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.
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
- 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