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One Bowl Gluten Free Blueberry Muffins

Made in one bowl and done in just about 40 minutes, these gluten free and dairy free blueberry muffins are easy to make and filled with juicy blueberries. Fresh, frozen or dried blueberries will work.

Vertical overhead image of a plate piled with blueberry muffins.

Gluten free blueberry muffins in one bowl

I’m kind of lazy in the kitchen. I like it when I can make my muffins and only dirty one bowl. Here is how you accomplish the one bowl method.

  • Start with the dry ingredients – combine them in a large mixing bowl
  • Make a hole in the center of the dry ingredients
  • Add the wet ingredients and whisk them together gently in the hole
  • Stir the whisked wet ingredients into the dry ingredients
  • Fold in the blueberries
  • Portion out into muffin tin
  • Bake
Vertical overhead image of a small plate with two gluten free blueberry muffins on it. One muffin has a bite taken out of it.

Options for making Vegan blueberry muffins

This gluten free blueberry muffin recipe is easily adapted to be vegan as well. Here is how to make it vegan, but do note that it will make one extra bowl to clean up.

  • Replace eggs with flax eggs – combine 3.5 tablespoons flax meal with 1/2 cup of warm water and let it sit for 5+ minutes.
Close up angled image of one vegan blueberry muffin.

Almond flour blueberry muffins

I often wish I could just use a 1:1 gluten free flour mix, but they typically have potato starch in them and my body is not a fan of potatoes, so…I do a lot of baking with almond flour. For these blueberry muffins, I’ve combined almond flour and tapioca flour, which results in a crusty outside and light and fluffy inside of the muffins.

Make sure to use blanched almond flour. You want blanched almond flour rather than almond meal for this recipe. Here’s why: 

  • It’s finer and lighter and results in a fluffier texture. 
  • Visually the muffins look prettier. If you used almond meal the muffins would be more of a brown color.
Close up straight on image of blueberry muffins stacked on a plate.

Dairy free blueberry muffins

We used coconut oil in these blueberry muffins to keep them dairy free. However, you could use ghee or butter if you’re not worried about keeping these muffins dairy free.

Vertical overhead image of muffins in tin and also on two small plates. One plate has one muffin with a bite taken out of it. The other plate has three muffins.

Fresh, frozen or freeze dried blueberry muffins

You can use any of those options. I tested them all out. The only caveat is that if you choose fresh or frozen blueberries, you’ll want to make sure to store your muffins in the fridge. Otherwise, they turn to mush in about a day on the counter. They’ll stay fresh about 5-7 days in the fridge though!

Straight on image of blueberry muffins stacked on a plate.

More gluten free muffins to try

We’ve got some other great gluten free and dairy free muffins to try.

Your turn to try our one bowl gluten free blueberry muffins

Make a batch of these easy to make muffins and enjoy the tasty, healthier snack or breakfast on hand. Leave a comment and rating to let us know how it goes. And take a pic to share on Instagram. Tag us @realsimplegood, so we can check it out. We love to see what you’re up to in the kitchen!


Vertical image of blueberry muffins stacked on a plate with text overlay at the top.

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Vertical split image with text overlay in the middle. Top image is of two muffins on a plate with one muffin having a bite taken out of it. Bottom image is overhead image of blueberries stacked on a plate.

One Bowl Gluten Free Blueberry Muffins

5 from 5 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Made in one bowl in just 40 minutes, these gluten free and dairy free blueberry muffins are easy to make and filled with juicy blueberries. Fresh, frozen or dried blueberries will work.
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Ingredients

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Instructions 

  • Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
  • In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
  • Add eggs, maple syrup, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in blueberries.
  • Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 30 minutes, or until a toothpick comes out clean. They may cook a little faster if you use freeze dried blueberries – check them at 25 minutes.
  • Once muffins have cooled, serve and enjoy. Store in an airtight container in the fridge to keep longer. If you use freeze dried blueberries they will keep a little better on the counter.
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
One Bowl Gluten Free Blueberry MuffinsOne Bowl Gluten Free Blueberry Muffins

6 thoughts on “One Bowl Gluten Free Blueberry Muffins

  • Great recipe! I used 1 1/4 cups gluten free flour instead of the tapioca and 1 cup of the almond flour. Sprinkled a little sucanat on top and my kiddo loved them! We are new to avoiding gluten so this is a definite win and one we will bake again. Thank you!

    • So happy to hear they were a hit and that it’s a recipe to enjoy as you go gluten free. Thanks so much for giving it a try and also for returning to share your rating and review! We appreciate hearing from you! 🙂

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