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August 19, 2011

Blueberry Muffins

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Breakfast in a hurry is one of the most tempting of the “convenience foods” especially on rushed school mornings, so one of my favorite quick ways to make a nourishing, real breakfast is to make blueberry muffins ahead of time, freeze them, then put them in the oven in the morning as we’re all getting ready.

When the muffins have some time in the oven, they come out tasting “just baked” and my time preparing breakfast in the morning is whittled down to just a few minutes. How convenient.

Last year, I wrote a post where I gave you my favorite healthy breakfast ideas. Here are a few more of my favorite morning recipes:

Cheesy Bacon and Egg Scramble (can be made in under 10 minutes)
Whole Wheat Waffles (make them on the weekend, freeze, and reheat in the oven)
Knock-Your-Socks-Off-Granola (we have bowls of this with milk for a quick breakfast)
Whole Wheat Buttermilk Pancakes
Gluten Free Waffles
Cherry Coconut Granola 

[amd-zlrecipe-recipe:164]

Serves: Makes 16 muffins

Gluten Free Blueberry Muffins
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Ingredients

    For the batter:
  • 1 cup oat flour (make sure it's gluten free)
  • 1 cup arrowroot
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter, room temperature
  • 2 tablespoons coconut oil
  • 3/4 cup organic whole cane sugar or sucanat
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk
  • 1 1/2 cups frozen blueberries

Instructions

  1. Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand ). Whisk oat flour, arrowroot, sorghum flour, rice flour, gelatin, baking powder, baking soda and salt in a medium bowl and then set aside.
  2. Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the vanilla extract. On medium-low speed, beat half of dry ingredients in two batches, alternating with the buttermilk until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
7.8.1.2
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https://deliciouslyorganic.net/blueberry-muffins-two-ways-gluten-free-or-whole-wheat/
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Filed Under: Breakfast, Gluten Free Recipes, Nut-free, Uncategorized | 42 Comments

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42 Comments

  1. Caroline @ chocolate and carrots

    August 19, 2011 at 6:57 am

    These look fabulous! I have all of those ingredients in my pantry....time to get baking! :-)
    to Caroline @ chocolate and carrots" aria-label='Reply to this comment to Caroline @ chocolate and carrots'>Reply to this comment
  2. Caroline

    August 19, 2011 at 6:59 am

    For pastry flour, did Bob's Red Mill have the same dryness like it did in the hamburger buns? (I still have a bunch leftover from that recipe.) Thanks!
    to Caroline" aria-label='Reply to this comment to Caroline'>Reply to this comment
    • Deliciously Organic

      August 19, 2011 at 7:13 am

      Yes, it does. After my testing with that brand of whole wheat pastry flour, I don't use it anymore. If you don't want to waste the flour, then I'd make this recipe and reduce the flour to just 3 cups and add an additional 2 tablespoons butter. They won't turn out exactly as the recipe intends, but they will still be really good! (Or make them as the recipe is written, and eat them warm with a pat of butter inside. That should make them moist!) :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Caroline

        August 19, 2011 at 7:30 am

        Thanks Carrie!
        to Caroline" aria-label='Reply to this comment to Caroline'>Reply to this comment
  3. Allison [Girl's Guide to Social Media]

    August 19, 2011 at 7:27 am

    These look great!
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  4. Christine McComb

    August 19, 2011 at 8:01 am

    How many calories are in each whole wheat blueberry muffin and the grams of sugar? Do you have the nutritional info in your cookbook? They sound very good! Thanks, Chris
    to Christine McComb" aria-label='Reply to this comment to Christine McComb'>Reply to this comment
    • Deliciously Organic

      August 19, 2011 at 2:10 pm

      I don't have nutritional info for each recipe. I focus mainly on whole, unprocessed foods (in moderation) over counting calories, fat, sugar, etc. There are several cooking softwares out there that you can enter recipes and it will give you the nutritional value. My favorite is MacGourmet. Sorry I can't be more helpful!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Georgia Pellegrini

    August 19, 2011 at 9:23 am

    I love the variations here. And these look very moist and fluffy which is hard to do sometimes with alternative flours. I'm going to try these for sure.
    to Georgia Pellegrini" aria-label='Reply to this comment to Georgia Pellegrini'>Reply to this comment
  6. Elle

    August 19, 2011 at 10:12 am

    Buttermilk adds so much to muffins, doesn't it? These both look like muffins I could definitely sink my teeth into.
    to Elle" aria-label='Reply to this comment to Elle'>Reply to this comment
  7. Nancy@acommunaltable

    August 19, 2011 at 10:12 am

    With all the back to school craziness these will be perfect for those hectic mornings!
    to Nancy@acommunaltable" aria-label='Reply to this comment to Nancy@acommunaltable'>Reply to this comment
  8. Karen

    August 19, 2011 at 10:47 am

    I know you mentioned the type of pastry flour you prefer over Bobs Red Mill but I can't remember and it's not in your pantry. Can you post it here for me, please?
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      August 19, 2011 at 2:07 pm

      I like the ww pastry flour in the bulk section at Whole Foods and also, Hodgson's Mill, Great River, Arrowhead Mills, or you can always grind your own soft wheat flour.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. marla {family fresh cooking}

    August 20, 2011 at 6:23 am

    Great breakfast recipes Carrie. Love the muffins 2 ways :)
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  10. Marcy

    August 20, 2011 at 6:37 am

    Gonna have to try the soaked ones! More convenient breakfasts would help my quest to not spend so many hours each day cooking. Next on my list is to see if there's such a thing as a Weston-Price approved granola -- maybe something soaked and dehydrated.
    to Marcy" aria-label='Reply to this comment to Marcy'>Reply to this comment
    • Deliciously Organic

      August 20, 2011 at 6:49 am

      I actually have a soaked and dehydrated granola in my book. You can swap out the fruits and nuts in the recipe to make all sorts of combinations.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • JoshEWEa's Garden

        August 21, 2011 at 7:46 pm

        And if you don't have time to make it yourself Marcy check us out. Eight delicious flavors delivered to your door!
        to JoshEWEa's Garden" aria-label='Reply to this comment to JoshEWEa's Garden'>Reply to this comment
    • JoshEWEa's Garden

      August 21, 2011 at 7:47 pm

      And if you don't have time to make it yourself Marcy, check us out. Eight delicous flavors delivered to your door!
      to JoshEWEa's Garden" aria-label='Reply to this comment to JoshEWEa's Garden'>Reply to this comment
  11. Bev Weidner

    August 20, 2011 at 6:54 am

    Good grief, those look amazing.! And I like the idea of freezing them and grabbin' one when you need it. Brilliant!
    to Bev Weidner" aria-label='Reply to this comment to Bev Weidner'>Reply to this comment
  12. Linda

    August 20, 2011 at 7:55 am

    What would I be able to substitute for the gelatin in the GF muffins?
    to Linda" aria-label='Reply to this comment to Linda'>Reply to this comment
    • Deliciously Organic

      August 20, 2011 at 5:20 pm

      I'm assuming your asking because your vegetarian? If so, there are a few vegan/kosher gelatins. Here's the link to read about those brands. http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx Or, you could try using 1 teaspoon of xanthan gum. I haven't tested this, so I can't say for sure that this would be the perfect amount, but it's a great place to start.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. aida mollenkamp

    August 20, 2011 at 2:00 pm

    These look delicious, Carrie. I'll have to try the soaked method.
    to aida mollenkamp" aria-label='Reply to this comment to aida mollenkamp'>Reply to this comment
  14. Brooke @ Food Woolf

    August 20, 2011 at 4:16 pm

    If you came up with the recipe then I know these are going to be the absolute perfect thing to nibble on in the AM. Oh, and thanks for the link love! Girl, I eat your granola every day practically!
    to Brooke @ Food Woolf" aria-label='Reply to this comment to Brooke @ Food Woolf'>Reply to this comment
  15. Mamabear, JD

    August 20, 2011 at 5:25 pm

    I was just thinking that I haven't made muffins to freeze in a long time. These look great! Now that I'm comfortable grinding my own flour, I'm going to take baby steps for soaking. Thanks for giving that option.
    to Mamabear, JD" aria-label='Reply to this comment to Mamabear, JD'>Reply to this comment
  16. the urban baker

    August 21, 2011 at 8:20 am

    I love my freezer as well. I always freeze waffles and pancakes but have yet to freeze muffins. I think you are on to something! These are Isaac's favorite...I am going to have to follow your lead.
    to the urban baker" aria-label='Reply to this comment to the urban baker'>Reply to this comment
  17. Vickie

    August 21, 2011 at 9:06 am

    Made these muffins this morning...we didn't have buttermilk so I used yogurt and it worked well. Love the muffins they are delicious!
    to Vickie" aria-label='Reply to this comment to Vickie'>Reply to this comment
  18. Katrina

    August 21, 2011 at 1:13 pm

    These sound fabulous! I'm liking the whole wheat ones!
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  19. Kelly

    August 22, 2011 at 6:07 am

    Looking forward to making these this afternoon, will try the soaked method next time. Thanks for the pastry flour recommendation, our grocery store doesn't carry it at all so I have to order it online. Does anyone have a suggestion for the best place/price to order? Thanks! Oh, and Carrie, we just finished up the whole wheat waffles from last week, there were a winner in our house!
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
  20. Laurie

    August 22, 2011 at 7:20 pm

    I was wondering how you freeze your muffins (and pancakes). Do you place them all in one zip-lock bag, or do you freeze them individually and then put in a bag? Would you wrap them? Really enjoy your blog!
    to Laurie" aria-label='Reply to this comment to Laurie'>Reply to this comment
    • Deliciously Organic

      August 22, 2011 at 7:29 pm

      After they are completely cooled, you can either place them all in a large ziploc or a large glass pyrex container. No need to wrap them.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Kay

    August 24, 2011 at 7:23 pm

    This muffins were so delicious. I first made them this past weekend. Made them without soaking and then I made them this morning but I used the soaking method this time. I really do think I like it better soaked. The muffins turned out more moist. This recipe is a keeper for my files. I picked five gallons of organic blueberries this summer so I'm good to go for a while.
    to Kay" aria-label='Reply to this comment to Kay'>Reply to this comment
    • Deliciously Organic

      August 25, 2011 at 8:33 pm

      I'm so glad you enjoyed them - and that you tried the soaked version! Thanks for the feedback!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Shaina

    August 31, 2011 at 10:36 am

    I so need a batch of these in my freezer for school mornings.
    to Shaina" aria-label='Reply to this comment to Shaina'>Reply to this comment
  23. Darla | Bakingdom

    September 4, 2011 at 7:45 am

    Blueberry muffins are always a hit with my family, but I am always reluctant to eat them (or any muffin), but whole wheat or gluten free would be so much healthier! Thanks for the options, can't wait to try them!
    to Darla | Bakingdom" aria-label='Reply to this comment to Darla | Bakingdom'>Reply to this comment
  24. Christi

    June 10, 2012 at 6:28 am

    We're having the whole wheat muffins right now! I accidentally used hard white wheat instead of soft, but they are still delicious. I will definitely try soaking them when I have the time. I used kefir instead of buttermilk, too.
    to Christi" aria-label='Reply to this comment to Christi'>Reply to this comment
  25. Carla @ Gluten Free Recipe Box

    June 9, 2013 at 8:19 pm

    Wow! Gluten free muffins without starch. I love it! It's so much healthier this way!
    to Carla @ Gluten Free Recipe Box" aria-label='Reply to this comment to Carla @ Gluten Free Recipe Box'>Reply to this comment
  26. Kristen

    September 13, 2013 at 8:24 am

    Can you do the gluten free muffins soaked as well? How would you go about soaking the gluten free ones? Mix all the flours and soak?
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
    • Deliciously Organic

      September 13, 2013 at 8:46 am

      I haven't tested it with the gluten free flours, but I think it would work just fine. Follow the instructions for the ww soaked version, but use the gf ingredients (add the gelatin the next day with the baking soda otherwise you might have a loose jello on your hands!). If you give it a try, please let me know how it goes! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. eatboutique says:
    August 23, 2011 at 1:00 pm
    Gluten Free or Whole Wheat Blueberry Muffins from @delorganic http://ow.ly/69D0d
    to eatboutique" aria-label='Reply to this comment to eatboutique'>Reply to this comment
  2. Griding Your Own Flours and Using Whole Grains | Good Life Eats says:
    September 21, 2011 at 11:50 am
    [...] Gluten-Free Blueberry Muffins [...]
    to Griding Your Own Flours and Using Whole Grains | Good Life Eats" aria-label='Reply to this comment to Griding Your Own Flours and Using Whole Grains | Good Life Eats'>Reply to this comment
  3. Blueberry Muffins says:
    January 27, 2012 at 10:29 am
    [...] you don’t need to avoid grains, you can check out my gluten free or whole wheat blueberry muffins. Makes about 18 [...]
    to Blueberry Muffins" aria-label='Reply to this comment to Blueberry Muffins'>Reply to this comment
  4. Going Granola – Literally | Choose You Blog says:
    April 18, 2012 at 11:08 am
    [...] how to make granola for our morning cereal, and granola bars, a homemade version of Lara bars, and muffins for our [...]
    to Going Granola – Literally | Choose You Blog" aria-label='Reply to this comment to Going Granola – Literally | Choose You Blog'>Reply to this comment
  5. Uniiverse Green says:
    July 17, 2012 at 6:59 pm
    Blueberry muffin recipe. #Gluten-free and whole wheat ways. http://t.co/gfIylpzK
    to Uniiverse Green" aria-label='Reply to this comment to Uniiverse Green'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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