These Gluten Free Blueberry Muffins are so soft yet they still manage to have a lovely blueberry flavor! They’re not overly sweet like a cupcake, they’re the perfect breakfast or snack when you’re looking for something light. This recipe uses less than 1 cup of fresh blueberries and the batter mixes up with just a whisk and a spatula!
If that wasn't enough, they’re also eggless, nut free and easily dairy free (vegan)!
These mini blueberry muffins are so airy yet super addicting! Luckily they’re so small, so don’t worry about eating more than one! This recipe can also make 6 regular size muffins. Either way, these are blueberry muffins to die for! Ok clearly not literally but they’re really really good! Or you can try my jumbo sized Chocolate Chip Blueberry Muffins!
For more muffin recipes, try my Vanilla Muffins, Bakery Style Chocolate Chip Muffins, Red Velvet Muffins and Gluten Free Chocolate Muffins.
Reasons To Love These Easy Blueberry Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Moist- These mini muffins are so soft and stay that way for days!
- Blueberries- They are filled with fresh blueberries!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Granulated Sugar- This recipes uses granulated instead of light brown to keep the muffins light and airy.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vegetable Oil- Using oil instead of butter helps them to stay moist for a longer period of time
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Blueberries- Use ¾ cup plus 2 tablespoons of fresh, picked over, washed and dried, blueberries. Do not use frozen or they will turn the muffins blue.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Blueberry Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
Make the Recipe with All Purpose Flour
- Use ¾ cup plus 2 tablespoons of packed AP flour (147 grams).
- Only use ¼ cup plus 1 tablespoon milk.
Other Muffin Sizes
- Regular: Bake at the same temperature (375 degrees) for 24 minutes or until the tops are golden, risen and springy when carefully touched. Makes 6 regular size muffins. For 12, double the recipe.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Blueberry Muffins
Here are the step by step instructions to make these small batch blueberry muffins!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt until combined.
Step 2: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add in the Other Ingredients
Whisk the milk, oil and vanilla into the cornstarch water mixture until fully combined. It might appear very bubbly; that’s normal.
Step 4: Add in the Dry Ingredients and Blueberries
Using a whisk, stir the gluten free flour mixture into the wet ingredients, a third at a time until just combined. If it gets too thick, switch to a spatula.
Using the spatula, gently fold in the blueberries. Try not to break them.
Step 5: Scoop the Batter
Use a small cookie scoop to scoop the batter into a lined mini muffin pan and smooth the tops with a small knife.
Step 6: Bake and Cool
Bake in the center rack of the 375 degree oven for 18 minutes until the mini muffins are golden brown on top, risen and springy when gently touched.
When the muffins are out of the oven, let them cool in the pan for about 5 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Smoothing the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the muffin cups, gently smooth the tops with a butter knife prior to baking.
- Filling the Muffin Tins- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have beautiful height.
- Pick Over Your Blueberries- Make sure to wash and then go through all the blueberries. You want to make sure they don’t have any stems or mold.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these muffins the night before.
Once they are completely cool, store them in an airtight container at room temperature.
Storing and Freezing: Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. If using foil, try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much and poop in a zip top bag.
Store them on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each muffin in the microwave for 5 seconds prior to eating. Be careful not to burn your mouth.
More Blueberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Gluten Free Blueberry Muffins
Ingredients
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup plus 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 pinches kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
- ½ cup plus 2 tablespoons milk
- ¼ cup plus 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup plus 2 tablespoons fresh blueberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit and put paper liners in each cup of your muffin pan. Set aside.
- In a medium bowl, whisk together the ¾ cup plus 2 tablespoons multipurpose gluten free flour, ¼ cup plus 3 tablespoons granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda and 2 pinches kosher salt. Set aside.
- In a large bowl, using a spoon, mix the 1 rounded tablespoon cornstarch and 1.5 tablespoons water together until it is thin and watery. It will be thick and tacky at first.
- Whisk the ½ cup plus 2 tablespoons milk, ¼ cup plus 3 tablespoons vegetable oil and 1 teaspoon pure vanilla extract into the cornstarch water mixture until fully combined. It may appear bubbly and that’s normal.
- Slowly whisk the dry ingredients into the wet ⅓ at a time until just combined. If it gets too thick, switch to a spatula.
- Gently stir in the ¾ cup plus 2 tablespoons blueberries with the spatula so as to not break them.
- For the mini muffins, use a small cookie scoop and for the regular muffins, use an ice cream scoop to scoop the batter into each muffin cup in the tin.
- Fill the cups almost to the top of each. Then smooth the top of the batter with a small knife.
- Pop in the center rack of the oven and bake. For mini muffins, bake for 18 minutes until the tops are golden, risen and springy when carefully poked. For the regular muffins, bake those for 24 minutes until the tops are golden, risen and springy when carefully poked.
- Remove from the oven and let sit in the pan for an additional 5 minutes.
- After 5 minutes, take the muffins out and let them cool completely on a wire cooking rack.
N says
I tried this recipe with all purpose flour and made it into blueberry bread because I couldn’t find the muffin tray and it worked. Had to baked it for 35 mins instead. Its a winner in the house
Lee says
Love that you made it into a loaf! Thank you!!!
Karen says
Can I use regular AP flour in this recipe?
Ginny says
Blueberry muffins are my favorite and these mini ones are especially cute and delicious!
Lee says
Thanks so so much!