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Blueberry Muffins :: Gluten Free, Nut Free, Dairy/Egg Free Options
I love taking advantage of all the great summer U-Pick farms around us. Not only do you get the freshest produce straight from the vine, bush, or tree, but you get it at a fraction of the cost you will see in the store or even farmer’s markets.

Blueberry Muffins :: Gluten Free, Nut Free, Dairy/Egg Free Options
Last weekend we picked our 40 pound blueberry haul and I had a fun weekend of making blueberry jam, freezing up bags of berries for the winter, and triple batching some blueberry muffins for the freezer.

Blueberry Muffins :: Gluten Free, Nut Free, Egg/Dairy Free Options
I have made my fair share of blueberry muffins over the years. When you live this close to so many blueberry farms you really have no choice! This is what I have been making over the last couple years. The texture of a gluten filled muffin without the wheat, and the taste of a blueberry muffin from the coffee shop without a sugar overload.

Blueberry Muffins :: Gluten Free, Nut Free, Dairy/Egg Free Options

Blueberry Muffins

Renee -
I love taking my kids blueberry picking, and these muffins help us use up those berries!
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 3/4 cup soft butter if you are dairy free use soft lard or coconut oil
  • 1/2 cup organic pure cane sugar or sucanat honey could work I think
  • 2 eggs if you are egg free use an egg replacer
  • Juice of one lemon
  • 1/2 cup brown rice flour sorghum flour would work too
  • 1 1/2 cup white rice flour
  • 1 cup tapioca flour
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 ½ cups whole sour cream if you are dairy free use whole coconut milk yogurt
  • 1 ½ - 2 cups fresh blueberries


  • Blend the butter, sugar, eggs, and lemon juice with a hand beater until just combined.
  • Add the rest of the ingredients EXCEPT the blueberries, and combine.
  • Fold in the blueberries.
  • Bake in silicone muffin cups, or buttered muffin tin at 375 for 25-30 minutes. Check around that 20 minute mark in case our ovens run differently.
Keyword gluten-free blueberry muffin recipe, gluten-free blueberry muffins
Tried this recipe?Let us know how it was!


  • These freeze up great. I triple batched over the weekend to get ahead in preparation for busy school morning breakfasts. I like to individually wrap them and then into freezer bags.
  • I highly recommend using silicone muffin cups for these muffins. Even with buttering the muffin tin some of the blueberry will seep on to your tin and it makes for messy clean up. Silicone muffin cups wash up so fast!
  • This batch will make a little over a dozen good sized muffins. You could make them smaller and definitely get 2 dozen out of the batch.
  • I don’t consider one of these muffins a “full” school morning breakfast. For breakfast, I’ll serve the muffins with butter and a side of bacon and/or fried or hard boiled eggs and a glass of raw milk.

This post was shared at Fat Tuesday, and Real Food Wednesday!

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Recipe Rating


  1. These look ah-maz-ing! Oh my, I could go for some right now actually. I really love the muffin baking cups in your photo (they look like little flower petals sticking out). The link is to a different product though. Can you link to the ones you actually used, if at all possible? I’d love to get some!
    Thanks 🙂

  2. Hello Renee! I have been enjoying your blog for a several of months. Your sister in law Ashley told me about it. : )

    I have a couple of questions. What are your thought on substituting sour cream with Greek yogurt? I have done this in a green chili egg casserole and it made the flavor better.

    Also, how do you know how much of which type of flour to use and are any of the several types of flour interchangeable? Not necessarily in this recipe, just in general. I hope that makes sense!

    Thank you!
    Leah Dooley

    1. Hi Leah! That’s great – tell Ashley I said hi if you see her often 🙂 Miss having her around after all summer!

      As long as the Greek Yogurt is sourced well that is fine. My problem with many Greek yogurts is that they use skim milk. Flip over to the ingredients and just check that. Skim milk is incredibly processed food – the process they put it through to pasturize it and then skim the cream destroys every part of the structure of the milk and makes it rough on the digestive system to digest – over time this causes gut issues. The reason I like sour cream is because it is just cultured cream. Cream is the most nourishing part of the milk and much easier on the system to digest. And it is cultured with probiotics. Ok I hope that makes sense!

      As far as flours…it has just taken years of practice 🙂 If you have a recipe you need to convert I am happy to give you my thoughts. I always try to blend “white” GF flours with “brown” – that gives the best balance in flavor and more similart texture to all purpose wheat flour. Depending on what I am going for in the recipe I will use more white vs brown. Tapioca flour is always in there somewhere because it gives the gluten feel to the texture. Anyway – I hope that helps – let me know if you have any quesions!

      1. Thank you for those explanations. They definitely make sense and are helpful! What do you think about using Coconut Sugar (pure and unrefined) in all your recipes that call for sugar?

  3. Hi Renee,

    Can you suggest a substitution for the white rice flour? Do you think arrowroot flour would work or maybe even oat flour?


  4. We just pulled out our batch from the oven! These are so yummy and will definitely be our go to blueberry muffins from now on. Thanks!

  5. 5 stars
    5 starts from me! Loved these muffins and the addition of sour cream instead of the traditional buttermilk!

  6. Hi Renee, This recipe looks delicious! I have a couple of questions. Instead of the butter do you think I could use Earth Balance Soy Free Butter

    Instead of the white rice flour, do you think tigernut flour would work?
    Also, do you know of a good dairy-free, nut-free, oat-free, soy-free, coconut-free alternative to the sour cream?
    Looking forward to making these! Any input you could provide would be greatly appreciated.

    1. Hi Angela! I am not familiar with that butter spread, but I do know that olive oil or avocado oil will work. Tigernut flour behaves much differently than rice flour in baking, so if you make that swap you’ll probably have to play around with the amount a little bit! For the sour cream I’m pretty stumped – I normally would use coconut cream or coconut yogurt.