Delicious Blueberry Muffin Recipe to Satisfy Your Cravings

As a nutritionist and food blogger, I always strive to provide healthy and delicious recipes that cater to everyone’s taste and dietary needs. Today, I’m sharing with you my favorite recipe for gluten-free and dairy-free blueberry muffins.

These muffins are perfect for those who are looking for a healthier alternative to their usual muffin fix, as they contain no gluten, dairy, or refined sugar. They’re also incredibly easy to make and require only a handful of ingredients.

But what makes these blueberry muffins stand out is the burst of juicy blueberries in every bite. The natural sweetness of the blueberries is enhanced by a touch of stevia, which gives these muffins the perfect amount of sweetness without compromising their health benefits.

Whether you’re a fan of blueberries or simply looking for a guilt-free snack or breakfast option, these muffins won’t disappoint. So let’s get baking!

Why You’ll Love This Recipe

Gluten Free and Dairy Free Blueberry Muffins
Gluten Free and Dairy Free Blueberry Muffins

Gather around, food lovers! I am excited to tell you why you’ll love this gluten-free and dairy-free blueberry muffins recipe. Firstly, who doesn’t enjoy a delicious muffin? These muffins are moist, fluffy and packed with juicy blueberries that will surely satisfy any sweet tooth. More importantly, this recipe caters specifically to those with dietary restrictions, without sacrificing on taste.

A sugar-free option for the health-conscious bakers out there? Check. The use of stevia instead of granulated sugar lets us indulge in our cravings without an ounce of guilt. Plus, with the inclusion of berry goodness, these blueberry muffins offer a plethora of nutritional benefits.

But wait, there’s more! Unlike some gluten-free recipes that can result in dense and dry baked goods, this recipe uses a special blend of flours like gluten-free purpose flour and oat flour to ensure a fluffy crumb structure.

For anyone who has ever struggled with being able to digest gluten or suffer from celiac disease, trying out different gluten-free recipes can be frustrating. It is often times quite difficult to find safe “go-to” recipes. But trust me when I say; these blueberry muffins are guaranteed to surpass all expectations.

Lastly, it’s important to mention that sometimes milk due to lactose intolerance can cause adverse effects on your digestive system depriving you of the joys if consuming it. But fear not! This recipe uses dairy-free milk alternatives like almond or oat milk making it accessible to an even wider audience.

So what are you waiting for? It’s time for all the muffin lovers out there to enjoy the flavors they crave without sacrificing their dietary needs. Try this recipe and I promise, it won’t disappoint!

Ingredient List

 Love at first bite.
Love at first bite.

Let’s take a closer look at the ingredients we’ll need to make these delicious Gluten Free and Dairy Free Blueberry Muffins.

Dry Ingredients (Ingredients 1):

  • 2 cups gluten-free purpose flour
  • 2 tsp baking powder
  • 1/2 tsp xanthan gum (omit if your flour blend already contains it)
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients (Ingredients 2):

  • 3/4 cup granulated sugar (or sugar substitute like stevia)
  • 1/2 cup vegan butter or coconut oil, softened
  • 2 eggs
  • 1 tsp vanilla essence
  • Juice of 1 lemon
  • 1/2 cup dairy-free milk (almond, oat, or plant-based)
  • 1 and 1/2 cups blueberries (fresh or frozen)

Note that you can also try different flours like almond flour or even oat flour for a low-carb option. If you want to achieve a vegan version, you can substitute the eggs with applesauce, as they provide the same binding properties.

The Recipe How-To

 The perfect gluten-free and dairy-free treat!
The perfect gluten-free and dairy-free treat!

Now that we have all the ingredients ready for our gluten-free and dairy-free blueberry muffins, let’s start making it with these easy-to-follow steps:

Step 1: Preheat the oven and prepare muffin cups

First, preheat your oven to 375°F. Then, line a muffin tin with paper liners or spray with cooking spray to prevent sticking.

Step 2: Mix dry ingredients

In a medium mixing bowl, whisk together gluten-free flour, baking powder, and salt. If you opted out of using gluten-free flour that already contains xanthan gum (a thickening agent), add 1/2 teaspoon of it to this mixture.

Step 3: Mix wet ingredients and stevia blend

In another larger mixing bowl, beat two large eggs until they are frothy. Then, stir in granulated sugar, vanilla essence, and water, followed by the melted (and cooled) coconut oil.

Add the dry ingredients mix (from step 2) slowly into this wet ingredients mix, stirring constantly. Remember not to overmix or undermix.

Stir in fresh or frozen blueberries into the mix with a spatula, but be gentle with handling the fruit so they do not break down too much.

Step 4: Bake in preheated oven

Spoon the batter into each cup of the prepared muffin tin until it reaches around three-quarters full.

Bake it at 375°F for approximately 20-25 minutes OR until golden-brown on top and when you insert a toothpick into the center of each muffin, it comes out clean.

After taking it out from the oven, allow them to cool completely first before serving.

Enjoy your freshly baked, healthy blueberry muffins!

Substitutions and Variations

 These muffins are berry delicious!
These muffins are berry delicious!

As a nutritionist and food blogger, I know how important it is to cater to different dietary requirements and preferences. That’s why I’m excited to share some substitutions and variations to this gluten-free and dairy-free blueberry muffin recipe that will allow you to customize it to your liking.

For those with a sugar-free diet, you can substitute the granulated sugar with a natural sweetener like stevia or monk fruit. And for those watching their carbohydrate intake, you can choose a low carb flour like almond or coconut flour instead of the gluten-free flour blend.

If you’re looking for a vegan option, swap the eggs with a flax egg (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water and let sit for 5 minutes). Instead of butter, use vegan butter or coconut oil. For the milk, choose plant-based milk such as almond or oat milk.

To add some variety to your muffins, substitute blueberries with frozen raspberries or chopped strawberries. You can also try adding some lemon juice or lemon zest for a delicious citrus twist. Another variation is adding half mashed bananas to the batter for banana blueberry muffins. If you want a heartier muffin, add some oats or use oat flour instead of gluten-free flour.

No matter what substitutions or variations you choose, remember that these blueberry muffins will still be gluten-free and dairy-free. They’ll still have that delicious fluffy texture and juicy bursts of blueberries in every bite. So don’t be afraid to experiment and make this recipe your own!

Serving and Pairing

 The ultimate morning pick-me-up.
The ultimate morning pick-me-up.

As a nutritionist and food blogger, I believe that serving and pairing are key elements in making any dish an unforgettable experience. When it comes to these gluten-free and dairy-free blueberry muffins, you can serve them either on their own for breakfast or as an accompaniment to a delightful afternoon tea.

These tasty muffins go well with a variety of drinks, such as fresh orange juice or a soothing cup of herbal tea. Since these muffins are gluten-free and dairy-free, you can also pair them with your favorite non-dairy milk or a delicious cup of coffee without worrying about any adverse reactions.

For those who love adding a touch of sweetness to their muffins, you can always try different toppings like almond butter, coconut milk whipped cream or honey as they marry perfectly with the blueberries’ natural sweetness.

Alternatively, you can also pair these muffins with some fresh fruit salad to create a balanced meal complete with healthy carbs, fiber-rich berries and other essential nutrients. When paired together, they can help to keep you full and satisfied throughout the day while also providing your body with essential vitamins and minerals.

Overall, serving these gluten-free and dairy-free blueberry muffins is easy and flexible, as you can enjoy them on their own or paired up with your favorite drink or meal. So go ahead and experiment with your own unique combinations to find the perfect pairing that matches your taste preferences.

Make-Ahead, Storing and Reheating

 The smell of freshly baked blueberry muffins never gets old!
The smell of freshly baked blueberry muffins never gets old!

As much as we all love freshly baked muffins, we don’t always have time to bake them every day. That’s why I’m excited to share with you some tips on how to make this gluten-free and dairy-free blueberry muffin recipe ahead of time, store them properly, and reheat them to enjoy their perfect texture and flavor anytime.

To make ahead these muffins, all you need is to follow the recipe instructions up until step 4. At this point, leave the muffin batter in the refrigerator for up to 24 hours. When ready to bake, preheat your oven and scoop the batter into the muffin tin as instructed. You may need to add a few more minutes of baking time since the batter will be chilled.

To store these muffins, wait until they cool down completely and then transfer them into an airtight container. You can keep them at room temperature for up to 2 days, but if you want them to last longer, keep them in the fridge for up to a week or in the freezer for up to three months.

When reheating these muffins, there are several ways to go about it. One option is to simply thaw frozen muffins at room temperature overnight and then reheat them in a toaster oven or regular oven at 350 degrees F for about 5-7 minutes until they are heated through. Alternatively, you can microwave them for 30 seconds or so until they are warm but be careful not to overheat them as this can dry them out.

Another option is to slice the muffins in half and toast them with a bit of vegan butter for added flavor and texture. This method works great for those who prefer a crispy outside layer on their muffins.

No matter which method you choose, these gluten-free and dairy-free blueberry muffins will taste just as delicious as when they were fresh out of the oven. So go ahead and make a big batch to have on hand for a quick breakfast, snack or dessert.

Tips for Perfect Results

 Guaranteed to satisfy your sweet tooth.
Guaranteed to satisfy your sweet tooth.

Creating perfect gluten-free and dairy-free blueberry muffins can be a daunting task. However, with my expert tips and tricks, you can recreate scrumptious muffins that are just as good as their full flour and milk-containing counterparts. From making your own flour blend to baking the batter to perfection, here are essential tips for achieving exceptional results every time.

Firstly, it’s crucial for your muffin batter to have the right consistency to create light and fluffy muffins. To ensure the ideal consistency of your muffin batter, limit the amount of water you add during the mixing process. Also, be sure to mix the ingredients thoroughly but avoid overmixing.

Secondly, pay attention to the baking time and temperature. For gluten and dairy-free muffins made from alternative flours, which take longer to cook than wheat flour muffins, use medium-low heat while baking them for a bit more extended period than when making conventional blueberry muffins.

Using fresh blueberries will make better blueberry muffins . If you’re short on time or fresh berries are out of season, frozen blueberries work fine as well. Just remember not to thaw them before adding them to your batter.

Creating a flour blend at home is crucial in guaranteeing that your baked goods are healthy and free from additives or unwanted reactions from premixed gluten-free flours. You can use oat flour or almond flour blended with xanthan gum needed in place of all-purpose or gluten-free flours.

To make our recipe vegan-friendly, I suggest using plant-based unsweetened milk substitutes like almond milk or coconut milk instead of cow’s milk because one of these could easily substitute cow’s milk without detracting from the taste of your muffins.

Lastly, keep an eye out for the written recipe’s directions specific cooking times, temperature settings and cup measurements for optimal preparation that reflects your dietary needs. Keep these tips in mind when making gluten-free and dairy-free blueberry muffins, and they will undoubtedly elevate the result of your baking, satisfying your craving for delicious baked goods without any adverse impact on your well-being.

Bottom Line


In conclusion, these gluten-free and dairy-free blueberry muffins are the perfect recipe for anyone who wants to enjoy indulgent baked goods without compromising their health. With a simple list of ingredients and easy-to-follow instructions, these muffins are sure to become a staple in your baking repertoire. Not only are they delicious, but they’re also versatile, with plenty of substitutions and variations that you can make to suit your taste preferences or dietary restrictions. So go ahead and whip up a batch of these tasty treats today. Your taste buds (and your body) will thank you for it!

Gluten Free and Dairy Free Blueberry Muffins

Gluten Free and Dairy Free Blueberry Muffins Recipe

Uses Almond Flour - very good recipe! I use less oil than the recipe calls for but I have put the full amount in.
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Dessert
Cuisine Fusion
Calories 236.2 kcal


  • 2 cups almond meal
  • 2 teaspoons baking powder
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla essence
  • 1/3 cup stevia
  • 1 cup blueberries


  • Oil 6 muffin tin.
  • Set oven to 180°C.
  • Mix together all ingredients except blueberries.
  • Fold through blueberries.
  • Bake for 20-25 minutes until a skewer inserted is dry.
  • Enjoy!

Add Your Own Notes


Serving: 77gCalories: 236.2kcalCarbohydrates: 8.3gProtein: 7.5gFat: 20.4gSaturated Fat: 2.4gCholesterol: 69.8mgSodium: 263.4mgFiber: 3.3gSugar: 2.9g
Keyword < 30 Mins, Breads, Dairy Free, Free Of..., Fruit, Kid-Friendly, Lactose-free, Quick Breads
Tried this recipe?Let us know how it was!

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