Blueberry Muffins (Gluten Free and Dairy Free)

Had a busy week this week!  We were getting ready for a Halloween party at our house and we are now in the stages of exhausted bliss.  It always takes so much time and effort to plan an event, acquire all of the things you need to make it a success, decorate,  prepare food and then it ends so quickly.  The best part is to look back and enjoy the memories of all of your friends and family having a good time.  In the end, isn’t that what it is all about?

Now that Fall is upon us and it is a little cooler everywhere, (even in Southwest Florida!), baking is just something that goes hand in hand with this time of year.  I have always loved to bake but, as many of you know, gluten free baking is a whole other animal.  The heavens open up and a choir of angels sing a tune when something actually turns out moist and cake-like! 🙂  Fear not, my fellow gluten free foodies!  I have just the recipe for a delicious morning treat…or anytime treat for that matter!  So, get those ovens warmed up…this is a good one!

Blueberry Muffins

Canola oil

2/3 cup white rice flour

2/3 cup coconut flour

1/2 cup potato starch

1/4 cup sorghum flour

1/2 cup brown sugar

1 tbsp baking powder

1 tsp xantham gum

1/2 tsp baking soda

1/2 tsp kosher salt

1/4 cup coconut oil, melted (or liquefied)

1 cup soy milk

1 tbsp apple cider vinegar

1 tsp vanilla

3/4 cup unsweetened apple sauce

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 1/2 cups of frozen blueberries

Preheat oven to 375 degrees and grease (do not line with muffin cups) twelve muffin cups with canola oil.

In a liquid measuring cup, add soy milk and cider vinegar and let sit for 5 minutes.

In a large mixing bowl, whisk together white rice flour, coconut flour, potato starch, sorghum flour, sugar, baking powder, xantham gum, baking soda, salt, cinnamon and nutmeg.

In another bowl, mix together the melted coconut oil, milk/cider vinegar mixture, vanilla extract, and applesauce.  Mix until smooth.

Place the frozen blueberries in a bowl and scoop a 1/2 cup of the flour mixture out of the bowl and sprinkle over the blueberries.  Toss them to coat them in the flour mixture.  This will help to prevent the blueberries from turning the entire muffin blue and will keep them from sinking to the bottom in the baking process.  Be sure to keep the blueberries frozen until right before this step.  If they begin to defrost the juices will tend to cause the dough to turn blue.

Make a well in the center of the flour mixture and pour in the liquid ingredients. Stir until just combined and then add back in all of the contents of the blueberry bowl.  Mix until just evenly combined.   The dough will be very thick.

Fill each muffin tin to the top and smooth out.  I have found that scooping the dough and forming a ball with my hands and then placing in the cup works well.  Bake until a toothpick inserted into the center comes out clean, approximately 15-20 minutes.

Transfer to a wire rack and cool slightly.  You can serve these warm or cool completely.  Muffins are fine left at room temperature for about three days.


I hope you enjoy these as much as we did!  Would love to hear your thoughts!

Eat Passionately,



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