Gluten Free Blueberry Muffins

I modified Marathon Mom‘s Blueberry Muffins to fit our gluten free diet. I am doing her  42 Days of Fitness which includes delicious recipes, but because of our family’s needs I had to modify. I love blueberry muffins so I am excited  that I was able to modify these to be gluten free blueberry muffins!

I only added Xanthum Gum, a dash of vanilla, and 2T of flaxseed. I used Trader Joe’s Gluten Free Flour instead of the regular flour. I was very happy with the results. I did put aside about a cup of batter and put chocolate chips instead of blueberries for my Buddy. He ate it all up.

Here is the recipe with my modifications:

Gluten Free Blueberry Muffins


1/2 cup real butter, softened (unsalted for best results)

1 1/4 cup sugar

2 eggs, beaten

1/2 cup milk

2 cups gluten free flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon Xanthum Gum

dash of vanilla

2 tablespoon flax

1 1/2 cup fresh or frozen blueberries or in my case some chocolate chips too!

2 tablespoons sugar for topping (optional)


  1.  In mixing bowl, cream together butter and sugar.
  2. Add egg and mix well.
  3. Stir in milk.
  4. Add dry ingredients and stir.
  5. Fold in blueberries.
  6. Fill greased muffin pans 1/2 way to 2/3 way full, depending on what size muffin you want. Also, use cupcake liners if you wish.
  7. Sprinkle tops with a little sugar.
  8. Bake on 375 degrees for 15 minutes or until lightly browned.

Addendum: I didn’t have Trader Joe’s flour the other day and I wanted to make some muffins so I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour and they came out quite good. I actually think I liked these better!

I am sharing this recipe on Gluten Free Wednesdays

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