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close up of 2 blueberries with stems and half visible gluten-free blueberry muffin on right. Black background.

Gluten-Free Blueberry Muffins

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 12 muffins
These gluten-free blueberry muffins are light, moist and perfect for a Sunday brunch or portable breakfast.
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Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins

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  • 1 c gluten-free flour blend*
  • 2 1/2 tsps baking soda
  • 1/2 tsp xanthan gum omit if your flour blend contains it
  • 1/4 tsp salt
  • 3 eggs
  • 3 Tbsps sour cream
  • 1/4 c oil avocado, sunflower, canola, safflower, vegetable
  • 1 tsp vanilla extract
  • 1 1/4 c fresh blueberries


  • Place the flour, baking powder, salt and xanthan gum in a large mixing bowl and stir well.
  • Beat the sugar, sour cream, oil, eggs, vanilla extract together in a small mixing bowl.
  • Add the liquid mixture to the dry ingredients and stir a few times.
  • Gently stir in the blueberries.
  • Fill the liners almost to the top with about 1/4 cup batter. I use a 1/4 c measuring cup.
  • Bake for 9 minutes. Rotate the pan 180° and bake an additional 10-11 minutes or until the top looks set and it springs back from a gentle tap.
  • Cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.


My preference for a store-bought blend is King Arthur Flour's Gluten-Free All Purpose Flour or King Arthur Measure for Measure Flour which has xanthan gum added.
If you use a flour blend that has xanthan gum, omit it from the recipe.
To mix up your own gluten-free flour blend, combine: 2 cups brown rice flour, 2/3 c potato starch and 1/3 c tapioca starch.


Serving: 1muffin
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.