If you’re looking for the lightest and fluffiest gluten-free muffin recipe, then look no further because this is it! My Fluffy Blueberry Banana Muffins are the only muffin recipe that you need. They’re bursting with fresh blueberries, are perfectly sweet thanks to the bananas, and melt-in-your-mouth with their fluffy texture.
If there is one food that is the epitome of Sunday mornings to me, it is a light and fluffy blueberry muffin. When I was a kid, my dad would take my sister and I to the bakery every Sunday morning and he would let us pick out a treat. While my sister always went for a chocolate chip cookie, I always went for a blueberry muffin. Something about unwrapping the waxy wrapper and breaking off tender pieces of muffin that were crunchy on the outside, coated with a dusting of coarse sugar, and then biting into the soft and pillowy center gets my mouth watering just thinking about it. If you are like me and can’t get enough of a bakery-style muffin, then you will LOVE this recipe.
These Fluffy Blueberry Banana Muffins are not your average blueberry muffin. Not only are they made with ripe bananas, for a natural sweetness and boost of potassium that can’t be beat, but they also happen to be gluten-free. How often do you hear the words “fluffy” and “gluten-free” used in the same sentence? If you are someone who is tired of dense and cakey gluten-free muffins, then this recipe is going to be just the change in texture that you need.
What You Need to Make These Perfect Blueberry Muffins
- Gluten-Free Flour: My favorite gluten-free flour is always Bob’s Red Mill 1:1 baking flour, but there are so many great ones on the market these days. Pick your favorite and use it in this recipe!
- Almond Flour: The combination of gluten-free baking flour and almond flour leads to the lightest and fluffiest muffin possible. Don’t skip the almond flour, otherwise the texture won’t turn out the same.
- Coconut Sugar: Instead of using conventional cane sugar, this recipe calls for coconut sugar. Why? Coconut sugar adds sweetness without the refined sugars, leaving you with a better-for-you muffin that tastes perfectly sweet!
- Cinnamon: A dash of cinnamon adds a delicious flavor to these muffins.
- Baking Soda: A pinch of baking soda helps these muffins rise!
- Bananas: The key to helping these muffins achieve the right texture is to use very ripe and spotty bananas. Plus, the riper they are, the sweeter they are, which is perfect for this recipe.
- Eggs: I recommend using whole eggs in this recipe for the best texture and flavor. You can also use a vegan egg substitute, such as flax eggs, if you prefer.
- Non-Dairy Milk: Pick your favorite non-dairy milk and use it in this recipe! They all will work just as well.
- Maple Syrup: Maple syrup adds a touch of sweetness without the refined sugars.
- Vanilla Extract: Vanilla extract adds that little special something to all baked goods that truly takes the flavor to the next level.
- Blueberries: Of course, this wouldn’t be a blueberry muffin recipe without heaps of fresh blueberries!
How to Make These Light & Fluffy Gluten-Free Muffins
To make these muffins, start by preheating your oven to 325 F. Next, prepare the muffin tin. Line a muffin tin with liners or grease the inside of the muffin cavities with butter or oil. Prepare the dry ingredients. In a medium bowl, mix together the gluten-free flour, almond flour, coconut sugar, cinnamon, baking soda, and sea salt until just combined. Set them aside while you prepare the wet ingredients.
Add all of the wet ingredients (the eggs, bananas, non-dairy milk, maple syrup, and vanilla extract) to a blender. Blend until the ingredients are fully smooth. Once the wet ingredients have come together, slowly pour them into the bowl with the dry ingredients, mixing until a thick batter forms. Be careful not to over-mix here, as the batter can turn out tough!
Prepare the blueberries by adding them to a small bowl, alongside the flour, and mixing them gently until they’re fully coated in the flour. Then, fold the blueberries into the muffin batter. Divide the muffin batter evenly amongst all of the cavities and transfer the tray into the oven.
The bake time will be dependent on the size of muffin tin that you use. For smaller or standard sized muffins, bake for 20-22 minutes, or until a toothpick comes out clean. For larger muffins, bake for 28-30 minutes, or until a toothpick comes out clean. Once the muffins are done, remove them from the oven. Allow them to cool completely, then enjoy!
Frequently Asked Questions
Yes! You can prepare the batter ahead of time and allow it to sit in the fridge, covered, for up to 48 hours before baking. Or, you can fully bake the muffins ahead of time and simply reheat them in the oven at 325 F for 5-8 minutes, until they’re warmed through.
I recommend storing the muffins inside of an airtight container, in the fridge. When stored this way, they’ll stay fresh for up to one week! You can also store them inside the freezer for up to two months.
I recommend using a standard-sized muffin tin. However, you can also use a mini muffin tin or a larger-sized muffin tin, if you prefer. Just be sure to adjust the bake time accordingly!
Yes! These muffins are naturally dairy-free, which makes making them vegan-friendly a breeze. To make them vegan-friendly, simply swap out the eggs for a vegan-friendly egg substitute. That’s it!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Muffin Tin a standard sized muffin tin is perfect for making this recipe!
Ingredients
- 1 Cup 1:1 Gluten-Free Flour, I like Bob's Red Mill, but any flour will do!
- 1 ¼ Cup Almond Flour
- ¼ Cup Coconut Sugar
- 1 ½ Teaspoons Cinnamon
- 1 Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- 3 Large Ripe Bananas
- 2 Eggs
- ¼ Cup Non-Dairy Milk
- 2 Tablespoons Maple Syrup
- 1 ½ Teaspoons Vanilla Extract
- 1 ¼ Cup Fresh Blueberries
- 2 Tablespoons Gluten-Free Flour
Instructions
- To make these muffins, start by preheating your oven to 325 F.
- Next, prepare the muffin tin. Line a muffin tin with liners or grease the inside of the muffin cavities with butter or oil.
- Prepare the dry ingredients. In a medium bowl, mix together the gluten-free flour, almond flour, coconut sugar, cinnamon, baking soda, and sea salt until just combined. Set them aside while you prepare the wet ingredients.
- Add all of the wet ingredients (the eggs, bananas, non-dairy milk, maple syrup, and vanilla extract) to a blender. Blend until the ingredients are fully smooth.
- Once the wet ingredients have come together, slowly pour them into the bowl with the dry ingredients, mixing until a thick batter forms. Be careful not to over-mix here, as the batter can turn out tough!
- Prepare the blueberries by adding them to a small bowl, alongside the flour, and mixing them gently until they're fully coated in the flour.
- Then, fold the blueberries into the muffin batter.
- Divide the muffin batter evenly amongst all of the cavities and transfer the tray into the oven.
- The bake time will be dependent on the size of muffin tin that you use. For smaller or standard sized muffins, bake for 20-22 minutes, or until a toothpick comes out clean. For larger muffins, bake for 28-30 minutes, or until a toothpick comes out clean.
- Once the muffins are done, remove them from the oven. Allow them to cool completely, then enjoy!
Rate & review
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What others are saying
The texture and moisture in these muffins is AMAZING!! I’m not a blueberry muffin kind of girl, squishy blueberries bursting in my mouth is not my vibe… So I added walnuts instead, GREAT. They are great. They’re perfectly sweet, not to much or to little. Very satisfying!
I am so happy that you enjoyed them, Kayla! And the walnuts sound delicious. Thank you so much for your review!
Hello, I’m so looking forward to making your recipe tomorrow morning and I was just wondering if I don’t require to be gluten-free. Can I use just regular wholemeal plain flour as a substitute for the gluten-free flour? Thank you so much. I look forward to hearing back from you.
Hi Nancy, yes, regular all-purpose flour should work well in this recipe.