Delicious Gluten-Free Muffins for Health-Conscious Foodies

Friends, foodies, and fans of good taste, listen up! Do you love muffins but are tired of the same old gluten-laden recipes? Do you have dietary restrictions that make it difficult to enjoy the classic bakery-style muffin experience? Fear not, because I have a recipe that will knock your socks off and leave your tummy fuller than a tick on a hound dog.

Introducing my gluten-free muffins recipe – the perfect solution for those who are gluten-sensitive or simply looking for a healthier alternative. This recipe is also dairy-free, using soymilk instead of cow’s milk, and packed with nourishing ingredients like almond flour and canola oil. Trust me when I say, nobody will know they’re eating a gluten-free muffin – they’re just that dang delicious!

I’ve gone through mountains of recipes to find the best gluten-free muffin recipe around, and let me tell ya, it ain’t easy finding the right one. That’s why I’m here to share this special recipe with you today – it’s easy to make, foolproof, has a fluffy texture that’ll make your heart sing and what’s more, you can customize the mix-ins to satisfy all your cravings.

So gather ‘round friends, Mama’s gonna show you how to whip up a batch of these babies in no time flat. Whether you’re enjoying them as an on-the-go breakfast or paired with a cuppa tea in the afternoon, these muffins will satisfy your sweet tooth while keeping your diet on track. So without any further ado- let’s get bakin’!

Why You’ll Love This Recipe

Gluten Free Muffins
Gluten Free Muffins

Imagine waking up on a beautiful Sunday morning, with the sun shining through your window and the birds chirping outside. You want to start your day with a delicious breakfast that is both healthy and indulgent. Look no further than these gluten-free blueberry muffins!

I guarantee this recipe will become a staple in your household, whether you follow a gluten-free diet or not. I mean, who doesn’t love warm muffins with juicy blueberries bursting in every bite?

Not convinced yet? Let me give you some more reasons why you’ll love this recipe.

First of all, it’s incredibly easy to make! You can have these muffins on your breakfast table in under 30 minutes. All you need are some basic ingredients like gluten-free flour, baking powder, eggs, and canola oil. Plus, this recipe is easily customizable – you can swap out blueberries for any other fruit or add some nuts or chocolate chips for extra texture and flavor.

But what about the taste? Well, my friend, let me tell you – these muffins are moist and fluffy, with just the right amount of sweetness. The blueberries add a burst of freshness while the gluten-free flour blend keeps them light and airy.

And finally, these muffins are not only gluten-free but also dairy-free. This means everyone can enjoy them without worrying about any sensitivities or allergies.

In conclusion, this gluten-free blueberry muffin recipe is quick, easy, customizable, delicious and great for people with sensitivities to gluten or dairy products. Whether you’re entertaining guests or treating yourself to a well-deserved breakfast in bed, these muffins are sure to impress. Trust me when I say that these muffins will become your new go-to recipe for breakfast or snack time.

Ingredient List

 A batch of freshly baked gluten-free muffins waiting to be devoured.
A batch of freshly baked gluten-free muffins waiting to be devoured.

Let’s gather all the ingredients we need to whip up a batch of delicious gluten-free blueberry muffins! Here’s what you’ll need:

Dry Ingredients

  • 2 cups of gluten-free flour blend
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of kosher salt

Wet Ingredients

  • 2 large eggs, room temperature
  • 3/4 cup of soymilk, at room temperature
  • 1/2 cup of canola oil, or oil of your choice
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract


  • 2 cups of fresh or frozen blueberries

Note: If you want to make these muffins dairy-free, you can substitute the soymilk with any other plant-based milk such as almond milk or oat milk. Also, feel free to add cinnamon, nutmeg or lemon zest to add another level of flavor to your muffins!

The Recipe How-To

 Perfectly golden tops with a moist and fluffy interior, these muffins are a sight to behold.
Perfectly golden tops with a moist and fluffy interior, these muffins are a sight to behold.

Now that we have looked at the reasons why you will love these gluten-free blueberry muffins, let’s dive right into the recipe.


  • 2 cups gluten-free baking mix
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1/3 cup canola oil
  • ¾ cup soymilk (or any other dairy-free milk)
  • 1 egg, room temperature
  • 1/3 cup sugar or honey
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries


  1. Preheat your oven to 400°F (205°C). Line a muffin tin with paper liners and set it aside.

  2. In a medium mixing bowl, whisk together the gluten-free baking mix, baking powder, baking soda, and ground cinnamon. Make sure all the ingredients are well-combined.

  3. In another mixing bowl, beat the canola oil, soymilk, egg, sugar (or honey), and vanilla extract with an electric hand mixer until combined.

  4. Gradually add the dry mixture to the wet mixture, while stirring continually with a wooden spoon or spatula. Combine until there is no flour streak left in the batter.

  5. Gently fold in the blueberries to the batter using a spatula so that they are evenly distributed throughout the entire mixture.

  6. Spoon this batter equally into each muffin cup, filling them about ¾ of the way full.

  7. Bake in your preheated oven for about 18 minutes, or until golden brown on top and a toothpick inserted comes out clean from the center of each muffin.

  8. Remove these delicious gluten-free blueberry muffins from the oven and let them cool in the tin for about 5 minutes.

  9. After that, transfer them onto a wire rack and let them cool completely before serving.

Substitutions and Variations

 You won't believe these muffins are gluten-free until you try them.
You won’t believe these muffins are gluten-free until you try them.

Let’s face it, sometimes we don’t have all the ingredients on hand or we’re just looking for a little variety. Don’t worry, I’ve got you covered with some substitutions and variations to make these gluten-free blueberry muffins even more versatile.

– Flour: If you don’t have gluten-free flour on hand, you can try using almond flour instead. Just note that the texture and taste will vary slightly, but it’s still a great option.

– Milk: Not a fan of soy milk? Swap it out for any other dairy-free milk such as almond, rice, oat or coconut milk.

– Oil: You can use any neutral oil such as canola, vegetable or sunflower oil instead of canola oil. And if you want to switch things up, try using peanut butter or coconut oil for extra flavor.

– Mix-ins: While blueberries are my go-to fruit of choice, you can also use other berries (raspberries, blackberries) or chopped fruit (apples, bananas) in this recipe. You can also add nuts (walnuts, pecans) or chocolate chips for added texture and sweetness.

– Spices: If you’re looking for something extra cozy, add a teaspoon of ground cinnamon to the dry ingredients. Or if lemon is your thing, try swapping out the vanilla extract for lemon extract and adding a teaspoon of lemon zest to the wet ingredients.

Remember that baking is an art form and recipes are meant to be flexible! Don’t be afraid to experiment and play around with different flavors and textures. Who knows, you may discover a new favorite muffin recipe along the way!

Serving and Pairing

 Satisfy your sweet tooth without compromising on taste or health with these gluten-free muffins.
Satisfy your sweet tooth without compromising on taste or health with these gluten-free muffins.

Well, well, well, we have arrived at the most delicious part of the article—serving and pairing suggestions for our gluten-free blueberry muffins! These mouth-watering muffins are perfect for breakfast, brunch, or even as a quick snack on-the-go. I assure you these are some of the best gluten-free muffins in the land, rich in flavor and texture.

Let’s get down to pairing these scrumptious baked goodies with some beverages. Coffee is always a perfect match for any bakery-style treat, especially these delicately flavored muffins. My personal preference is a freshly brewed cup with a dash of soymilk or almond milk. So refreshing and energizing!

If you want something fancier, then perhaps try a cafe-style latte, cappuccino or even an iced version in warm weather. Not only do these drinks look Instagram-worthy but they will tantalize your taste buds too!

For those who prefer tea, brew a pot of hot tea or iced tea – either way works brilliantly with our blueberry muffins. Opt for green tea if you want a milder blend or black tea if you are seeking a stronger beverage.

But wait! There’s more to savoury pairings besides beverages! If you want to elevate the texture of these moist gluten-free muffins and make them even more delectable, spread some peanut butter or almond butter on top – I guarantee it will be drool worthy!

To add some freshness and zing to the muffin’s tangy taste profile, try serving them with a side of fresh fruits like strawberries or raspberries. The sweet and tart flavors of the berries complement the blueberries in our muffins.

Lastly, this mixture of sweetness is also ideal as dessert for healthier options! Pile up some whipped cream (dairy-free) on top- I am sure it would be just divine!

I hope you find these serving and pairing suggestions helpful in enhancing the flavours of our scrumptious and easy-to-make muffins!

Make-Ahead, Storing and Reheating

 These muffins are perfect for a quick breakfast on-the-go or a midday snack.
These muffins are perfect for a quick breakfast on-the-go or a midday snack.

Now that you’ve got a batch of these scrumptious gluten-free blueberry muffins, it’s time to make sure they’re ready to go whenever you are. One great thing about this recipe is that these muffins can be made ahead of time and stored for later use.

After baking, allow the muffins to cool completely before storing them in an airtight container at room temperature for up to three days. They can also be frozen for up to three months by wrapping each muffin individually in plastic wrap and placing them in a freezer-safe container.

To reheat, simply unwrap a frozen or room temperature muffin and microwave it on high for 20-30 seconds. You can also heat them up in the oven at 350°F for 5-10 minutes until warmed through.

If you want to add some freshness back into your muffins after reheating, try slicing them open and giving them a quick toast on the stovetop with some butter or your favorite spread. This will give the muffins some extra crunch and revive their moisture level.

Whether you’re enjoying warm muffins in the morning or grabbing a snack on the go, the make-ahead, storing and reheating tips will ensure you have access to these delightful gluten-free blueberry muffins anytime you want!

Tips for Perfect Results

 Looking for a gluten-free treat that won't leave you feeling guilty? These muffins are just what you need.
Looking for a gluten-free treat that won’t leave you feeling guilty? These muffins are just what you need.

I’ve experimented with this recipe multiple times to make sure you get the best outcome possible. Here are some tips that I’d like to share with you:

Firstly, use room temperature ingredients. This is especially important for the eggs as it helps them mix better with the other ingredients and will give you a more uniform texture. If you forgot to let your eggs come to room temperature, simply place them in a bowl with warm water for a few minutes.

Make sure to properly measure your ingredients, especially the flour which can easily be over or under-measured. Spoon the flour into the measuring cup instead of scooping it out which can compact it.

When mixing the batter, do not overmix it as this can result in tough muffins. Mix until everything is just combined.

Another tip is to add mix-ins such as blueberries, chocolate chips or nuts after mixing in all other ingredients. This ensures that they are evenly distributed throughout the batter and won’t sink to the bottom.

Also, remember that oven temperatures may vary so keep an eye on your muffins while they bake. A good rule of thumb is to start checking them 5-7 minutes before they’re supposed to be done. They should be golden brown, and a toothpick inserted into the center should come out clean.

Finally, don’t forget to let your muffins cool down before serving or storing them. No one wants a burnt tongue or soggy muffin bottoms. Let them cool for about 5-10 minutes before removing them from the muffin tin and letting them cool completely on a wire rack.

By following these tips, your gluten-free blueberry muffins will turn out perfect every time, making your taste buds sing with joy!

Bottom Line

And there you have it, folks! My gluten-free blueberry muffins recipe that will make your taste buds sing and your stomach happy. This recipe is not only delicious but also healthy and easy to make. With the right gluten-free baking mix, you won’t even notice the difference from regular flour.

So, why not try this fantastic recipe for yourself? Whip up a batch of these muffins for breakfast or a snack, and enjoy all the goodness and benefits they have to offer without any of the guilt. And feel free to get creative with your mix-ins; add peanut butter, chocolate chips, or almond extract! The possibilities are endless.

Trust me; once you try these muffins, there’s no going back. They’re just too moist, fluffy, flavorful, and satisfying. So what are you waiting for? Get started with your gluten-free baking adventure today! And don’t forget to share your experience and feedback with me in the comment section below. Happy Baking!

Gluten Free Muffins

Gluten Free Muffins Recipe

From Cooking free. Use the muffin mix from the Rice Flour Muffin Mix recipe. Variations: grated lemon zest, poppy seeds, nuts, berries, etc.)
No ratings yet
Cook Time 35 mins
Course Dessert
Cuisine Gluten-free
Calories 163.9 kcal


  • 2 1/3 cups baking mix
  • 1/4 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup soymilk


  • preheat oven to 400.
  • grease 12 muffin pan.
  • Mix all ingredients & beat until smooth.
  • bake for 25-35 minutes.

Add Your Own Notes


Serving: 58gCalories: 163.9kcalCarbohydrates: 15.9gProtein: 3.8gFat: 9.4gSaturated Fat: 1.6gCholesterol: 35.7mgSodium: 320.6mgFiber: 0.8gSugar: 2.9g
Keyword < 60 Mins, Breads, Easy, Free Of..., Lunch
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