Blueberry Muffins
Categories: Cakes, Muffins, Recipes
Tags: , Allergy Friendly, Banana Bread, Berries, Blueberry Muffin, Breakfast, Dairy Free, GFCF, Gluten Free Quick Bread, Healthy Baking, Muffins, Vegan, Vegetarian
I love to use fruit like bananas or applesauce to reduce the fat and raise the flavor of my quick breads. I also always seem to have a few extra, near over-ripe bananas on my counter, so this type of recipe is a great opportunity to repurpose them. The addition of flaxseed meal offers a subtle, but nutty flavor, support for the structure of the muffins and a serious nutritional boost you can feel good about every morning you bite into one of these yummy treats!
For an even easier muffin-making experience, just grab one of my easy, yummy Jules Muffin Mixes!
Blueberry Muffins
- 1/2 cup butter or nondairy alternative (e.g. Earth Balance® Buttery Sticks or Earth Balance Soy-Free Coconut Spread)
- 1/2 cup granulated cane sugar
- 2 large eggs or egg substitute of choice (I like 2 Tbs. flaxseed meal, chia or salba steeped in 6 Tbs. very warm water)
- 1 teaspoon vanilla extract, gluten-free
- 1/2 cup sour cream (dairy or nondairy) OR plain or vanilla coconut yogurt (So Delicious®)
- 1 cup mashed ripe banana (approximately 2 bananas)
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder, gluten-free
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3 tablespoons flaxseed meal (optional, but recommended)
- 1 1/2 cups fresh or frozen blueberries
Preheat oven to 350ºF (static) or 325ºF (convection).
Oil or line muffin cups and set aside (makes approximately 16 muffins).
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well.
Mix in sour cream and banana until well blended.
In a separate bowl, whisk together all the dry ingredients then add gradually into the wet mixture until thoroughly mixed. Lastly, gently stir in the blueberries.
Spoon the batter into oiled muffin tins, filling two-thirds full. Bake for 30 minutes or until lightly browned.
Cool before removing from tins.
Makes approximately 16 muffins.
31 Comments
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05. Jul, 2011
[...] gluten-free goodies to make holiday appropriate Red, White and Blue(Berry) Breakfast Muffins. Using Jules’ recipe for gluten-free blueberry muffins, my ingredients went a bit like [...]
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18. Aug, 2011
benefits of greek yogurt…
Blueberry Muffins | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour….
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28. Aug, 2011
[...] making the bread, muffins (which actually turned more into an apple muffin pie instead of Jules’ blueberry muffins… I had no blueberries on hand, and I’m allergic to bananas, so I totally tweaked the [...]
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06. Sep, 2011
[...] how long we would be without it. I spent all day baking before the hurricane hit. Sandwich bread, blueberry muffins, homemade pasta … I even made pumpkin pie for some reason (weird almost-Fall craving?). I stocked [...]
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Sue said: on November 28, 2010
I am looking forward to trying these…. I’ve figured out how to make a bunch of different breads and muffins, but the “perfect” blueberry muffin still eludes me.
Karen said: on December 20, 2010
This recipe is amazing. I have printed it out and made the recipe as is and also substituted the blueberries with peaches, apples, and pumpkin. The peach were the best but all have been amazing! I gave a pumpkin muffin to a friend who said that he would not have known it was gluten free if I didn’t tell him. I put about 1 cup of pumpkin in along with approximately 1 more tsp of cinnamon, 1 tsp nutmeg, 1 tsp clove and 1tsp sugar. I only use sugar in the raw so the batter is grainy but melts in the oven. I also took mine out after 20 minutes, but I’m thinking cook time varies with the oven. Either way, these are dynamite and I am so super thankful that I found this site! Thank you so much Jules!
Christina said: on January 17, 2011
Just made this recipe this morning and three teenagers thought they were excellent! I found out at the last minute that we were out of our frozen-picked-them-our-own-selves-blueberries, so I substituted Blueberry Craisins. We all agreed, this recipe is a keeper!
Jane B said: on January 22, 2011
Do you think I could substitute something else for the bananas? And plain yogurt for the sour cream? My bananas got overly ripe and I have no sour cream… I do have blueberries and applesauce. Any suggestions for me? Since i need to make them tonight i’m in a bind. Any suggestions will be welcome. Thanks!
Jules said: on January 24, 2011
Jane, you could sub out the sourcream with plain yogurt or even vanilla yogurt. I actually used blueberry flavored yogurt once too! As for the bananas, you could use applesauce, but the recipe will be quite different.
Linda said: on January 25, 2011
I love this recipe, Jules – nice and buttery & moist. If I have bananas that are getting too ripe & turning brown, I just pop them in the freezer w/the peels on them and when I need them for a recipe like this, just defrost them in the microwave, peel them and they’re good to go. I made two batches of them last week – SO good!
Jules said: on January 25, 2011
That’s a great tip about freezing the bananas. I actually peel them, then put them in freezer bags. That way, if I want them for a shake or something instead, they’re like banana ice cubes and make great smoothies and protein shakes! If I want them for a recipe like this one, I can set them out to thaw or microwave, as you suggest. Nice to have as an ingredient you always have on-hand!
Nancy said: on February 22, 2011
I made a couple adjustments to make this recipe have less fat and sugar. I haven’t tried the original recipe, but this turned out delicious.
Substitute 1/4 cup grapeseed oil for the butter.
Substitute 2Tbs of agave for the sugar.
Just mix these together, no creaming the butter and sugar.
I used plain 2% Greek yogurt instead of sour cream.
Increased vanilla to 2 tsps. Reduced cinnamon to 1 tsp.
And I probably used 1 1/2 cups banana b/c I had several that were very ripe.
Julie said: on February 25, 2011
My daughter is newly diagnosed as celiac and as has several food allergies including eggs. I made these muffins today and they are delicious! The only thing is that the base of the muffins are very chewy, almost tough……am I doing something wrong? Maybe too much mixing or oven too hot or is it because of using the egg replacer?? I would love to have these be a little less chewy as they taste great.
Jules said: on February 25, 2011
Hi Julie – I’m not sure which egg replacer you are using, but I like the flaxseed and water egg replacer with muffins like these – give that a try! Otherwise, if they are tough at all, your oven may be too hot or you are baking a bit too long, as these muffins should be very moist and fluffy!
Tolly said: on March 13, 2011
I have loved all the recipes I have tried from your site, and I plan to try this one tomorrow. Would it be possible to have a “print” version of recipes so it could be shorter when printed out?
Julie Taylor said: on March 20, 2011
I just had a request for strawberry muffins. Could I substitute the blueberries for strawberries??
I just dumped out all my gluten flour.. going forward Jules Gluten free is all that will be found in my house– I hope no one will notice the difference!
Jules said: on March 20, 2011
Hi Julie – so glad you’re loving the flour! About subbing strawberries in this recipe, it would certainly be possible to make that sub, however, strawberries add a lot more moisture to recipes than do blueberries. Recognizing that, you may want to cut back on other liquids a bit, or recognize that you may have to bake these a bit longer and they still may be a bit wetter. They would probably work better if you used mini-muffin pans instead of regular size. Another thought would be to use shortening rather than butter or non-dairy alternative (that will cut back moisture); I would also strongly recommend using the optional flaxseed if you sub with strawberries. The good news is that they’ll be delicious with strawberries – as long as you’re ok if the texture is a little off, you can’t go wrong, they’ll just be different. This is why I love baking (recipes either work as expected or you get to eat yummy “mistakes” anyway!)! Have fun!
Paula said: on March 21, 2011
If I just want to make banana bread should I increase the amount of banana? I would be skipping the berries & cinnamon. Thank you!
Jules said: on March 21, 2011
Paula, the blueberries and cinnamon really just add zing. If you want straight up banana bread, I’d still recommend adding a bit of cinnamon, but just skip the blueberries – the banana proportion will be fine. Someone also shared their homemade banana bread recipe on my facebook page just today – you can check that one out too!
Elizabeth said: on June 17, 2011
I have also had problems with my children being allergic to bananas, or not having bananas on hand when ready to make these muffins. I’ve found that I just add another 1/2 cup of sour cream, or yogurt and they come out just fine!
Jules said: on June 17, 2011
Great subs, Elizabeth! Thanks for sharing!
Joanie said: on July 24, 2011
I grind my own flax seed, so just wondering if the flax/water substitute should be 2T ground flaxseed meal or 2T flaxseed meal, ground! I actually measured and there is quite a difference. Thanks.
Jules said: on July 26, 2011
Hi Joanie – it never hurts to clarify! It’s measured flaxseed meal, not measured flaxseeds. Great question!
Linda said: on November 8, 2011
Another great recipe, Jules! I added a little streusel topping using the flour, too, and just finished off two of them…so good!
Jules said: on November 9, 2011
oooh Linda, yummy! Streusel makes everything even better!
Sandra said: on January 21, 2012
I made these pancakes this morning just as the recipe called for. They had a wonderful flavor but the inside was gooey. What will change that
Jules said: on January 23, 2012
Sandra – did you make pancakes or these blueberry muffins?
Maggie said: on February 12, 2012
I made your muffins this morning and they turned out great – THANK YOU! I am new to gluten-free, sugar-free, dairy-free cooking. Thankfully my husband is not intolerant to eggs. I replaced the cane sugar for coconut sap crystals; I used tofutti sour cream, and peaches instead of blueberries. I halfed the recipe, except I still used 2 eggs (by accident) and the flaxseed meal, but they still came out great. I also made a crumb topping: 2 tbsp gluten-free baking flour, 1.5 tbsp vegan butter, 2 tbsp coconut sap crystals, heavy sprinkle of cinnamon – blended with a fork until crumbly, top muffins before baking. I gave one to my neighbor (a foodie) and she was surprised at how tasty they were. Thank you again!
Jules said: on February 15, 2012
Maggie – that’s fantastic! I love when folks make recipe modifications and they still turn out great – you have a new recipe!
Jen said: on March 18, 2013
I made this modifying a bit- omitted the blueberries, flaxseed meal and cinnamon and added 1/2 cup Nestle chocolate(powder-pure choc) and about half a bag of Enjoy Life mini choc chips to make a chocolate banana choc chip muffin-Yum! Used the vanilla yogurt as well.
Another great recipe, thanks Jules!
Jules said: on March 18, 2013
Nice modifications, Jen! Thanks so much for sharing so we can all give those a try! I love the idea of chocolate with the blueberries, and of course I love the flaxseed meal! And by the way, I personally believe that most baking recipes could use a little extra cinnamon!