These Gluten Free Blueberry Muffins are absolutely to die for! The texture is perfectly moist and fluffy plus the fresh blueberries add a burst of flavor. These Blueberry Muffins taste like summer but with a healthy twist, you wouldn’t even suspect that they’re gluten free and dairy free! Not to mention, these delicious muffins are refined sugar free and only sweetened with pure maple syrup and coconut sugar. And, you can make these into Paleo Blueberry Muffins with a simple substitution of almond flour!

With blueberries being in season right now, check out this Lemon Blueberry Cake (one of my favorite cakes!) or these Blueberry Cornmeal Mini Muffins to satisfy all your blueberry cravings.

A gluten free blueberry muffin is cut in half, in a muffin wrapper, and sitting on a small round plate. It has a crumbly yet moist texture and bright blueberries studded throughout. Around the plate, in the background there is a butter knife, additional muffins, and a glass of almond milk.

Ingredients in Gluten Free Blueberry Muffins

Eggs – They help bind and give the muffins structure.

Maple Syrup – A natural sweetener that perfectly compliments the blueberry flavor!

Almond Butter – Adds healthy fats and thickens the muffin batter for a moist muffin that also holds shape!

Coconut Oil – You want to make sure it is melted and cooled. Otherwise, you risk clumps of coconut oil or the eggs getting cooked from hot liquid.

Coconut Sugar – Adds a tad more sweetness to these muffins and keeps them refined-sugar free!

Vanilla Extract – I add this to most of my baking recipes because it helps balance out the flavors.

Almond flour – My favorite gluten free flour, I love how it keeps these muffins so moist! You want to make sure you use a super fine blanched almond flour.

Oat Flour – A gluten free flour that helps bind these muffins and adds a subtle crumbly texture perfect for muffins! You can buy at the store or make your own by processing rolled oats in a blender or food processor until you reach a fine, powder-like consistency.

Baking Powder & Soda – As this recipe is mostly almond flour, the combination of baking powder and baking soda helps act as a rising agent since almond flour is heavier than regular flour.

Salt – You need the 1/4 tsp of salt to help balance and enhance the flavors of these Blueberry Muffins.

Blueberries – They wouldn’t be Blueberry Muffins without fresh blueberries! I always prefer using fresh blueberries because I find they hold up better in muffins, but if you are going to use frozen blueberries make sure you don’t let them thaw. The burst of flavor from blueberries is irreplaceable and don’t forget to add a few on top!

A white bowl sits on a white backdrop with the wet ingredients for Blueberry Muffins. Inside the bowl there is melted coconut oil, maple syrup, 2 eggs, almond butter, vanilla extract, and coconut sugar.

Inside a second white bowl there is almond flour, oat flour, baking soda, baking powder, and salt as the dry ingredients of the Blueberry Muffins.

How to Make These Gluten and Dairy Free Blueberry Muffins

Preheat the oven to 350F and line a regular muffin tray with 12 muffin liners.
In a medium sized bowl, beat eggs. Whisk in maple syrup, almond butter, melted coconut oil, coconut sugar and vanilla extract.
In a separate small bowl, whisk together almond flour, oat flour, baking powder, baking soda and salt.
Blend dry ingredients into wet ingredients until combined. Do not over mix. Gently fold in blueberries until just combined.
Fill 12 lined muffin cups ½ full with batter, and top with additional blueberries.
Place the muffin pan in the oven and bake at 350F for 20 minutes, or until the tops are slightly browned and a knife inserted comes out clean.

A batch of gluten free blueberry muffins are scattered across a white backdrop. The central muffin is broke in half and has a thick smear of almond butter on top. Beside the central muffin there is a small bowl filled with almond butter and has a butter knife to spread. Loose blueberries surround the scene.

Recipe Substitutions

Almond Butter – You can sub almond butter for any other natural nut butter. This might slightly alter the flavor, but they will be just as good!

Coconut Oil – A different neutral oil such as sunflower oil or canola oil *should* work, although I haven’t tested for myself.

Coconut Sugar – If you don’t need a refined-sugar free option, any granular sugar replacement should be okay such as regular sugar and light or dark brown sugar.

Almond Flour – As a grain-free recipe, there isn’t a great substitute that would work for almond flour so this isn’t something you can skip on.

Oat Flour – You can swap the oat flour for additional almond flour by subbing 1/2 cup almond flour for the 1/2 cup oat flour.

Blueberries – If blueberries aren’t for you, try adding in chocolate chips, or your favorite nut or seed!

Since I haven’t personally tested all of these substitutions, if you try any of the above and they work, I would love to hear in the comments below! This helps other people who might have similar questions about recipe substitutions for these Gluten Free Blueberry Muffins.

A fresh baked gluten free blueberry muffin is cut in half and sitting upon on a muffin liner. The texture is moist and the blueberries are bursting within. In the background there are three additional muffins, a bowl of almond butter, and a burst of blueberry.

Can You Make These into Paleo Blueberry Muffins?

You most certainly can! All you have to do to make these Gluten Free Blueberry Muffins into Paleo Blueberry Muffins is swap additional almond flour for the oat flour. This would keep the recipe entirely grain-free and just takes subbing 1/2 cup almond flour for the 1/2 cup of oat flour.

When I tested this option, I found that you definitely want to only fill the muffin tins half way, otherwise the tops turn out hollow after baking if you fill too high (but they still taste delicious!)

There is a white mixing bowl with the batter for the Blueberry Muffins. A yellow spoon is folding fresh blueberries into the batter.

There is a hand using an ice cream scoop to fill a 6 tin muffin pan with Blueberry Muffin batter. The tins each have a tan liner in them and are filled three-fourths of the way with batter. In the background there is a bowl with more batter and another muffin pan to fill with batter.

Tips for Making the Best Blueberry Muffins

Make sure to use muffin liners in your pan.
Use a small cookie scoop so the batter is evenly portioned for each muffin tin.
Let muffins cool in the pan for 10 minutes before moving to wire rack so that the bottoms of the muffins don’t get soggy.

How to Store Gluten Free Blueberry Muffins

Store in an airtight container at room temperature for up to a week. I like to add a paper towel to the container as this helps keep out extra moisture.

For longer term storage, place muffins in an airtight container with plastic wrap over top and store in the freezer for up to 3 months. You can do this with individual muffins for easy snacking, or the entire batch at once!

There is a gluten free blueberry muffin cut in half, sitting upon a muffin liner, with a smear of soft butter on top. In the background there are faded blueberries and additional blueberry muffins.

Why I Love These Gluten Free Blueberry Muffins

Gluten Free, Dairy Free, and Refined-Sugar Free.
Super moist and fluffy! The *best* texture of any Blueberry Muffins I’ve ever tried. No one will know these muffins are gluten and dairy free.
Lightly sweetened with just 1/3 cup of maple syrup and 1/4 cup of coconut sugar for the entire batch.
Quick and easy to make.
Perfect for breakfast or an on-the-go snack.
Great use for all of your Summer blueberries!

If you’re looking for other gluten free baking recipes, make sure you check out my Gluten Free Coffee Cake or my Gluten Free Orange Zucchini Bread. Alternatively if you’re looking for another muffin recipe, my Almond Flour Banana Muffins are the way to go!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Blueberry Muffins 🙂

Gluten Free Blueberry Muffins

Prep: 5

Cook: 20

Total: 25

Servings: 16 muffins

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These Gluten Free Blueberry Muffins are perfectly moist and bursting with blueberry flavor. Imagine your favorite blueberry muffin but with better-for-you ingredients!

Ingredients

2 large eggs
⅓ cup pure maple syrup
¼ cup almond butter
¼ cup coconut oil melted & cooled
¼ cup coconut sugar
1 tsp vanilla extract
2 cups super fine blanched almond flour
½ cup oat flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup fresh blueberries with a few extra to place on top of muffin batter

Instructions

Preheat the oven to 350F and line a regular muffin tray with 16 muffin liners.
In a medium sized bowl, beat eggs. Whisk in maple syrup, almond butter, melted (and cooled) coconut oil, coconut sugar and vanilla extract.
In a separate small bowl, whisk together almond flour, oat flour, baking powder, baking soda and salt.
Blend dry ingredients into wet ingredients until just combined. Do not overmix. Gently stir in blueberries.
Fill 16 lined muffin cups ⅔ full with batter (I used a 3 tbsp cookie scoop sprayed with coconut oil), then top with additional fresh blueberries.
Move the muffin pan to the oven and bake at 350F for 20 minutes, or until the tops are slightly browned and a toothpick inserted comes out crumb-free.
Let muffins cool in the pan for 10 minutes before moving to wire rack to cool completely. Once cooled, store at room temperature for up to 5 days or in the fridge for up to a week. Freeze for longer term storage.

Notes

To make these muffins entirely grain free + paleo friendly: Sub ½ cup additional almond flour for the ½ cup oat flour. When I tested this option, I found that you definitely want to fill the tin only half way, otherwise the tops turn out hollow after baking if you fill too high (but they still taste delicious!)

Vegan: I haven’t tried making these vegan (with a flax egg), but if anyone does, I would love to hear how they turn out in the comments below!

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