Gluten Free Blueberry Flax Muffin Recipe

Gluten Free Blueberry Flax Muffin Recipe

I substituted applesauce for the canola oil and added 1/4 teaspoon more xanthan gum.

Gluten-Free Blueberry Flax Muffins Recipe We used frozen organic blueberries in these wonderful, fragrant flax muffins. You could also use fresh blueberries- but keep your eye on the baking time (frozen berries make a colder batter). Use a cake tester to test the center for doneness.


  • 1 cup almond flour 1/2 cup sorghum flour
  • 1/2 cup potato starch (not potato flour)
  • 1/4 cup flaxseed meal
  • 1 cup light brown sugar
  • 2 teaspoons double acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup organic expeller pressed canola oil
  • 3 free-range organic eggs, beaten
  • 1/2 cup non-dairy milk
  • 1 tablespoon good vanilla extract
  • 2 cups organic frozen blueberries, patted dry, but still frozen


Preheat the oven to 350ºF.

Line a 12-muffin tin with paper liners- this recipe makes 14 muffins, so you'll need two extra paper liners. In a large mixing bowl, whisk together the almond flour, sorghum flour, potato starch, flaxseed meal, brown sugar, baking powder, baking soda, xanthan gum, sea salt, and cinnamon.

Add in the canola oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth, and moist, akin to thick cake batter. Stir in the blueberries by hand. Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 25 minutes, until domed and golden brown. Insert a cake tester to make sure the centers are cooked through.

Note* Cover the muffin pan loosely with a piece of oil for the last five minutes of baking to keep the tops from browning too much. Cool on a wire rack for five minutes or so, then turn out the muffins to continue cooling on the rack. Repeat with the remaining batter to make 2 more muffins. We ate our blueberry flax muffins warm and slathered with vegan butter.

Makes 14 muffins.