Try this Gluten Free Muffin Recipe, they taste like what mom used to make!

The smell of muffins baking make me feel like home. They some how take me back to being a kid. This morning, I made a couple of adjustments to my attached recipe. My celiac son and I enjoyed one and they turned out really well. They have a nice flavour and texture. They are very soft and non crumbly. I hope you give them a try and enjoy!

I would normally say, ‘Do NOT make adjustments’ to gluten free recipes and measure exact …. or it won’t turn out! BUT as you get comfortable with gluten free baking and understand the ‘whys’ and ‘hows’ of gluten free baking … you can start to experiment with recipes and be successful!

These are the adjustments that I made today to the recipe below;

  • 1/4 cup cream & 1/2 cup skim milk (instead of 3/4 cup skim milk)
  • 3/4 cup fresh blueberries (instead of 1 cup)
  • 1/4 cup frozen blueberries – microwaved until completely thawed then mashed with a fork to make a paste. Added to wet ingredients.
  • Just sprinkled some raw sugar on top of the unbaked muffins instead of oatmeal topping

The original recipe has great texture and taste and the few adjustments from today also have great texture and taste. You choose which you want to try. The photo above shows the inside of today’s muffin. Hope you enjoy!

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 1:1 GF Flour I make my own. I would also suggest KInnicknick or the recipe in America's Test Kitchen.
  • 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, look in the notes below for my suggestions on flours. If you are using a different flour than mine, 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.
    If you would like to learn tips on how to make great gluten free muffins with great texture and taste check out  my e-cookbook or you can take my Mini GF Baking Course (it includes the 1:1 flour recipe I use).
  • 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 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.


flourGood 1:1 Flour Suggestions ….
America's Test Kitchen GF Cookbook
smiling woman talking via laptop in kitchen
Mini Gluten Free ONLINE Video Demo        Photo by EKATERINA BOLOVTSOVA on
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.
Regular pans … 
Fun Paper liners… 
If you want to send a muffin (or cupcake) for your celiac child or want to place ‘safe’ muffins (or cupcakes) on a shared table … I use these to keep the item safe!  You can write GF on the lid or print ingredients on the container.
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
kob logo
Keyword gf, gf blueberry muffins, gf muffins, gfkob, gluten free, gluten free blueberry muffins, gluten free kob, gluten free mufffins by kob, gluten free muffins

If you would like to learn the ‘WHYs’ and ‘HOWs’ of Gluten Free Baking. Feel free to try my Mini Gluten Free Baking Course or the Equipped Gluten Free Baking Course.

Both are downloadable and you can start and stop the videos and watch them whenever it works for you. The recipes are all attached and you have access to them whenever you need. The MINI course is the cost of a couple bags of bagels … instead of buying you will now be able to make your own!!! You will learn tips and techniques on how to make muffins, cookies, pizza crust, bagels and my 1:1 flour. Hope you give it a try and feel equipped to bake gluten free in your home.

Download My Muffin E-Cookbook

Includes my families favourite recipes and a page of essential tips and techniques to be successful with gluten free muffin baking.

Download My Muffin E-Cookbook