Baking & Breads
Gluten-Free Blueberry Muffins
Gluten-free blueberry muffins made with butter, yogurt and eggs.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 30 min
- Total
- 1 hr 5 min
- Makes
- 12 muffins
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 12 muffins
You’ll Need
- 12-cup muffin tin and paper liners
- Large bowl
- Medium bowl
- Whisk
- Rubber spatula
- Wire rack
Method
Preheat and Prep
Preheat the oven to 375°F (190°C). Prepare a twelve-cup muffin tin with liners or grease. If coating frozen berries, reserve one tablespoon from the listed two cups of flour and toss it with the berries. Coating does not guarantee they will not sink.
Mix Dry Ingredients
In a large bowl, whisk together the remaining gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
In a separate bowl, whisk the melted butter, eggs, Greek yogurt, and vanilla extract until smooth and fully incorporated.
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Be careful not to overmix; stop once no dry flour streaks remain.
Add Blueberries
Fold in the blueberries gently to distribute them evenly throughout the batter without crushing them.
Fill Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle turbinado sugar on top if desired for a crunchy finish.
Bake
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Coconut sugar is not a sugar-free substitute. The formula contains both butter and yogurt; changing only the yogurt does not make it dairy-free. If coating the berries with flour, reserve one tablespoon from the listed flour rather than adding an unlisted amount. Cooling time is additional.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Store cooled muffins airtight at room temperature for 2 to 3 days, or freeze for up to 3 months.
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