Filled with plump blueberries and yummy banana flavor, these moist, gluten free banana blueberry muffins are perfect for on the go snacking or a quick breakfast meal.
These muffins are a spin off of our lemon blueberry muffins – they’re both equally delicious! When you have ripe bananas on hand and want blueberry muffins, this is the recipe to turn to. Like these banana muffins, they have a lovely banana flavor, without being overly sweet.
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Whether you’re an experienced baker or new to gluten free baking, this muffin recipe is for you! The best thing about these muffins is that they are, for the most part, very forgiving. Mixing a little more or less time is ok. Or leaving the batter to rest for longer than 30 minutes. The reason has to do with the ingredients and the resulting texture. More oil and a hearty banana add more moisture to this recipe, which contributes to a perfectly moist, never crumbly texture.
What makes these banana blueberry muffins so good!
These muffins are perfectly tender and fluffy – you’d never know they were completely gluten and dairy free. This recipe can be made in a little over an hour with only 20 minutes to prep. Here are a few more great things about these gluten free banana blueberry muffins:
- The batter is simple to prep with my gluten free flour blend
- Either fresh or frozen blueberries work great
- They are a quick and easy breakfast or snack
- They store very well on the counter or in the freezer
Pro tips for making these muffins
Gluten free baking comes with many challenges. That being said, if there’s one baked good that’s a good starting point to master, it’s the muffin. You can easily master this gluten free banana blueberry muffin recipe by following these pro baking tips.
1. Use room temperature ingredients
Using room temperature ingredients is always helpful in gluten free baking. This allows them to combine more easily during mixing for the best fluffy texture. However, this batter is very forgiving, so if the eggs or the sour cream are not exactly room temperature, these muffins will still bake up beautifully!
2. Measure ingredients by weight
Use a digital scale to measure the flour blend and granulated sugar by weight to yield the best results. This is the most accurate way to measure your ingredients.
3. Let the batter rest for 30 minutes
Allow the muffin batter to rest before baking so that the starches can fully absorb the liquid ingredients. This will help in achieving a light and fluffy texture. Find out more about why this is important in my baking masterclass.
4. Helpful tools
Use these tools to easily prep your gluten free banana blueberry muffins:
- Digital scale (this one is less than $10!)
- Large mixing bowl
- Medium mixing bowl
- Small bowl or plastic bag
- Rubber spatula
- Two 12-cup muffin tins
- Wire cooling rack
How to make this recipe
Ingredients & substitutions
- Gluten free flour blend - This recipe was tested using my gluten free flour mix found here. This is what I'd recommend using in these muffins. I have not tested any substitutions.
- Granulated sugar - For a sugar free alternative, Swerve granular sweetener can be used in this recipe.
- Psyllium husk powder - There is no substitute for the psyllium husk powder in this recipe. But you can find out more about why this is a good alternative to xanthan gum here.
- Baking powder - There is no substitute for the baking powder in this recipe.
- Salt - There is no substitute for salt in this recipe.
- Eggs - For a plant-based egg substitution, JUST Egg brand has an egg-free alternative that works well in these muffins.
- Non-dairy butter - Substitutions for the diary free butter in the recipe would be regular dairy butter or coconut oil.
- Honey - Instead of honey, feel free to use pure maple syrup or agave nectar in this recipe. Both are delicious alternatives.
- Vegetable oil - There is no substitute for the vegetable oil in this recipe.
- Banana - There is no substitute for the banana in this recipe.
- Dairy free sour cream - This can be substituted with regular sour cream or yogurt – either plain or vanilla flavored.
- Unsweetened almond milk - A substitution for the almond milk would be coconut milk or regular dairy milk, as long as it contains at least 2% milkfat.
- Pure vanilla extract - There is no substitute for the vanilla extract in this recipe. Any high-quality pure vanilla extract will work just fine.
- Blueberries - Either fresh or frozen blueberries work great. There is no substitute for the blueberries in these muffins.
This gluten free banana blueberry muffin batter can be mixed up in just 20 minutes. In a large bowl, whisk together the gluten free flour blend, granulated sugar, psyllium husk powder, baking powder, and salt (step 1 above). Set it aside. In a medium bowl, add the eggs, butter, honey, vegetable oil, banana, sour cream, milk, and vanilla extract (step 2). Mix it with a sturdy spoon until it’s well blended. Next, make a well in the center of the large bowl with the dry ingredients and add the wet ingredients to the dry ingredients and mix gently until combined (step 3). The batter will be thick and fluffy.
In a small bowl or plastic bag, add the blueberries and a teaspoon of the flour mix. Gently toss the blueberries until they are coated in flour (step 4). Add the floured blueberries to the muffin batter and gently fold them in with a rubber spatula (step 5). After the blueberries are incorporated into the batter, set the bowl aside to let the batter rest for 30 minutes. Then, prepare two 12-cup muffin pans by spraying with cooking spray (the second pan will hold the remaining 4 muffins). Once the batter is done resting, fill the muffin tins ⅔ of the way full (step 6). There won’t be enough batter to completely fill every cup in the second pan.
Baking & serving
Bake the muffins at 350°F for 22 minutes or until they are golden brown. Remove them from the oven and let them cool in the pan on a wire cooling rack for 10 minutes. Then, remove them from the pan. Serve these muffins warm or at room temperature.
FAQ's about this recipe
It's more like a subtle flavor. Even though banana is in the name, they are not overpowered by banana flavor. Since there’s only 1 for about 16 muffins, the banana acts more like a binder. But with a hint of flavor!
Using liners is a personal preference (and often, a decorative one). I tend to keep a baseline of using liners with cupcakes and not with muffins. The reason why has to do with the texture – a cupcake is a lighter baked good. So a liner is needed to prevent a mountain of crumbs from falling from the cake. A muffin has a more substantial texture so liners aren’t really needed.
Since these muffins are so moist and tender, they store really well sealed in a plastic bag on the counter. For longer storage, double check the plastic bag to make sure it’s sealed and place the bag in the freezer. The muffins defrost easily in the microwave – just wrap them in a damp paper towel and heat for 1 minute.
Find out the best way to store yeast breads in the baking masterclass!
Other muffin recipes you may like!
Marvelous Gluten Free Banana Blueberry Muffins
- 330 grams gluten free flour blend about 2 ½ cups
- 70 grams granulated sugar about ⅓ cup
- 1 teaspoon psyllium husk powder
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 4 Tablespoons non-dairy butter melted
- 2 Tablespoons honey
- ¼ cup vegetable oil
- 1 banana mashed
- ½ cup dairy free sour cream can be dairy
- ½ cup unsweetened almond milk can be dairy
- 1 teaspoon pure vanilla extract
- 1 ½ cups blueberries fresh or frozen
- In a large bowl, whisk together the flour blend, sugar, psyllium husk powder, baking powder and salt.
- In a medium bowl, add the eggs, butter, honey, vegetable oil, banana, sour cream, milk and vanilla extract. Mix with a sturdy spoon until well blended.
- Make a well in the center of the large bowl with the dry ingredients and add the wet ingredients to the dry ingredients and mix gently.
- In a small bowl or plastic bag, add the blueberries and a teaspoon of flour mix. Gently toss until coated.
- Add the floured blueberries to the muffin batter and gently fold in with a rubber spatula.
- After blueberries are incorporated into the batter, set the bowl aside to let the batter rest.
- Preheat the oven to 350 F. Prepare two 12 cup muffin pans by spraying with cooking spray (the second pan will hold the remaining 4 muffins).
- Fill the muffin tins ⅔ of the way full. There won’t be enough batter to completely fill every cup in the second pan.
- Bake for 22 minutes or until the muffins are golden brown.
- Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Then remove from the pan.
- Serve warm or at room temperature.
- Use the flour blend mentioned in the recipe for best results.
- Use a large bowl when mixing ingredients.
- Toss blueberries in flour before adding to the batter.
- Let the batter rest for 30 minutes.
- Muffin batter will fill about 16 cups.
- Muffins can be served warm.
- Place any leftovers in a plastic bag.