Blueberry Muffins

Gluten free blueberry muffins topped with pecan crumble. The muffins are also dairy free and easy to make.

This recipe is , , with main ingredient

Dessi recently came up with this gluten free blueberry muffin recipe and it’s really proper. The muffins are topped with a pecan and coconut crumble and baked until golden brown.

Not only are the blueberry muffins gluten free, but they are also dairy free and incredibly easy to make. We used a paleo baking flour mix from bob’s red mill. but I also wrote the homemade recipe for that mix in the notes section under the recipe.

How To Make Gluten Free Blueberry Muffins

To make the muffins, add the paleo flour mix to a large bowl along with the baking soda, baking powder, lemon zest, and salt. Mix well and set aside.

Add the eggs to a large bow; and beat well with a hand mixer. Add the maple syrup, vanilla, lemon juice, extra virgin olive oil, and mix well. Combine the dry mix into the wet mix and stir well with a spatula.

Rinse the blueberries then toss them in some flour mix and add to the batter. The flour prevents the blueberries from sinking to the bottom.

Add the batter to a tin lined with muffin liners and top with the pecan and coconut crumble. Bake for 25 minutes until golden brown.

Check out more of Dessi’s recipes:


Blueberry Muffins

Course: Dessert, Snack
Cuisine: American
Keyword: blueberry muffin, blueberry muffins, muffin, muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Author: Bobby Parrish

Gluten and dairy free blueberry muffin recipe that is easy to make.



For the muffins:

Dry team

  • 2 cups paleo baking mix we use bob's red mill (recipe in notes)
  • zest of 2 lemons
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet team

  • 4 eggs
  • ½ cup plus 1 tablespoon maple syrup
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries (or 1 cup frozen)

For the topping

  • 1/2 cup pecan chopped
  • 1/3 cup unsweetened shredded coconut flakes
  • 1 tablespoon maple syrup


  1. Make the topping for the muffins by adding the chopped pecans, coconut flakes, and maple syrup to a bowl. Mix well and set aside.

  2. Preheat oven to 325°F.

  3. In a large bowl, mix the dry ingredients and whisk to combine.

  4. In a separate bowl, mix the wet ingredients (except for the blueberries) and whisk for 30 second using a wire whisk.

  5. Add the wet mixture to the dry mixture and mix well. Rinse the blueberries in water then coat with some of the paleo flour mix. Add to the muffin batter and gently stir.

  6. Add muffin liners to a tray and fill almost to the top. Add some pecan crumble to the top of each muffin and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool and enjoy!

Recipe Notes

If you can't find bob's red mill paleo baking flour mix, you can make it! Mix together these ingredients and you are set.

  • 2 cups almond flour
  • 1 cup arrowroot starch
  • 2/3 cup coconut flour
  • 1/3 cup tapioca starch

This recipe is: , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top