Gluten Free Blueberry Cornmeal Muffins

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!

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.

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. 

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.

• Add the flour mixture, then fold in frozen wild blueberries (or you can use fresh, if you prefer!).

• Scoop the batter into 12 lined muffin cups (an ice cream scoop with a lever works great for this).

• Bake the muffins until they're golden brown and a toothpick inserted in the center comes out clean.

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.

FAQ

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 for 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!

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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 minutes mins

Cook Time25 minutes mins

Total Time40 minutes 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!