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Gluten-free Blueberry Muffins


Yield: 12 muffins 

Preheat oven to 350 degrees


  • 1-½ cups almond flour

  • 1 cup brown rice flour

  • 1-¼ teaspoons xanthan gum

  • ¼  cup arrowroot, potato or tapioca starch

  • 2-½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 teaspoon cinnamon

  • 1-¼ cups fresh organic blueberries

  • ½ cup organic unsalted butter, at room temperature (you can also use coconut oil)

  • ½ cup coconut sugar

  • 2 organic pasture-raised eggs

  • 2 teaspoons vanilla extract

  • ¾ cup (6 fluid ounces) non-dairy buttermilk*

  • 2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice

* It’s easy to make a non-dairy buttermilk.  In a measuring cup add 2 teaspoons white vinegar.  Add enough unsweetened coconut, almond or rice milk to measure ¾ cup.  Stir and let stand for 5 minutes.



Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.

In a medium-size bowl, place the flours, xanthan gum, starch, baking powder, baking soda, salt, and cinnamon, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, add the blueberries and toss to coat. Set both bowls aside.

In a large bowl place the butter and sugar and beat on medium-high speed until light and fluffy. Add the eggs, and beat until well-combined. Beat in vanilla.  Add half of the dry ingredients, then the buttermilk and lemon juice, followed by the remaining dry ingredients and beating until just combined after each addition. The batter will be quite thick. Add the blueberries and gently fold into the batter just until they are evenly distributed throughout.

Divide the batter evenly in the prepared muffin tin. Place in the center of the preheated oven and bake about 20 minutes until a toothpick inserted in the center comes out with no more than a few moist crumbs attached. Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

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