Gluten Free Banana Blueberry Muffins

It’s Blueberry Season and it’s time to make delicious muffins! You have to try my Gluten Free Banana Blueberry Muffins. This recipe is made with love plus it is also dairy free. 

Enjoy as a snack or as a quick breakfast. These gluten free muffins made with overripe fresh bananas, juicy blueberries, almond flour and a gluten-free flour blend. 

Just like my Chocolate Hazelnut Muffins and also my Gluten Free Banana Chocolate Chip Muffins, these freeze well if you like to batch bake. 

Original Post: Aug 2022 | Post Updated: April 2025

These gluten-free blueberry banana muffins are inspired by my sons love for blueberries. We took him to the blueberry farm and came home with a big bag of delight. Just as much as I enjoy muffins from Starbucks or other bakeries, I like to know exactly what ingredients are used in a muffin recipe plus with baking at home, I can accommodate my dietary needs.

Ingredients  

• Gluten free all purpose flour blend. Use 1:1 which includes xanthan gum already.
• Almond flour. This helps with texture.
• Fne sea salt.
• Brown sugar
• Baking powder.
• Baking soda.
• Extra ripe bananas. I’m talking brown and bruised bananas- they are the best for baking.
• Unsweetened applesauce. This is additional sweetener but also works as an egg replacement. 
• Vegetable oil.
• Fresh blueberries.
• Lavender (optional)
• Demerara sugar or turbinado sugar. This is optional as well if you enjoy a crystalized sugar toppings just like bakery style muffins.

How to make Gluten Free Banana Blueberry Muffins

1. Start with preheating your oven to 375 degrees. Line a 12-cup muffin tin with parchment paper liners. 
2. In a large mixing bowl, gather and add all your dry ingredients. Gently whisk to combine.
3. In a small bowl, peel and mash the bananas with a wooden spoon. Then add the remaining wet ingredients: apple sauce, oil, and the lavender to the mashed bananas. Mix it together with a whisk or the wooden spoon.
4. Gently fold in the blueberries.
5. Line the muffin tin and disperse the muffin batter evenly between the 12 cups. (about 1/3 cup of batter each muffin) Sprinkle the Demerara sugar on top of the muffins.
6. Place in the oven and bake for 20 minutes until golden brown. When the muffins are done, carefully remove the muffins and let them cool. Place them on a wire rack and let them cool to room temperature.

Storaging and freezing

Use a freezer bag or airtight container. Reheat them in the microwave for 30 seconds. For storing them without freezing, place them in an airtight container for 2-3 days in the refrigerator. 

Serving suggestion and variations

Here are some basic swaps– to substitute the vegetable oil, you can use coconut oil, olive oil or avocado oil. For the apple sauce, you can substitute with non-dairy milk. Soy milk, almond milk, coconut milk and oat milk are great to bake with. Also flax eggs can be used.

Spread your favorite jam, vegan butter or lemon curd on top

The Lavender is optional and can be omitted. 

This recipe is made gluten free but if you have no issues with gluten, you can substitute with regular all purpose flour or whole wheat flour. 

You can swap the brown sugar with white or coconut sugar. Lastly, frozen blueberries can be used in replace of fresh. Thaw and drain the juices first before adding to the recipe.

If you enjoy gluten-free baking, be sure to check out these recipes like my Gluten Free and Vegan Banana Lavender Bread, Blueberry Lavender Scones, Buckwheat Blueberry Muffins and my Gluten Free Strawberry Lemon Muffins.