Easy Gluten-Free Blueberry Muffins

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The older I get, the more I'm turning into my mother. That's a good thing, especially since I'm starting to enjoy baking and she's a damn good baker. I haven't been able to enjoy many treats lately due to a semi-detox and being gluten-free, but I wanted to make some muffins and created this easy gluten-free blueberry muffin recipe. 

If I can make these, anyone can. And yes they are delicious. 

Gluten-Free Blueberry Muffins

  • 1 Egg
  • 1/3 cup melted coconut oil
  • 2/3 cup almond milk
  • 3/4 turbinado sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup fresh blueberries
  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with cupcake liners, or spray muffin tin with cooking spray.
  3. In a separate bowl; stir together egg, 1/3 cup oil, and 1/3 cup almond milk. Set aside.
  4. In a large bowl, combine gluten-free flour, sugar substitute, salt and baking powder.
  5. Pour the egg mixture into the bowl with the dry ingredients. Stir until just combined. Be sure not to over mix.
  6. Fold in blueberries
  7. Using an ice cream scoop, or large spoon, scoop the batter into each prepared muffin tin.
  8. Bake at 375 degrees F in a preheated oven for about 35 to 40 minutes.
  9. Makes 6 muffins.


These can be made vegan by substituting the egg with an egg replacement.