Home / Healthy Recipes / Dessert / Gluten Free Blueberry Muffins
29 January, 2017

Gluten Free Blueberry Muffins

Posted in : Dessert, Gluten Free, Muffins / Cakes, Picnic, Processed sugar free, Snacks on by : Delinger

Makes 10 ( Don’t ask me why didn’t I make 12, it just happened)


  • 2¼ cup gluten free flour (sifted twice)
  • 1¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 organic eggs (room temperature)
  • ½ cup organic extra virgin olive oil or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup full fat yogurt
  • 1 cup of fresh blueberry (if using frozen berries, do not thaw)


  1. Preheat your oven to 425ºF or 218ºC
  2. Mix the flour, baking soda, baking powder and sea salt together and set aside
  3. Beat the eggs until pale, slowly add the sugar while mixing. When the sugar is dissolved, drizzle in the oil and vanilla extract.
  4. Beat until the mixture is Incorporated, add in the yogurt. Mix until the mixture is smooth.
  5. Slowly fold the flour into the wet mixture, then stir in the blueberries. Do not over mix if you want your muffins to be moist and fluffy.
  6. Scoop the batter into the muffin cups evenly then transfer into the oven.
  7. Bake for 8 minutes, then reduce the heat to 315ºF or 180ºC and bake for another 12 minutes or until until a skewer inserted in the center of a muffin just comes out clean.
  8. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
  9. You can have it warm or cold, I think it taste better when it’s cooled completely.


These muffins are so moist and fluffy and is not too sweet. They also freeze really well for up to 3 months.




cake , dessert ,gluten free , pinic, muffins , blueberry