Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.
Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!
WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS
Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!
Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!
Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.
Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!
ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET
- Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!
TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS
- If you can’t find fresh blueberries, go ahead and use frozen.
- Use cupcake liners to keep the muffins from sticking to the pan.
- To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.