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)!
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!
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!
- 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.
Step By Step Instructions With Pictures
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.
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 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.
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.
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.
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.
How to Make These Vegan
Follow these simple steps to make sure these muffins vegan:
- Use a gluten free flour that’s free from dairy.
- Make sure you use a non dairy milk.
You can use two sizes.
Either use a mini muffin pan that holds 24 mini muffins.
Or use a 6 cup regular muffin pan.
This recipe makes 24 mini blueberry muffins or 6 regular sized muffins.
For 12 regular size muffins, double the recipe.
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
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.
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
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Gluten Free Blueberry Muffins
- 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
- 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.