Gluten, Dairy and Soy Free Blueberry Muffins

I was bored on Monday, so I made some muffins in about 1/2 hour. They are so tasty and light – almost like “normal” muffins!


Gluten, Dairy and Soy Free Muffins
Adapted from the Joy of Cooking

1 c. Brown rice flour
1/3 c. Potato starch
1/3 c. Tapioca starch
1/3 c. millet
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/3 c. white sugar
2 large eggs
1 c. potato milk
1/3 c. plus a little canola oil
1 tsp. vanilla
1 1/2 c. fresh or frozen blueberries
Cinnamon and sugar to sprinkle

  1. Preheat oven to 400F. Line standard 12 muffin tin with paper liners.
  2. Whisk together dry ingredients in a large bowl.
  3. Whisk together liquid ingredients in another bowl.
  4. Add liquid to dry mixture then blueberries. Mix with a few light strokes until the dry ingredients are just moistened. DO NOT over mix – the batter isn’t supposed to be smooth. (It will create tunnels if you over mix it!)
  5. Sprinkle with cinnamon and sugar, if desired.
  6. Bake until toothpick inserted into 1 or 2 muffins comes out clean, about 17 minutes.
  7. Let cool for 2-3 minutes before removing from the pan. If not serving hot, let cool on a rack.
  8. Enjoy!


What is your favourite muffin recipe?


Filed under Baking

3 responses to “Gluten, Dairy and Soy Free Blueberry Muffins

  1. Rae

    Yum, yum, yum! Now I want blueberry muffins!

    I just made this recipe last week and it was really good.

  2. We’re going to try out a dairy free diet with my fiances son (he’s also allergic to eggs!). While gluten free isn’t needed, it’s healthy & I am going to give a lot of these recipes a try!

    Thanks 🙂

  3. I just LOVE blueberry muffins!!

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