Homestead on the hill
Simple & delicious gluten-free food.
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Say hello to the gluten-free blueberry muffins that have stolen my husband’s heart—and will wow yours too! These fluffy, home-style muffins are bursting with juicy blueberries and the perfect balance of sweetness (without refined sugar!). Whether you’re whipping up a quick breakfast or treating yourself to a cozy snack, these are bound to become your new favorite. Trust me, one bite and you’ll see why they’re the ultimate crowd-pleaser!
Homestyle Blueberry Muffins
Ingredients:
- 3/4 cup milk (dairy or dairy-free will work)
- 2 tsp lemon juice
- 1/3 cup butter, softened or neutral oil of choice
- 3/4 cup maple syrup or sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 + 3/4 cup + 2 tsp 1:1 gluten-free flour, divided
- 2 tsp baking soda
- 1/2 tsp salt
- 1 + 1/2 cups wild blueberries (wild blueberries work best for their smaller size)
- 2 tbsp turbinado or raw sugar (optional)
Directions:
- Mix together the milk & lemon juice & set aside.
- In a separate cream together the butter & maple syrup.
- Mix in the eggs, vanilla & almond.
- Mix in the flour, baking soda & salt.
- Mix in the milk & lemon juice mixture until smooth. Do not over-mix.
- In a separate bowl, sprinkle the blueberries with 2 tsp of flour & carefully stir.
- Gently fold the blueberries into the batter.
- Sprinkle the top with turbinado sugar (optional)
- Scoop the batter into a greased muffin pan and bake at 375°F for 25-30 minutes. Makes 12 muffins.
Enjoy!


4 responses to “Easy Homestyle Gluten-Free Blueberry Muffins”
Baking powder or baking soda.
Baking soda!
Can you use honey instead of maple syrup?
You can, I’ve done it. They turn out a bit sweeter with a honey flavor. They will also likely brown more when baking (honey tends to do that). I personally prefer the maple syrup or sugar, but you can certainly use honey! If you often bake with honey, you may prefer them more!