Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Summer Recipes
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Summer Recipes
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Gluten Free Muffins & Scones

    GF Blueberry Muffins

    Modified: Feb 28, 2025 · Published: May 21, 2013 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    Sweet and bursting with juicy fruit, gf blueberry muffins are cakey and delicious. Two easy gluten-free flours, tons of blueberries, and a handful of other basics make the best-ever morning nibble!

    A plate of gf blueberry muffins with a muffin on a plate on a red napkin.

    Blueberry muffins are definitely my thing! From gluten free banana blueberry muffins to buttery gluten-free blueberry muffins, it's safe to say they're my go-to morning bake. This recipe combines oat and almond flours for a gorgeously tender gluten-free crumb that's swirled with butter and oil for moisture. Plenty of pretty blueberries round them out. For a gluten-free muffin recipe that needs just one flour, try my oat flour blueberry muffins.

    Jump to:
    • The Best GF Muffins!
    • What You Need
    • How to Make GF Blueberry Muffins
    • Baking Tip: Add Lemon!
    • Tips & A Few Variation Ideas
    • Proper Storage
    • More Gluten Free Blueberry Recipes
    • GF Blueberry Muffins
    • Storage

    The Best GF Muffins!

    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 freezer muffins for up to 3 months or store them in the fridge for up to 5 days, making them a great make-ahead option.

    What You Need

    Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

    Ingredients for gf blueberry muffins are text-labeled and portioned out.
    • 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

    Fresh vs Frozen Blueberries

    In this recipe, I did the best of both worlds and used a mix of frozen and fresh blueberries! However, the choice is totally up to you. I will say that you can taste the difference when you use fresh blueberries—they're just a bit juicier—but frozen berries work just as well and can be a more cost-effective choice.

    A pat of butter on a gf blueberry muffin on a plate.

    How to Make GF Blueberry Muffins

    The dry mix for gf blueberry muffins in a bowl.
    whisk dry ingredients
    combine with wet ingredients
    GF blueberry muffin batter in a tin.
    add batter to muffin tin
    A tin of baked GF blueberry muffins.
    bake and cool
    1. Prep: Lightly grease a standard muffin tin.
    2. 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.
    3. Combine: Beat the flour mixture into the butter mixture alternately with the milk. Fold in the blueberries.
    4. Rest batter: Divide the batter into the 12 muffin cups and rest the batter for 15-20 minutes.
    5. Bake: Place in a 425°F oven and bake for about 18-20 minutes until golden brown. Cool for a few minutes in the pan, then turn out to cool completely.

    Baking Tip: Add Lemon!

    Lemon and blueberry were made for each other. For a citrusy flavor pop, rub the zest of 1 lemon into the sugar to release the citrus oils, then add the rest of the ingredients.

    A gf blueberry muffin on a plate next to a plate of muffins.

    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.
    Half of a gf blueberry muffins with butter on a plate.

    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

    • Slices of gluten free blueberry banana bread surrounded by blueberries.
      Gluten Free Blueberry Banana Bread
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A slice of gluten free blueberry bread is served on a white plate with the loaf in the background.
      Gluten Free Blueberry Bread
    • A piece of blueberry coffee cake on a plate.
      Gluten Free Blueberry Coffee Cake

    If you try making this gf 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! ❤️

    Prevent your screen from going dark

    GF Blueberry Muffins

    Nicole Spiridakis
    GF blueberry muffins are cakey and delicious with two easy gluten-free flours, tons of blueberries, and a handful of other basics.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 258 kcal

    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

    Calories: 258kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 227mgPotassium: 94mgFiber: 2gSugar: 15gVitamin A: 170IUVitamin C: 2mgCalcium: 61mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten Free Muffins & Scones

    • Cups of tea and gluten free donut muffins.
      Gluten Free Donut Muffins
    • A chocolate chip muffin cut in half on a plate and a plate of muffins with a red napkin.
      Gluten Free Chocolate Chip Muffins
    • A white plate of banana blackberry muffins.
      Banana Blackberry Muffins
    • A gluten free orange cranberry muffin on a plate.
      Gluten Free Orange Cranberry Muffins

    Comments

    1. sizzle says

      May 21, 2013 at 8:51 am

      Can't wait to make these!

      Reply

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins
    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake
    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake
    • An oat flour scone on a plate.
      Oat Flour Scones

    Hooray for Summer!

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A bowl of gluten free blueberry crisp with vanilla ice cream.
      Gluten Free Blueberry Crisp
    • A gluten free peach pie on a white background.
      Gluten Free Peach Pie
    • A pan of gluten-free rhubarb crisp with a spoon.
      Gluten-Free Rhubarb Crisp

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required