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Freshly baked gluten-free blueberry muffins cooling on a wire rack, studded with chocolate chips and bursting blueberries.

Gluten-Free Blueberry Muffins with Chocolate Chips

Patricia Granek
Soft, bakery-style gluten-free blueberry muffins with a melty chocolate chip twist. These blueberry muffins have the perfect moist, fluffy texture, with bursts of juicy blueberries and rich chocolate in every bite. Easy to make, freezer-friendly, and perfect for meal prep, they’re a foolproof favorite for busy mornings or snacks.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine Gluten-free, vegetarian
Servings 12 muffins
Calories 258 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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

Frozen Blueberries: If you want frozen blueberries, add them straight in without thawing. Toss with 1 tablespoon of flour first to prevent them from sinking. 
Storage: Store in an airtight container at room temp for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in the microwave or oven to restore texture.
💡 Quick Tips for Perfect Muffins:
  • 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.

Nutrition

Serving: 1muffinCalories: 258kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 168mgPotassium: 65mgFiber: 2gSugar: 20gVitamin A: 6IUVitamin C: 1mgCalcium: 73mgIron: 1mgZinc: 0.2mgFolic Acid: 24µg
Tried this recipe? I’d love to hear how it turned out in the comments !