The Best Gluten-Free Blueberry Muffins

gluten-free recipe for blueberry muffins

All-Purpose GF Muffin Recipe

I love the fresh berries, especially blueberries! And I don’t think there is anything better than a blueberry muffin filled with fresh ripe blueberries.

There are many recipes out there for delicious blueberry muffins but my challenge is to not only make them gluten-free but casein-free as well.  

And then I came across a perfect recipe for all types of gluten-free desserts!  

Blueberry Muffin Batter

I use a bean based gluten-free flour from Bob’s Red Mill, which is healthier than most all-purpose flours.  It has a little more calcium than other white flour blends and fiber.  

Plus it doesn’t contain xanthan gum, which is disruptive to gut bacteria.

This is a quick and easy recipe, too.  I didn’t even use the stand mixer. I just put all the ingredients in a large bowl and mixed with a fork until combined.  Done and done!

I can’t seem to control myself from having more than one of these muffins – I would probably eat them all but we do make these for the hubby’s breakfast so I have to leave a few for him. 

gluten-free blueberry muffinsAnd I used the batter to make a few upside down cakes, too!  Holy smokes.  Just double the batter recipe and use fruit like pineapple, plums, cherries or strawberries with brown sugar.  Pure decadence.  

Want More Recipes Like These Blueberry Muffins?

Blueberry Muffins | Gluten-Free, Dairy-Free

This is a delicious, gluten-free, versatile recipe to make blueberry muffins or upside down cakes and everything else wonderful!
Course Breakfast
Cuisine American
Keyword gluten-free blueberry muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Deana Larkin Evans


  • 2 cups GF all-purpose baking flour (no xanthan gum)
  • 2 tsp guar gum
  • 2 tsp aluminum-free baking powder
  • 3/4 tsp pink Himalayan salt
  • 1/2 cup ghee (or coconut oil), melted but not hot
  • 1 cup raw cane sugar, plus more for sprinkling
  • 2 extra large eggs
  • 1 tbsp homemade pure vanilla extract
  • 3/4 cup filtered water
  • 2 cups fresh blueberries


  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, mix together the dry ingredients: baking flour, baking powder, guar gum and salt. Add the ghee (or coconut oil), sugar, eggs, vanilla and water. Use a fork or mixer to combine all the ingredients so that they are well-combined. Fold in the blueberries then use an ice cream scoop to scoop the batter into each muffin cup. Sprinkle with more raw sugar.
  3. Bake for 30 minutes or until a toothpick in the center comes out clean. Let cool on a cooling rack before indulging (the blueberries can retain some heat). Enjoy!

Recipe Notes

Adapted from Once Upon a Chef

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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