Gluten-Free Blueberry Muffins Recipe

If you’re looking for a tasty gluten-free treat, you’ve come to the right place! These blueberry muffins are a perfect choice for anyone who is gluten intolerant or simply wants to cut back on gluten. With their moist, fluffy texture and bursting blueberries, they’re sure to satisfy your sweet tooth. Best of all, they’re super easy to make!


  • 2 cups gluten-free flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened almond milk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries


  1. Preheat the oven to 375°F and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt.
  3. In a separate mixing bowl, whisk together the almond milk, vegetable oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool for a few minutes before serving.

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