Best Gluten Free Blueberry Muffins Recipes

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR

Steps:

• Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
• Sift together the coconut flour and baking powder, and mix until well blended.
• Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
• Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
• Scoop the batter into the prepared muffin cups, filling each about half full.
• Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
• Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
• Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
• In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
• In medium bowl, whisk together butter, milk, maple syrup, and eggs.
• Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
• Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
• Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
• Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

GLUTEN FREE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Mix 1 1/2 cup confectioners' sugar, almond meal, butter, flour, egg whites, and xanthan gum together in a bowl until just combined. The mixture will be slightly grainy. Spoon batter into prepared muffin cups. Scatter blueberries onto batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a wire rack. Dust with about 2 tablespoons confectioners' sugar.

GLUTEN-FREE BUCKWHEAT, POPPY SEED AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
• In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

GLUTEN FREE BURSTING BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 200c and put 12 paper cases into a muffin tin.
• Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
• In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
• Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
• Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
• Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!

GLUTEN-FREE BLUEBERRY-ORANGE MUFFINS

Steps:

• Set all ingredients on the counter to bring them to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 to 18 muffin cups or line them with paper liners.
• Combine almond flour, coconut flour, baking soda, and salt in a bowl.
• Combine eggs, orange zest, and orange juice in a large bowl; whisk to combine. Mix in pumpkin puree, honey, coconut oil, and vanilla extract until well combined. Add flour mixture and mix until just combined. Gently fold in blueberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

GLUTEN-FREE BLUEBERRY CORN MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups.
• In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries. Spoon evenly into muffin cups; sprinkle with sugar.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.

GLUTEN, DAIRY & CANE SUGAR FREE BLUEBERRY MUFFINS

Steps:

• In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
• Preheat your oven to 400 degrees.
• In a large mixing bowl, combine your dry ingredients.
• In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
• Fold in the frozen blueberries.
• Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

BLUEBERRY BRAN MUFFINS - GLUTEN FREE

Steps:

• Sift flours, baking powder, soda and xanthan gum into a large mixing bowl.
• Add sugar and rice bran, mixing well Add margarine to flour with eggs, yoghurt, milk and vanillia essence.
• Beat all ingredients well with an electric beater.
• Finally, add fresh blueberries.
• Stir lightly with spoon so as to not break open blueberries.
• Pour batter evenly into 12 non-stick muffin pans.
• Bake in a moderate oven (180c) for 12 to 15 minutes, or until golden brown.
• Eat warm or cold.

GLUTEN-FREE COCONUT BLUEBERRY MUFFINS

Steps:

• Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
• Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
• Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
• Bake at 400 F for 15-18 minutes.

GLUTEN FREE BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
• Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
• Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
• Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
• Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
• Nutrition information and more recipe ideas can be found at becel.ca.

GLUTEN-FREE MINI BLUEBERRY MUFFINS WITH STREUSEL

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In medium bowl, mix streusel ingredients, breaking up with fork to make crumbly mixture. Set aside.
• In large bowl, mix 1 1/2 cups flour blend, the baking soda, xanthan gum, baking powder, cinnamon and salt, beating well with whisk. Add remaining ingredients, carefully folding in blueberries last. Divide batter among muffin cups. Top each with 1 to 2 teaspoons streusel.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from muffin pans.

EASY GLUTEN FREE BLUEBERRY MUFFINS WITH ALMOND FLOUR

Steps:

• Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
• In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
• In a small bowl, whisk eggs, maple syrup, and oil.
• Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
• Fold in the blueberries and lemon zest.
• Divide the batter equally in the prepared muffin tin.
• Sprinkle with sliced almonds (if using).
• Bake 32-35 minutes or until muffins turn golden brown.
• Let it cool for 5 minutes and serve while it is still warm.

GLUTEN FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375°.
• Butter 18 muffin cups (or 12 for large muffins).
• Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
• In a bowl, mix the butter until creamy.
• Add sugar and beat until fluffy.
• Add eggs one at a time, beating throughout.
• Beat in salt, baking powder, and vanilla.
• Fold half of flour mixture then half of milk into batter.
• Fold in remaining flour mixture and milk.
• Mix blueberries into batter.
• Pour into muffin cups.
• Bake 15 to 20 minutes or until ready.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
• Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
• Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
• Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
• Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
• Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
• Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.

LUCY'S BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 375 degrees.
• Combine all the dry ingredients together. Set aside.
• Cream the butter and sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined.
• Add the eggs, one at a time, mixing after each egg.
• Add one half of the dry ingredients, mixing well.
• Add one-third of the yogurt and combine until well mixed.
• Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
• Add as many blueberries as you can.
• Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup.
• Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
• Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of warm blueberry muffins.
• If your sweetie wakes up from the smell, the muffins are done.