Our gluten-free blueberry muffins will become your go-to muffin recipe. Made with frozen blueberries along with a blend of gluten-free flour and almond flour, these are simply the best gluten-free muffins around!
Using simple ingredients, you likely have on hand, this gluten free muffin recipe is prepped, baked and ready to serve in just 30 minutes. Perfect for mornings, lunch boxes, snack time, or even as an evening treat!
Looking for even more blueberry recipes that kids love? Our Blueberry Spinach Smoothie and Blueberry Smoothie With Cottage Cheese are two of our family favorites!
Table of Contents
Gluten Free Muffin Mix
You’ll forget about pre-packaged muffin mixes once you create this homemade muffin mix! It has the perfect balance of flavor without creating a crumbly, dense, or grainy muffin.
With a combination of gluten-free flour, almond flour, baking soda, baking powder, and salt, this mix could even become a pantry staple! We recommend using a high-quality 1 to 1 gluten-free flour such as Bob’s Red Mill or Cup4Cup that contains xanthan gum when baking.
The muffin mix can be stored at room temperature in an airtight container for up to 3 months. Your kids will love being able to whip up a batch of blueberry muffins at any time.
When ready to use, gather the equipment and remaining ingredients. Then, follow the written instructions or printable recipe card below. Let’s get started!
Equipment
- muffin tin and liners or nonstick cooking spray✅
- 2 medium-sized mixing bowls
- small mixing bowl
- measuring cups and spoons
- spatula
- whisk
Ingredients
- 2 cups gluten-free flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoon baking powder ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups frozen blueberries
- 1 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil
- 2 teaspoons vanilla ✅
- 2 large overripe bananas, mashed
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Preheat the oven to 400°F. Prepare muffin tins with liners or non-stick cooking spray.
Blend the dry ingredients
In a medium-sized bowl, whisk the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt together.
Prep the blueberries
Place frozen blueberries in a small bowl. Measure 2 tablespoons of the dry flour mixture, and stir it into the blueberries. This helps prevent the berries from sinking to the bottom of the muffin.
Blend the wet ingredients, then combine
In a medium-sized bowl whisk yogurt, mashed bananas, eggs, oil, and vanilla. Add wet ingredients to dry ingredients, and stir until just blended. Gently fold blueberries into the batter. Divide batter into muffin tins.
Bake
Bake at 400°F for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Frequently Asked Questions
Yes, simply swap the frozen blueberries for fresh then follow the directions as written.
These gf blueberry muffins take approximately 20 minutes to bake. The total baking time will depend on your oven. One of the best ways is to bake until a toothpick inserted into the center of the muffin comes out clean.
Store at room temperature for a few days, in the fridge for up to 5 days or in the freezer for up to 3 months. Check out our How To Freeze Muffins guide for all the secrets to successfully freeze muffins!
Of course! As with any of our recipes, you can customize this recipe based on your family’s preferences. Easily turn these into blueberry chocolate chip muffins, lemon blueberry muffins or even cranberry muffins! With the addition of chocolate chips, lemon zest, or cranberries in the muffin batter, you can change up the flavor each time.
To make dairy-free blueberry muffins, we recommend swapping the Greek yogurt with a plain dairy-free yogurt.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Tossing the blueberries in the flour mixture before mixing into the batter will prevent the berries from sinking to the bottom of the muffins when baking
- The blueberries can be swapped with raspberries, blackberries, dark cherries or cranberries if desired
- Using overripe bananas for baking recipes adds more flavor and sweetness to the recipe
More Gluten Free Muffins
- Gluten Free Breakfast Muffins
- Gluten Free Corn Bread Muffins
- Gluten-Free Chocolate Chip Banana Muffins
- Gluten Free Zucchini Muffins
- Gluten Free Sweet Potato Muffins
- Gluten-Free Pumpkin Muffins
- Gluten Free Strawberry Muffins
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Blueberry Muffins
Equipment
- muffin tin and liners or nonstick cooking spray✅
Ingredients
- 2 cups gluten-free flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoon baking powder ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups frozen blueberries
- 1 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil
- 2 teaspoons vanilla ✅
- 2 large overripe bananas, mashed
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 400°F. Prepare muffin tins with liners or non-stick cooking spray.
- Blend the dry ingredients. In a medium-sized bowl, whisk the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt together.2 cups gluten-free flour, 1/2 cup almond flour, 1/2 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Prep the blueberries. Place frozen blueberries in a small bowl. Measure 2 tablespoons of the dry flour mixture, and stir it into the blueberries. This helps prevent the berries from sinking to the bottom of the muffin.1 1/2 cups frozen blueberries
- Blend the wet ingredients, then combine. In a medium-sized bowl whisk yogurt, mashed bananas, eggs, oil, and vanilla. Add wet ingredients to dry ingredients, and stir until just blended. Gently fold blueberries into the batter. Divide batter into muffin tins.1 1/2 cup plain Greek yogurt, 2 large eggs, 1/4 cup vegetable oil, 2 teaspoons vanilla, 2 large overripe bananas, mashed
- ⭐️Bake. Bake at 400°F for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Notes
- Swap frozen blueberries for fresh if desired then follow the directions as written.
- Easily turn these into blueberry chocolate chip muffins, lemon blueberry muffins or even cranberry muffins by adding chocolate chips, lemon zest or cranberries to the muffin batter.
- To make dairy free, we recommend swapping the Greek yogurt with a plain dairy free yogurt.
Nutrition
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