These gluten free blueberry muffins are perfect for breakfast or a snack. They are not overly sweet as the blueberries add wonderful bursts of sweetness throughout. A touch of fresh lemon zest complements the blueberries beautifully.

A note on some of the ingredients:

Gluten free flour blend: I have made these gluten free blueberry muffins only using Bob’s Red Mill 1:1 gluten free flour blend (the blue bag). I also always weigh out my flour to ensure the recipe turns out the same every time. If you do not have a kitchen scale it is best to measure the flour using the “fluff and scoop” method. Fluff the flour up with a fork and then scoop it into the measuring cup. Level off the cup with the back of a knife or another flat edge.

Lemon zest: Fresh lemon zest really makes a difference to these muffins. I use the zest from one medium to large lemon. When zesting the lemon avoid the white pith underneath the skin as it can be bitter. Zest the lemon, then wrap it up and store it in the fridge until you need fresh lemon juice.

Non–dairy yogurt: I have used a variety of plant based yogurt in my baking recipes. I prefer oat-based non-dairy yogurt because it has a very neutral flavor. Feel free to swap the plain non-dairy yogurt for vanilla non-dairy yogurt, simply omit the vanilla extract.

Non-dairy milk: The non-dairy milk that I use in all of my baking is soy milk because my kids can’t take anything with nuts to school. Use whatever your preferred non-dairy milk is. By adding the apple cider vinegar to the milk and letting it sit we are making non-dairy buttermilk. It will curdle slightly, that’s ok!

Apple cider vinegar: I use apple cider vinegar as the acid in this recipe. It reacts well with the baking powder and baking soda, helping the muffins to rise. If you don’t have any apple cider vinegar on hand a good substitute would be either lemon juice or plain white vinegar.

How the gluten free blueberry muffins are made:

Preheat the oven to 365°F and line a 12 cup muffin tin with liners.

In a small bowl or a large measuring cup measure out the non-dairy milk and add the apple cider vinegar. Let this sit while the dry ingredients are mixed. This will make vegan buttermilk.

In a large bowl add in the gluten free flour, baking powder, baking soda, both sugars, salt and lemon zest.

dry ingredients for gluten free blueberry muffins in and around a white bowl, surrounded by fresh blueberries

Add the non-dairy yogurt, oil, and vanilla extract to the vegan buttermilk. Mix until the oil is fully incorporated. Pour the wet ingredients into the dry ingredients and gently mix until only a few dry patches remain. Then, add the blueberries and carefully fold them in. If you’re using frozen blueberries, minimize mixing to prevent the berries from bleeding into the batter.

gluten free blueberry muffin batter in a white bowl, before the blueberries are folded in

Fill the lined muffin tin with the batter, filling each well to almost the top. If you have extra blueberries add some to the tops of the muffins.

gluten free blueberry muffin batter in a 12 cup muffin tin

Bake the muffins for 18 to 22 minutes, until they are golden brown on top. Let them cool for 5 minutes in the pan and then carefully move them to a cooling rack. The gluten free blueberry muffins will be very soft at this point but will firm up as they cool. They can be stored in an air tight container on the counter for up to 3 days or in the freezer for up to 3 months.

Enjoy!