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.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
Jump to:
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 them before mixing them 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 the muffin cups about 3/4ths full. 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, how you measure the flour is really important. Fluff first and then use the scoop and sweep method.
- 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.
- Scoop and sweep: Use a large spoon to scoop up the flour lightly and place it into the measuring cup. Fill the measuring cup, and then use the spoon handle to 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
Gluten-Free Blueberry Muffins (Dairy-Free)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
Tender and moist blueberry muffins are perfect for breakfast or a snack.
Ingredients
- 2 cups gluten-free flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup dairy-free butter, softened**
- 2 eggs
- 1 teaspoon vanilla
- ½ cup almond milk
- 1 cup blueberries, fresh or frozen (do not thaw)
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 dairy-free butter 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. Bake at 350° for 28-30 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.
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.
**Dairy-Free Butter: 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.
Amanda
I can’t have regular sugar but i can use coconut sugar. Would this work with this recipe ?
MamaShire
Coconut sugar should work fine. It might change the taste a little by giving it a bit of a caramel flavor.
Naomi E Michaelson
My daughter said these taste like burned popcorn! (I didn’t burn them, they came out golden). I’m disappointed since I made a double batch for my family and she won’t eat them.
MamaShire
I’m so sorry. I have so many questions.
Louellen Lawson
Delicious.
Celia
can this recipe be made with regular flour? we are just dairy free.
MamaShire
You should be able to replace gluten-free flour with regular flour.
Jasmine
The recipe says dairy free but contains eggs. Do you have the dairy free version?
MamaShire
Eggs are not a dairy product. They are sold in the dairy area of grocery stores so it can seem confusing but dairy products are from milk.
Heather
These turned out so nice. I’ll be making these again.
Donna Canales
Can you freeze them and thaw a few at a time?
MamaShire
Yes, you definitely can.
Crystal
I have quadruple checked the ingredients but my batter turned out dry and brittle. Muffins won’t even bake. So disappointing
MamaShire
I’m so sorry. I have no idea why it wouldn’t work for you.
Lin
Can I use softened or melted dairy-free margarine in place of the non dairy buttery spread?
MamaShire
Yes, that should work.
Maureen
Will coconut butter work as a substitute for the butters you use?
Thank you
MamaShire
I haven’t tried using coconut butter. If you do please let me know what you think.
MamaShire