The Best Gluten-Free Blueberry Muffins
All-Purpose GF Muffin Recipe
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.
And then I came across a perfect recipe for all types of gluten-free desserts!
I use a bean based gluten-free flour from Bob’s Red Mill, which is healthier than most all-purpose flours. It has a little more calcium than other white flour blends and fiber.
Plus it doesn’t contain xanthan gum, which is disruptive to gut bacteria.
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. Done and done!
I can’t seem to control myself from having more than one of these muffins – 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.
And I used the batter to make a few upside down cakes, too! Holy smokes. Just double the batter recipe and use fruit like pineapple, plums, cherries or strawberries with brown sugar. Pure decadence.
Want More Recipes Like These Blueberry Muffins?
- chocolate zucchini muffins
- oat flour carrot cake muffins
- sweet potato chocolate brownies
- lemon ricotta cookies
- puff pastry beignets
- sorghum millet banana muffins
- sorghum millet spiced zucchini muffins
- sorghum millet apricot raspberry muffins
- glazed orange cranberry muffins
Blueberry Muffins | Gluten-Free, Dairy-Free
- 2 cups GF all-purpose baking flour (no xanthan gum)
- 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
- 1 tbsp homemade pure vanilla extract
- 3/4 cup filtered water
- 2 cups fresh blueberries
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
- 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.
- 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!
Adapted from Once Upon a Chef