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Gluten free blueberry banana muffin with blueberries

These gluten free blueberry banana muffins are a delicious, healthy snack. Fresh blueberries and ripe bananas give this recipe the best flavor!

Gluten free blueberry banana muffin with blueberries

I bake with bananas all the time. I'm always happy to see ripe bananas in my fruit bowl because there are so many ways to use them. My blender banana bread is a family favorite.

When I see fresh blueberries on sale, I love to make a batch of these dairy-free, gluten-free blueberry banana muffins. They're so soft and flavorful, nobody misses the gluten, dairy, or refined sugar in these little goodies.

Step by Step Instructions for this Gluten Free Blueberry Banana Muffin Recipe

Dry ingredients in a bowl

Step One: Prepare the Dry Ingredients

In a medium bowl, whisk together the 2 cups of flour, baking soda, and salt.

Wet ingredients in a bowl

Step Two: Prepare the Wet Ingredients

In a large bowl, mix the mashed banana, eggs, milk, coconut oil, and maple syrup with a wooden spoon.

Blueberries coated with flour
Gluten free blueberry banana muffin batter being mixed together in a bowl

Step Three: Combine the Ingredients

Add the dry ingredients to the wet ingredients, and stir to combine. In a small bowl, coat the blueberries with the additional tablespoon of flour. Then gently fold the blueberries into the muffin batter.

Gluten free blueberry banana muffin batter in pan

Step Four: Transfer to Muffin Tin and Bake

Transfer the batter to the prepared muffin pan, filling each muffin opening about 2/3 of the way. Scrape the bowl with a spatula if needed. Bake the muffins for about 20 minutes, or until the tops are set and a toothpick inserted in the center of a muffin comes out clean.

Tips and Frequently Asked Questions

Are muffins better with fresh or frozen blueberries?

I like to use fresh blueberries in muffins because they're less likely to release extra liquid into the batter. If you want to use frozen berries, I recommend putting them into the batter while still frozen.

Should I coat blueberries in flour for muffins?

Sometimes when you make blueberry muffins, the batter turns a greenish-blue color. To avoid this discoloration, coat the blueberries with a tablespoon of flour. This keeps them from bleeding into the batter.

How do you keep blueberries from sinking in muffins?

Coating the berries with flour can help to keep the berries from sinking to the bottom of the muffins. Another trick is to place some plain batter in the bottom of each muffin tin before adding the blueberries to the batter.

How much sweetener is needed in banana muffins?

Banana muffins require less added sweetener than other types of muffins because the bananas are already so sweet. This recipe only needs a third cup of maple syrup along with the ripe bananas.

Can these gluten free blueberry banana muffins be made with regular flour?

These are gluten-free muffins, but you can also make these with white whole wheat flour. I recommend adding a little extra mashed banana if you use wheat flour so the muffins don't come out dry.

How long do these muffins last?

These gluten free blueberry banana muffins have the best texture the day they're made, and they stay fresh for two to three days at room temperature. I like to freeze any extra muffins that won't be eaten within that time frame.

These gluten-free blueberry banana muffins are so soft and flavorful!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

  • 2 cups gluten-free flour (plus an extra tablespoon for dusting the berries)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 medium ripe bananas (mashed)
  • 2 eggs
  • 1/2 cup oat milk or other milk of your choice
  • 1/3 cup coconut oil
  • 1/3 cup pure maple syrup
  • 3/4 cup blueberries

  • Preheat the oven to 350 degrees and grease a standard muffin pan, and line with cupcake liners if desired.

  • In a medium bowl, whisk together the 2 cups of flour, baking soda, and salt.

  • In a large bowl, mix the mashed banana, eggs, milk, coconut oil, and maple syrup. Add the dry ingredients to the wet ingredients, and stir to combine.

  • In a small bowl, coat the blueberries with the additional tablespoon of flour. Then gently fold the blueberries into the muffin batter.

  • Transfer the batter to the prepared muffin pan, filling each muffin opening about 2/3 of the way. Bake the muffins for about 20 minutes, or until the tops are set and a toothpick inserted in the center of a muffin comes out clean. (It's better to undercook them a little than to overcook them.)

  • Cool on a wire rack. Store the muffins in an airtight container at room temperature for up to two days, or freeze them for later.

Calories: 189 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.003 g | Cholesterol: 27 mg | Sodium: 204 mg | Potassium: 148 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 84 IU | Vitamin C: 3 mg | Calcium: 44 mg | Iron: 1 mg

Servings: 12

Calories: 189 kcal

Cost: $.47 per muffin

Gluten Free Blueberry Banana Muffin Price Breakdown

This recipe costs a total of $5.59 to make, or $.47 per muffin. Try these easy gluten free blueberry banana muffins when you see fresh blueberries on sale.

Note: This post was originally published in 2012. It was updated in 2022.