Easy Gluten-Free Blueberry Muffins (Dairy-Free)

These gluten-free blueberry muffins are so tender and moist. They just pop with flavor. They’re perfect for breakfast or for an afternoon snack. I have several blueberry recipes for you that are so delicious like the popular Gluten-Free Blueberry Coffee Cake, Gluten-Free Blueberry Pie, or Gluten-Free Blueberry Cobbler.

One of the most delicious parts of these muffins is when the blueberries just sort of pop with flavor when you bite into one.

How to Make Gluten-Free Blueberry Muffins:

Preheat oven to 350°. Grease bottoms of 12 muffin cups or place cupcake liners in each cup.

In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar.

Then beat in the eggs and vanilla. Next, mix in the almond milk.

Add the flour mixture to the batter and mix until combined. Then fold in the blueberries. Fill muffin cups about 3/4th  full. And bake at 350° for 30 minutes or until golden brown and a toothpick test comes out clean.

Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.

Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan.

Carefully lift muffins out of the pan and place them on a wire rack to continue to cool.

Enjoy these delicious muffins warm or cool.

To Store Gluten-Free Muffins:

Allow muffins to completely cool before storing in a covered container for up to 3 days or freeze in a freezer bag for up to 3 months.

Special Ingredients for Gluten-Free Blueberry Muffins:

• Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesn’t have it add 1/2 teaspoon xanthan gum per cup of gluten-free flour.
• Buttery Spread: The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. To soften buttery spread set it out on the counter for 10-15 minutes and it will get soft.
• Other gluten-free flour blends that are popular are Pillsbury Gluten-Free Flour and King Arthur’s Gluten-Free Flour.
• Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries do not thaw before mixing into the batter.
• Not dairy-free? Replace the buttery spread with real butter and the almond milk with regular milk.

How to Measure Gluten-Free Flour:

When baking with gluten-free flour it’s really important how you measure the flour. Fluff first and then use the scoop and sweep method.  

1. Fluff: Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
2. Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.

More Gluten-Free Muffins You’ll Love:

Strawberry Muffins
Pumpkin Chocolate Chip Muffins
Applesauce Muffins
Banana Chocolate Chip Muffins
Low-Carb Lemon Blueberry Muffins

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