Who doesn’t enjoy homemade baked goods? Gluten-free blueberry muffins by yours truly, Lynn Smythe of The Creative Cottage.

I love cooking and baking and Food & Drink is one of the main topics I cover on The Creative Cottage. Unfortunately, I’ve been struggling with asthma and other health issues my entire life. None of my doctors ever asked about my diet. As a freelance writer, I did a bit of research and discovered I am most likely lactose intolerant and wheat or gluten intolerant.

Following a gluten-free diet isn’t easy as wheat and other gluten-laden ingredients are in everything including soups, sauces, salad dressings and more. I know when I follow a strict menu, free of any dairy or gluten products, my asthma is about 80 to 90 percent improved!

Anyway, my struggle is finding delicious food that is also gluten-free. Baked goods are hit or miss. Commercially available GF food is either tasteless, has a weird texture, or is ridiculously expensive.

That has me trying and testing out a variety of recipes including this one for my favorite gluten free blueberry muffins. There are many wheat-free, gluten-free flours available for sale online or at your local grocery store. My favorite is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

If you’re like me and trying to follow a dairy-free diet, you can substitute non-dairy milk such as soy, almond, or oat milk for the regular milk. So, here you go, my recipe for delicious blueberry muffins free of any gluten or wheat products.

Gluten Free Blueberry Muffins

lynnsmythe

Learn how to make gluten free blueberry pecan muffins from scratch. Switching out almond milk, or other plant based milk as shown in this version, also makes the muffins vegetarian friendly. Recipe makes 12 large homemade blueberry muffins.

Print Recipe

Prep Time 20

Cook Time 30

Course Breakfast, Gluten Free

Servings 12 muffins

Ingredients

2 cups Gluten free flour – I like to use Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp Baking powder
1/2 tsp Salt
1/4 tsp Cinnamon – Optional
1/2 cup Softened butter or margerine – 1 stick
1 1/4 cups Granulated sugar – Plus extra for sprinkling on top
2 large Eggs
1/2 cup Milk – I like to use non-dairy almond or oat milk
1 1/2 cups Blueberries – I usually use fresh but frozen will also work
1 cup Chopped walnuts or pecans – Optional

Instructions

Preheat your oven to 425 degrees farenheit
Grease a 12 compartment muffin pan with nonstick cooking spray or line with paper baking cups
Whisk together the dry ingredients (flour, baking, powder, salt and cinnamon) in a medium mixing bowl and set aside
Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, scrapping down the sides of the bowl as needed
Add the eggs, one at a time, and beat or whisk until well blended
Stir in half of the flour mixture and beat or whisk until well blended
Pour in the milk and stir until blended
Stir in the remaining flour mixture, scrapping down sides with a spatula, and beat or whisk until well blended
Fold in the blueberries and the nuts (if using) using a large spoon
Spoon batter into the prepared muffin pan. I like to use an ice-cream scoup to make this job easier and fill each individual muffin compartment about 3/4 full.
Sprinkle the top of each muffin with a bit of granulated sugar if desired
Place the muffin pan in the oven and reduce the heat to 375 degrees farenheit
Bake for approximately 30 minutes or until the tops of the muffins look golden brown
Remove the muffin pan from the oven and place on a heat proof surface
Cool the muffins in the pan for about 10 to 15 minutes
Store leftover muffins in a airtight container with lid
This recipe makes 12 blueberry muffins