These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best.

Source:, July 2018


Recipe Summary test

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.

  • Whisk flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, brown sugar, buttermilk, oil and vanilla in another medium bowl until well combined. Make a well in the center of the dry ingredients and pour in wet ingredients; stir until the batter is smooth. Add blueberries and stir until just combined. Divide the batter among the muffin cups and sprinkle with Demerara sugar.

  • Bake the muffins until starting to turn golden brown and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least 5 minutes before serving.


Exchanges: 1 fat, 1 starch, 1/2 other carbohydrate

To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.

Nutrition Facts

1 muffin
172 calories; protein 3.6g; carbohydrates 28.5g; dietary fiber 2.8g; sugars 12.9g; fat 4.8g; saturated fat 0.6g; cholesterol 31.8mg; vitamin a iu 64.6IU; vitamin c 2mg; folate 6.1mcg; calcium 67.6mg; iron 1mg; magnesium 5.4mg; potassium 172.6mg; sodium 168.8mg; added sugar 10g.

1 fat, 1 starch, 1/2 other carbohydrate