baking tray, and then transferring them to an airtight container or freezer bag. You can also wrap muffins individually in plastic wrap and foil before freezing for a quick grab-and-go option. Store for 4-6 months in the freezer for best quality. Allow frozen muffins to thaw overnight in the fridge before bringing them to room temperature or quickly warming them in the microwave or toaster oven.
Nutrition
- Serving Size: 1 Muffin
Nothing screams childhood more than a warm, sweet, blueberry-packed muffin! Perfect for meal prepping and serving up whenever you need a little comfort!
So tell me:
+ What's your favorite classic muffin variety?
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Kirsten Smith
I’ll be making these soon. Thanks for sharing!
Rebecca Pytell
Nothing better than the classics!
ARTantana
These look PERFECT!!! Would love to try them out 🙂 Greetings from Sydney and have a great day!
Shantana
Rebecca @ Strength and Sunshine
I hope you enjoy!
Melissa Ruddy
These have such a nice rise on them you would never know they were gluten free!
Rebecca @ Strength and Sunshine
I was hoping for that 😉
Roseann Hampton
There's nothing like a fresh, out of the oven blueberry muffin!
Rebecca @ Strength and Sunshine
Got that right!
Wendy Klik
How wonderful to have a muffin recipe that you can offer to anyone without having to worry.
Rebecca @ Strength and Sunshine
Exactly!
Laura
I think my fave muffins are banana!! But a classic blueberry always hits the spot!
Rebecca @ Strength and Sunshine
Well banana muffins sound good!
Evi @ greenevi
Your GF baking skills always amaze me. These muffins look so soft and fluffy, perfect for breakfast!
Rebecca @ Strength and Sunshine
Yes! Thank you, Evi!
Farrah
Hooray for classics! I love blueberry muffins and these look + sound so good!
Rebecca @ Strength and Sunshine
You can't fail with a blueberry muffin!
shelley
You had me at blueberries!
Rebecca @ Strength and Sunshine
They best little berry!
Baker by Nature
These look delicious!
Rebecca @ Strength and Sunshine
Thanks!
Ali Hemsley
I love blueberry muffins! These look great!
Rebecca @ Strength and Sunshine
We all do! Thanks!
Anjali
GF and vegan!!! Need to try these muffins!!
Rebecca @ Strength and Sunshine
Heck yea!
Megan @ MegUnprocessed
This looks seriously so yummy!
Rebecca @ Strength and Sunshine
They seriously are!
Mummy Snowy Owl
These look yummy!
Rebecca @ Strength and Sunshine
Thank you!
Alyssa Mosher
Dunkin Donuts over Starbucks any day! These muffins look like they are amazing 🙂
Rebecca @ Strength and Sunshine
O yea! DD for life!
Uma Srinivas
I like bakery style Muffins. Love to have these cute blueberry muffins.
Rebecca @ Strength and Sunshine
Haha, yes! Cute muffins win 😉
Sarah
I am totally going to make these for my MIL. She is gf and df!
Rebecca @ Strength and Sunshine
She will love these muffins!
Kristina @ MsModify
Blueberry muffins are my favorite! This is the perfect addition to a cup of coffee in the morning!
Rebecca @ Strength and Sunshine
They were made for coffee!
Prasanna Hede
I was looking for a Gluten free recipe of muffin for an upcoming event and I think I can give this a try! Thanks.
Rebecca @ Strength and Sunshine
Perfect! I hope you enjoy these!
Ashley @ Wishes & Dishes
These look like the perfect muffins!
Rebecca @ Strength and Sunshine
Thank you!
neil@neilshealthymeals.com
Yum! Blueberry Muffins are MY FAVOURITE!
Don't you just love them when you bite into the Muffin and you get a Blueberry and it bursts into your mouth too?
Rebecca @ Strength and Sunshine
Haha, yes!!! Blueberry muffins always rein supreme!
Nicole Dawson
I'm always a sucker for a good blueberry muffin, especially when it's vegan.
Rebecca @ Strength and Sunshine
Nothing beats the classic!
Tara
Such beautiful muffins! I love that they are gluten-free and vegan. Definitely the perfect way to start the day.
Rebecca @ Strength and Sunshine
Yes! They will lead you to having a great day 😉
The Food Hunter
They look spectacular!
Rebecca @ Strength and Sunshine
Thank you!
Elinor Kugler
Haha, I'm with you on the whole who would say no to a blueberry muffin, and passing a hug from your grandma. Berry muffins are just the best, and these look SO fluffy! I bet they taste great too 🙂
Rebecca @ Strength and Sunshine
Haha, YES! Thanks Elinor!
Shashi at Savory Spin
I was going to say choclate chip - but after looking at these, Rebecca, am gonna have to say Blueberry - now I've gotta get me some millet flour!
Rebecca @ Strength and Sunshine
I think this may be the time that someone combine the two!
Liz
A yummy, healthier muffin! LOVE all those fabulous blueberries!
Rebecca @ Strength and Sunshine
Thanks, Liz!
Mary
Blueberry and cranberry muffins are my absolute favorites. Since I haven’t had a good cranberry muffin I think I should try out this recipe and share them with all of my friends. I always keep blueberries in the house.
Rebecca @ Strength and Sunshine
Muffins were made for little berries 😉
Celeste
I'm loving millet flour these days, these muffins look perfect! I love finding healthier options.
Rebecca @ Strength and Sunshine
Always one of my favorites!
Casey the College Celiac
Blueberry muffins will always be my favorite! However, I recently got to try a salted caramel walnut muffin and dang, it was the bomb!
Rebecca @ Strength and Sunshine
Haha, very fancy! But simple will always be #1!
Tasting Page
You had me at blueberries! These are great looking muffins!
Rebecca @ Strength and Sunshine
Thank you!
Chrystal @ Gluten-Free Palate
Millet and Brown Rice Flour? Sounds like the perfect base for a blueberry muffin.
Rebecca @ Strength and Sunshine
Nice, hearty, and sweet!
Tracy | Baking Mischief
I love blueberry muffins, but I don't have a good go-to vegan recipe for them. I can't wait to try these. They look sooo good!
Rebecca @ Strength and Sunshine
We all need that classic go-to!
Rachel
These look terrific. The blend of rice and millet flour is an awesome combo!
Rebecca @ Strength and Sunshine
Nice and hearty from the brown rice, but sweet and light with the millet!
Lydia
I am always looking for new baked goods that I can enjoy. I will have to try and find the sweetener at my Organic store or online (hopefully here in Canada) so I can try these soon. Thanks for sharing and I look forward to following your blog for more goodies!
Rebecca @ Strength and Sunshine
If you consume sugar you can use that as a 1-to-1. But I don't use that in my cooking or baking on this blog.
Elena Zahir
These look absolutely delicious, I definitely need to try them out sometime! The recipe is super simple too, so that's definitely a plus. Thank you for sharing!
Rebecca @ Strength and Sunshine
Yes! Just easy peasy and delicious!
sirena Alise
Thos actually look really good! I am always curious as to how Gluten Free anything will taste, but this recipe looks worth trying!
Rebecca @ Strength and Sunshine
Just because it uses different flours to bake? That's a sad assumption to make about gluten-free foods!
Lindsay @ The Live-In Kitchen
These look like the perfect little muffin! I love that they're gluten-free.
Rebecca @ Strength and Sunshine
Everyone needs a good muffin recipe!
Nikki-ann
Ooohhh, these look and sound so delicious! I have to say choc-chip is my favourite variety 🙂
Rebecca @ Strength and Sunshine
Chocolate is always good!
Nikki-ann
As long as it's dairy-free... 😀
allie
Those look so delicious!
Rebecca @ Strength and Sunshine
Thank you, enjoy!
The Crumby Vegan
I love this recipe! ?
Rebecca @ Strength and Sunshine
Thanks!