Gluten Free Blueberry Muffins

a stack of blueberry muffins made with gluten free flour

5 from 1 review

These delicious gluten free blueberry muffins are perfect for breakfast or just a snack. Easy to make!


  • 1 3/4 cup gluten free flour blend. (I used 1/2 cup quinoa flour, 1/2 cup Ivory Teff flour, 1/2 cup arrowroot powder, 3/4 teaspoon guar gum)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1/3 cup oil or melted butter
  • 2/3 cup sugar
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 350º and grease or live a muffin pan with paper muffin liners
  2. combine flours, baking soda, and salt together in a bowl, and set mixture aside
  3. Whisk eggs in a large bowl, then whisk in oil, sugar, and vanilla
  4. Fold in 1/3 of the dry ingredients, and stir together until just combined
  5. Stir in half of the buttermilk
  6. Repeat until dry ingredients and buttermilk are used up
  7. Stir in blueberries
  8. Divide batter between 12 muffin tins. An ice cream scoop is handy for this
  9. Bak in center of oven for 16-18 minutes until muffins are set. A toothpick inserted into the center will come out clean if you avoid hitting a blueberry
  10. Remove from oven and let cool 5 minutes in the muffin tins, and them transfer to a cooling rack to finish cooling
  11. Enjoy!