Mother Minute Recipe

Gluten-Free, Dairy-Free Optional Blueberry Muffins

September 17, 2020

Let’s be real: it doesn’t have to be a certain season to crave a good ol’ blueberry muffin. But not everywhere carries a gluten-free version. So when I stumbled upon this recipe I knew I had to give it a whirl. And boy oh boy am I glad I did.

I will say I used coconut sugar vs the white sugar it calls for. This is a total, personal preference. I found the coconut sugar gave the muffins a little bit more of a coffee crumb cake-like texture and taste, and honestly I was just as satisfied!

Gluten-Free, Dairy-Free Optional Blueberry Muffins

Recipe adapted from Mile High Mitts


  • 1 3/4 cup gluten-free all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened (I substituted 1/2 cup of coconut oil, melted)
  • 3/4 cup white sugar (I used 3/4 cup coconut sugar)
  • 1/2 cup milk (I used coconut milk – you could also used almond, oat or soy milk!)
  • 1 teaspoon vanilla
  • 2 eggs (I am sure you could use flax seeds as a dairy-free substitute, but have no experience with using them!)
  • 1 1/2 cups fresh blueberries


Preheat your over to 425. Line a muffin tin with cupcake liners or spray with non-stick spray.

In a small bowl combine cinnamon, flour, baking soda and salt. Whisk together to combine. In a large bowl add the butter & sugar and mix together until they are creamy. You could do this part by hand or with a hand mixer, both taking several minutes. After combining, add in milk, eggs and vanilla and stir to combine.

Add your wet ingredients to your dry ingredients and mix well. This should be a thick batter.

Add blueberries into a separate bowl and sprinkle with flour & mix. Then gently fold in the berries to your muffin batter. *Cue David & Moira Rose from Schitt’s Creek figuring out what “fold in” means for a recipe*

Load up your batter into the muffin tins. Pop them in the oven and bake for 5 minutes, then lower the oven temp to 350 and bake for an additional 15-20 minutes. Trust me on this as I trusted the original recipe — this makes those beautiful, tall muffin tops! Test the insides of muffins with a toothpick to make sure they are thoroughly cooked.

Cool & enjoy!

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