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gluten-free blueberry muffins

Updated: May 5, 2020

Lately I've started to really get into baking and taking classic, fan-favorite baked goods and using clean ingredients to recreate them! The number of failed recipes in doing this is absurd (I'm definitely not Betty Crocker), but when they turn out well, they are too good not to share!

Now don't get me wrong, there aren't many things that are better than a sugar-filled and butter-loaded decadent dessert. It's a luxurious indulgence that we all deserve! BUT, by altering the recipes and incorporating cleaner ingredients, our bodies are able to benefit nutritionally from these baked goodies.

Which is why I couldn't wait to share with you these insane gluten-free blueberry muffins! I think this has to be one of my new fave recipes! These guys are perfect for breakfast, a sweet snack or even an easy dessert.

So make a big batch and enjoy the goodness of such a classic recipe!


1 1/2 cups gluten-free baking flour (I use Bob's Red Mill 1-to-1 Baking Flour)

3/4 cup of coconut sugar

2 tsp baking powder

pinch of salt

1/3 cup melted and cooled coconut oil (can sub butter)

1 egg

1/2 cup almond milk

2 tsp vanilla extract

1 1/2 cups fresh blueberries


1. Preheat oven to 400º F.

2. In a large bowl, mix together all dry ingredients

3. In a separate bowl, add all wet ingredients and mix well

4. Add wet mixture to the dry, and mix with a fork or whisk (Careful not to over-mix! The batter will be very thick and fluffy)

5. Fold in blueberries

6. Scoop out batter into a muffin tin. Bake for about 15 minutes, or until a toothpick comes out clean

*makes 12 large muffins

Gram your muffins!

Love to #doitforthegram? Good news! You can post your food pics from these recipes and tag me (@kateygordonhealth and #kateygordonhealth) - I'll give you a shoutout and you'll be entered into a giveaway! Plus, everyone will be jealous of your incredible food! So go ahead and let the #cameraeatfirst!

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