Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts blueberry muffins.
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Gluten-free blueberry muffins made with butter, yogurt and eggs.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Coconut sugar is not a sugar-free substitute. The formula contains both butter and yogurt; changing only the yogurt does not make it dairy-free. If coating the berries with flour, reserve one tablespoon from the listed flour rather than adding an unlisted amount. Cooling time is additional.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat the oven to 375°F (190°C). Prepare a twelve-cup muffin tin with liners or grease. If coating frozen berries, reserve one tablespoon from the listed two cups of flour and toss it with the berries. Coating does not guarantee they will not sink.
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2Mix Dry Ingredients In a large bowl, whisk together the remaining gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
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3Combine Wet Ingredients In a separate bowl, whisk the melted butter, eggs, Greek yogurt, and vanilla extract until smooth and fully incorporated.
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4Combine Wet and Dry Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Be careful not to overmix; stop once no dry flour streaks remain.
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5Add Blueberries Fold in the blueberries gently to distribute them evenly throughout the batter without crushing them.
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6Fill Muffin Cups Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle turbinado sugar on top if desired for a crunchy finish.
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7Bake Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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8Cool and Serve Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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