Gluten/Dairy Free Blueberry Muffins

Since being diagnosed with Celiac Disease a few years ago and adopting a strict gluten free diet it has been so hard to make baked goods taste… well… good.  I used to LOVE to bake and that changed for me as I dived into GF baking.  It always seemed to hard to not have whatever I was making turn out dense and just ok tasting.  But after working through this recipe and seeing what others have done to keep them moist and fluffy, I have got it!

I am a huge blueberry connoisseur.  Any time I come across foods, snacks, candies, etc that are blueberry flavored I just have to try it out.   Since this pregnancy blueberry muffins have been a HUGE craving so I was excited when it turned out exactly how my brain and belly hoped it would.

One thing I have learned since dealing with multiple food allergies between my daughter and I is, don’t let the recipe turn you away.  If you find a recipe that you like and it mostly fits your food allergies, then there is most likely a way to alter it a bit so fit what you can eat.  I used to let recipes that I would find and looked good turn me away if there was something I couldn’t eat in it, but the more you play with ingredients you will figure out how to modify!  Sometimes it will work and others it won’t but just TRY.

Gluten/Dairy Free Blueberry Muffins

These blueberry muffins were made with almond milk and almond milk yogurt, however the two can be swapped out for regular milk and greek yogurt or coconut milk and coconut yogurt for a nut free recipe. You can also swap out the fruit for mango chunks, dried cranberries, nuts, chocolate chips, etc
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack


  • 2 Cups Bob's Red Mill Baking 1 to 1 Flour You can use any GF flour, but make sure it has Xanthum Gum in it
  • 1 Tbsp GF Baking Powder
  • 1/2 Tsp Salt
  • 1/4 Tsp Cinnamon
  • 3/4 Cup Coconut Sugar You can use maple sugar as well
  • 8 Tbsp Earth Balance Butter (melt and cooled) You can use ghee also
  • 1/2 Cup Vanilla Almond Milk Yogurt We used Kite Hill brand
  • 3 Eggs
  • 1 Tsp Vanilla Extract
  • 1 Cup Frozen Blueberries You can use fresh as well


  • Meanwhile, preheat oven to 375 degrees and line tins with paper muffin cups. Recipe makes approx 24 muffins.
  • In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined. Next add flour, baking powder, salt, and cinnamon. Mix until thoroughly combined and no lumps remain. Gently fold in blueberries until evenly distributed.
  • Using an ice cream scooper or large spoon, portion batter evenly into prepared muffin tins.
  • Bake 20 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.

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1 Comment

  • Reply
    Annie jolly
    March 8, 2018 at 12:39 pm

    Get it!! I love it.

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