A light and sweet sponge, studded with juicy berries and finished with a crisp sugar topping. This recipe makes the ultimate gluten-free blueberry muffins! Not only are they incredibly quick and easy to make, they’re perfectly tender and packed with a generous amount of fruit to ensure that every fluffy mouthful contains plenty of blueberry goodness.
These blueberry muffins are gluten-free and dairy-free, as well as being low FODMAP at a serving size of one muffin.
Which gluten-free flour is best for baking blueberry muffins?
To achieve a light and soft texture, a gluten-free plain flour blend will work best. These generally include a mixture of rice, potato and tapioca flours. I use this one by Doves Farm which always gives great results. Flour made from a single source (such as oat or coconut flour) will drastically change the texture of your bakes and could make the sponge overly dry or gummy.
Do I have to use frozen blueberries?
Not at all! You can absolutely use fresh blueberries in this recipe. Frozen berries will however hold their shape a little better whilst baking.
Top tip for a light and fluffy sponge
Be careful not to overmix the batter. When combining the wet and dry ingredients, you want to fold everything together gently until just mixed. This will help to keep some air in the mixture for optimum fluffyness!
Storing and freezing your gluten-free blueberry muffins
The muffins will keep well in an airtight container for up to 4 days (if they last that long!). You can also freeze them for up to 3 months.
I hope you love this simple and delicious GF bake! If you do give the muffins a go, let me know how you got on in the comments below, or by tagging us in a photo of your creations on Instagram @Blueskyeating. Enjoy! 🙂
The Best Gluten Free Blueberry Muffins
- 2 large eggs
- 110 ml vegetable oil
- 110 ml almond milk (or alternative milk of choice)
- 1 1/2 tsp vanilla extract
- 245 g plain gluten-free flour (I use Doves Farm)
- 190 g caster sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 310 g frozen blueberries
- 3 tbsp extra caster sugar (for topping)
- Preheat the oven to 190°C / 170°C fan.
- Line a muffin tin with 12 muffin cases.
- In a large bowl, beat the eggs. Add the oil, milk and vanilla and mix thoroughly.
- In another bowl, whisk together the flour, sugar, baking powder and salt.
- Add the wet ingredients to the dry and gently fold together until just combined. Don't overmix.
- Add the frozen blueberries and again gently fold until combined.
- Evenly distribute the mixture between the 12 muffin cases. Sprinkle the extra caster sugar on top of each.
- Bake for 20-25 minutes or until a skewer comes out with just a few moist crumbs.
- Leave to cool in the tin for 10 minutes before transferring to a cooling rack.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.