Gram’s Blueberry Muffins – Gluten-Free Style!

Gluten Free Blueberry Muffins

I grew up eating these muffins regularly from my Gram & Mom’s kitchens. When I was diagnosed celiac I HAD to figure out how to make them gluten free style! They are just like Gram & Mom use to make … I do hope you enjoy! There are important tips and techniques in my muffin e-cookbook or the blueberry muffin class, that truly make the difference of having great lift and better texture. But for those of you who already know the tips then here is the recipe so you can just start baking!

Enjoy, Teresa

Gluten Free Blueberry Muffins

Gram’s Blueberry Muffins – gluten-free style!

Gluten Free
Cook Time 20 mins
Course Breakfast, Snack
Servings 12


  • 1 3/4 cup My 1:1 GF Flour
  • 1/4 tsp Xantham Gum
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/4 cup Melted Margarine (or Butter if you prefer) Block Parkay Margarine is what I use as it is dairy free.
  • 1 Egg
  • 3/4 cup Milk Use non-flavoured milk substitue if needed
  • 1 tsp Vanila
  • 1 cup Blueberries fresh or frozen will work!


  • 2 tbsp Gluten Free Oats
  • 1 tbsp Brown Sugar
  • 1 tsp Cinnamon


  • In a large bowl measure and mix the dry ingredients. Use a whisk to mix. If you are not using my flour, please refer to the tips page in my e-cookbook or take a muffin or 1:1 flour class for my suggestions on flour blend to use.  If you are using a different flour it can really change the consistency of the muffin.  Make sure you notice if the other flour has xanthan gum or guar gum.  If it does, don't add the xanthan gum in this recipe.  Also, remember to measure all ingredients exactly, as that is very important in gluten free baking.
  • In a small bowl measure and mix the the melted margarine (cooled), egg, vanilla and milk.
  • Pour the wet ingredients into the dry and stir with a spoon. Refer back to the Tips and Techniques page in e-cookbook or video demo for instructions on how to mix and what to do with batter, this is important!
  • Stir your topping ingredients together in a small bowl and then sprinkle evenly on top of your prepared muffins.
  • Bake in a 400 degree F oven for 20 minutes. Let the muffins cool in the pan for 10 minutes before you remove them to a cooling rack to cool completely. These muffins can be eaten warm and are not gummy.
  • I have tried this recipe for raspberry, peach, and apples … and it tastes great as well!   Have fun experimenting with your favourite fruit.


These scoops are great for scooping out muffins or cookies and I use them all the time.  My husband is a diabetic and if I make a large or small muffin he knows exactly how many carbs, as they are always exactly the same size.  They also make the job of making muffins quicker and less messy.
If you want to make mini muffins, these silicone pans I use with the small scoop.   The muffins are easy to pop out of the pan without greasing or using paper liners.
If you would like more muffin recipes, here is my families favourite muffins with a page of tips on how to be successful making excellent gluten free muffins.
Gluten Free Muffin Cookbook
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Published by Gluten Free KOB

I am a celiac and a mom of a celiac teen. Sharing recipes & tips to help you enjoy baking excellent gluten free baked goods in your home.

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