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  • Writer's pictureBecki Ledford

Gluten-Free Blueberry Muffins

This post originally appeared on my former website, Fighting for Wellness, in August 2014.



1 1/4 c. Bob’s Red Mill Gluten Free All Purpose Baking Mix

1/2 Tbsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

2 large eggs

1 Tbsp. coconut oil

3-4 Tbsp. pure maple syrup

1/2 c. unsweetened original almond milk

1 pint blueberries, washed


Preheat oven to 350 degrees and prepare muffin tin with non-stick spray. Mix first four ingredients, then add eggs, coconut oil, maple syrup, and almond milk, stirring well to break up any clumps. Batter should be wet, but somewhat thin (it will thicken the longer it sits). Add 3/4 of blueberries to the batter and gently combine.

Fill each muffin tin using an ice cream scoop or large spoon, leaving room for muffins to rise. Top each muffin well with 4-5 additional blueberries. Bake at 350 degrees for 10-15 minutes, or until done. Allow to cool slightly, then remove from muffin tin and serve warm.

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