Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins


Summertime fruit is the best.


Don’t you love when you bite into a just-picked summer fruit and your mouth explodes with flavor – you can just taste the freshness!

fresh picked gluten-free blueberries


Whether bought at the store, the Farmer’s Market, or picked directly from the field, it’s the best time to enjoy fruit.


Each summer we try to get to the farms to pick our own. Typically we pick blueberries up in MA with friends and strawberries in CT with grandparents. (Most likely not happening this year!)


This week we found some beautiful blueberries right at the local grocery store.


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Fruit is enjoyable for a snack on its own but it’s also fun to add into your baked treats. Since we love to bake, we had to make our easy and delicious gluten-free blueberry lemon muffins with these beautiful blueberries.


These muffins are definitely best when made with fresh blueberries, but you can always substitute with frozen if needed.


fresh picked gluten-free blueberries

Go pick some blueberries and give this recipe a try!


Gluten-Free Blueberry Muffins

Get out and pick some fresh blueberries for these irresistible summertime muffins.


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  • 3T coconut oil
  • ½ cup apple sauce
  • 2 eggs
  • ¼ + 2T coconut sugar
  • Zest of a small lemon
  • 1 cup rice milk
  • 1 cup brown rice flour
  • ½ cup millet flour
  • ¼ cup potato flour
  • ¼ cup tapioca flour
  • 2T ground flax seed
  • 2 t baking soda
  • 1 t guar gum
  • 1 cup blueberries


  • Preheat oven to 350°.
  • Mix all the dry ingredients together. Zest the lemon over the dry ingredients, stir and let sit about 5 minutes so the flours absorb the flavor.
  • Combine the eggs, applesauce and sugar in another bowl.
  • Melt the coconut oil and set aside.
  • Add the dry ingredients to the wet and stir well, adding in the milk as you stir.
  • Pour the coconut oil over the top and mix to combine all together. (I add the coconut oil last so it doesn’t hit something cold and immediately clump.)
  • Slowly fold in the blueberries.
  • Let your dough sit about 10 minutes before baking.
  • Grease your muffin pan with coconut oil or use muffin papers liners.
  • Fill muffin cups about ¾ full. Bake 20 minutes for mini-muffins, 25 minutes for regular size muffins.
  • Let cool and enjoy your little bite of summer.
  • Freeze any that remain and take out as needed.



8772 cal


658 g


714 g


30 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


gluten-free blueberry muffins


Grab your favorite coffee or tea, sit outside in the sunshine and enjoy your own little bite of summer!



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