These gluten-free blueberry muffins have a melty chocolate chip twist, making them even more irresistible! Soft, fluffy, and packed with juicy blueberries, they have a moist, bakery-style texture that stays fresh. Easy to make, freezer-friendly, and perfect for busy mornings—this foolproof recipe is a family favorite!
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✋🏼E aí, pessoal! Hey there, friends! There’s nothing better than a soft, fluffy blueberry muffin—except one with melty chocolate chips. These gluten-free blueberry muffins hit the perfect balance—juicy bursts of blueberry, rich chocolate in every bite, and a moist, bakery-style texture that’s great for breakfast, snacks, or freezing for later.
I first made these after a day of blueberry picking with my kids, adapting them from my gluten-free chocolate chip muffin recipe. Turns out chocolate and blueberries are the combo we never knew we needed—the sweetness of the chocolate makes the berries pop, and together, they take a simple muffin to the next level.
If you’re tired of dry, crumbly, gluten-free muffins, this easy recipe fixes that. The right flour blend, a foolproof mixing method, and a few key tricks make these blueberry muffins soft, tender, and just as good the next day. They’re freezer-friendly, perfect for busy mornings, and picky-eater approved—because no one wants to bake something the whole family won’t eat.
Need more gluten-free breakfast or snacks? Check out our gluten-free french toast casserole or no-bake granola yogurt cups!
😍Why You'll Love This Muffin Recipe
- Melty chocolate chip twist – A fun upgrade to classic blueberry muffins that makes them even more irresistible.
- Soft, fluffy, and never dry – The perfect balance of moisture and structure for bakery-style muffins.
- Great for meal prep – Freezer-friendly and perfect for quick breakfasts or snacks.
- Kid-approved & family-friendly – A gluten-free recipe everyone (even picky eaters) will love.
- Works for mixed-diet and on-the-go households – Perfect for lunchboxes, road trips, or busy mornings.
🫐Ingredient Notes & Substitutions
These gluten-free blueberry muffins are soft, fluffy, and packed with juicy blueberries. The right ingredients make all the difference, so here’s a quick rundown of what we’re using and why.
👉 For the full list of simple ingredients and measurements, check the recipe card below. This section is for tips, swaps, and making sure you get the best results.
- Gluten-Free All-Purpose Flour: For the best gluten-free blueberry muffins, a good flour mix is key. Bob’s Red Mill gluten-free all-purpose flour i smy favorite gluten-free flour blend to use. It’s easy to find and gives consistent results. Since this mix does contain xanthan gum, we add ½ teaspoon to help with structure.
- 👉Can’t find Bob’s Red Mill? Look for another gluten-free all-purpose flour blend (like King Arthur); just check if it already contains xanthan gum. If not, add it in!
- Xantham Gum: Since this mix doesn’t contain xanthan gum, we add ½ teaspoon to help with structure. Xanthan gum mimics gluten by adding elasticity and binding everything together, preventing dry or crumbly muffins.
- Almond Flour: When testing this recipe, we found that adding almond flour helps with moisture and the texture of the blueberry muffins. Gluten-free baked goods can turn out dry and dense, and almond flour helps counteract that.
- 👉Need a nut-free option? Swap in equal parts oat flour or skip it entirely and replace it with more of your main flour blend. If swapping, reduce the liquid slightly and adjust the batter consistency as needed.
- Fresh Blueberries: Fresh, frozen, wild—use what you’ve got. Frozen blueberries work great; just don’t thaw them first, or they’ll turn your batter purple. If you can get your hands on wild blueberries, they have a more intense flavor and work especially well here.
- 👉No blueberries? Use raspberries, chopped strawberries, or even dried fruit for a different spin.
- Chia Egg (Egg-Free Option): We kept this recipe egg-free, but if you’re not avoiding eggs, just use 2 whole eggs instead. Mixing chia seeds with water creates a gel that hydrates and binds gluten-free baking ingredients, helping the muffins hold together without drying out.
- Milk (Dairy or Non-Dairy): Any milk works here, so use whatever you have on hand—dairy or plant-based. I prefer oat milk or regular milk for this recipe.
- Vegetable Oil: Oil keeps these blueberry muffins soft and tender. You can use vegetable oil for a neutral flavor or olive oil for a richer taste.
- Baking Powder: Make sure your baking powder is certified gluten-free; this is a sneaky place for possible cross-contamination.
- Mini Chocolate Chips: We toss some mini chocolate chips into this recipe because who can resist the chocolate + blueberry combo? Skip them if you want a more traditional blueberry muffin.
⚠️ Celiac Note: Always check that your gluten-free flour blend, baking powder, and chocolate chips are certified gluten-free, as cross-contamination is common. If using oat flour, make sure it’s labeled gluten-free, since regular oats are often processed with wheat.
👩🏽🍳How To Make Gluten-Free Blueberry Muffins
- Step 1: Preheat & Prep the Pan: Set your oven to 350°F (177°C) and line a muffin tin with paper liners or lightly grease it. This ensures your muffins release easily without sticking to the pan.
- Step 2: Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, xanthan gum (if needed), almond flour, sugar, salt, and baking powder. Whisking does more than just combine—it aerates the ingredients, helping create a lighter texture in your blueberry muffins.
- Step 3: Mix the Wet Ingredients: In another bowl, mix your wet ingredients. Whisk until you get a smooth lump free batter.
- Step 4: Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, stirring until the batter is smooth and fully combined. Unlike regular muffin batter, gluten-free baking actually benefits from thorough mixing—this helps hydrate the flour and improve the texture of the muffins.
📌Mixing Tips for Gluten-Free Muffins:
- Stir well to eliminate lumps and ensure even hydration.
- If your flour blend contains xanthan gum or starches, avoid overworking the batter, as it can become too thick or gummy.
- The batter should look smooth and thick but still scoopable. If it's too dry, add a small splash of milk.
- Step 5: Let the Batter Rest (Crucial for Gluten-Free Baking!): Gluten-free flours absorb more moisture, so letting the batter sit for 15 minutes helps create a fluffier, more structured muffin. If the batter looks too thick after resting, add a splash of milk until it reaches a thick yogurt consistency (see image).
- Step 6: Fold in Chocolate Chips and Blueberries: Gently fold in the chocolate chips and the blueberries (don’t thaw if using frozen ones). Be careful when stirring in the blueberries so they don’t burst and turn your batter blue.
- Step 7: Fill the Muffin Tin: Grease or add cupcake liners to a 12-cup muffin pan. Then scoop the batter into the muffin cups, filling each about ⅔ full. This ensures the blueberry muffins bake evenly without overflowing.
- Step 8: Bake and Cool: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the gluten-free blueberry muffin recipe cool in the pan for 5 minutes, then transfer them to a wire rack. Cooling in the pan helps them set, while moving them to a rack prevents soggy bottoms.
💡The Best Gluten-Free Flour for These Muffins
Not all gluten-free flour blends work the same—some absorb more liquid, some don’t hold structure well, and others can make your gluten free blueberry muffins dry and crumbly. So, I tested two different flour blends in this recipe to give you the best blueberry muffins.
- 1:1 Gluten-Free Flour Blend – Made muffins taller but drier and more crumbly over time. These blends often contain extra starches (like tapioca or potato starch) that absorb more moisture, leading to a drier texture. The built-in xanthan gum helps structure, but it can also make muffins too firm.
- All-Purpose Gluten-Free Flour – Produced moist, soft muffins that lasted longer. By adding xanthan gum separately, I had more control over the texture, leading to a better balance of structure and softness. This blend also absorbed liquid more evenly, preventing the muffins from drying out too fast.
🙋🏽♀️ Best Choice & Pro Tip: Use gluten-free all-purpose flour with added xanthan gum for muffins that stay soft and fluffy. Also, let the batter rest for 15 minutes before baking—this allows the flour to fully hydrate, leading to a better texture.
🥡Storage & Meal Prep
- Room Temperature (1-2 Days): I keep these fluffy muffins in an airtight container on the counter for up to two days—any longer, and they start to dry out.
- Fridge (4-5 Days): If I need them to last longer, I store them in the fridge in an airtight container. The best way to reheat is 10-15 seconds in the microwave or lightly toasted for the best texture.
- Freezer (Up to 3 Months): To freeze, I lay them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag. To reheat, pop them in the microwave for 30 seconds or oven at 350°F for 5-7 minutes.
Meal Prep Tips: Double the batch and freeze for quick breakfasts. Then, toast before serving and enjoy with butter, jam, or Nutella. ✔️ Great for lunchboxes or a perfect breakfast—I send these as an easy, mess-free snack for the kids.
As a busy mom of three in a mixed-diet household, I know the struggle of making gluten-free food that actually tastes good. With years of experience creating allergy-friendly recipes (and dealing with picky eaters!), I focus on flavor, texture, and foolproof techniques—so you get gluten-free blueberry muffins everyone will love!
❔Recipe FAQ
Both work! Fresh blueberries bring a bright, fresh flavor when in season. Frozen blueberries are available year-round and work just as well—just don’t thaw them before adding to the batter or they’ll bleed into the muffins.
Xanthan gum helps hold everything together in gluten-free baking. If your flour blend doesn’t include it, your muffins may be crumbly. Use a gluten-free flour blend that contains xanthan gum or add ½ teaspoon per cup of flour for the best texture.
They may be underbaked or have too much leavening (baking powder/soda). Check doneness with a toothpick, and don’t overdo the baking powder—it can cause muffins to rise too fast and collapse.
This usually happens when the flour blend absorbs too much moisture. Try adding a bit more liquid and letting the batter rest before baking.
🥣More Gluten-Free Muffins & More
👋🏼 Até logo, amigos! Hope you love this gluten-free muffin recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Gluten-Free Blueberry Muffins with Chocolate Chips
Ingredients
- 1 ½ cups gluten-free all-purpose flour we recommend Bob’s Red Mil
- ½ cup almond flour or sub ¼ cup oat flour
- ¾ cups sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 tablespoon chia seeds in 6 tablespoon water or sub 2 eggs
- ⅓ oat milk or any milk of choice
- 1 ½ teaspoon vanilla extract
- ¾ cups chocolate chips
- ¾ cups blueberries
Instructions
- Preheat & Prep: Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners or lightly grease.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the chia egg (or regular eggs), vegetable oil, milk, and vanilla extract until smooth.
- Combine Wet & Dry: Slowly add the wet ingredients to the dry ingredients, stirring until fully combined. The batter should be thick but scoopable
- Rest the Batter (Important!): Let the batter sit for 15 minutes—this allows the flour to absorb moisture, leading to softer muffins.
- Fold in Add-Ins: Gently fold in the chocolate chips, then carefully fold in the blueberries to avoid breaking them
- Fill Muffin Cups: Scoop batter into the prepared muffin tin, filling each cup ⅔ full for even baking.
- Bake & Cool: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Rest the batter for 15 minutes for a better texture.
- Mix well, but don’t overwork
- Check consistency—batter should be thick like yogurt.
- Fill cups ⅔ full for even baking. Use the toothpick test—if it comes out clean, they’re done.
- Cool in the pan for 5 minutes, then transfer to a rack to prevent soggy bottoms.
Josh Granek says
What a beautiful and informative post! Those look amazing and the kids absolutely devoured them. Big win!
Patricia Granek says
Thanks Josh!