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    Home » Breakfast

    Gluten Free Blueberry Muffins

    Published: Mar 3, 2022 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 2 Comments .

    Jump to Recipe Jump to Video

    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. Best part is they’re also eggless, nut free and easily dairy free (vegan)! 

    A hand grabs a Gluten Free Blueberry Muffin from a bowl.

    These mini blueberry muffins are so airy yet super addicting! Luckily they’re so small, so don’t worry about eating more than one! 

    Want bigger muffins? 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!

    If you’re looking for more muffin recipes, try Bakery Style Chocolate Chip Muffins, Red Velvet Muffins and Gluten Free Chocolate Muffins.

    Jump to:
    • Reasons To Love These Muffins
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Gluten Free Blueberry Muffins
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing 
    • Other Blueberry Recipes to Try
    • 📖 Recipe
    • Gluten Free Blueberry Muffins

    Reasons To Love These Muffins

    • Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan).
    • 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 one because it’s nut safe but it does contain dairy.
    • Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
    • Milk- You can use whatever milk you desire. For vegan, use a non dairy milk.
    • Blueberries- Use ¾ cup plus 2 tablespoons of fresh, picked over and washed blueberries.

    See my recipe card below for a complete list of the ingredients with measurements.

    A plate of blueberry muffins with one sliced in half.

    Substitutions and Variations

    How to Make These Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure you use a non dairy milk.

    This recipe has not been tested with 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 steps to make these muffins!

    Step 1: Whisk Together the Dry Ingredients

    In a medium bowl, combine the gluten free flour, baking powder, baking soda, granulated sugar and salt. Whisk to combine.

    Whisking together the dry ingredients.

    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.

    Cornstarch and water in a bowl.
    Cornstarch and water in a bowl mixed.

    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 and that’s ok.

    Step 4: Add in the Dry Ingredients 

    Using a whisk, stir in the gluten free flour mixture to the wet ingredients, a third at a time until just combined. If it gets too thick, switch to a spatula. 

    Mixing the wet ingredients with the cornstarch water.
    Step 3
    Mixing the wet and dry ingredients with a spatula.
    Step 4

    Step 5: Fold in the Blueberries

    Fold in the ¾ cup plus 2 tablespoons blueberries using a spatula. Do this gently, so not to break them.

    Step 6: 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. My pan holds 24 mini muffins. 

    If making regular size muffins, use an ice cream scoop to scoop the batter into 6 lined muffin cups. Make sure to smooth the tops. 

    Adding the blueberries to the batter.
    Step 5
    Putting the batter into muffin wrappers in a muffin tin.
    Step 6

    Step 7: Bake

    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. 

    If baking the regular size muffins, bake the 6 muffins at 375 degrees Fahrenheit for 24 minutes.

    Step 8: Cool

    Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove from the pan and let cool completely on a wire cooling rack. 

    A blueberry muffin sliced in half.

    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.
    Bowl of a lot of blueberries.

    Recipe FAQs

    What size muffin pans should I use?


    You can use two sizes.

    Either use a mini muffin pan that holds 24 mini muffins.

    Or use a 6 cup regular muffin pan.

    How many muffins does this recipe make?


    This recipe makes 24 mini blueberry muffins or 6 regular sized muffins.

    For 12 regular size muffins, double the recipe.

    Can I make these muffins ahead of time?


    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 

    Storing

    Keep the gluten free blueberry muffins in an airtight container at room temperature.
    If you don't have an airtight container that fits them all, wrap any extras in aluminum foil.

    They usually stay soft up to 2 days.

    Freezing

    You can freeze these mini blueberry muffins.

    Simply wrap each individual muffin in aluminum foil and then place them all in a zip top bag. 

    You can keep the muffins frozen for up to 30 days.

    Thaw on the counter for about 2 hours before eating or until the muffins are room temperature and soft.

    If you want them warm and softer, heat each muffin for a few seconds in the microwave after taking them out of the foil.

    Other Blueberry Recipes to Try

    • Chocolate Chip Blueberry Muffins
    • Blueberry Lemon Loaf
    • Blueberry Ice Cream
    • Blueberry Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A hand grabs a Gluten Free Blueberry Muffin from a bowl.

    Gluten Free Blueberry Muffins

    Author: Lee
    These Gluten Free Blueberry Muffins are so soft yet 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. Best part is, these mini blueberry muffins are also eggless, nut free and easily dairy free (vegan)!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Breakfast
    Cuisine American
    Servings 12 Mini Muffins or 6 Regular Size Muffins
    Calories 96 kcal

    Ingredients
     
     

    • ¾ cup plus 2 tablespoons gluten free flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ cup plus 3 tablespoons granulated sugar
    • 2 pinches of kosher salt
    • 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons of water
    • ½ cup plus 2 tablespoons milk of choice
    • 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 gluten free flour, baking powder, baking soda, granulated sugar and salt. Set aside.
    • In a large bowl, using a spoon, mix the cornstarch and water together until it is thin and watery. It will be thick and tacky at first.
    • Whisk the milk, vegetable oil and vanilla into the cornstarch water mixture until fully combined. It may appear bubbly and that’s fine.
    • 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 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.

    Video

    Notes

    Storing: Keep the gluten free blueberry muffins in an airtight container at room temperature. If you don't have an airtight container that fits them all, wrap any extras in aluminum foil for up to 2 days.
    To Freeze: Wrap each muffin in foil and place them in a large ziptop bag. Freeze for up to 30 days. Thaw on the counter for 2 hours before eating or until room temperature and soft. Heat each muffin in the microwave for a few seconds to make even softer.

    Nutrition

    Calories: 96kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 127mgPotassium: 23mgFiber: 1gSugar: 6gVitamin A: 21IUVitamin C: 1mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Easy & Delicious Breakfast Recipes

    • Pumpkin Banana Muffins
    • Pumpkin Bread with Cream Cheese Frosting
    • Bakery Style Chocolate Chip Muffins
    • Gluten Free Chocolate Muffins

    Reader Interactions

    Comments

    1. Ginny

      March 09, 2022 at 4:50 pm

      5 stars
      Blueberry muffins are my favorite and these mini ones are especially cute and delicious!

      Reply
      • Lee

        March 09, 2022 at 7:14 pm

        Thanks so so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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