These blueberry gluten-free muffins are super soft, bursting with juicy berries, and topped with an addictive cinnamon-pecan cobbler topping. They’re also easy to make with wholesome ingredients, gluten-free flour, and very little processed sugar. Perfect grab-and-go quick breakfast or sweet treat to enjoy with coffee.
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You’re going to love these
So easy. You don’t even need to break out your mixer to make this easy blueberry muffin recipe. Just a couple of bowls, a whisk, and a sturdy wooden spoon.
Gluten-free muffins. Making your own gluten-free muffins at home is so easy. I use Bob’s Red Mill 1-to1 Gluten Free Baking Flour, which is the preferred gluten-free flour blend for baking muffins and quick breads (not yeast breads) because it contains xanthan gum, which makes the muffins less gummy, which is a common issue in gluten-free baking.
Fast. These gluten-free muffins take just a few minutes to stir together and about 20 minutes in the oven.
Very little processed sugar. Maple syrup stands in for granulated sugar in this muffin recipe. Only a small amount of turbinado sugar is added for a crunchy topping, but that step is completely optional.
Cut down fat and calories. If you wish to lighten these muffins up, you can skip the cobbler topping and just add a sprinkle of turbinado sugar and shave off around 100 calories and 7 grams of fat.
Ingredient Notes & Substitutions
Eggs. Set your eggs out about 30 minutes ahead of time to get them to room temperature. If you forget, just place them in warm water for about 10 minutes.
Maple syrup. Maple syrup is used in place of granulated sugar in this recipe. Be sure to use pure maple syrup, not pancake syrup.
Coconut oil. The coconut oil is used in both the muffins and the cobbler topping. In the muffins, it’s melted. In the cobbler topping, it’s melted then cooled so you can cut it in like butter.
Greek yogurt. I make these gluten free blueberry muffins with yogurt to add moisture and a bit of tang to the muffins. I use plain non-fat Greek yogurt in these because I’ve found one brand that I really like that happens to do well in baking. Any kind of Greek yogurt will do, or you can substitute with sour cream.
Lemon juice and zest. I love gluten-free blueberry muffins with lemon zest because they have an extra punch of flavor and brightness. And I figured as long as I'm using the zest of the lemon, I might as well use the juice too -- which adds even more tang. If you don’t have a lemon, you can use an orange. I don’t recommend bottled lemon juice.
Bob’s Red Mill 1-to1 Gluten Free Baking Flour. This particular gluten free flour blend is the best one I’ve found for baking quick breads — and it can be used as a cup-for-cup replacement for all-purpose flour. Note that this type of gluten free flour is not recommended for baking yeast breads. When shopping for this, be sure to look for the blue bag. Not the red bag.
Cornstarch. Cornstarch gives muffins a soft, cakey texture.
Salt. Please don’t skip the salt. It’s where flavor comes from :).
Baking powder and baking soda. When recipes call for both baking powder and baking soda it’s because the interaction of the baking soda and the acid aren’t quite enough to leaven the batter. So in comes baking powder to bring another boost. You can read more about how that works here in this genius post from sallysbakingaddiction.com.
Blueberries. I’ve made these muffins with both frozen and fresh blueberries with no noticeable difference. If you use frozen berries, just rinse them in cold water until the water runs clear.
Pecans. Pecans add a little crunch to the topping. You can swap these out for any kind of nut.
Cinnamon. I love the combination of cinnamon and blueberries, so I used a heavy hand with it. It adds a ton of flavor to the cobbler topping, too.
Turbinado sugar (not pictured, optional). Turbinado sugar is also known as sugar in the raw. It’s a partially-refined sugar that still has some of the original molasses from the sugar cane in it, which gives it a golden color. It’s usually in large crystals and adds a bit of sweetness and a crunchy texture to the topping. It’s completely optional.
Have You Checked Your Muffin Pan?
I just realized any nonstick qualities my muffin pan once had were long gone. Unfortunately, it wasn't until I tried to make muffins in it, without paper liners, and they stuck. With a capital S. I couldn't even wash the stuff off, so I just threw it away. If it's been a while since you've updated yours, maybe it's time to pick up a new one.
How to Make Gluten-Free Blueberry Muffins
Preheat the oven to 375. Prepare a muffin tin with non-stick spray or paper liners.
Whisk the eggs and maple syrup together. Add the melted coconut oil, Greek yogurt, lemon zest, and lemon juice.
Sift the gluten-free flour, cornstarch, salt, baking powder, baking soda, and cinnamon together.
Place one tablespoon of the flour mixture into a bowl and toss with one cup of the blueberries. This layer of flour will help keep the blueberries suspended in the batter so they don’t all sink to the bottom.
Alternate adding ½ of the flour mixture to the wet ingredients and stirring until just combined. Gently fold in the blueberries.
Make the cobbler topping.
Mix the flour, pecans, cinnamon, and baking powder together. Add the maple syrup. Cut in the coconut oil with a fork, two knives, or a pastry blender. The mixture will be fairly moist and there will be pieces of coconut oil in it.
With a large spoon or ice cream scoop, portion the muffin batter into the muffin cups.
Using the remaining ½ cup of blueberries, top each muffin with a few more blueberries.
With your hands, pinch off pieces of the cobbler topping, and place them over the blueberries.
If desired, sprinkle with turbinado sugar.
Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center (not a blueberry!) comes out clean. If the muffins are done, but you desire the topping to be a bit more golden, turn on the broiler for a minute — but keep a close eye on them.
Recipe Tips
If you don’t have a sifter or mesh strainer, you can put the dry ingredients into a large bowl and whisk them together to remove any clumps.
If you use frozen blueberries, give them a rinse under cold water until the water runs clear. You may notice that it’s quite dark blue at first. Doing this will prevent turning the batter blue — or that weird purpley-green color you sometimes see in blueberry muffins.
Tossing blueberries in the flour mixture helps them to adhere to the batter. And if you’re using frozen blueberries, this step will help keep the color from bleeding into the batter.
Use room temperature eggs, yogurt, and maple syrup for this recipe to allow the ingredients to blend well together and create a smooth texture. Otherwise, a cold ingredient could harden the melted coconut oil.
Carefully fold the blueberries into the batter so you don’t break any of the berries.
Saving some of the blueberries to put on top of the batter ensures there are blueberries evenly distributed throughout these gluten free muffins.
How to Store these Muffins
Store your gluten-free blueberry muffins in a zip-top bag or airtight container. The next day, the cobbler topping will be softer, but not mushy.
These blueberry muffins freeze well, too. Just place them in an airtight container or storage bag and place them in the freezer for up to three months. Thaw them at room temperature. Once thawed, the cobbler topping will be softer, but not mushy.
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Gluten-Free Blueberry Muffins
Ingredients
Gluten-Free Blueberry Muffins
- 2 eggs, room temperature
- ¾ cup maple syrup
- ½ cup melted coconut oil
- ½ cup Greek yogurt
- Zest and juice of one lemon
- 2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ¼ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ tablespoon cinnamon
- 1 ½ cup blueberries (divided)
Cobbler Topping
- ¾ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ¼ cup chopped pecans
- 2 teaspoons cinnamon
- ½ teaspoon baking powder
- 4 tablespoons maple syrup
- 4 ½ tablespoons coconut oil, melted and cooled
- 1 tablespoon turbinado sugar, optional
Instructions
- Preheat the oven to 375. Prepare a muffin tin with non-stick spray or paper liners.
- Whisk the eggs and maple syrup together. Add the melted coconut oil, Greek yogurt, lemon zest, and lemon juice.
- Sift the gluten-free flour, cornstarch, salt, baking powder, and baking soda together. Place one tablespoon of the flour mixture into a bowl and toss one cup of blueberries in it. This layer of flour will help keep the blueberries suspended in the batter so they don’t all sink to the bottom.
- Alternate adding ½ of the flour mixture to the wet ingredients and stirring until just combined. Gently fold in the blueberries.
- Make the cobbler topping.
- Mix the flour, pecans, cinnamon, and baking powder together. Add the maple syrup. Cut in the coconut oil with a fork, two knives, or a pastry blender. The mixture will be fairly moist.
- With a large spoon or ice cream scoop, portion the dough into the muffin cups. Using the remaining ½ cup of blueberries, top each muffin with a few more blueberries.
- With your hands, pinch off pieces of the cobbler topping, and place them over the blueberries.
- If desired, sprinkle with turbinado sugar.
- Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center (not a blueberry!) comes out clean. If the muffins are done, but you desire the topping to be a bit more golden, turn on the broiler for a minute — but keep a close eye on them.
Video
Notes
- If you don’t have a sifter or mesh strainer, you can put the dry ingredients into a large bowl and whisk them together to remove any clumps.
- If you use frozen blueberries, give them a rinse under cold water until the water runs clear. You may notice that it’s quite dark blue at first. Doing this will prevent turning the batter blue — or that weird purpley-green color you sometimes see in blueberry muffins.
- Tossing blueberries in the flour mixture helps them to adhere to the batter. And if you’re using frozen blueberries, this step will help keep the color from bleeding into the batter.
- Use room temperature eggs, yogurt, and maple syrup for this recipe to allow the ingredients to blend well together and create a smooth texture. Otherwise, a cold ingredient could harden the melted coconut oil.
- Carefully fold the blueberries into the batter so you don’t break any of the berries.
- Saving some of the blueberries to put on top of the batter ensures there are blueberries evenly distributed throughout these gluten free muffins.
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