Easy Gluten-Free Blueberry Muffins (Dairy-Free)

This post may contain affiliate links. Please read my disclosure policy.

These gluten-free blueberry muffins are so tender and moist. One of the most delicious parts of these muffins is when the blueberries just sort of pop with flavor when you bite into one. They’re perfect for breakfast or for an afternoon snack. For more delicious blueberry recipes be sure to try my Gluten-Free Blueberry Coffee Cake, Gluten-Free Blueberry Pie, or Gluten-Free Blueberry Cobbler.

Jump to:

• Ingredients
• Ingredients notes
• Instructions
• Storage
• How to measure gluten-free flour:
• More gluten-free muffins
• Gluten-Free Blueberry Muffins (Dairy-Free)
• You may also like

Ingredients

2 cups gluten-free flour* 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup dairy-free butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup almond milk
1 cup blueberries, fresh or frozen (do not thaw)   

Ingredients notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results and 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 of xanthan gum per cup of gluten-free flour.

Buttery Spread: Suggested brands: Country Crock Plant Butter with Avocado Oil, Smart Balance, or Earth Balance. To soften the dairy-free butter set it out on the counter for 10-15 minutes and it will get soft.

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 dairy-free butter with real butter and the almond milk with regular milk.

Instructions

Preheat oven to 350°. Grease the 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 the muffins out of the pan and place them on a wire rack to continue to cool.

Enjoy these delicious muffins warm or cool.

Storage

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

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

Print

You may also like