I love surprising my family with a warm, comforting breakfast in the morning. It’s not something I have time to do every day, but when I can it always makes the mornings extra special. Now that school’s back in session, I want to make the mornings count even more because everyone goes their separate ways to school and work for the day. Finding the time to sit together for breakfast can be difficult on busy mornings, but with make-ahead breakfasts like Gluten Free Blueberry Muffins I can still get breakfast on the table in minutes and enjoy some quality time.
The inspiration for these muffins came from a buttermilk cake my grandmother made when I was growing up. I know I’ve said this many times, but I need to say it again. My grandmother was an amazing cook and baker. She would freeze and send us dozens of loaves of bread and yeast rolls every Winter and when we’d go visit her in South Carolina the cakes and pies and Southern casseroles were droolworthy.
So, back to the cake. When I tried to reinvent it as a gluten free and dairy free version, it tasted good but not quite like cake. I was sitting with my husband taste testing and that’s when he said “you know what this would make an incredible muffin.” So, I cut the sugar in half and added blueberries and voila I made the most delicious “buttermilk” gluten free blueberry muffins we’ve ever tasted.
I like to make them on Sunday afternoons with my kiddos. It’s a fun way to spend quality time together and it always makes enough for an afternoon snack and multiple days of breakfast. For me, the hardest day of the week to get going is Monday so having an already made breakfast that I can pair with fresh fruit or an egg is a big help. The recipe freezes well too, so making a big batch is a future time saver as well.
Here’s the simple recipe so you can make some too!
Gluten Free Blueberry Muffins
This recipe is gluten free and dairy free. It makes 24 standard size muffins.
Gluten Free Blueberry Muffins
- 1 1/2 cups fresh blueberries
- 1 cup unsweetened non-dairy milk we use almond milk
- 2 tbsp apple cider vinegar
- 1 cup palm oil shortening
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla
- 3 cups gluten free flour
- 1/2 tsp salt
- 1/4 tsp baking soda
Preheat your oven to 350 degrees.
In a small bowl, combine your almond milk and apple cider vinegar to make your "buttermilk." Set aside and let it sit for 15 minutes.
Meanwhile, in a stand mixer or electric mixer, add your shortening and sugar and mix on low-medium until smooth.
Add your eggs and vanilla and mix until well combined.
Add your "buttermilk" and mix until smooth.
In a separate bowl, combine your gluten free flour, salt and baking soda.
Add one cup at a time to your mixer and wait until the dry mix is mostly blended in before adding the next cup.
Turn off the electric or stand mixer and add your blueberries.
Fold the blueberries into the batter by hand with a spatula.
Add 1/4 cup measuring cup to add your batter to each muffin cup.
Bake for 25 minutes until cooked through.
Store in an airtight container for two days on your counter, or in the refrigerator for 4 days. Stays good in the freezer for 30 days.
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