Sweet Blueberry Muffins

For some reason I just wanted to go back to the basics this morning and have some plain good ole blueberry muffins! These are the ones I grew up eating, converted to be gluten and dairy free of course! And I use a muffin top pan for these…. because of course the top it the best part, and who wouldn’t want more of it!?! I found mine at bed bath and beyond but you can order them online too. Since there are only 6 with one of these pans that means that each muffin is actually worth 2 regular muffins, but its well worth it! These muffins are simple to make (obviously since as kids WE got to make them!) and they are nice and moist and delicious! I like to sprinkle on a little sugar before I pop them in the oven too….just realized I didn’t add that to the recipe. Either way works though, they’re still just as tasty! Enjoy! 🙂

Sweet Blueberry Muffins (Printable Version)

1 egg

½ c almond milk

¼ c oil

1 ½ c gluten free flour

3/4 tsp xanthan gum

½ c sugar

2 tsp baking powder

½ tsp salt

1 c fresh or frozen blueberries


Oven 375 F. Grease bottoms only of 10-12 cup muffin pan or 6-cup muffin topper pan. Mix milk, oil and egg in a glass measuring cup. Mix dry ingredients in bowl & add liquid to it. Stir until just combined. Don’t over mix! Rinse 1 c blueberries in warm water, drain well, gently fold in. Bake 20-25 min. Remove immediately from pan when done.


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