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!
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.
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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!
- 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.
How to Make GF Blueberry Muffins
- Prep: Lightly grease a standard muffin tin.
- 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.
- Combine: Beat the flour mixture into the butter mixture alternately with the milk. Fold in the blueberries.
- Rest batter: Divide the batter into the 12 muffin cups and rest the batter for 15-20 minutes.
- 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.
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 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! ❤️
GF Blueberry Muffins
GF blueberry muffins are cakey and delicious with two easy gluten-free flours, tons of blueberries, and a handful of other basics.
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
Did you make this recipe?Let me know in the comments how it went!
sizzle says
Can't wait to make these!