Life Changing Bakery-Style Blueberry Muffins made with gluten-free and nut-free ingredients for a healthier twist on a classic blueberry muffin recipe.

Bakery-Style Blueberry Muffins

It is a bold statement to say that these bakery-style blueberry muffins will change your life. But I am 100% certain that these are life changing.

Why you should run to make these bakery-style blueberry muffins:

  1. They have a fluffy cakey center.
  2. The muffin top is perfectly golden brown and even as that little crunchy texture on the edges.
  3. The muffins are oozing with blueberries in each bite.
  4. I love that these blueberry muffins aren’t overly sweet either.
  5. If you are feeling real fancy – feel free to sprinkle some extra coarse sugar on top before baking for the full on bakery texture.

This bakery-style muffin recipe also happens to be gluten-free, nut-free and has no refined sugar. You will notice I use butter in them as well in combination with coconut oil. You can absolutely use more oil instead of butter if you prefer. But I think that the combination here really nails the flavor and consistency that we are going for. Additionally you can use a dairy-free butter if you prefer or ghee!

I hope you guys love these muffins as much as I do! I can’t wait to hear what you think – let us know in the comments below.

Blueberry Muffins on a cooling rack

What ingredients you need to make the best healthy bakery-style blueberry muffins:

  • Melted butter – or use ghee or more oil but I love the combo of both
  • Melted coconut oil
  • Coconut sugar –  you can also do a mix of brown sugar and cane sugar too
  • Eggs – flax eggs should work too
  • Yogurt of choice – dairy or non-dairy both work well
  • Vanilla extract
  • Non-dairy milk – any variety. Just not the canned full-fat one because it is too clumpy
  • Gluten-free oat flour – spelt flour works too if not gluten-free
  • Cinnamon
  • Blueberries – fresh or frozen but not thawed

How to make gluten-free blueberry muffins:

  1. Preheat oven to 425 degrees and line a muffin tin with muffin liners
  2. Mix together the melted butter, oil, sugar, eggs, yogurt, vanilla and milk together until combined
  3. Add in the flour, baking powder and cinnamon and mix until completely combined (the batter will be thick) then fold in the blueberries
  4. Divide batter between each muffin cup, filling all the way to the top
  5. Bake at 425 for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 and to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. (I usually stick a toothpick in the center and if it comes out clean, they are done)
  6. Allow muffins cool for 10 minutes in pan then enjoy!

A few of my other favorite healthy muffin recipes: 

Healthy Chocolate Peanut Butter Banana Muffins

The Best Paleo Cinnamon Roll Muffins

Chocolate Chip Oatmeal Muffin Tops (gluten-free)

Deliciously Healthy Pumpkin Corn Muffins (gluten-free)

Mixed batter of the blueberry muffins

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Bakery-Style Blueberry Muffins (gluten-free)

5 from 11 reviews

Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins

Yield: 9 muffins 1x

Ingredients

Scale
  • 1/3 cup melted butter, slightly cooled (you can use ghee or oil too but I love the combo!)
  • 1/3 cup melted coconut oil, slightly cooled
  • 1 cup coconut sugar
  • 2 eggs (flax eggs should work too)
  • 1/3 cup yogurt of choice (dairy or non-dairy!)
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk
  • 3 cups gluten-free oat flour (spelt flour works too if not gf)
  • 3.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1.5 cups organic blueberries (fresh or frozen – not thawed)

Instructions

  1. Preheat oven to 425 degrees and line a muffin tin with muffin liners
  2. Mix together the melted butter, oil, sugar, eggs, yogurt, vanilla and milk together until combined
  3. Add in the flour, baking powder and cinnamon and mix until completely combined (the batter will be thick) then fold in the blueberries
  4. Divide batter between each muffin cup, filling all the way to the top
  5. Bake at 425 for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 and to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. (I usually stick a toothpick in the center and if it comes out clean, they are done)
  6. Allow muffins cool for 10 minutes in pan then enjoy!

Notes

*Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well too for longer

  • Author: Rachel