Gluten Free Blueberry Muffins

[ 5 ] November 4, 2014 |

Gluten Free Blueberry and Banana Muffins

These Gluten Free Blueberry Muffins have a really nice texture. They are so soft and moist, and they are brimming with sweet banana flavor. They are perfect! The blueberries add extra sweetness.

Gluten Free Blueberry and Banana Muffins

They definitely don’t have that typical grain-free muffin texture! I am very pleased with the result how they came out.

Gluten Free Blueberry and Banana Muffins

Tips for a successful gluten free baking;

  • The gluten-free baked goods should not cool too long in their mold. They can become soggy. Remove from pan and cool on a wire rack.
  • The xanthan gum is a common ingredient in gluten-free foods. Use the recommended amounts. Too  much xanthan gum gives a result too dense. Not enough of xanthan gum gives lumpy results.
  • Gluten Free Blueberry and Banana Muffins
  • Many gluten free recipes  require more than one type of flour. The gluten-free flours contain different proportions of protein and starch, in addition to a variety of flavors. By combining several types of flour, maximizes the texture and taste of the product.
  • The Gluten free baked goods are best fresh. They tend to dry and densify if stored too long.
  • Some recipes recommend letting the dough rest for 10-20 minutes before cooking. This allows the baking powder baking soda to raise the dough.

 Gluten Free Blueberry and Banana Muffins

Gluten Free Blueberry Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1-3/4 cups Gluten Free baking mix
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed banana (about 3 bananas)
  • 1 teaspoon vanilla
  • 4 tablespoons melted coconut oil
  • ½ cup brown sugar
  • 2 eggs, beaten
  • ¾ cup blueberries
  1. Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
  2. In a large bowl mix together gluten free baking mix, baking powder, baking soda, and salt.
  3. In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon to mix until combined.
  4. Fold in blueberries and scoop batter into 12 muffin cups.
  5. Bake 20 minutes or until a toothpick comes out clean.


Gluten Free Blueberry and Banana Muffins

Gluten Free Blueberry and Banana Muffins

Adapted from Love and Lemons

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Gluten Free

Comments (5)

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  1. Beautiful GF treat here! Wish I could sink my teeth into one right now!

  2. These muffins look wonderful! I love the idea of using both blueberries and bananas.

  3. Thank you for the helpful tips when baking with gluten-free flours. Your muffins look delicious and I wish I had one right now!

  4. This is a keeper for when my niece comes to visit again. She loves blueberry muffins but rarely gets to eat one.

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