Blueberry Gluten Free Muffins Recipe

This blueberry gluten free muffins recipe delivers all the moist, tender texture and sweet blueberry flavor everyone loves about blueberry muffins in a gluten free package that everyone can enjoy. And if you don't have gluten issues, it's easy to simply swap out to regular flour!

Why You'll Love These Easy Gluten Free Blueberry Muffins

• Basic Ingredients: This recipe uses basic baking ingredients available in any grocery store.
• Easy: All you have to do is mix, pour, and bake!
• Moist and Tender: The muffins are so moist and tender.
• Classic Flavor: Every bite explodes with classic blueberry and cinnamon flavor.
• Versatile: Serve these as an afternoon snack or as part of breakfast.

Ingredients

Blueberry Muffins

• Almond Milk and Apple Cider Vinegar: These combine to create plant-based buttermilk for moist, tender muffins.
• Gluten Free Flour: I prefer Bob's Red Mill 1:1 gluten free flour because it's incredibly high quality and easy to use.
• Butter: Butter adds fat and moisture to the muffins for a wonderful texture.
• Butter Olive Oil: Costabile butter olive oil adds more moisture and buttery flavor to the muffins. Use Code: 15GoldenGK for 15% off.
• Sour Cream: Sour cream adds richness and a bit of tang and makes the blueberries extra moist.
• Vanilla Extract: I prefer Singing Dog Vanilla extract for its quality, purity, and deep, rich flavor.
• Blueberries:

Cinnamon Streusel

• Gluten Free Flour and Butter : Gluten free flour and butter bind the streusel together.
• Cinnamon: Cinnamon gives the streusel its classic warm flavor.
• Brown Sugar: Brown sugar gives the streusel sweetness.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Flour: You can use regular flour if you don't have gluten issues.
• Buttermilk: Real dairy buttermilk can be used in place of the almond milk mixture.
• Dairy Free: Use plant-based sour cream and butter to make a dairy-free version.
• Berries: Your favorite fresh berries will work in this recipe.
• Other Fruit: Your favorite diced fruits will work, as well!

How to Make This Easy Gluten Free Blueberry Muffins Recipe

Streusel

1: Combine the streusel ingredients in a small bowl.

Blueberry Muffins

1: Line a 12-count muffin tin with liners and preheat the oven to 425 degrees. Then, combine the almond milk and vinegar in a measuring cup and set it aside.

2: Whisk the dry ingredients in a large bowl. Then, gently mix in the blueberries with a rubber spatula.

3: Whisk the wet ingredients, including the almond milk mixture, in a separate large bowl.

4: Carefully pour the wet ingredients into the dry and gently mix with a spatula.

5: Evenly distribute the batter between the muffin cups with a cookie scoop and add more blueberries. Then, evenly distribute the streusel mixture between the muffins.

6: Bake until a toothpick inserted into the center comes out clean. Then, cool the muffins for 10 minutes in the pan before transferring them to a wire baking rack to cool completely.

Hint

I recommend using fresh blueberries for this recipe. Frozen blueberries bleed and usually turn the muffins purple. In addition, they have excess moisture, which can change the batter's texture.

Storage

Store these muffins at room temperature for up to 3 days in an air-tight container. For longer storage, refrigerate them for up to 5 days in an air-tight container or wrap them in plastic wrap and freeze them for up to 3 months in an air-tight freezer-safe container or heavy-duty freezer bag.

Bring the muffins to room temperature on the counter before serving.

What to Serve with Blueberry Streusel Muffins

Serve these muffins on their own as a sweet breakfast or an afternoon snack with a cup of coffee or a glass of milk for the kiddos.

They also make an excellent addition a larger sweet and savory breakfast alongside dishes like egg muffins, breakfast casserole, or air fryer waffle breakfast sandwiches.

Tips for the Best Gluten Free Blueberry Streusel Muffins

• Be gentle when mixing the blueberry batter to avoid crushing the berries.
• Wash your blueberries and leave them in the strainer before beginning the recipe. This allows as much excess moisture as possible to drip off them before adding them to the batter.
• It's important to add the blueberries to the dry ingredients before mixing the batter. This coats them in flour and prevents them from sinking to the bottom as the muffins bake.