Gluten Free Blueberry Muffin

Gluten-Free Moist Blueberry Muffin

When I first learned about my daughter’s food sensitivity. I decided I would start to bake more often to save on cost and to be healthier. Then, I know what I am putting in my daughter’s food or what she is eating. It might require more time in the kitchen but for a better health, it is worth it. I decided to start with making breakfast items. In the past, I had baked some items from cheesecakes to brownies, so it shouldn’t be too difficult. First, I looked at some recipes for something simple like a loaf of bread, pancakes, banana bread, etc. I thought I would start with something simple like the gluten-free blueberry muffin. Now, it is summer time we are getting lots of blueberries. Berries would be great it tastes great and kids love berries. I wanted the muffins to be moist, not dry or crumbly. This recipe I tried had applesauce, and butter, coconut oil which really helped with the moisture level.

Gluten Free Blueberry Muffin


3 cup gluten-free flour

1 tbsp baking powder

1 tsp salt

1 tsp baking soda

3/4 cup sugar

7 tbsp coconut oil(liquid form)

3 large eggs (room temperature) or vegan eggs

1/2 cup unsweetened applesauce

2 tsp vanilla extract

2/3 cup fresh blueberries

1/4 cup butter


  1. Pre-heat oven 350 degrees. Spray muffin tray with oil.
  2. In a bowl, mix together gluten-free flour, baking powder, salt, and baking soda. Put aside for later.
  3. In another bowl, mix well together with a beater or electric mixture. Mix together coconut oil, eggs, applesauce, vanilla. Mix well.
  4. Add in blueberries. Mix in the batter.
  5. Use an ice cream scoop to scoop batter into 12 muffin tins. Bake until golden brown. Bake for 25 minutes.
  6. Let the muffin cool. Once cool. Remove from muffin tin.

I gave a some to my son, he loved it. Who can refuse fresh out of the oven fresh blueberry muffin.

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