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5 from 3 votes

Blueberry Muffins

I love taking my kids blueberry picking, and these muffins help us use up those berries!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free blueberry muffin recipe, gluten-free blueberry muffins
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com


  • 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.