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    Home > Recipe Index > Breakfasts > Gluten Free Blueberry Cornmeal Muffins

    Gluten Free Blueberry Cornmeal Muffins

    Published: May 6, 2021 · Modified: Aug 13, 2021 by Nicki Sizemore · This post may contain affiliate links

    These EASY gluten free blueberry cornbread muffins are hands-down my family’s favorite muffins. Made with just almond flour and cornmeal, the muffins are incredibly moist and tender, and they’re bursting with blueberries. Best of all, the muffins are sweetened with just honey, and they take only 15 minutes to prep. Don’t miss the step-by-step video below!

    Close up of a halved blueberry cornmeal muffin, topped with softened honey butter.

    Easy gluten free blueberry muffins recipe

    Forget having to use an armload of ingredients—this gluten free blueberry muffins recipe is simple but flavor-packed. They use minimal ingredients, all of which are pantry staples in my kitchen.

    Overhead shot of a blueberry corn muffin on a countertop, with a small knife alongside.

    Blueberry cornmeal muffins 

    Almond flour gives these muffins an ultra tender and moist texture (not to mention a boost of protein and fiber), while cornmeal provides a delicious crunch. I prefer to use a medium grind cornmeal, which lends a bit more texture to the muffins, although you can use any cornmeal as long as it’s not too finely ground (avoid corn flour). Use leftover cornmeal in this Skillet Cornbread and this Lemon Cornmeal Cake!

    Muffin ingredients:

    I use frozen wild blueberries in these muffins since their small size incorporates easily into the batter; plus we always have them on hand (for scones, oatmeal bars and as a topping for pancakes). However, you can use fresh blueberries if you prefer. A touch of lemon zest brightens up all of the flavors. 

    All of the ingredients for the gluten free blueberry muffin recipe arranged on a work surface, with labels.

    How to make GF blueberry corn muffins:

    • In a small bowl, whisk together almond flour, cornmeal, baking powder and salt.
    • In a stand mixer (or you can use hand beaters), beat softened butter and honey until light and fluffy. Add eggs, one at a time.
    Process shot showing the beaten butter and honey in a stand mixer for the blueberry cornbread muffins.
    • Add the flour mixture, then fold in frozen wild blueberries (or you can use fresh, if you prefer!).
    Process shot showing a hand stirring blueberries into the muffin batter using a spatula.
    • Scoop the batter into 12 lined muffin cups (an ice cream scoop with a lever works great for this).
    Process shot showing a hand scooping the blueberry muffin batter into a muffin tin using an ice cream scoop.
    • Bake the muffins until they're golden brown and a toothpick inserted in the center comes out clean.
    Baked blueberry corn muffins in muffin tins on a cooling rack.

    How do you serve the muffins?

    These cornbread muffins are fabulous all on their own for breakfast or as a snack. If you want to take them over the top, smear them with softened honey butter. To make honey butter, mix 4 tablespoons of softened butter with 2 tablespoons of honey, along with a hearty pinch of salt. SWOON.

    Close-up of a halved blueberry muffin, with other muffins alongside.

    FAQ

    Can you make the muffins ahead?

    Yes! While the muffins are best eaten fresh on the day they’re made, they freeze beautifully! Freeze them in an airtight container or zip-top freezer bag for up to 2 months.

    What is the secret to making moist muffins?

    Whipping the butter until it’s soft and creamy helps keep the muffins moist. Also, incorporating almond flour ensures that the muffins stay tender.

    Can you use frozen blueberries in muffins?

    Yes! Frozen blueberries work wonderfully in muffins. Wild blueberries are smaller than regular blueberries and incorporate easier into the batter. 

    A halved blueberry cornmeal muffin topped with honey butter.

    Tips for making blueberry cornbread muffins:

    • You’ll need a 12-cup muffin tin (or two 6-cup tins) for this recipe. I recommend using a light color pan(s), since dark pans can cause the muffins to brown more quickly.  Also, be sure to line the muffin cups with parchment liners, or spray them well with cooking spray, so that they don’t stick.
    • Although it’s not necessary, I always recommend using an inexpensive kitchen scale when baking (especially with gluten free flours). It’s easier—no measuring cups!—and more accurate.
    • I prefer to use a medium-grind cornmeal (such as Bob’s Red Mill) in this blueberry corn muffin recipe, which gives them a slight crunch.
    • Frozen wild blueberries are available year-round and work great in this batter, but you can use fresh wild blueberries if you prefer!
    • The muffins are fabulous all on their own, but you can take them over the top with softened butter or honey butter. To make honey butter, mix 4 tablespoons of softened butter with 2 tablespoons of honey, along with a hearty pinch of salt. SWOON.
    • Check out these Blueberry Blender Muffins and these Carrot Cake Muffins!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other easy baked goods you might like:

    • Paleo Banana Bread
    • Healthy Pumpkin Bread
    • Blueberry Oat Blender Muffins
    • Healthy Carrot Cake Muffins
    • Gluten Free Blueberry Almond Scones with Lemon Glaze
    • Strawberry Oat Blender Waffles

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    A halved blueberry cornmeal muffin, with other muffins in the background.
    Print Recipe Pin Recipe

    Blueberry Almond Cornmeal Muffins (Gluten Free)

    These naturally sweetened, gluten free blueberry cornmeal muffins are incredibly moist and tender, and they’re bursting with blueberries. Made with just almond flour and cornmeal, you’d never know they’re gluten free! The muffins are awesome just as they are, or you can dress them up with an easy honey butter (see the Tips). I love using a medium grind cornmeal in these muffins, as it provides some crunch, but you can use any cornmeal you have (just avoid corn flour). Take note that if you use a dark colored muffin tin you’ll want to check the muffins early, as they may brown faster. Check out my other tips below!
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Keyword: blueberry cornbread muffins, blueberry cornmeal muffins, gluten free blueberry muffins recipe
    Servings: 12 muffins
    Author: Nicki Sizemore

    Equipment

    • Muffin tin

    Ingredients

    • 2 cups (220g) almond flour
    • ½ cup (82g) cornmeal (such as Bob’s Red Mill Medium Grind Cornmeal)
    • 1 ½ teaspoons baking powder
    • ½ teaspoon fine sea salt
    • 6 tablespoons unsalted butter softened
    • ½ cup (138g) honey
    • ½ teaspoon lemon zest
    • 3 large eggs
    • 1 cup frozen wild blueberries

    Instructions

    • Preheat the oven to 350˚F (175˚C). Line 12 muffin cups with paper liners.
    • In a small bowl, whisk together the almond flour, cornmeal, baking powder and salt. Use your fingers to break up any clumps of almond flour.
    • In the bowl of a stand mixer with the paddle attachment (or you can use hand beaters), combine the softened butter, honey and lemon zest. Beat on medium-high until the mixture is pale and fluffy, about 1-2 minutes.
    • Add the eggs, one at a time, beating well after each addition (you will still see little bits of butter).
    • Add the dry ingredients and beat on medium until just combined. Using a rubber spatula, stir the batter to make sure the flour is fully incorporated. Fold in the blueberries.
    • Divide the batter among muffin cups. Bake 25-28 minutes, rotating the pan halfway through, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the tins for 5 minutes, then transfer them to the rack. Let cool slightly. Enjoy warm or at room temperature.

    Notes

    Do Ahead: The muffins are best eaten fresh the day they’re made OR they can be frozen for up to 2 months! Let them cool completely then freeze then in an airtight container or zip-top freezer bag.
    Tips:
    • You’ll need a 12-cup muffin tin (or two 6-cup tins) for this recipe. I recommend using a light color pan(s), since dark pans can cause the muffins to brown more quickly.  Also, be sure to line the muffin cups with parchment liners, or spray them well with cooking spray, so that they don’t stick.
    • Although it’s not necessary, I always recommend using an inexpensive kitchen scale when baking (especially with gluten free flours). It’s easier—no measuring cups!—and more accurate.
    • I prefer to use a medium-grind cornmeal (such as Bob’s Red Mill) in this blueberry corn muffin recipe, which gives them a slight crunch.
    • Frozen wild blueberries are available year-round and work great in this batter, but you can use fresh wild blueberries if you prefer!
    • The muffins are fabulous all on their own, but you can take them over the top with softened butter or honey butter. To make honey butter, mix 4 tablespoons of softened butter with 2 tablespoons of honey, along with a hearty pinch of salt. SWOON.
    • Check out these Blueberry Blender Muffins and these Carrot Cake Muffins!

    More Breakfasts

    • Easy Gluten Free Baked Donuts Recipe (No Yeast!)
    • Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)
    • Easy Homemade Strawberry Sauce (and how to serve it!)
    • Broccoli Cheddar Quiche (Gluten Free!)

    Reader Interactions

    Comments

    1. Nikki says

      January 02, 2023 at 1:13 pm

      4 stars
      I made these for my aunt who has coeliac disease, turned out great! I hadn't a lemon, so used a couple of drops of lemon essential oil instead, yummy!! Thanks from New Zealand!

      Reply
      • Nicki Sizemore says

        January 03, 2023 at 8:28 am

        Hi Nikki, I'm so glad to hear that you and your aunt enjoyed the muffins!

        Reply
    2. Sandra says

      February 16, 2022 at 9:06 am

      5 stars
      These were perfect! They have been on my list of things to make. They are definitely a keeper!!!
      Loved that they used the frozen berries because I almost always have those on hand. I also added the juice of 1/2 my lemon to the batter.

      Reply
      • Nicki Sizemore says

        February 16, 2022 at 9:10 am

        Hi Sandra, I'm so glad you enjoyed the muffins! We always have frozen berries on hand too (my kids eat them straight out of the freezer :).

        Reply
    3. Sandra says

      February 16, 2022 at 9:05 am

      5 stars
      These were perfect! They have been on my list of things to make. They are definitely a keeper!!!
      Loved that they used the frozen berries because I almost always have those on hand.

      Reply
    4. Lise says

      January 02, 2022 at 2:25 pm

      5 stars
      Moist and delicious! Simple and easy, made a double batch, this recipe is a keeper!!!!! Thank you so much

      Reply
      • Nicki Sizemore says

        January 05, 2022 at 1:14 pm

        Woohoo! So glad you enjoyed. 🙂

        Reply
    5. Nanci says

      May 07, 2021 at 9:40 am

      These look great but I have a daughter with almond allergy. What is the best GF substitute for almond flour?

      Reply
      • Nicki Sizemore says

        May 07, 2021 at 11:08 am

        Hi Nanci, while I haven't tested these muffins without the almond flour (so can't guarantee the results), I suggest using oat flour instead. Keep me posted!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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