Breakfast recipes, gluten free recipes, recipes, vegetarian recipes
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Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

One of the things in life I’m so grateful for is having a husband who is not only so amazing, he rocks my world everyday, but he’s also passionate about health and fitness. Let me tell you, it’s SO hard to keep healthy lifestyle if your partner is not on board! I remember when my aunt and uncle would try at different times to quit smoking, but they were only able to do it when they kicked the habit together. My sweet husband never complains about my kitchen quests for better, healthier food, and I’m extremely grateful. As a teeny tiny thank you, I try to convert his favorite recipes into healthier versions. Let’s be real, if a person’s taste palate is used to refined flours and refined sugars, healthier options will rarely completely measure up, because there’s a certain heavier flavor panel that comes with using those products. Whenever other health nuts tell me “you won’t even taste a difference!” I know that’s probably not quite true. Spaghetti squash does not equal spaghetti noodle;) BUT healthier options do help ween us off of typical SAD (Standard American Diet) and also help us detox. It is true that your tastebuds adjust with your menu.

A great fruit to add to your diet is blueberries. They’re lauded all over the place for being a nutrient dense, antioxidant food. Plus, they’re delicious. My husband and I really enjoy blueberry muffins, so I played around with quite a few recipes before coming up with this one. It’s actually quite good, and even though it has zero amounts of refined sugar, it definitely satisfies my sweet tooth.

gluten free blueberry muffins


  • 1.5 cups of Pamela’s Artisan GF flour
  • 1 cup Stevia
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 tbsp baking powder
  • 1 teaspoon baking soda
  • 1/3 cup coconut or olive oil
  • 1 egg (or egg substitute)
  • 1/3 cup coconut or almond milk
  • 1 cup fresh blueberries
  • 1.5 teaspoons vanilla extract
  • 1 tbsp lemon zest

Optional Crumb Topping 

  • 1/2 cup dried coconut nectar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed (may use coconut oil for vegan option)
  • 2 teaspoons ground cinnamon


  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine dried ingredients, then mix oil, egg and enough milk together. Mix this with flour mixture. Fold in blueberries.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork.
  • Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • Bake for 20 to 25 minutes in the preheated oven, or until done. 

This is actually a very quick, easy recipe, but it’s perfect for making ahead to have that dash-and-go breakfast or snack. You can also make this as a streusel and  bake it in a loaf pan instead. Have a wonderful week and a happy  New Year! Much love and namaste!


  1. Isabella says

    Wow, I love blueberry muffins, and this recipe ooks so yummy and healthy! 🙂
    keep up the great work, I love your blog!!


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