Blueberry Muffins For Two…Or Three (gluten-free, dairy-free)

Author Johnna


  • 1/2 cup Johnna's Favorite Gluten-Free Flour Blend
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • dash of sea salt
  • 1 large egg from a Happy Hen
  • 1/4 cup unsweetened non-dairy milk (I use almond milk)
  • 2 Tablespoons grapeseed oil or healthy oil of your choice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 cup fresh or frozen blueberries


  1. Preheat oven to 400 degrees. Lightly oil 3 cavities of a standard muffin tin using cooking spray or oil of your choice.
  2. In a medium mixing bowl, stir together flour, sugar, baking powder and salt.
  3. Make a well in the flour. Add egg to the well, along with the milk. Stir a bit, then add oil and vanilla bean paste or extract. Stir until well combined, but keep in mind this is a muffin, not a fine crumb cake so it doesn't have to be stirred excessively.
  4. Last, gently fold in blueberries. Do not over stir or you will have a purple batter.
  5. Divide evenly into three muffins. Bake for 10 minutes or until toothpick inserted comes out clean or with small crumbs, not wet batter.
  6. Allow to cool for a few minutes in the muffin pan before turning out to either cool completely or be served warm. Enjoy!