Blueberry Muffins

IMG_5086Blueberry muffins are a sort of comfort food in my life. When the blueberries are all melty and tangy-sweet, and you can enjoy them on their own or maybe with a scoop of butter. They’re so versatile, too. You could add lemon juice and zest, or add other berries or walnuts to the mix and snazz them up however you like!

I recommend using light flours for this recipe, or following my gluten-free baking mix. I’ve also included and alternate mix of flours in the recipe notes. Using a mix of flours will lend a more complex flavour to your muffins, and will resemble a regular flour more than just using a single type of flour.

Enjoy these yummy muffins for breakfast or a mid-day snack!


Blueberry Muffins
Yields 12
A simple gluten-free, dairy-free blueberry muffin recipe.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 very ripe banana, mashed
  2. 1/3 cup applesauce
  3. 1/3 cup coconut oil, softened or melted
  4. 2 eggs, separated
  5. 3 tbsp ground flaxseed
  6. 2 cups baking flour mix
  7. 1/3 cup unpasteurized honey, or xylitol
  8. 1 tsp vanilla
  9. 1 tsp baking soda
  10. 1/2 tsp lemon juice
  11. 2 cups blueberries, fresh or frozen
  1. Preheat your oven to 350 degrees
  2. Mix the flaxseed and flour together in a large bowl
  3. Mix the banana, applesauce, vanilla, coconut oil, egg yolks and sweetener separately in a small bowl
  4. In a small bowl, beat the egg whites until stiff, about 1 minute
  5. *This adds to the fluffiness of the muffins. It's a great trick for any other baking that needs help rising!
  6. Add the liquids to the dry ingredients and mix well
  7. Sprinkle baking soda on top of the mixture, then sprinkle lemon juice on top of the soda.
  8. *This activates the baking soda
  9. Fold in the egg whites and blueberries and mix until just combined
  10. Pour into a greased or muffin-cup-lined muffin tin and fill each cup with batter to the top.
  11. Bake for 20-25 minutes or until muffin tops are solid to the touch
  1. If you don't have a banana, a 1/3 cup of dairy-free unsweetened milk will work, too!
Alternate flour mix
  1. 1/3 cup light buckwheat flour
  2. 1/3 cup millet flour
  3. 1/3 cup tapioca starch
  4. 2/3 cup brown rice flour
  5. 1/3 cup sorghum flour



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