Written by Kate Tietje
We LOVE blueberry muffins.
There is something so delicious about lightly sweet, hearty muffins with bursts of sweet-tart berries. They make a delicious breakfast or healthy snack. I could go on and tell you all about how I came up with this recipe, and how many variations I tried over the years, but you don’t want to hear every nitty-gritty detail, do you?
So, let’s get to the recipe.
Whole Grain Blueberry Muffins
I’ve made this recipe many times, either with whole wheat flour or a blend of gluten-free (GF) flours. It is delicious and tender either way. I haven’t tried it without dairy, but subbing in almond or coconut milk and vegan “butter” (watch the ingredients) or coconut oil should work. Ground flax seeds (1 tbsp. + 3 tbsp. water) can replace each egg if needed.
Ingredients:
- 3 cups flour (see notes for gluten-free option)
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup butter, melted
- ½ cup honey
- 2 eggs
- 1 ½ cups milk
- 1 cup blueberries
Directions:
Step 1: Mix dry ingredients.
Step 2: Melt butter, mix in honey and eggs, beat well
Step 3: Add liquid ingredients and mix gently.
Step 4: Bake at 350 for 25 min.
Notes: For gluten-free, replace the whole wheat flour with:
- 1 cup brown rice flour
- 1 cup sorghum flour
- ½ cup tapioca starch
- ½ cup garbanzo bean flour
Blueberry Muffins
Ingredients
- 3 cups flour see notes for gluten-free option
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1/2 cup honey
- 2 eggs
- 1 1/2 cups milk
- 1 cup blueberries
OR replace the whole wheat flour with this for a GF version:
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup garbanzo bean flour
Instructions
- Mix dry ingredients in a large bowl.
- In a smaller bowl, melt butter, mix in honey and eggs, beat well.
- Add liquid ingredients to dry ingredients and mix gently.
- Bake at 350 for 25 min.
Notes
- 1 cup brown rice flour
- 1 cup sorghum flour
- ½ cup tapioca starch
- ½ cup garbanzo bean flour
