Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

I don’t adhere to any particular diet — unless “I’m game for anything” qualifies as an eating plan.  I don’t have any food allergies or sensitivities (knock on wood) and unless I’m trying to get into a bathing suit, gluten is still my friend.    So you’re probably wondering why I’m touting these gluten-free blueberry muffins…. Well…

Dry ingredients and lemon zest
wet ingredients and butter

My Aunt Heather has a gluten intolerance and because she was celebrating Christmas with us this year, I felt I should make an effort on her behalf.  I baked a holiday ham, made a crustless version of this quiche, supremed some Florida oranges for a nice citrus salad and whipped up these delicious — and gluten free — blueberry muffins.

adding eggs to wet ingredients
batter for Gluten-Free Blueberry Muffins

I’ve had the most success with gluten free baking when I use a combination of arrow root and coconut flour.  Together they yield a moist, delicate crumb that’s more than just a passable substitute — it’s really delicious!  Of course, coconut flour soaks up liquid faster than a ShamWow, so you need an inordinate amount of eggs and liquid.  In this case — six eggs and instead of regular sugar, I used honey.

adding blueberries
topping for Gluten-Free Blueberry Muffins

For the crumb, instead of my usual flour/brown sugar/butter combo I used ground hazelnuts and arrowroot with the butter and a little bit of white sugar.  It doesn’t have the same towering streusel appearance that my recent coffeecake did, but it does provide a nice contrast to the muffin.  And did I mention these were blueberry muffins?  As in an avalanche of blueberries?

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scooping batter into tins for Gluten-Free Blueberry Muffins
topping with streusel

For fun, I made regular sized muffins as well as a tin of minis.  In fact, this recipe made 24 mini muffins and 10 full sized!  Who can resist a mini muffin?  No one in this housethey were the first to go…

baked Gluten-Free Mini Blueberry Muffins
Gluten-Free Blueberry Muffins on a cooling rack
Stacked Gluten-Free Blueberry Muffins

I confess — just before serving I made a little glaze to spoon over them so they’d be even more festive — but I didn’t have time to take pictures – so you’ll have to imagine the sweet swirls and drizzles on top – even better, right?

Gluten-Free Blueberry Muffins in muffin tin
Gluten-Free Blueberry Muffins freshly baked

Hungry for more gluten free delights? Try these:

Ready to eat Gluten-Free Blueberry Muffins

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Gluten-Free Blueberry Muffins
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5 from 4 votes

Gluten Free Blueberry Muffins

Loaded with fresh blueberries these muffins have a moist, tender crumb and are absolutely irresistible!  
Author: Lisa Lotts
Course Breakfast
Cuisine American
Keyword blueberries
Dietary Restrictions Gluten-Free, Vegetarian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12


For the muffins

  • ½ cup arrowroot flour
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 meyer lemon or regular, zested
  • 4 tablespoons unsalted butter at room temperature
  • ½ cup honey orange blossom is fine
  • 6 large eggs
  • 12 ounces blueberries

For the streusel

  • ½ cup arrowroot flour
  • ½ cup hazelnut flour (can substitute almond flour
  • ¼ cup sugar or coconut sugar
  • teaspoon sea salt
  • teaspoon cinnamon
  • 4 tablespoons unsalted butter at room temperature

For the glaze (optional)

  • ½ cup confectioner’s sugar
  • 3-4 teaspoons milk or cream


  • Preheat oven to 350°. Arrange muffin liners in the muffin tin and spray with vegetable spray. Set aside.
  • In a medium bowl combine the arrowroot flour, coconut flour, baking soda, sea salt and lemon zest. Whisk to combine.
  • In a large bowl, with a hand mixer beat together the honey and butter until smooth. Add the eggs and mix until smooth. Add the dry ingredients and mix until just blended. Fold in the blueberries and let the batter rest for 5 minutes.
  • Meanwhile, make the streusel. Combine the arrowroot flour, hazelnut flour, sugar, sea salt, cinnamon and butter in a small bowl and use your fingers to work it together to form the crumble.
  • Divide the batter among the muffin tins and top with the streusel. Bake for 20-25 minutes or until golden brown and set. Let the muffins rest for 5 minutes in the pan. While muffins are cooling, make the (optional) glaze. Stir together the confectioner’s sugar and cream until smooth. Drizzle the glaze over the cooled muffins and serve.


For mini muffins bake 10-14 minutes.
These muffins freeze well – but if you’re going to glaze them — wait until they’ve thawed from the freezer, then add the glaze.


Calories: 257kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 215mg | Potassium: 63mg | Fiber: 2g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 2.8mg | Calcium: 24mg | Iron: 0.7mg

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Need a foolproof gluten free blueberry muffin recipe? This one is loaded with blueberries and a yummy streusel topping. #blueberrymuffins #glutenfree #muffins #christmasbreakfast #breakfastmuffins #brunch #christmasbrunch #healthymuffins #breakfastbread #healthyblueberrymuffins #paleo #glutenfreemuffins

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  1. 5 stars
    I don’t have any food sensitivities either but I am trying to loose baby weight so I do try to go low on the gluten. I have never baked gluten-free anything but I definitely want to try after seeing how beautiful your muffins are.

    1. I’m trying to lose baby weight too — my daughter is 21.

  2. 5 stars
    These look so good! I know what it’s like when someone has a food allergy (my youngest) but you want everyone to enjoy the same thing…this is a sure winner!

  3. Oh Lisa, you’ve done it again and made me curious about baking,lol. You mange to provide the most adorable yet informative posts. Love the pics too.

    1. Thanks so much, Michelle! I can’t believe you’ve never baked….

  4. Lisa these look great! We just learned that Bella has Celiacs so I am on the look out for great gluten free recipes. Where did you get the arrow root flour?

    1. Oh – wow! I’m sorry to hear that — I hope she’ll like these muffins! I have extra if you’re interested…

  5. My family loves blueberry muffins so definitely pinned this to make. I loved that you used coconut sugar and lemon zest for added flavor. Thanks for sharing this recipe.

    1. Thanks Allison! Let me know how you like them!

  6. Goodness, the first time I tried coconut flour was a disaster! I had no idea about how it sucks up liquid!! These gf muffins look wonderful! Your aunt’s a lucky lady!

  7. Blueberry and lemon muffins are my favorite kind and these have me wanting to reach into the screen! Glad you made these GF for your aunt as they are right up my alley!

  8. CookingOnTheWeekends (@cookingweekends) says:

    I love the “game for anything” diet! 😀 I’m on that one too. These look divine and I’d love one with a cup of coffee. Now.

    1. Glad to have you in my camp on the “game for anything”!

  9. I’ve been using almond flour for my gluten-free muffins and I would love to try coconut flour and these muffins. Great recipe.

    1. You’ll have to share your recipe with the almond flour — love to try it!

    1. Thanks, Camille! I just happened to have hazelnut flour — but I think almond flour would work just as well!

  10. “coconut flour soaks up liquid faster than a ShamWow”-LOL so true. I was on a gluten free diet for a while and I learned the hard way you definitely have to mix coconut flour with another flour! I never tried arrowroot though. It’s so nice of you to take such good care of your aunt while she was visiting-I’m sure she really appreciated it-it’s so hard being the odd ball out diet-wise during the holidays. That crumb top looks amazing!

    1. Thank you, Meg — I’m glad you like it! Yes, my aunt enjoyed herself and we all enjoyed these little muffins…

  11. Dear Lisa, these muffins are beautiful! I love the golden color with the little pop of color…such a wonderful treat to have in the morning with coffee. Pinned for later!

  12. Cindy Gordon says:

    Yummed this for later! These muffins look amazing. Each year we pick fresh blueberries. I am a huge blueberry fan!

    1. Thank you, Cindy — these were a hit — even with the family members who don’t have an issue with gluten — so that’s saying something!