Blueberry Muffins #glutenfree #caseinfree

Blueberry Muffins

I love the fresh berries, especially blueberries! And I don’t think there is anything better than a blueberry muffin filled with fresh ripe blueberries. There are many recipes out there for delicious blueberry muffins but my challenge is to not only make them gluten-free but casein-free as well.

This recipe is adapted from one I found online for the Best Blueberry Muffins and they turned out really great! I can’t seem to control myself from having more than one – I would probably eat them all but we do make these for the hubby’s breakfast so I have to leave a few for him.

Blueberry Muffin Batter

This is a quick and easy recipe, too. I didn’t even use the stand mixer. I just put all the ingredients in a large bowl and mixed with a fork until combined. But I did wash the blueberries multiple times (because I’m super sensitive to mold and berries tend to be kinda moldy) before adding them to the mix.

You could also substitute a cup of nice dark organic chocolate chips, too!  So yummy.

Bob's Red Mill All-Purpose Baking Flour

I use a gluten-free all purpose baking mix from Bob’s Red Mill that contains bean flours because it has a little more calcium than other white flour blends and I’m always trying to add calcium into my diet. And it doesn’t contain xanthan gum.

Okay so here is the recipe for the blueberry muffins (I’m going to use the batter to make pineapple upside down cake muffins next). Yum!

Serving Size: 12

Blueberry Muffins #glutenfree #caseinfree
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  • 2 cups GF all-purpose baking flour
  • 2 tsp guar gum
  • 2 tsp aluminum-free baking powder
  • 3/4 tsp pink Himalayan salt
  • 1/2 cup ghee (or coconut oil), melted but not hot
  • 1 cup raw cane sugar (plus more for sprinkling)
  • 2 extra large eggs
  • 3 tsp homemade pure vanilla extract
  • 3/4 cup filtered water
  • 2 cups fresh blueberries


  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, mix together the dry ingredients: baking flour, baking powder, guar gum and salt. Add the ghee (or coconut oil), sugar, eggs, vanilla and water. Use a fork or mixer to combine all the ingredients so that they are well-combined. Fold in the blueberries then use an ice cream scoop to scoop the batter into each muffin cup. Sprinkle with more raw sugar.
  3. Bake for 30 minutes or until a toothpick in the center comes out clean. Let cool on a cooling rack before indulging (the blueberries can retain some heat). Enjoy!

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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