Recipe Collection: Blueberry Muffins {Whole Wheat and GF Variations} |

Recipe Collection: Blueberry Muffins {Whole Wheat and GF Variations}

admin February 23, 2020

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.

Recipe Collection: 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 milk 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 you need that.


  • 3 c. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ c. butter, melted
  • ½ c. honey
  • 2 eggs
  • 1 ½ c. milk
  • 1 c. blueberries

OR replace the whole wheat flour with this:

  • 1 c. brown rice flour
  • 1 c. sorghum flour
  • ½ c. tapioca starch
  • ½ c. garbanzo bean flour


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.

Blueberry Muffins

A melt-in-your-mouth blueberry muffin recipe made from real food ingredients.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Servings: 16 servings


  • 3 cups flour
  • 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


  • 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.

What’s your favorite way to serve muffins?

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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