5.0 from 9 votes
Gluten-Free Blueberry Muffins with Chocolate Chips
Soft, bakery-style gluten-free blueberry muffins with a melty chocolate chip twist. These blueberry muffins have the perfect moist, fluffy texture, with bursts of juicy blueberries and rich chocolate in every bite. Easy to make, freezer-friendly, and perfect for meal prep, they’re a foolproof favorite for busy mornings or snacks.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 258 kcal
Course:
Breakfast , Snacks
Cuisine:
Vegetarian , gluten-free
Ingredients
- 1 ½ cups gluten-free all-purpose flour we recommend Bob’s Red Mil
- ½ cup almond flour or sub ¼ cup oat flour
- ¾ cups sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 tablespoon chia seeds in 6 tablespoon water or sub 2 eggs
- ⅓ oat milk or any milk of choice
- 1 ½ teaspoon vanilla extract
- ¾ cups chocolate chips
- ¾ cups blueberries
Instructions
- Preheat & Prep: Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners or lightly grease.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the chia egg (or regular eggs), vegetable oil, milk, and vanilla extract until smooth.
- Combine Wet & Dry: Slowly add the wet ingredients to the dry ingredients, stirring until fully combined. The batter should be thick but scoopable
- Rest the Batter (Important!): Let the batter sit for 15 minutes—this allows the flour to absorb moisture, leading to softer muffins.
- Fold in Add-Ins: Gently fold in the chocolate chips, then carefully fold in the blueberries to avoid breaking them
- Fill Muffin Cups: Scoop batter into the prepared muffin tin, filling each cup ⅔ full for even baking.
- Bake & Cool: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Cup of Yum
Notes
- Frozen Blueberries: If you want frozen blueberries, add them straight in without thawing. Toss with 1 tablespoon of flour first to prevent them from sinking.
- Storage: Store in an airtight container at room temp for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in the microwave or oven to restore texture.
- 💡 Quick Tips for Perfect Muffins:
- Rest the batter for 15 minutes for a better texture.
- Mix well, but don’t overwork
- Check consistency—batter should be thick like yogurt.
- Fill cups ⅔ full for even baking. Use the toothpick test—if it comes out clean, they’re done.
- Cool in the pan for 5 minutes, then transfer to a rack to prevent soggy bottoms.
Nutrition Information
Serving
1muffin
Calories
258kcal
(13%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
1g
Sodium
168mg
(7%)
Potassium
65mg
(2%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
6IU
(0%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Zinc
0.2mg
Folic Acid
24µg
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 258
% Daily Value*
| Serving | 1muffin | |
| Calories | 258kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 168mg | 7% |
| Potassium | 65mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
| Zinc | 0.2mg | |
| Folic Acid | 24µg |
* Percent Daily Values are based on a 2,000 calorie diet.