Gluten-Free/Casein-Free Blueberry Muffins

Gluten-Free / Casein-Free Blueberry Muffins

Gluten-Free / Casein-Free Blueberry Muffins

(Dairy (casein) free – Vegan options in parenthesis)


  • 1/2 cup butter at room temperature (or non-hydrogenated shortening)
  • 3/4 cup organic sugar
  • 2 eggs (or egg replacer)
  • 2 tablespoons honey (or agave nectar)
  • 1 t. vanilla
  • 1 T. lemon zest – optional
  • 2 cups The Pure Pantry All Purpose Baking Mix
  • 1 t. baking powder
  • 1/2 c. water
  • 1 cup fresh or frozen blueberries (defrosted and drained)
  • 2 tablespoons raw sugar – optional


Preheat oven to 350°.

Cream butter (or shortening) and sugar in electric mixer.  Add eggs (or egg replacer), one at a time, mixing until well blended.  Add honey or agave nectar and vanilla.  With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon.  Add lemon zest.  With mixer on low setting, add  The Pure Pantry All Purpose Baking Mix and baking powder and blend until combined.  Add water and blend until smooth but do not over mix.  Remove bowl from mixer and fold in blueberries using a large spoon.  If desired, sprinkle tops of muffins with raw sugar.

Spoon batter into greased muffin tin or tin lined with paper muffin cups.

Fill 3/4 full. Bake at 350 for 14 minutes. Let cool on rack. Enjoy!

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