Our homemade gluten free blueberry muffins are a perfect breakfast or brunch treat! These muffins are soft and moist inside with a beautifully crisp top. Our recipe is gluten free, dairy free, peanut free, and tree nut free!
One of my favorite breakfast recipes on easy going weekends is muffins, especially blueberry muffins! Muffins are fairly easy to make allergy friendly (like pancakes are), and these are just like regular blueberry muffins except they don’t peak quite as much on top.
Unlike a lot of my other baked treat treat recipes, this muffin recipe does contain eggs. I wanted to make these blueberry muffins egg free as well, but I was having a hard time getting them to have the right texture without eggs.
I will work on creating a version of these that are egg free for those of you who have egg allergies!
Our muffin recipe is:
- Dairy free
- Gluten free
- Peanut free
- Tree nut free
How to make allergy friendly blueberry muffins
Here are the steps for making our dairy free and gluten free blueberry muffins! This is just an overview of the steps, the full recipe card is at the end of this post.
- Preheat the oven to 350 degrees F.
- Line a muffin pan with muffin papers and set aside.
- If you’re rinsing your blueberries, do that before making the batter. Rinse your frozen blueberries in a strainer under cold water then pat dry with paper towels and set aside.
- In a medium bowl, whisk together the dairy free milk, eggs, oil, ground flaxseed, and vanilla. Set aside.
- In a large bowl, whisk together the sorghum flour, sugar, gluten free all purpose baking mix (or all purpose flour), baking powder, salt, and baking soda.
- Whisk the egg mixture again and add it to the flour mixture and stir to combine. The batter will be fairly thick.
- Stir in the blueberries and scoop the batter evenly into the prepared muffin pan.
- Top the batter with some coarse turbinado sugar, I used about 1/4 teaspoon of sugar on top of each muffin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes before removing to a cooling rack to cool completely.
Can I use fresh blueberries in this muffin recipe?
We used frozen blueberries in this recipe, but you can use fresh blueberries here and should have the same results.
We opted for small, wild blueberries so that the blueberries would be more evenly distributed in the batter between muffins. So I’d look for small fresh blueberries if possible to use if you are using fresh ones instead of frozen.
How to prevent blue-green colored blueberry muffins
If you want to prevent your entire muffin from turning blue when using frozen blueberries, you can use this method of rinsing and patting dry the frozen blueberries before adding them to your batter.
If you don’t really care too much if your entire muffin is blue-green, it’s fine to skip this part and the muffins will still taste the same!
But if you want to keep your entire muffins from being blueish green, you can just rinse your frozen blueberries in a strainer under cold water until the water runs mostly clear (it won’t be entirely clear and that’s ok). Place the blueberries in a single layer on paper towels and gently pat dry.
I usually do this as the first step before I make my batter so they have a chance to dry some more before adding to the batter. If you have countertops that can easily stain, you’ll probably want to put down some wax paper or foil, or a silicone mat under the blueberries in the paper towels since the blue will soak through the paper towels.
You’ll still end up with some color bleeding into your muffin batter, but it won’t be so much that it completely changes the color of your muffins to green!
Using fresh blueberries of course will prevent the blue color from bleeding into the entire muffin while stirring. But if you’re like me and couldn’t find smallish sized fresh blueberries, or bought an enormous bag of frozen wild blueberries (also me) that you need to use up, this works pretty good for keeping your entire muffin from turning blueish green when using frozen blueberries.
Using a gluten free baking mix vs all purpose flour
For this recipe, we used the King Arthur gluten free all purpose baking mix, which has some baking soda, salt, and xanthan gum already in it vs the King Arthur gluten free all purpose flour, which does not have xanthan gum or salt in it.
King Arthur Flour also makes a measure-for-measure gluten free flour that does have xanthan gum in it. All of these should probably work interchangeably, just make sure to see if the flour has xanthan gum.
Even though we don’t use a ton of the baking mix in this recipe, the xanthan gum does help these muffins stay together, so it’s not a bad idea to add a pinch of xanthan gum to this recipe if your gluten free all purpose flour doesn’t include it.
Gluten Free Blueberry Muffins (Dairy Free)
- ½ cup dairy free milk (such as oat, rice, almond, etc.)
- 2 medium/large eggs
- ¼ cup light tasting olive oil (or other mild tasting oil)
- 3 Tablespoons golden flaxmeal
- 2 teaspoons vanilla extract
- 1 cup + 2 Tablespoons fine sorghum flour
- ¾ cup unbleached cane sugar
- ¼ cup + 2 Tablespoons King Arthur gluten free all purpose baking mix (this is different than the King Arthur gluten free all purpose flour, which does not have xanthan gum in it)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup frozen wild blueberries*
- 1 Tablespoon coarse turbinado sugar
- Muffin pan
- Batter bowl
- Preheat the oven to 350 degrees F. Line a muffin pan with muffin papers and set aside.
- If you're rinsing your blueberries, rinse them and dry them and set aside.
- In a medium bowl, whisk together the dairy free milk, eggs, oil, flaxmeal, and vanilla. Set aside.
- In a large bowl, whisk together the sorghum flour, sugar, baking mix, baking powder, salt, and baking soda.
- Add the egg mixture to the flour mixture and mix until it's well mixed. The batter will be thick.
- Stir in the blueberries and stir just enough to mix them into the batter, making sure not to crush the blueberries.
- Scoop the batter into the muffin pan and sprinkle the top of the batter with about 1/4 teaspoon turbinado sugar.
- Bake for 20 minutes, a cake tester inserted into the center of the muffin should come our clean.
- Cool for about 10 minutes in the pan, then remove to a cooling rack to cool completely.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist