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Plump, juicy blueberries dot these scrumptious bakery style gluten-free blueberry muffins that also happen to be dairy-free, vegan and egg-free.
❤️ Why You'll Love This Recipe
- It's easy to make.
- Packed with a rich, juicy blueberry flavor that is perfectly sweet.
- A fun, rustic bake.
- It stores well.
- Gluten-free, dairy-free, vegan, nut-free, soy-free and refined sugar-free.
🗒️ Ingredient Notes
Gluten-free all purpose flour: This rounds out the texture and provides good holding power in these muffins. A gluten-free flour blend with or without xanthan gum will work.
Oat flour: Oat flour lends a beautiful airy texture to baked goods. You can use store-bought oat flour or make your own by blending rolled oats in a food processor until a fine powder forms. I like to use the certified gluten-free oat flour from Thrive Market.
Baking powder and baking soda: These both add rise to these gluten-free muffins and helps them firm and turn golden.
Salt: Like with most dishes, salt helps enhance all the flavors in this baking recipe.
Vanilla extract: This adds additional flavor and mellows the natural tang of blueberries.
Almond extract: This is my secret ingredient! Almond extract *really* pairs beautifully with the flavor of blueberry in particular, as you'll likely find out!
Maple syrup: The flavor of maple syrup is a beautiful combination with the other flavors in this recipe. However, honey also works well, as does a granulated sweetener like coconut sugar.
Oil or butter: You can use regular butter, plant-based butter or an oil like avocado oil, olive oil or coconut oil in this recipe with great results.
Milk of choice: I like to use oat milk, but any plant-based milk (like almond milk) or regular dairy milk will work well.
Blueberries: Both fresh blueberries and frozen blueberries alike will work in this recipe.
Cinnamon: This touch of cinnamon really enhances the extracts and makes for a beautiful flavor combo.
Turbinado sugar: This optional ingredient adds additional sweetness and wonderful crunch when you bite into these muffins.
🥣 How to Make Gluten Free Blueberry Muffins
- Preheat the oven to 350F. Line a muffin pan with paper liners, squares of parchment paper or simply grease with butter or oil.
- In a large mixing bowl, combine the dry ingredients. Stir well.
- In another large bowl, combine the wet ingredients. Whisk until smooth.
- Add the wet ingredients to the dry ingredients then mix until a smooth batter forms.
- Gently fold in the blueberries.
- Spoon batter into prepared muffin tins, sprinkle with turbinado sugar if using, then bake until firm and golden. Let cool on a wire rack for a few before serving.
- Enjoy these easy gluten-free blueberry muffins!
Room temperature: These muffins keep lightly covered at room temperature for up to 24 hours.
Fridge: Store in airtight container in the refrigerator for up to one week.
Freezer: You can also freeze in freezer proof containers in the freezer for up to 3 months.
💭 Top Tip
Do not skip the almond extract if you can help it! It really adds to the flavor base in this delicious gluten-free muffin recipe.
Yes and no. You can replace the oat flour with more gluten-free all purpose blend or a flour like sorghum or brown rice. Do not replace with almond flour or coconut flour, as those will lend different results. Alternatively, you can replace the all purpose blend and use entirely oat flour in these muffins, too! If you ever have specific questions about this, feel free to drop a comment at the bottom of the post and I will get back to you.
Yes. If you are a fan of eggs in baked goods, you can use two eggs in this recipe. Just be certain to cut the milk down to 1/4 cup instead.
🧁 More Delicious Muffin Recipes
Best Gluten-Free Blueberry Muffins Recipe
- 1 cup gluten-free all purpose flour with or without xanthan gum
- 1 cup oat flour certified gluten-free if necessary
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup maple syrup
- ½ cup milk of choice I like to use oat milk
- ½ cup melted butter or oil of choice you can use plant-based butter if need be; I like to use avocado oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- turbinado sugar optional, for topping
- Preheat the oven to 350°F. Spray a muffin tin or line with parchment paper squares. Set aside.
- In a large mixing bowl, combine the gluten-free all purposed flour, oat flour, baking powder, baking soda, salt and cinnamon. Mix well.
- In another mixing bowl, combine the maple syrup, milk, butter or oil, almond extract and vanilla extract. Whisk the mixture until smooth.
- Pour the wet ingredients into the dry ingredients, then mix until a smooth batter forms.
- Gently fold the blueberries into the batter.
- Spoon 1/4 cup muffin batter into each cavity of the prepared muffin tin. Sprinkle with turbinado sugar, if using.
- Bake for 25 minutes or until firm, beginning to turn golden and toothpick inserted in the center of a muffin pulls out clean.
- Let cool for at least 10 minutes before serving. Enjoy!