Blueberry muffins are a classic that most people love.  When we found out my daughter needed to eat gluten free I bought many different brands of already prepared gluten free blueberry muffins and, how can I say this nicely, they were the texture of dense bricks.

In an effort to duplicate a “real” blueberry muffin (in gluten free form), I went into the kitchen and began experimenting.  I worked on this recipe for a long time tweaking it and making modifications and this is now my tried and true blueberry muffin recipe.

Start off your Saturday by making some blueberry muffins and then head off to a Farmer’s Market.


Wet Ingredients

1 ½ cups or one 10 oz. bag of frozen organic blueberries

2 Ener G egg replacer eggs

1/3 cup agave syrup

1/3 cup coconut sugar

½ cup applesauce

2 Tbs. grapeseed oil

1 six oz. So Delicious Coconut Yogurt (vanilla flavor)

1 Tbs. vanilla extract

Dry Ingredients

¾ cup Bob’s Red Mill Gluten Free All Purpose Flour

¾ cup blanched almond flour

½ cup buckwheat flour

¼ cup flaxseed meal

2 tsp. baking powder

1 tsp. baking soda

½ tsp xanthum gum

½ tsp salt


Preheat oven to 375°

Cover the frozen blueberries with warm water to help them thaw.  Once the blueberries have thawed, strain out the liquid.

Whisk together the wet ingredients (with the exception of the blueberries).

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients.  Once the batter is mixed thoroughly, fold in the thawed blueberries.

Grease the muffin tins with grapeseed or coconut oil (I used coconut oil and spread it with my silicone basting brush).

Divide the batter evenly into 12 muffin tins.

Lick the bowl…

Bake for 10-12 minutes, rotate the pan, and bake for another 10-12 minutes.  A toothpick poked into the center of a muffin should come out clean.

Remove the muffin pan from the oven and cool for 10 minutes.  After 10 minutes, remove the muffins from the tins and place them on a cooling rack to cool completely (DO NOT leave the muffins in the muffin pan to cool completely…the muffins will become soggy.).

When you do gluten free baking it is very important to allow the food to cool completely.  When gluten free baked goods come out of the oven the texture can be gooey.  Once cooled, the texture will firm-up and become the same as “normal” baked goods.

For a printable version of this recipe click here.


Filed under Dessert, Gluten Free, Recipes, Vegan, Vegetarian

10 responses to “BLUEBERRY MUFFINS – Gluten Free

  1. Look delicious! Can’t wait to try these…I haven’t had blueberry muffins in ages!

  2. ooh these muffins look delicious I am always looking for gluten free recipes!

  3. Gluten free or not they look delicious. 🙂

  4. So excited about this! I was so sad when I had to go gluten free (and dairy free to help heal my gut) since you were my favorite healthy blogger – all of a sudden I could have almost nothing in your recipes. This will be fun!

    • Hi! I am glad you are excited about this recipe. Please do know that ALL of my recipes are dairy free and most everything on my site is gluten free, so you should be able to make many different dishes from my site 🙂

  5. I love blueberries! Your muffins sound and look wonderful!

  6. Hi Gretchen! Your Blueberry Muffins look wonderful, and I’ve shared the link to this recipe with all of our Twitter and Facebook Friends, many of whom are living gluten-free and will really enjoy it. Thank you for posting the recipe and for choosing So Delicious Coconut Milk. I look forward to making these and sharing them with everyone here at our office!


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