These Krusteaz Blueberry Muffins (Gluten Free) are soft, fluffy, and bursting with juicy blueberries! Made with simple ingredients and ready in 30 minutes!
You ever bake something and think, this could go one of two ways—total disaster or absolute genius? Yeah, that was me the first time I attempted gluten-free blueberry muffins.
I’ve had my fair share of gluten-free baked goods that turned out… let’s just say less than ideal. Dry, crumbly, weirdly gummy—it’s a rollercoaster ride, really. So when I decided to make gluten-free blueberry muffins that didn’t taste like disappointment, I knew I had to be strategic.
And let me tell you—these muffins nailed it.
The secret? Krusteaz Gluten Free All-Purpose Flour. It gives them that perfect light, fluffy texture without the grainy, dense feel that some gluten-free flours have. Add in yogurt to keep things moist, fresh blueberries for those juicy little bursts of flavor, and a touch of lemon zest for brightness, and you’ve got a muffin that actually tastes like a muffin.
Now, I make these all the time—for breakfast, for snacks, for those just-because-I-want-a-muffin moments. And honestly? No one ever believes they’re gluten-free.
Why You’ll Love This Krusteaz Blueberry Muffins (Gluten Free) Recipe?
- Tastes like the real deal – No weird texture, no aftertaste—just fluffy, bakery-style muffins.
- Easy to make – One bowl, 30 minutes, and you’re done.
- Perfect for breakfast, snacks, or dessert – Because muffins are acceptable any time of day.
- Naturally sweet with fresh fruit – The blueberries and lemon zest add all the right flavors.
- Even gluten-eaters love them – No one’s missing the gluten here!
Ingredient Notes:
You don’t need anything fancy—just some basic, wholesome ingredients that work together perfectly.
- Krusteaz Gluten Free All-Purpose Flour – The key to muffins that taste just like regular ones.
- Unsalted Butter – Gives them richness and flavor.
- Sugar – Just enough to balance the tartness of the blueberries.
- Egg – Helps with structure and fluffiness.
- Baking Powder & Baking Soda – The leavening agents that make these muffins rise beautifully.
- Salt – A tiny bit makes all the difference in bringing out the flavors.
- Plain Yogurt – Keeps them moist and tender (no dry muffins here!).
- Lemon Zest – Adds a fresh, citrusy note that complements the blueberries perfectly.
- Fresh Blueberries – The real MVP. They bring natural sweetness and those glorious pockets of juicy goodness.
- Raw Sugar (for topping) – Creates that perfect golden, slightly crunchy muffin top.
Pro Tip: Using frozen blueberries? Don’t thaw them! Just toss them in a little flour before adding them to the batter to keep them from turning everything blue.
How To Make Krusteaz Blueberry Muffins (Gluten Free)?
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and line a muffin tin with paper liners. Less mess, less stress.
Step 2: Cream the Butter and Sugar
In a medium bowl, beat together the butter and sugar until light and fluffy. This step helps create that soft, airy texture. Add the egg and mix until smooth.
Step 3: Add the Dry Ingredients
Gently stir in the Krusteaz Gluten Free Flour, baking powder, baking soda, and salt. Don’t overmix! Overworking the batter can make the muffins dense.
Step 4: Mix in the Yogurt and Lemon Zest
The yogurt keeps these muffins moist and tender, and the lemon zest adds a pop of brightness that makes the blueberries shine. Stir until just combined.
Step 5: Fold in the Blueberries
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Carefully mix in the blueberries, trying not to crush them. We want big, juicy bursts in every bite.
Step 6: Fill and Sprinkle with Sugar
Scoop the batter into the muffin liners, filling them about 2/3 full. Sprinkle the tops with raw sugar for that perfect golden crunch.
Step 7: Bake Until Perfect
Bake for 20-26 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Step 8: Cool and Enjoy
Let them sit in the pan for a few minutes, then transfer them to a wire rack. Enjoy warm or at room temp!
Storage Options:
Here’s how to keep your muffins fresh and delicious:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days—just warm them slightly before eating.
- Freezer: Freeze individually wrapped muffins for up to 3 months. Let them thaw at room temp or microwave for a quick treat.
Variations and Substitutions:
Want to mix things up? Here are a few ideas:
- Dairy-Free Version: Swap the butter for coconut oil and the yogurt for dairy-free yogurt.
- Egg-Free Option: Use a flaxseed egg (1 tbsp flaxseed + 3 tbsp water) instead of the egg.
- Extra Flavor: Add ½ teaspoon of vanilla extract for a little extra sweetness.
- Berry Swap: Try raspberries, blackberries, or chopped strawberries instead of blueberries!
What to Serve with Krusteaz Blueberry Muffins (Gluten Free)?
These Krusteaz Blueberry Muffins (Gluten Free) are perfect on their own, but if you want to make it a meal, try pairing them with:
- Coffee or Tea – Because muffins and a hot drink? Perfection.
- Greek Yogurt & Honey – A protein-packed side to balance out the sweetness.
- Scrambled Eggs & Bacon – If you love a little sweet + savory combo.
- A Slather of Butter or Jam – Because everything is better with butter.
Frequently Asked Questions:
Can I use frozen blueberries?
Absolutely! Just toss them in a little flour before adding them to the batter to prevent bleeding.
Why did my muffins turn out dry?
Overbaking or too much flour can do that. Measure carefully and take them out when they’re lightly golden!
Can I double this recipe?
Yes! Just double everything and bake in two muffin tins.
These Krusteaz Blueberry Muffins (Gluten Free) prove that gluten-free baking doesn’t have to be complicated. They’re fluffy, moist, and packed with juicy blueberries—aka the perfect muffin.
So, are you making these for breakfast, a snack, or just because? Let me know—I’d love to hear how they turn out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Krusteaz Blueberry Muffins (Gluten Free)
Ingredients
- 1 ½ cups Krusteaz® Gluten Free All-Purpose Flour
- 5 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup plain yogurt
- 2 teaspoons finely grated lemon zest
- 1 cup fresh blueberries
- 3 tablespoons raw sugar for topping
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each muffin cup to prevent sticking.
Prepare the Batter
- In a medium mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or whisk, beat the mixture until it becomes light and fluffy. Add the egg and continue mixing until fully incorporated.
Add Dry Ingredients
- Gradually add the Krusteaz Gluten Free All-Purpose Flour, baking powder, baking soda, and salt to the bowl. Stir gently to combine.
Incorporate the Wet Ingredients
- Pour in the yogurt and add the finely grated lemon zest. Mix until all ingredients are fully combined. The batter will be thick.
Fold in the Blueberries
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without crushing them.
Fill the Muffin Cups
- Spoon the batter into the prepared muffin cups, filling each about ⅔ full. Sprinkle the tops with raw sugar for a subtle crunch once baked.
Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 20-26 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
