9-Ingredient Gluten-Free Blueberry Walnut Muffin

5 Reviews
Published Mar 2, 2025 ∙ Kristina Stosek

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These bakery-style Gluten-Free Blueberry Walnut Muffins are truly exceptional! Moist, bursting with juicy blueberries and crunchy walnuts, and infused with a warming hint of vanilla, bring a nostalgic feeling each time you bite into one. 

baked gluten free walnut blueberry muffin in a muffin pan

Made with 9 simple ingredients, these muffins are easy to prepare and provide health benefits from antioxidant-rich blueberries and heart-healthy walnuts. Whether enjoyed as a breakfast or snack, these wholesome gluten-free muffins have a good balance of flavor and nutrition.

Why You’ll Love These Blueberry Walnut Muffins

It’s the combo of juicy blueberries, crunchy walnuts, and a hint of vanilla, each bite has bursts of berry flavor and satisfying walnut crunch, with nutrition baked right in.

walnuts and blueberries in clear glasses

Health Benefits of Blueberries and Walnuts

Per the USDA, blueberries are a superfood packed with antioxidants that support brain and heart health. Walnuts, per the NIH, add heart-healthy omega-3s, protein, and fiber. Together, they make this muffin as nourishing as it is delicious.

Simple 3-Step Muffin Instructions: Easy Recipe

Prepare the Oven & Muffin Pan: Preheat the oven to 190°C (375°F) and grease or line a muffin pan.

flour, blueberries, walnuts and milk in a mixing bowl

Mix Wet and Dry Ingredients: Cream butter, brown sugar, egg, lemon juice, and vanilla. Add milk and whisk until combined. In a separate bowl, mix gluten-free flour and baking powder, then fold into the wet mixture. Gently stir in blueberries and walnuts.

muffin batter topped with blueberry in a muffin pan

Assemble and Bake: Fill muffin cups 3/4 full. Mix topping ingredients into a crumble, sprinkle over muffins, and top with an extra blueberry. Bake for 25-28 minutes until golden and a toothpick comes out clean.

close up of one baked blueberry walnut muffin in a muffin pan

Why the Topping Matters

The crumble on these Blueberry Walnut Muffins is more than a finishing touch. Made with cold butter, brown sugar, and gluten-free flour, it adds a crisp texture that contrasts beautifully with the moist, soft crumb below.

The real magic, though, is the blueberry pressed on top before baking. As it bakes, it bursts with fresh, juicy flavor, boosting sweetness and giving each muffin a pretty, bakery-style finish.

showing inside of a baked gluten free blueberry walnut muffin

6 Tips for Beginners: How to Perfect Gluten-Free Blueberry Walnut Muffins

  1. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins dense rather than light and fluffy.
  2. Room Temperature Ingredients: Be sure the butter, egg, and milk are at room temperature. This helps them incorporate more easily into the batter and keeps the muffin light.
  3. Baking Time: Oven temperatures can vary, so start checking the muffins around the 25-minute mark. If they are golden brown and a toothpick comes out clean, they are ready!
  4. Oven Temperature Matters: Preheat the oven to 375 F before baking. This ensures the muffins will rise properly and bake evenly.
  5. Measure Ingredients Precisely: Gluten-free baking is a science, and even small adjustments to measurements can affect the texture of your muffins.
  6. Parchment Paper Muffin Liners: These are essential for gluten-free baking. Regular paper muffin liners can cause the muffins to stick, while parchment paper ensures they come out easily.

Various Add-Ins for Wholesome Muffins: Customize Your Recipe

  • For a Sweet Twist: Add a few dark chocolate chips or a sprinkle of cinnamon to the batter.
  • For Extra Crunch: Add chia or poppy seeds for an extra boost of nutrition.
  • For More Flavor: A dash of orange or lemon zest will add extra flavor.
  • Change Up The Berry: Use chopped strawberries, raspberries or blackberries.
  • Serving Ideas: How to Enjoy Your Blueberry Walnut Muffins

Storing Blueberry Walnut Muffins: Keep Them Fresh

Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.

Refrigerate: Place the muffins in an airtight container and refrigerate them. They will keep fresh for up to 4 days.  Reheat in the oven for a few minutes before serving to freshen them up if you wish.

For More Gluten-Free Muffin Recipes Check Out Some of My Favorites

6 blueberry walnut muffins on a platter

Final Thoughts

These Blueberry Walnut Muffins are simple to make with fewer than 10 ingredients, yet full of flavor, texture, and nutrition. Naturally gluten-free, they’re a great option for celiac or gluten-sensitive diets, and easy enough for beginner bakers to nail on the first try. Perfect for breakfast or an afternoon pick-me-up.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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9-Ingredient Gluten-Free Blueberry Walnut Muffin

5 reviews
Published Mar 2, 2025 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
25 min
Serves:
12

Ingredients

1/3 cup (75 g) salted butter, at room temperature (if your butter is unsalted add 1/4 tsp sea salt)
1/2 cup (100 g) brown sugar
1 large egg, at room temperature
1 Tbsp. Fresh lemon juice 
2 tsp. Pure vanilla extract
1/2 cup (120 ml) milk, non-dairy is fine, at room temperature
1 1/3 cups (198 g) gluten-free measure for measure flour blend. (add 3/4 tsp. of xanthan gum if the blend does not include it)
2 tsp. GF baking powder 
1 cup (150 g) fresh blueberries, plus some for topping
1 cup (120 g) roughly chopped walnuts
TOPPING 
1/4 cup (60 g) cold salted butter, roughly chopped (if unsalted add a pinch of sea salt)
1/3 cup (68 g) brown sugar
1/4 cup (37 g) gluten-free all-purpose flour blend

Instructions

  1. Preheat oven to 375 F (190 C ) and line a muffin pan with parchment paper muffin liners.
  2. In a large bowl, cream the softened butter and 1/2 cup brown sugar. Add the egg, lemon juice, and vanilla whisk to combine. Carefully whisk in the milk until fully combined.
  3. In a separate bowl, combine flour with the baking powder. Add to the wet mixture, and mix until combined. Don't overmix the batter it should still have some flour patches.
  4. Gently fold in the fresh blueberries and chopped walnuts. 
  5. Fill each muffin cup about 3/4 full with the batter.
  6. Prepare the Topping: In a small bowl, add the cold chopped butter, brown sugar, and gluten-free flour. Use your fingers to create a crumble, then sprinkle this mixture over each muffin. Top each muffin with one extra blueberry. (If your blueberries are small add 2 blueberries).
  7. Bake for 25 to 28 minutes, or until the muffins are golden brown and a toothpick comes out clean when inserted into the center.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them at room temperature.

Nutrition Info

  • Nutritional information per muffin | Calories: 315 | Carbohydrates: 35g | Fiber: 2g | Sugars: 15g | Fat: 16g | Protein: 3.6g | Sodium: 180mg | Note: These values are estimates and can vary based on specific brands Nutrition information is automatically calculated, so should only be used as an approximation

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Comments

  1. Jennifer

    These blueberry muffins turned out exceptionally moist and delicious. I will be making these again!

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