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Don’t forget to save this for later! You’re going to love these gluten-free blueberry muffins that are bursting with blueberries and lemon zest. With only ten ingredients, and two bowls, you can have this gluten-free blueberry muffin recipe rising in the oven. Enjoy the gluten-free muffins with your morning tea or coffee or as an on the move snack! Looking for another gluten-free muffin recipe? Some of my favorites are my gluten-free chocolate muffins, gluten-free banana muffins, and gluten-free blueberry banana muffins. For more ideas check out my easy gluten-free recipes.

GLUTEN-FREE BLUEBERRY MUFFINS RECIPE Did you know that you can bake gluten-free blueberry muffins with fresh or frozen blueberries? I prefer to freeze fresh blueberries because I feel like frozen blueberries hold shape better, when baking, when they’re frozen. Every year we pick loads of blueberries from our backyard. I planted six plants a few years back, and every year since we’ve gotten enough blueberries that we haven’t purchased any from the stores. We pick an average of two cups a day during the summer. For a family of four, that’s more than plenty. We enjoy half fresh, then freeze the rest for smoothies and baking treats – like gluten-free blueberry muffins.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE BLUEBERRY MUFFINS Versatile snack – I love having muffins on hand for lunchboxes, snacks or with a good morning cup of coffee or tea. Make-ahead – This is a great make-ahead snack that you can freeze and then take out as required. Simple ingredients – With a handful of ingredients you’ll be enjoying this snack or breakfast in no time! INGREDIENTS IN GLUTEN-FREE BLUEBERRY MUFFINS Oil – Oil of your choice.

You can also use dairy-free butter or regular unsalted melted butter that has been cooled. Vanilla extract – Use a gluten-free vanilla extract. Lemon – Use the zest from one small lemon. Flour – Use a gluten-free flour blend.

For this recipe I’ve used Bob’s Red Mill 1-to-1. Xanthan gum – Make sure your flour blend has Xanthan gum in it. Xanthan gum makes the batter hold together. This allows you to control the salt content and also use unsalted butter. Baking powder – Use gluten-free baking powder. Baking soda is also a leavening agent, but I prefer using baking powder over baking soda for this recipe. Milk – I used dairy-free milk.

You can use unsweetened almond milk. Blueberries – Use fresh or frozen blueberries. EQUIPMENT NEEDED FOR GLUTEN-FREE BLUEBERRY MUFFINS Whisk – I like to use a balloon whisk. Mixing bowls – These Pyrex mixing bowls come in handy. Muffin pan – I like to use a 12 cup muffin pan. If you have any questions about making gluten-free blueberry muffins, please leave a comment and we will get back to you as soon as possible. TIP: Use cooled melted butter if you prefer.

Add eggs, one at a time, beating well after each addition. Add vanilla and lemon zest and mix until combined. TIP: Add in xanthan gum if your flour blend does not have it in. Fold in blueberries and add to the batter.

Place the muffin batter into the muffin papers in the muffin pan. TIP: I have used a 12 cup muffin pan. You can also use a 6 cup muffin pan and bake it in succession. Gluten-free blueberry muffins don’t last long in my house. My girls eat them two at a time, and with four of us, over half the batch is gone in minutes. It’s one of their favorite gluten-free muffin recipes. These numbered steps match the numbered photos above and are for illustration purposes.

For the complete list of ingredients and instructions in gluten-free garlic bread, please see the complete recipe below. CAN I MAKE GLUTEN-FREE BLUEBERRY MUFFINS USING REGULAR MILK AND BUTTER? Yes, you don’t have to make these gluten-free blueberry muffins dairy-free. I like to use almond milk. HOW DO I MAKE GLUTEN-FREE BLUEBERRY MUFFINS EGG-FREE? I haven’t tried an egg replacer in this muffin batter recipe, but you might like Beaming Bakers Gluten-Free Vegan Blueberry Applesauce Muffins.

WHAT OTHER FLOUR BLENDS CAN I USE TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS? I like to use my own gluten-free flour blend recipe, but you can also use Ryze gluten-free flour, or Bob’s Red Mill 1-to-1 gluten-free flour blend. HOW DO I STORE THESE GLUTEN-FREE BLUEBERRY MUFFINS? Allow them to cool and then store them in an airtight container for 4-5 days. CAN I MAKE THESE GLUTEN-FREE BLUEBERRY MUFFINS AHEAD OF TIME? Yes, they last for 4-5 days so if you use them within that period it will work. CAN I FREEZE GLUTEN-FREE BLUEBERRY MUFFINS?