Gluten-Free Blueberry Muffins

These wonderful blueberry muffins are so delicious, it is hard to believe they are gluten free, but indeed they are.  This recipe was especially developed for all my gluten-free friends out there.  I have had a number of requests for gluten-free baking recipes, so here is the first one.  I used a pre-mixed gluten-free flour to make it a little easier.  Gluten-free or not, give these a try, I think you will be amazed at the result.

Makes 10 Muffins


1 1/2 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1/2 cup natural cane sugar

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon salt

2 tablespoons ground flax meal mixed with 5 tablespoons warm water

1/2 cup almond milk

1/4 cup applesauce

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1/2 cup blueberries

demerara sugar for sprinkling (optional)



In a medium bowl mix together all the dry ingredients (gluten-free flour, sugar, baking powder, cinnamon, cardamom, and salt).  In a separate small bowl, mix together the ground flax meal and warm water, let sit for 5 minutes.  Next, mix together the wet ingredient in a separate bowl, leaving the coconut oil until the very last to prevent clumping.  Add the flax meal mixture to the wet mixture and stir.  Pour the wet mixture into the dry mixture and mix just until incorporated, be careful not to overwork the batter.  Fold in the blueberries and scoop into greased muffin tins (makes 10 muffins).  Sprinkle the tops of the muffins with deperara sugar and let the muffins sit for 10 minutes before baking.  While the muffins are resting, preheat the oven to 375 degrees.  Bake the muffins for 25 minutes or until a toothpick comes out clean with a few crumbs clinging to it.  Let the muffins cool in the muffin tins for 5-10 minutes before removing them!  Enjoy!


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