A healthy alternative to high fat muffins, making a moist and fruity blueberry muffin, or loaf

I have tried this recipe for blueberry muffins a  number of times (and failed a number of times as well), but what I discovered is it really depends on what gluten-free flour blend you use!  When I tried to make this recipe in Canada, with Canadian gluten-free flour, it failed dismally, even with an overdose of xanthan gum to try to hold things together.  Since we’ve moved to the US, and I’ve got some new gluten-free flour, these worked really well, and I feel confident in sharing the recipe with you all now.  Originally from Chocolate Covered Katie, I made a few alterations and here’s the result!

This recipe works well either as muffins, mini-loaves or as a ‘bread’ – just adjust the cooking time accordingly!

Blueberry muffins

Prep Time 10 minutes
Cook Time 30 minutes


  • 2 cups 250g flour (gluten-free if necessary)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2/3 cup 120g sugar
  • 1 cup 240g milk (dairy-free if necessary)
  • 1 tbs 15g white vinegar
  • 2 tsp vanilla extract
  • 3 tbs 30g vegetable oil
  • 1 1/2 cups 200g blueberries, fresh or frozen


  1. Preheat the oven to 350F (180C) and grease a muffin tin (or loaf tin).
  2. In a large measuring bowl, stir together the first 4 ingredients (all dry)
  3. In a separate measuring bowl, whisk together all liquid ingredients except the blueberries.
  4. Pour wet into dry, stir until just evenly combined, then add the blueberries and very gently stir them in only until evenly mixed. Do not over-stir as this would break the blueberries.
  5. Pour into the muffin/loaf tin and bake 30-35 mins on the middle rack.
  6. Allow to cool in the tin and then store in a sealed container at room temperature.