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Top down view of some gluten free blueberry muffins on a wooden board, surrounded by some clusters of fresh blueberries.
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5 from 7 votes

The Best Gluten Free Blueberry Muffins

The ultimate gluten-free blueberry muffins - soft, fluffy and generously fruity.
Course Breakfast, Dessert
Cuisine American, British, European
Keyword Baking, Blueberry, Dairy-free, Dessert, gluten-free, Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 257kcal


  • 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.