Gluten-free Blueberry Muffins

If you can’t tell from the recipes I’ve posted so far, breakfast is my favorite meal of the day. Blueberry muffins have always been a favorite, but most bagged mixes have wheat, soy, dairy or eggs — all the stuff we can’t eat. I really love blueberries and don’t like feeling deprived, so I pulled some books off the shelf and started flipping through. Here’s a blueberry muffin recipe I adapted from my Better Homes and Gardens cook book. The original recipe lists several varieties (blueberry, cranberry, oatmeal, poppy seed, banana, cheese), so check out the link above and experiment when you want something new.

These streusel-topped blueberry muffins are just as good the day after, so save yourself some time in the morning by baking the night before.

Prep: 15 minutes
Bake: 18 minutes
Oven: 400°F
Makes: 12 muffins


1 3/4 cups gluten-free baking mix
1/3 or 1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 cup unsweetened applesauce, or 1 egg’s worth of Ener-G Egg Replacer
3/4 cup milk substitute (I use oat milk.)
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries
1 tsp finely shredded lemon peel (optional)
1 recipe Streusel Topping (optional, below)

  1. Preheat oven. Grease muffin tin or line with paper baking cups.
  2. In a medium bowl, combine gluten-free baking mix, sugar, baking powder and salt. If you plan to add the streusel topping, use 1/3 cup sugar. If not, use 1/2 cup sugar.
  3. In another bowl, combine applesauce/egg replacer, milk substitute and oil. Add to the dry ingredients.
  4. Stir until liquid is absorbed. Depending upon the type of baking mix you use, the batter may not look like batter; it may look crumbly and thick, more like a dough. This is OK. Do not add more liquid.
  5. Fold in blueberries and optional lemon peel.
  6. Spoon into prepared muffin cups.
  7. Add optional streusel topping.
  8. Bake at 400°F for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool before eating because hot blueberries are like napalm in your mouth.

Streusel Topping:

3 tbsp. gluten-free all-purpose baking mix
3 tbsp. brown sugar
1/4 tsp. ground cinnamon
3 tbsp. margarine or vegetable shortening (sticks work best)
2 tbsp. chopped nuts (optional)

  1. Combine dry ingredients in a medium bowl.
  2. Cut in margarine/vegetable shortening with a pastry blender or forks until the mixture resembles coarse crumbs.
  3. Stir in chopped nuts, if desired.
  4. Sprinkle onto muffins.

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One thought on “Gluten-free Blueberry Muffins

  1. Menu – Dec. 21-28 | Organic, Naturally January 26, 2014 at 11:58 pm Reply

    […] (12/23) Breakfast – Blueberry muffins and sausage Supper – Burgers and […]

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