Sweet and bursting with juicy fruit, these gluten-free blueberry muffins are slightly cakey and oh so delicious. Two easy gluten-free flours, tons of blueberries, and a handful of other basics make the best-ever morning nibble!
Blueberry muffins are definitely my thing! From gluten free banana blueberry muffins to the adorable gluten-free mini blueberry muffins my kids love, it's safe to say they're my go-to morning bake.
I took inspiration from my recipe for oat flour blueberry muffins, then added a bit of almond flour for extra structure and protein. A handful of other simple ingredients and a whopping cup of blueberries make these a reliably delicious favorite.
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Why These Gluten-Free Blueberry Muffins Work
Like my gluten-free bakery-style blueberry muffins, the holy combo of oat and almond flours creates a soft and fluffy crumb that's nicely moist and tender without being overly delicate. Getting the right balance of gluten-free flours can take some trial and error, but rest assured that I have thoroughly tested this recipe to find the perfect ratios!
What You'll Love
Fluffy and sweet, these easy gluten-free muffins should become a back-pocket, go-to for when you need a little afternoon pick-me-up or quick brunch pastry. I love them warm with a little salted butter to start my morning off on a high note. Here's why I know you'll love them too!
- That flour combo. Between you and me, I consider the combination of oat and almond flour to be one of gluten-free baking's little secrets. They make every recipe turn out perfectly! Plus, these flours are relatively affordable and don't contain any weird extras.
- Beloved by all. Even my oldest daughter, who isn't a huge fan of blueberries, loved these muffins! I have a feeling that most kids will agree, and adults will definitely gobble them up.
- Keeps well. You can freeze muffins for up to 3 months or store them in the fridge for up to 5 days, making them a great make-ahead option.
Ingredients Needed
I've outlined the ingredients that go into these muffins below. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Unsalted butter is best!
- Oil - I used vegetable oil and any neutral oil like canola, vegetable, or avocado oil works.
- Granulated sugar - For sweeter muffins, add an extra ¼ cup of sugar.
- Eggs - Large eggs at room temp easily blend into the batter.
- Oat flour - Easily learn how to make oat flour, or pick up a package at the store. If you can't eat oats, brown rice flour is a good substitute.
- Almond flour - If you can't eat almonds, try another nut flour or substitute a gluten-free flour of choice.
- Leavening - A combo of baking powder and baking soda.
- Cinnamon
- Salt - Fine sea salt or table salt is best.
- Blueberries - You can use either fresh or frozen blueberries, with no need to defrost the berries first if using frozen.
Step-by-Step Instructions
Follow along with the photos below to get an idea of how you'll make this recipe:
1. Make the batter: In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars, then add the eggs. Separately, whisk together the dry ingredients.
Tips & A Few Variation Ideas
- Rest the batter - Like all gluten-free flours, oat flour benefits from resting before baking. You can set a timer for 20 minutes, or let the batter rest while the oven preheats to help it hydrate.
- Fill the muffin cups ⅔ full for this recipe - While some muffin recipes advise filling the muffin cups to the brim, I've found that about ⅔ full is the sweet spot so that they rise nicely but don't overflow.
- Go dairy-free - Instead of butter, use melted coconut oil or melted non-dairy butter plus your favorite non-dairy milk.
- Refined sugar-free - Add honey or maple syrup to the batter instead of the sugar - a bonus is that you can cut the added sweetener by ¼ cup if you wish.
- Add poppy seeds - For a little crunch, stir in 3 tablespoons of poppy seeds to make blueberry poppy seed muffins.
- A pinch of cinnamon - I love a little extra warming spice in this recipe. A bit of ground cinnamon or cardamom is perfect.
- Vanilla - Add 1 teaspoon of vanilla extract to the muffin batter for extra depth of flavor.
Proper Storage
- Counter - Keep muffins in an airtight container on the counter for up to 3 days.
- Fridge - Place muffins in an airtight container for up to 5 days in the refrigerator. You can eat them cold, let them come to room temperature, or gently reheat them in a toaster oven or microwave.
- Freezer - Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.
More Gluten Free Blueberry Recipes
If you try making this gluten-free blueberry muffins recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Recipe
Gluten-free Blueberry Muffins
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 2 cups oat flour (240 grams)
- ⅔ cup almond flour (80 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¾ teaspoon fine sea salt
- 1-1½ cups blueberries, either fresh or frozen
Instructions
- Lightly grease a standard muffin tin.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars. Add the eggs, beating to combine.
- In a separate bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
- Beat the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
- Preheat the oven to 425°F. Divide the batter into the 12 muffin cups, filling up each one almost to the top. Rest the batter while the oven heats.
- Bake the muffins for about 18-20 minutes, until golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, and let them cool for a couple of minutes in the pan, then turn them on onto a rack to cool completely.
- Serve the muffins warm or at room temperature.
Notes
- Rest the batter - Like all gluten-free flours, oat flour benefits from a rest before baking off the batter. You can set a timer for 20 minutes, or let the batter rest while the oven preheats to help it hydrate.
- Fill the muffin cups ⅔ full for this recipe - While some muffin recipes advise filling the muffin cups to the brim, I've found that about ⅔ full is the sweet spot so that they rise nicely but don't overflow.
- Go dairy-free - Instead of butter, use melted coconut oil or melted non-dairy butter plus your favorite non-dairy milk.
- Refined sugar-free - Add honey or maple syrup to the batter instead of the sugar - a bonus is that you can cut the added sweetened by ¼ cup if you wish.
- Add poppy seeds - For a little crunch, stir in 3 tablespoons of poppy seeds to make blueberry poppy seed muffins.
- A pinch of cinnamon - I love a little extra warming spice in this recipe. A bit of ground cinnamon or cardamom is perfect.
Storage
- Counter - Keep muffins in an airtight container on the counter for up to 3 days.
- Fridge - Place muffins in an airtight container for up to 5 days in the refrigerator. You can eat them cold, let them come to room temperature, or gently reheat them in a toaster oven or microwave.
- Freezer - Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.
Nutrition
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Helen says
Would love to taste these sometime. Love the way you experiment & substitute. Brave & curious woman!