Delicious Gluten-Free Blueberry Buttermilk Muffin Recipe

Greetings food lovers! Are you craving a tasty, healthy muffin recipe that’s gluten-free, dairy-free, and chock-full of delicious blueberries? Look no further than this recipe for Gluten-Free Blueberry Buttermilk Muffins!

There’s nothing better than biting into a warm, fluffy muffin in the morning or as an afternoon snack. But what if you have dietary restrictions that prevent you from enjoying traditional baked goods? Fear not, my friends, because this recipe is perfect for those who are gluten-free and/or dairy-free.

By using a gluten-free flour blend and low-fat buttermilk, we’ve created a muffin that’s not only delicious but also easy to digest. Plus, with the addition of sweet, plump fresh blueberries, these muffins are packed with antioxidants and immune-boosting nutrients.

I promise you won’t miss the gluten or dairy in these muffins — they come out moist, tender and satisfying every time. So whether you’re hosting a brunch, packing them for lunch or just indulging in a midnight snack, these Gluten-Free Blueberry Buttermilk Muffins will be a hit with everyone at the table. Get ready to impress your taste buds and your guests!

Why You’ll Love This Recipe

Gluten Free Blueberry Buttermilk Muffins
Gluten Free Blueberry Buttermilk Muffins

Ladies and gentlemen, get ready to add a new favorite to your breakfast or snack repertoire. I present to you the gluten-free blueberry buttermilk muffins recipe. Get ready to indulge in the soft, fluffy, and tender deliciousness of these muffins that will take your taste buds on a journey. The flavors of fresh blueberries, light brown sugar, and low-fat buttermilk come together in perfect harmony to give you a heavenly experience.

But why should you love this recipe? Let me give you a few reasons:

Firstly, these muffins are made with gluten-free flour blend, making them ideal for those who have gluten intolerance. With the rise of celiac disease cases globally, eating gluten-free has become more popular. If you’re trying to avoid gluten, then these blueberry buttermilk muffins are the perfect fit for you.

Secondly, they’re dairy-free! Those who can’t tolerate dairy products can still enjoy these delightful treats without any worries. This recipe features BeCEL buttery margarine in place of butter and low-fat buttermilk instead of whole milk.

Thirdly, fresh blueberries pack these muffins with antioxidants that help reduce inflammation in your body. They also contain vitamin C and fiber that keeps you full for longer periods.

Lastly, this recipe is incredibly easy to make! From getting the ingredients ready to baking the muffins in the oven, it barely takes an hour to put it all together. You can even make-ahead and store these muffins in an airtight container in the refrigerator or freezer.

So why wait? Treat yourself to this delectable baked good that’s nutritious while being downright indulgent! It’s time to savor every bite of these gluten-free blueberry buttermilk muffins today.

Ingredient List

“A burst of blueberry goodness in every bite!”

Let’s talk about the star of the show here – the Blueberry Buttermilk Muffins! In order to create these fluffy, moist and delectable treats, you will need a number of ingredients. Don’t worry, most are kitchen staples that you probably already have on hand! Here are the key ingredients for this recipe:

Dry Ingredients:

  • Baking mix: 2 cups
  • Gluten-free flour blend: 1/2 cup
  • Light brown sugar: 1/2 cup
  • Baking powder: 4 teaspoons
  • Salt: 1/4 teaspoon

Mix together all the dry ingredients in a large bowl.

Wet Ingredients:

  • Low-fat buttermilk: 3/4 cup
  • Margarine or butter substitute: 1/4 cup
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • Lemon peel, grated: 1 teaspoon

In another bowl, whisk together the buttermilk, melted margarine or butter substitute, eggs, vanilla extract and lemon peel.


  • Fresh blueberries, rinsed and dried: 1 cup

Add some freshness to your muffins by folding in a cup of fresh blueberries into your batter. You can also use frozen blueberries if fresh ones aren’t available. Either way, you’ll have delicious muffins!

Now that you know what we are working with let’s move into preparing the batter!

The Recipe How-To

“Fluffy, gluten-free muffins that anyone can enjoy.”

Step 1: Preheat the oven

Begin by preheating your oven to 375F.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together 1 egg, 3/4 cup low-fat buttermilk, and 1/3 cup of melted margarine.

Step 3: Add Dry Ingredients

Next, add in 2 cups of gluten-free baking mix, 1/2 cup of light brown sugar, and 1 and 1/2 teaspoons of baking powder. Mix well until everything is fully combined.

Step 4: Incorporate Blueberries and Lemon Peel

Gently fold in 1 and 1/2 cups of fresh blueberries along with zest from one lemon peel into the batter. Be careful to not overmix.

Step 5: Bake the Muffins

Line your muffin tin with muffin papers or grease them lightly with some cooking spray if needed. Fill each muffin cup about three-quarters full with muffin batter, using a spoon or an ice cream scoop.

Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Allow to Cool

Once done, remove the muffin tin from the oven and let it cool on a rack for at least five minutes before serving.

Enjoy your freshly baked gluten-free blueberry buttermilk muffins!

Substitutions and Variations

“Buttermilk gives these muffins a tangy twist.”

As a nutritionist, I understand that people have different dietary restrictions, tastes and preferences. Fortunately, there are various ways to customize this recipe to fit your unique needs. Below are some substitutions and variations that you can try:

– Flour and Baking Mix: Instead of the gluten-free baking mix that the recipe calls for, you can use a gluten-free pancake baking mix or try your own gluten-free flour blend. If you’re not allergic to gluten, you can use regular all-purpose flour instead. For those who prefer grain-free options, try using oat flour, rice flour or another grain-free option.

– Buttermilk: This recipe requires low-fat buttermilk. However, if you’re lactose intolerant or dairy-free, substitute with a vegan buttermilk alternative – made from plant-based milk and vinegar – which works just as well. If you don’t have buttermilk on hand, you can make your own by adding one tablespoon of lemon juice or vinegar to one cup of milk and allowing it to rest for a few minutes.

– Blueberries: This recipe uses fresh blueberries; however, frozen blueberries can be substituted as long as they are thawed before being added to the batter.

– Margarine: While the recipe calls for margarine, I recommend using butter or a lactose-free butter substitute if you prefer.

– Flavor Options: You can also add some lemon zest or peel for some extra zing and freshness. Some other flavor options include using cinnamon or nutmeg in place of vanilla extract for a warm spicy twist.

– Nut-Free Options: For those with nut allergies, you can replace almond milk with soy or oat milk in the vegan buttermilk alternative.

By customizing this Gluten-Free Blueberry Buttermilk Muffins Recipe to suit your specific requirements and taste preferences, you’ll be able to enjoy these delicious treats without any dietary restrictions holding you back.

Serving and Pairing

“Perfect breakfast or snack for those with dietary restrictions.”

Oh boy, these gluten-free blueberry buttermilk muffins are truly delightful! They’re perfectly moist with a surprising crunch from the juicy blueberries that burst in your mouth with every bite. As someone who has had their fair share of muffins in their life, I can guarantee you that these will satisfy even the pickiest of taste buds.

Now, let’s talk about serving and pairing. These muffins don’t need much, but I highly recommend you sip on a cup of coffee or tea while indulging in one (or two). The warm and comforting flavors of your favorite warm drink make the perfect pairing for these cozy muffins.

If you want to serve these muffins for breakfast or brunch, they’ll pair perfectly with crispy bacon and scrambled eggs or a fresh fruit salad. And if you’re throwing a tea party, dress them up with a dollop of whipped cream and a sprinkle of lemon zest to give them an extra zing that will leave everyone craving for more.

If you’re feeling adventurous and want to experiment with different flavors, try adding some oatmeal or nuts to the batter for an earthy crunch. Or if you want to take your taste buds on an adventure, add some lemon peel to brighten up the blueberry flavor. The possibilities are endless!

Remember, these gluten-free blueberry buttermilk muffins are meant to be enjoyed with good company, so gather your loved ones around the table and indulge in the deliciousness together.

Make-Ahead, Storing and Reheating

“Homemade goodness in every muffin.”

Ah, the age-old question: how to keep those scrumptious muffins tender and flavorful once they’ve been baked? Fear not, my fellow gluten-free and dairy-free foodies, for I have some tips on make-ahead, storing and reheating these blueberry buttermilk muffins.

First things first, the best way to store your muffins is to let them cool down completely after baking. Once it reaches room temperature, place them in an airtight container, making sure they are not packed too tightly. This will prevent the muffins from getting squished or losing their shape.

These gluten-free blueberry buttermilk muffins can be made ahead of time and frozen for up to six months. Wrap each muffin tightly in plastic wrap before freezing. To thaw, simply leave them in the fridge overnight or warm them up in the microwave at a low heat setting.

If you have leftovers that need reheating, the best way to do so is in the oven. Preheat your oven to 350°F (175°C) and place your muffins on a baking sheet. Cover with aluminum foil and bake for 10 minutes or until they are heated through. This method ensures that the muffins don’t become too dry.

For those who prefer a faster method, you can reheat them in the microwave by placing one muffin at a time on a microwave-safe plate and heating for around 10-15 seconds. Be careful not to overheat as this can make them tough and rubbery.

In terms of storage time, these gluten-free blueberry buttermilk muffins can be kept at room temperature for up to three days. If you want them to last longer than that, store them in the fridge for up to a week. You can also freeze any uneaten portion for later consumption.

Remember that freshness is key when it comes to baked goods. The sooner you consume your gluten-free blueberry buttermilk muffins, the more delicious they will taste. Happy baking!

Tips for Perfect Results

“Start your day off right with these blueberry muffins.”

When it comes to baking gluten-free desserts, there are some tips and tricks that can help ensure a scrumptious outcome. Below are a few helpful tips for achieving the perfect gluten-free blueberry buttermilk muffins.

First and foremost, be sure to measure accurately when it comes to all of the ingredients. Using too much or too little of any ingredient can throw off the balance of flavors and affect the texture of your muffins. A kitchen scale is an essential tool for accurate measuring in baking, so invest in one if you don’t already have it.

It’s also important to mix the batter thoroughly but not overdo it. Once all the ingredients are combined, avoid excessive mixing which can cause tough muffins. It is best to use a rubber spatula and gently fold in the dry ingredients into the wet ones until just combined.

Buttermilk plays a crucial role here by giving that tangy flavor and moistening effect to the muffins. If you don’t have buttermilk on hand, you can make your own low-fat buttermilk using regular milk and lemon juice or vinegar.

If you are using frozen blueberries instead of fresh ones, be sure to wash them under cold water before adding them to the batter. It is also recommended to gently coat them with some flour before adding them to the batter- this will prevent them from sinking down to bottom while baking.

Finally, always keep an eye on your oven temperature while baking these delicious muffins as they have a tendency to over-brown quickly. Checking your oven frequently is essential and lowering or raising the temperature as necessary will help you get perfectly golden tops on your muffins.

By following these simple tips, you will end up with tender, fluffy, and absolutely irresistible gluten-free blueberry buttermilk muffins that everyone will love!

Bottom Line

In conclusion, these gluten-free blueberry buttermilk muffins are a perfect addition to your breakfast or snack routine. Not only are they easy to prepare, but they are also healthy and delicious. By following the recipe instructions and incorporating the tips mentioned above, you can bake tender and fluffy muffins every time.

Plus, with the ability to customize these muffins by substituting ingredients or adding flavor options, you can constantly switch up the recipe to keep your taste buds satisfied. Whether you are gluten-free, dairy-free, or just looking for a healthier snack option, these blueberry buttermilk muffins will not disappoint.

Thank you for allowing me to share this recipe with you, and I hope it becomes a favorite in your household as well. Happy baking!

Gluten Free Blueberry Buttermilk Muffins

Gluten Free Blueberry Buttermilk Muffins Recipe

We often think of using margarine instead of butter for spreading, but it's important to remember that margarine can replace butter 1:1 in any recipe, providing irresistible flavour, with 80 per cent less saturated fat than butter. Try this gluten-free recipe idea
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Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine Gluten-free
Servings 12 muffins
Calories 321.4 kcal


  • 2 1/2 cups gluten-free pancake and baking mix
  • 1/4 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup becel buttery taste margarine
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon peel


  • Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
  • Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
  • Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
  • Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
  • Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
  • Nutrition information and more recipe ideas can be found at

Add Your Own Notes


Serving: 117gCalories: 321.4kcalCarbohydrates: 48.6gProtein: 4.2gFat: 12.7gSaturated Fat: 3gCholesterol: 32.4mgSodium: 448.2mgFiber: 1.2gSugar: 33.3g
Keyword < 60 Mins, Breads, Breakfast, Free Of..., Quick Breads
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