Homemade Gluten Free Blueberry Muffins

These quick and easy Homemade Gluten Free Blueberry Muffins are so tender. They’ll quickly become your family’s favorite!

Blueberry Muffins Made with Kefir

A few years ago one of my favorite baking blogs at the time — Sally’s Baking Addiction — asked the question: So does the world really need 1 more blueberry muffin recipe?”

She gave an emphatic HECK YEAH! And I didn’t necessarily disagree… but over the years, what I’ve realized — as I’ve tinkered with improving my gluten free baking skills — is that what the world really needs is a BETTER, MORE TENDER Homemade GLUTEN FREE Blueberry Muffin recipe WITH LESS SUGAR.

The devil’s in the details, ya know?

So this morning, I set out to do just that — create a homemade gluten free blueberry muffin that you eat and don’t even know it’s gluten free, nor do you notice it has a little less sugar. The key, I found, is in adding a little more “starch” to the muffin rather than gluten free flour (and of course, in using a better-for-you sugar alternative. Read on for more info on that.)

First, a word about gluten free flour blends: They’re SO helpful for gluten free bakers since they do the hard part of combining multiple types of flours (brown rice, white rice, sorghum, etc.) and starches (corn, arrowroot, potato, etc.) to create something that “closely” resembles wheat flour.

But I’ve found personally that they often don’t work as well as I would like on baked goods — like muffins — that have a more delicate crumb to them. Whatever I bake with a gluten free all purpose flour blend seems a bit stiff and just not as tender as my family likes.

So today, I did something I’ve never done before. I replaced part of the recipe’s “flour” with two different starches (tapioca and cornstarch) and it worked amazingly well! These homemade gluten free blueberry muffins are tender and soft… just like you’d expect from homemade muffins.

The other improvement I made is one you’ll often hear me talk about — I replaced half of the sugar with Swerve. If you’re not familiar with Swerve, listen to this episode of the podcast. I promise you… if you want to cut your sugar consumption in half, THIS is how you start. (And yes, you could use all sugar, but why would you? You won’t notice a taste difference, but you will likely feel less “sugared” after you eat one of these better-for-you muffins.)

Blueberry Muffins Made with Kefir

Homemade Gluten Free Blueberry Muffins

These quick and easy Homemade Gluten Free Blueberry Muffins are so tender. They’ll quickly become your family’s favorite!

  • Author: Regan Jones, RDN
  • Yield: 8 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Diet: Gluten Free




  1. Heat oven to 400 degrees F.
  2. Coat 8 muffin cups with cooking spray or line with paper liners.
  3. Whisk together flour, starches, baking powder, salt, sugar and Swerve in a large bowl.
  4. Combine butter, egg, milk and vanilla; whisk to combine.
  5. Add wet mixture to dry ingredients and stir just until combined (do not overmix). Fold in blueberries.
  6. Divide batter among muffin cups. Bake for 15 to 20 minutes or until tops are no longer wet and a wooden pick inserted into middle of muffin comes out clean. Transfer to a wire rack to cool.


  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 12 g
  • Sodium: 316 mg
  • Fat: 10 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 4 g

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