These gluten-free blueberry muffins are also grain-free and dairy-free and can be made in mini muffin size too!  Grab a few of these moist fluffy muffins with juicy fresh blueberries for your busy mornings on-the-go!

Blueberry Muffin Backstory:

This post is pretty special to me.  When I was little, weekend mornings were full of Dad and us kids in the kitchen.  The peewees would sit on the kitchen counter dangling our feet and singing "Do you know the muffin man, the muffin man" while my dad (obviously the original muffin man) did all the prepping and cooking and we did all the licking of the bowl and spoons.  It is a great memory and man were they great blueberry muffins.

Everytime I make blueberry muffins I think back to when I was a kid and got to hang out with Dad and make a mess of the kitchen and leave sticky handprints everywhere I went.  Not that I make blueberry muffins very much these days.  That is, not until I finally figured out the greatest way to make dairy-free, grain-free, gluten-free blueberry mini muffins!

The second reason why this post is so cool (I mean besides the fluffy, moist, melt-in-your-mouth deliciousness that I will be talking you through in a minute) is that the plate in the pictures is from the Hubster's grandmother, straight from Norway.  A little piece of Grandma H. on the blog (everyone say "ahhhhhhhhhh adorable"!  But seriously, it's so cool to have a piece like this!), I just had to share it as soon as I got my paws on it.

Best Gluten-Free Blueberry Muffins:

Okay, okay, now on to the spectacularness that are these gluten-free blueberry mini muffins!  Like I mentioned earlier, these little poppables of joy are fluffy and moist.

Need more fluffy and moist poppable inspiration?  Grab my Fluffy Gluten Free Buttermilk Biscuits recipe!

Are these dairy-free blueberry muffins too?

Yes, they certainly are. This gluten-free blueberry recipe uses a small amount of almond butter and it also uses almond milk. I steered away from the dairy products but you most certainly can use cow’s milk in this recipe if you wish!

What to pair with your blueberry muffins?

Want a full breakfast spread???

These gluten free blueberry muffins are great partnered next to some scrambled eggs and Air Fryer Bacon.

These muffins are also perfectly paired beside a warm slice of easy Sweet Potato Frittata.

Or how about a tray of these fluffy muffins combined with some delicious Gluten-Free Old Fashion Glazed Donuts!!!

Gluten-Free Blueberry Muffin Ingredients:

• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 Tablespoon coconut sugar
• ¼ teaspoon salt
• 2 eggs, room temperature and beaten
• 1 teaspoon vanilla extract
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon almond butter
• ½ cup vanilla almond milk, close to room temperature
• ½ cup honey
• ⅓ cup coconut oil, melted
• ½-1 cup blueberries, I use around ¾ cup

What type of coconut flour should I use?

Any type of gluten-free coconut flour will do. I have not found a brand of coconut flour that does not work with this recipe so far.

Should I use fresh or frozen blueberries?

You can use either fresh or frozen blueberries and you don’t even need to thaw frozen berries before using them, just toss them right in!

If you are worried about your muffins turning purple due to the blueberries, then just be careful when folding (nice gentle stirring) the blueberries into the muffin batter.

How to make Gluten-Free Blueberry Muffins:

*For a comprehensive recipe card with full ingredients and instructions, please scroll down to the recipe card further down this post.

1. Preheat your oven to 350*F. Line a mini muffin pan with muffin liners or spray your mini muffin pan with cooking spray.
2. Combine all the dry ingredients in a medium mixing bowl.
3. In a second bowl, combine all wet ingredients (including the almond butter) into a large mixing bowl.
4. Slowly add the dry ingredients into the bowl with the wet ingredients. Using a mixer, mix until well combined. Allow the dough to set and thicken for 5 minutes.
5. Fold in the blueberries and fill each mini muffin cup ¾ full with the batter.
6. Cook for 13-18 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
7. Allow to cool slightly before taking the muffins out of the tin and allow to continue to cool on a cooling rack. Enjoy!

How do I prep my muffin pan or tin?

You have a couple options here.

You can either choose to line your muffin tin with muffin cups OR you can grease your muffin tin.

If you are going with the grease route, be sure to coat the entire muffin tin surface that your muffins may touch so that your muffins don’t end up sticking to the pan and they’re hard to get out in one piece!

How to make regular-sized gluten-free blueberry muffins:

I haven’t tried baking regular-sized muffins using this recipe (because aren’t mini muffins just the best?!?) but I should try really soon to see if these muffins will hold up if made that large.

If you are going to try this recipe with regular-sized muffins you may want to bake for a few extra minutes and likely wait a few extra minutes again before popping them out of the muffin tin to allow them to set up properly.

I wasn’t kidding when I said that these bad boys are oh-so fluffy and moist! They are melt-in-your-mouth good!  Yum!

Can I double or halve this recipe?

Sure you can!

To make a double batch of these gluten-free blueberry muffins, simply double the amounts of each ingredient.

When doubling this recipe, just be sure to not overfill your muffin tins and to just go ahead and pour your second set of muffin batter into a second set of muffin tins.

This may mean that you have to wait until your first batch of muffins is cooked and cooled and removed from your one and only muffin tin before creating your second batch of muffins, it’s what I do instead of purchasing a second muffin tin.

To halve this recipe, simply use half of each ingredient listed.

Be aware that you are still filling each muffin tin to the appropriate level with the batter.

If you don’t pour enough batter into each muffin tin, you’ll come out with very thin overcooked muffins. You should end up with half the number of muffins, not really thin muffins.

How should I cool my muffins:

The muffins should be kept in the muffin tin for the first 5 minutes after taking them out of the hot oven. After the 5 minutes is up, you can transfer the warm muffins to a cooling rack to cool to room temperature.

How to store leftover gluten-free muffins:

Once your muffins have cooled to room temperature, you can place them in an airtight container and keep them at room temperature for up to 2 days. Mine typically won't last that long if my family knows that there are muffins up for grabs!

How to reheat leftover blueberry muffins:

To reheat your gluten free blueberry muffins, simply place the muffins you want reheated on or in a microwave-safe dish and microwave on full power for 20-60 seconds depending on how large your muffins are and how hot you like your muffins to be.

More gluten free muffin recipes:

• Gluten-Free Chocolate Chips Muffins
• Gluten-Free Blackberry Muffins