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Inside of a blueberry muffin

Gluten-Free Blueberry Muffins (Dairy-Free)

  • Author: MamaShire
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Diet: Gluten Free


Tender and moist blueberry muffins are perfect for breakfast or a snack.



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)   


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. And 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.


*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.

Keywords: gluten-free muffins, gluten-free breakfast, blueberry muffins, gluten-free recipes