36+ Delicious Gluten-Free Blueberry Recipes You Need to Try

Blueberries are not only delicious but also packed with health benefits, making them an irresistible addition to any meal.

If you’re living a gluten-free lifestyle or just looking to incorporate more gluten-free recipes into your routine, you’re in for a treat!

We’ve gathered over 36 gluten-free blueberry recipes that will inspire your next baking or cooking adventure.

From sweet, fruity breakfasts to decadent desserts, these recipes showcase the versatility of blueberries in gluten-free dishes.

Whether you love muffins, pies, smoothies, or even savory blueberry options, there’s something here for everyone.

Let’s dive in and explore these mouthwatering recipes that will keep you satisfied and healthy!

36+ Delicious Gluten-Free Blueberry Recipes You Need to Try

Blueberries are not only delicious but also packed with health benefits, making them an irresistible addition to any meal.

If you’re living a gluten-free lifestyle or just looking to incorporate more gluten-free recipes into your routine, you’re in for a treat!

We’ve gathered over 36 gluten-free blueberry recipes that will inspire your next baking or cooking adventure.

From sweet, fruity breakfasts to decadent desserts, these recipes showcase the versatility of blueberries in gluten-free dishes.

Whether you love muffins, pies, smoothies, or even savory blueberry options, there’s something here for everyone.

Let’s dive in and explore these mouthwatering recipes that will keep you satisfied and healthy!

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, moist, and bursting with sweet blueberries.

They’re perfect for a quick breakfast or an afternoon snack, and they’re easy to make with simple ingredients that you probably already have in your kitchen.

You won’t miss the gluten at all in these delicious treats!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum (if your flour blend doesn’t contain it)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk (or dairy-free milk)
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, salt, and xanthan gum (if using).
3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
4. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to ensure a soft texture.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are not only soft and flavorful but are also perfect for meal prep.

Enjoy them fresh out of the oven or store them in an airtight container for a few days.

They also freeze well, so you can enjoy them anytime you need a quick snack!

Gluten-Free Blueberry Pancakes

Start your morning off right with these fluffy gluten-free blueberry pancakes.

They’re light, airy, and packed with juicy blueberries in every bite. Whether you’re cooking for one or the whole family, these pancakes are sure to become a favorite.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup milk (or dairy-free milk)
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and then stir in the milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is a little lumpy.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes or until golden brown.
7. Remove from the skillet and keep warm while you cook the remaining pancakes.
8. Serve hot with maple syrup, additional fresh blueberries, or your favorite toppings.

These pancakes are perfect for any breakfast or brunch. They can be made ahead and stored in the fridge for a few days or frozen for later.

The addition of fresh blueberries makes them naturally sweet and full of flavor, and they pair wonderfully with a dollop of whipped cream or a drizzle of honey.

Gluten-Free Blueberry Crisp

This gluten-free blueberry crisp is a simple yet comforting dessert that combines the tartness of fresh blueberries with a sweet, crunchy topping.

It’s the perfect treat to end a meal and can be enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:

• 4 cups fresh blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 cup gluten-free oats
• 1/2 cup almond flour
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup butter, cold and cubed
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the blueberries with sugar, lemon juice, and cornstarch. Transfer the blueberry mixture to the prepared baking dish.
3. In another bowl, mix the oats, almond flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the blueberries, and add chopped walnuts if desired.
5. Bake for 35-40 minutes or until the topping is golden brown and the blueberries are bubbling.
6. Allow to cool for at least 10 minutes before serving.

The gluten-free blueberry crisp is a simple dessert that is easy to prepare and always a crowd-pleaser. Its warm, juicy blueberry filling contrasts beautifully with the sweet, crunchy oat topping.

For an added touch, serve it with a scoop of vanilla ice cream for a decadent treat.

This dessert is versatile and can be made with frozen blueberries as well, making it a year-round favorite.

Gluten-Free Blueberry Lemon Loaf

This gluten-free blueberry lemon loaf is bursting with fresh blueberries and brightened up with a zesty lemon flavor.

It’s a great option for breakfast, a snack, or even a light dessert. The moist crumb and the tangy lemon glaze make every bite a refreshing experience!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup sour cream or plain yogurt
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream (or yogurt), lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.

This gluten-free blueberry lemon loaf is a delightful combination of sweet and tart, and the texture is moist and tender.

The addition of the lemon glaze adds an extra layer of flavor that enhances the fresh blueberries.

It’s the perfect treat to enjoy with a hot cup of tea or coffee, and it stays fresh for several days when stored in an airtight container.

Gluten-Free Blueberry Chia Pudding

This gluten-free blueberry chia pudding is a nutritious and refreshing way to start your day.

Packed with fiber, antioxidants, and healthy fats, it’s a great option for a quick breakfast or a light snack. The creamy texture combined with the burst of fresh blueberries makes it irresistible!

Ingredients:

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk (or any dairy-free milk)
• 1 tbsp maple syrup or honey (optional)
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a medium-sized bowl, combine the chia seeds, almond milk, maple syrup (if using), and vanilla extract.
2. Stir well to combine, making sure the chia seeds are evenly distributed throughout the milk.
3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
4. After the pudding has set, stir it well to break up any clumps of chia seeds.
5. Top with fresh blueberries and garnish with mint leaves if desired.
6. Serve chilled and enjoy!

This chia pudding is an easy-to-make, healthy breakfast or snack. It’s incredibly versatile, so feel free to add other toppings like nuts, seeds, or shredded coconut.

The natural sweetness from the blueberries perfectly balances the creamy chia pudding, making it a satisfying and wholesome treat.

Plus, it’s a great option for meal prepping, as it can be made ahead of time and stored in the fridge for several days.

Gluten-Free Blueberry Bars

These gluten-free blueberry bars are soft, chewy, and packed with the vibrant taste of fresh blueberries.

They are perfect for a grab-and-go snack or an after-school treat for the kids.

The light, buttery crust and sweet blueberry filling create a perfect balance in every bite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup rolled oats (gluten-free)
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 2 tbsp cornstarch
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a medium bowl, whisk together the gluten-free flour, oats, sugar, baking powder, and salt.
3. Add the softened butter, egg, and vanilla extract to the dry ingredients and mix until the dough begins to form.
4. Press about two-thirds of the dough mixture into the bottom of the prepared baking dish to form a crust.
5. In a separate bowl, toss the blueberries with cornstarch and lemon juice. Spread the blueberry mixture evenly over the crust.
6. Crumble the remaining dough over the top of the blueberries to form a topping.
7. Bake for 35-40 minutes, or until the top is golden brown and the blueberries are bubbling.
8. Let the bars cool completely before cutting into squares and serving.

These gluten-free blueberry bars are a delicious combination of a soft, crumbly crust and a sweet, fruity filling.

The oats add a touch of texture, while the blueberries bring in natural sweetness and tartness.

They’re perfect for packing in lunchboxes or enjoying as an afternoon snack.

Store them in an airtight container to keep them fresh for a few days, or freeze them for longer storage.

Gluten-Free Blueberry Scones

These gluten-free blueberry scones are a delightful, buttery treat with bursts of juicy blueberries.

They’re perfect for breakfast, brunch, or an afternoon snack with tea or coffee. With a light, flaky texture and a hint of sweetness, these scones are an absolute crowd-pleaser.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum (if your flour blend doesn’t contain it)
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream (or coconut cream for dairy-free)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp milk (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and xanthan gum (if using).
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the cream, egg, and vanilla extract. Pour this into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
7. Shape the dough into a disk about 1-inch thick and cut it into 8 wedges.
8. Place the scones onto the prepared baking sheet, brush the tops with a little milk, and bake for 18-22 minutes or until golden brown.
9. Let the scones cool slightly before serving.

These gluten-free blueberry scones are wonderfully flaky and full of flavor. The fresh blueberries add natural sweetness and juiciness, making every bite a treat.

They’re best served fresh out of the oven, but they can be stored in an airtight container for a couple of days.

For an extra touch, serve with clotted cream or jam for a classic scone experience.

Gluten-Free Blueberry Smoothie

This gluten-free blueberry smoothie is a refreshing and nutritious drink, perfect for a quick breakfast or a post-workout snack.

Packed with antioxidants, fiber, and vitamins, it’s a delicious way to fuel your day and enjoy the health benefits of blueberries in a smooth, creamy blend.

Ingredients:

• 1 cup frozen blueberries
• 1/2 banana
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1/2 cup Greek yogurt (or non-dairy yogurt)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp chia seeds (optional)
• Ice cubes (optional, for extra thickness)

Instructions:

1. In a blender, combine the frozen blueberries, banana, almond milk, Greek yogurt, honey (if using), and chia seeds (if using).
2. Blend until smooth and creamy. Add ice cubes if you prefer a thicker smoothie.
3. Pour into a glass and enjoy immediately.

This blueberry smoothie is a simple, quick, and healthy option for anyone on the go. It’s packed with antioxidants from the blueberries and the chia seeds provide added fiber and omega-3s.

The banana adds a touch of natural sweetness, and the yogurt gives it a creamy texture that makes this smoothie both delicious and filling.

Gluten-Free Blueberry Crumble

This gluten-free blueberry crumble is a warm, comforting dessert that’s both simple to prepare and irresistibly delicious.

The combination of a sweet blueberry filling and a crisp, buttery topping makes it an instant hit. It’s the perfect treat to serve with a scoop of ice cream or a dollop of whipped cream.

Ingredients:

• 4 cups fresh blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 cup gluten-free oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the blueberries with sugar, lemon juice, and cornstarch. Transfer the blueberry mixture to the prepared baking dish.
3. In a separate bowl, combine the gluten-free oats, gluten-free flour, brown sugar, cinnamon, and salt.
4. Add the cold, cubed butter to the oat mixture and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
5. Sprinkle the oat mixture evenly over the blueberries in the baking dish.
6. Bake for 35-40 minutes or until the topping is golden brown and the blueberries are bubbling.
7. Allow the crumble to cool for a few minutes before serving.

This gluten-free blueberry crumble is the ultimate comfort food. The crispy, buttery topping contrasts beautifully with the sweet, juicy blueberries.

Whether served warm with vanilla ice cream or enjoyed on its own, it’s the perfect dessert to enjoy year-round. Plus, it’s simple enough to make in a pinch, yet still feels like a special treat.

Gluten-Free Blueberry Oatmeal Cookies

These gluten-free blueberry oatmeal cookies are a delightful twist on a classic favorite.

They combine the hearty texture of oats with the sweetness of fresh blueberries for a chewy, flavorful treat that’s perfect for snacking or sharing with friends and family.

Ingredients:

• 1 1/2 cups gluten-free oats
• 1 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In a separate large bowl, beat together the butter, brown sugar, and honey until light and fluffy. Add the egg and vanilla extract, and mix well.
4. Gradually add the dry ingredients to the wet mixture and stir until combined.
5. Gently fold in the blueberries and nuts, being careful not to crush the berries.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free blueberry oatmeal cookies are soft and chewy with a burst of fresh blueberries in every bite.

The oats provide a hearty texture, while the sweetness of honey or maple syrup adds natural flavor.

These cookies are perfect for enjoying with a glass of milk or sharing with friends at your next gathering.

Gluten-Free Blueberry Yogurt Parfait

This gluten-free blueberry yogurt parfait is a simple, healthy, and refreshing dessert or snack that you can prepare in minutes.

Layered with creamy yogurt, fresh blueberries, and crunchy granola, it’s a beautiful treat that’s as tasty as it is nutritious.

Ingredients:

• 1 cup Greek yogurt (or dairy-free yogurt)
• 1/2 cup fresh blueberries
• 1/4 cup gluten-free granola
• 1 tbsp honey or maple syrup (optional)
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a small bowl, mix the Greek yogurt with honey or maple syrup if you prefer a sweeter taste.
2. In serving glasses or bowls, layer the yogurt, fresh blueberries, and granola.
3. Start with a layer of yogurt, followed by blueberries, then a sprinkle of granola. Repeat the layers as desired.
4. Top with a few more blueberries and a sprig of fresh mint for a decorative touch.
5. Serve immediately or refrigerate for later.

This gluten-free blueberry yogurt parfait is an easy, versatile treat that can be customized with your favorite toppings.

It’s an excellent option for breakfast, a healthy snack, or a light dessert.

The combination of creamy yogurt, sweet blueberries, and crunchy granola offers a satisfying contrast in textures, making each bite deliciously refreshing.

Gluten-Free Blueberry Pancake Muffins

These gluten-free blueberry pancake muffins are a fun twist on traditional pancakes.

They’re fluffy, delicious, and portable, making them a great choice for busy mornings.

With the taste of pancakes and the convenience of muffins, they’re perfect for breakfast or a snack on the go.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/2 cup milk (or dairy-free milk)
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely. For an extra pancake-like touch, drizzle with maple syrup before serving.

These gluten-free blueberry pancake muffins bring all the flavors of pancakes into a convenient muffin form.

They’re fluffy, slightly sweet, and perfect for busy mornings or when you need a grab-and-go breakfast.

They also make great snacks for the kids, and you can easily make them ahead of time and store them in an airtight container for several days.

Gluten-Free Blueberry Cheesecake Bars

These gluten-free blueberry cheesecake bars are a rich and creamy dessert that combines a luscious cheesecake filling with a tangy blueberry topping.

With a buttery gluten-free crust, they offer the perfect balance of sweet and tart. They’re a wonderful option for any special occasion or just a delicious treat.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tbsp sugar
• For the filling:
  • 2 cups cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the crust, combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust for 8-10 minutes until slightly golden, then remove from the oven and set aside to cool.
4. For the filling, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
5. Pour the cream cheese filling over the cooled crust and smooth it out with a spatula.
6. Bake for 30-35 minutes or until the edges are set, but the center is still slightly wobbly. Allow it to cool to room temperature before refrigerating for at least 2 hours.
7. For the topping, combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the blueberries start to release their juice, about 5 minutes. Stir in the cornstarch mixture and cook until thickened.
8. Allow the blueberry topping to cool slightly before spreading it over the cheesecake bars. Refrigerate for another hour before slicing into bars and serving.

These gluten-free blueberry cheesecake bars are rich and creamy with a fresh, fruity topping.

The combination of the tangy cream cheese filling and the sweet blueberry sauce makes them a standout dessert that’s sure to impress at any gathering.

Gluten-Free Blueberry Pudding Cake

This gluten-free blueberry pudding cake is a comforting dessert that has a light, spongy cake layer on top and a luscious blueberry sauce on the bottom.

It’s easy to make and perfect for anyone who loves the combination of warm cake and fruit.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup sugar
• 2 tbsp cornstarch
• 1 tsp lemon juice
• 1 cup gluten-free all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk (or dairy-free milk)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, mix the blueberries, sugar, cornstarch, and lemon juice. Pour this mixture into the bottom of the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
4. Add the milk, melted butter, egg, and vanilla extract to the dry ingredients and stir until just combined. Pour the batter over the blueberry mixture.
5. Bake for 40-45 minutes, or until the top is golden and the pudding is bubbling around the edges.
6. Let the pudding cake cool for 10-15 minutes before serving.

This gluten-free blueberry pudding cake is a warm and comforting dessert with a beautiful balance of sweetness and tartness.

The cake layer is light and fluffy, while the bottom holds a rich, blueberry sauce that complements the texture perfectly.

Serve it warm with a scoop of vanilla ice cream or whipped cream for an extra treat.

Gluten-Free Blueberry Ice Cream

This homemade gluten-free blueberry ice cream is creamy, rich, and bursting with fresh blueberries.

With no need for an ice cream maker, this simple recipe is perfect for a quick and satisfying treat on a hot day.

Ingredients:

• 2 cups fresh blueberries
• 1/2 cup sugar
• 1 tbsp lemon juice
• 2 cups heavy cream (or full-fat coconut cream for dairy-free)
• 1 cup sweetened condensed milk (or coconut milk for dairy-free)
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries break down and release their juice. Remove from heat and let it cool.
2. In a large bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract.
3. Once the blueberry mixture has cooled, puree it in a blender or food processor until smooth. You can leave a few small blueberry chunks for texture if you prefer.
4. Add the blueberry puree to the cream mixture and stir until well combined.
5. Pour the mixture into a shallow dish or a loaf pan and cover with plastic wrap.
6. Freeze for at least 4 hours, or until the ice cream is firm.
7. Scoop and serve!

This gluten-free blueberry ice cream is creamy, refreshing, and packed with the natural sweetness of blueberries. It’s a simple, no-churn treat that you can whip up in no time.

For an added flair, you can mix in crushed gluten-free cookies or swirl in a bit of blueberry sauce before freezing for extra texture and flavor.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and bursting with juicy blueberries in every bite.

They are the perfect morning treat or an afternoon snack.

The combination of almond flour and gluten-free all-purpose flour gives these muffins a tender crumb while remaining naturally sweetened.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/2 cup milk (or dairy-free milk)
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
5. Gently fold in the blueberries and lemon zest, being careful not to break the berries.
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These gluten-free blueberry muffins are perfectly moist, with a slightly crumbly texture.

The fresh blueberries burst with flavor in each bite, and the lemon zest adds a refreshing twist.

They are a great breakfast option or a delightful snack for any time of the day.

Gluten-Free Blueberry Lemon Bread

This gluten-free blueberry lemon bread is a delightful combination of tangy lemon and sweet blueberries.

With a tender crumb and a burst of citrus flavor, it’s a great way to brighten up your breakfast or afternoon tea. Plus, it’s easy to make and perfect for sharing.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup unsweetened applesauce (or yogurt)
• 1/4 cup milk (or dairy-free milk)
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, sugar, applesauce, milk, lemon juice, lemon zest, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry lemon bread is wonderfully fragrant and full of fresh flavors.

The sweetness of the blueberries pairs beautifully with the zesty lemon, making each slice a perfect balance of bright and sweet. It’s an ideal treat for breakfast, brunch, or as a snack.

Gluten-Free Blueberry Chia Jam

This gluten-free blueberry chia jam is a simple and healthy way to enjoy the fresh flavor of blueberries without the added sugars found in store-bought jams.

The chia seeds help to thicken the jam naturally, and the result is a perfectly spreadable, sweet-tart blueberry jam that can be used on toast, pancakes, or even yogurt.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup maple syrup or honey (optional for sweetness)
• 2 tbsp chia seeds
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract (optional)

Instructions:

1. In a medium saucepan, combine the blueberries, maple syrup (or honey), and lemon juice. Cook over medium heat for 5-7 minutes, stirring frequently, until the blueberries start to break down and release their juices.
2. Use a potato masher or the back of a spoon to gently mash the blueberries, leaving some whole for texture.
3. Stir in the chia seeds and vanilla extract (if using), and continue to cook for another 3-4 minutes, until the jam has thickened to your liking.
4. Remove from heat and let it cool. The chia seeds will continue to thicken the jam as it cools.
5. Transfer the jam to an airtight jar and refrigerate for up to 2 weeks.

This gluten-free blueberry chia jam is easy to make and is a healthier alternative to traditional jam.

The chia seeds not only thicken the jam but also add fiber and omega-3s, making it a great choice for a nutritious spread. Enjoy it on your favorite gluten-free bread, in oatmeal, or as a topping for pancakes or waffles.

Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes are light, fluffy, and bursting with sweet blueberries in every bite.

Made with a simple blend of gluten-free flour and other pantry staples, they’re perfect for a weekend breakfast or a special treat anytime.

Serve them with maple syrup and a dusting of powdered sugar for the ultimate indulgence.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk (or dairy-free milk)
• 2 large eggs
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In a separate bowl, beat together the milk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly thick.
5. Gently fold in the blueberries, being careful not to break them.
6. Pour 1/4 cup of batter onto the heated griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or extra blueberries.

These gluten-free blueberry pancakes are perfect for those mornings when you crave something indulgent but still want to keep it gluten-free.

They are fluffy, flavorful, and pack in plenty of fresh blueberries for added sweetness and nutrients. Enjoy them as a family breakfast or as a weekend treat!

Gluten-Free Blueberry Pie

This gluten-free blueberry pie features a flaky, buttery crust paired with a sweet and tangy blueberry filling.

The fresh blueberries cook down to create a syrupy, flavorful mixture that’s perfectly balanced. It’s a delicious way to enjoy blueberries in a comforting dessert.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cut into small cubes
  • 1/4 cup cold water
• For the filling:
  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp ground cinnamon
  • 1 tbsp butter (for dotting the filling)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the gluten-free flour, sugar, and salt for the crust. Add the chilled butter and work it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Slowly add the cold water, stirring until the dough begins to come together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Meanwhile, prepare the filling. In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries start to release their juices, about 5-7 minutes. Remove from heat and set aside to cool slightly.
5. Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Pour the blueberry filling into the crust and dot with small pieces of butter.
6. Roll out the second half of the dough and place it over the filling. Crimp the edges together and cut a few slits in the top for steam to escape.
7. Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling.
8. Let the pie cool for at least 2 hours before slicing and serving.

This gluten-free blueberry pie is the perfect summer dessert.

The crispy, flaky crust contrasts beautifully with the sweet and tangy blueberry filling, making each bite a treat.

It’s a wonderful way to showcase fresh blueberries, whether for a holiday or any special occasion.

Gluten-Free Blueberry Protein Bars

These gluten-free blueberry protein bars are a healthy and satisfying snack, perfect for a pre- or post-workout boost. Packed with protein from Greek yogurt and almond butter, and loaded with fresh blueberries, they are a great way to enjoy a gluten-free treat while keeping your energy levels up.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond butter
• 1/2 cup Greek yogurt
• 1/4 cup honey or maple syrup
• 1/4 cup chia seeds
• 1/2 cup fresh blueberries
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper.
2. In a large bowl, mix together the oats, chia seeds, cinnamon, and salt.
3. In a separate bowl, combine the almond butter, Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spread the mixture evenly into the prepared baking dish and press it down gently.
7. Bake for 20-25 minutes, or until the bars are golden brown and firm to the touch.
8. Let the bars cool completely in the baking dish before cutting them into squares.

These gluten-free blueberry protein bars are an excellent snack to fuel your day.

They are packed with protein and fiber, making them a great choice for an energy boost before or after exercise.

The combination of oats, almond butter, and Greek yogurt makes them satisfying and nutritious, while the fresh blueberries add a burst of flavor.

Gluten-Free Blueberry Smoothie

This gluten-free blueberry smoothie is a quick, refreshing, and nutrient-packed breakfast or snack.

With a base of Greek yogurt, fresh blueberries, and a touch of honey for sweetness, this smoothie is rich in antioxidants, protein, and healthy fats, making it a delicious and energizing way to start your day.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/2 cup milk (or dairy-free milk)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup ice (if using fresh blueberries)

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Taste and adjust sweetness by adding more honey or maple syrup if desired.
4. Pour into a glass and serve immediately.

This gluten-free blueberry smoothie is the perfect balance of sweet, tart, and creamy.

It’s packed with protein and antioxidants, making it a healthy and refreshing option to keep you full and energized throughout the day.

You can even customize it by adding some spinach, chia seeds, or flax seeds for added nutrients!

Gluten-Free Blueberry Sorbet

This gluten-free blueberry sorbet is a simple, dairy-free, and refreshing frozen treat. With just a few ingredients, this homemade sorbet captures the natural sweetness of blueberries and is a great option for anyone looking for a gluten-free dessert that’s both light and full of flavor.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/4 cup sugar (or honey for a natural sweetener)
• 2 tbsp lemon juice
• 1/2 cup water

Instructions:

1. In a blender or food processor, combine the blueberries, sugar, lemon juice, and water. Blend until smooth.
2. Pour the mixture through a fine sieve into a bowl to remove any skins or seeds.
3. Pour the blueberry liquid into a shallow dish and place it in the freezer.
4. Every 30 minutes, use a fork to scrape the frozen mixture and break up the ice crystals. Repeat this for about 2-3 hours, or until the sorbet reaches a fluffy, granular texture.
5. Serve immediately or store in an airtight container in the freezer for later use.

This gluten-free blueberry sorbet is an easy, refreshing dessert that’s full of vibrant blueberry flavor.

It’s naturally sweetened and dairy-free, making it a perfect treat for those looking for a lighter, healthier alternative to traditional ice cream. Enjoy it on its own or as a topping for other desserts!

Gluten-Free Blueberry Oatmeal Cookies

These gluten-free blueberry oatmeal cookies are soft, chewy, and packed with nutritious oats and juicy blueberries.

They are perfect for satisfying your sweet tooth while keeping things gluten-free. With a hint of cinnamon and a touch of vanilla, they’re a great snack or dessert for any time of day.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free oats, almond flour, coconut flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden and the cookies are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry oatmeal cookies are soft and chewy with the perfect balance of sweet blueberries and warm cinnamon.

They are an excellent gluten-free treat, filled with wholesome oats and healthy fats from coconut oil. Perfect for a snack or dessert!

Gluten-Free Blueberry Crisp

This gluten-free blueberry crisp features a warm, sweet filling made of fresh blueberries, topped with a crispy, buttery oat topping.

It’s a simple, comforting dessert that combines the tartness of blueberries with a crunchy, golden topping, making it a perfect treat for any occasion.

Ingredients:

• For the filling:
  • 4 cups fresh blueberries
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
• For the topping:
  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup cold butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Pour this mixture into the prepared baking dish.
3. In a separate bowl, mix together the oats, gluten-free flour, brown sugar, salt, and cinnamon for the topping.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the blueberry filling.
6. Bake for 35-40 minutes, or until the filling is bubbling and the topping is golden brown.
7. Let the crisp cool slightly before serving.

This gluten-free blueberry crisp is the perfect dessert for any season. It’s sweet, tart, and comforting, with a crunchy topping that contrasts perfectly with the juicy blueberry filling.

Serve it warm with a scoop of vanilla ice cream or whipped cream for a decadent treat.

Gluten-Free Blueberry Yogurt Parfait

This gluten-free blueberry yogurt parfait is a light, refreshing, and nutritious dessert or breakfast option.

Layers of creamy Greek yogurt, fresh blueberries, and crunchy granola create a deliciously satisfying treat that’s both healthy and indulgent.

Ingredients:

• 2 cups Greek yogurt (or dairy-free yogurt)
• 1 cup fresh blueberries
• 1/2 cup gluten-free granola
• 2 tbsp honey or maple syrup
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, mix the Greek yogurt with honey or maple syrup and vanilla extract.
2. In serving glasses, layer the yogurt, fresh blueberries, and granola.
3. Repeat the layers until the glasses are filled.
4. Top each parfait with a few extra blueberries and a drizzle of honey or maple syrup.
5. Serve immediately, or refrigerate for up to 4 hours.

This gluten-free blueberry yogurt parfait is a simple yet delicious way to enjoy fresh blueberries.

The creamy yogurt pairs perfectly with the juicy blueberries and crunchy granola, making it a balanced, satisfying dessert or breakfast.

It’s quick to prepare and a great way to enjoy the health benefits of blueberries.

Gluten-Free Blueberry Scones

These gluten-free blueberry scones are tender, flaky, and bursting with juicy blueberries.

Made with almond flour and gluten-free all-purpose flour, these scones are a delicious breakfast or snack that will make any morning feel special.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 cup almond flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 1 large egg
• 1/2 cup milk (or dairy-free milk)
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, milk, and vanilla extract.
5. Pour the wet ingredients into the dry mixture and stir until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick.
8. Using a sharp knife, cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Bake for 20-25 minutes, or until the scones are golden brown and firm to the touch.
10. Allow the scones to cool for a few minutes before serving.

These gluten-free blueberry scones are the perfect balance of flaky and tender, with bursts of blueberry sweetness in every bite.

They are a wonderful breakfast treat or afternoon snack with a cup of tea or coffee.

The addition of almond flour gives them a rich, nutty flavor that pairs perfectly with the fresh blueberries.