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What is it about a muffin? They don’t feel as naughty as a piece of cake and just the name evokes a healthy vibe – even though we all know they probably aren’t!

I whipped up these blueberry muffins for a recent episode of The Grown-Up Girls Report bookclub to feed one of my recent fabulous cohosts. They disappeared in a flash! I think we were feeling very pleased with ourselves as they have no refined sugar! Definitely a reason to have a second!

I actually used my Kitchenaid to make these which is not normally how I like to make muffins. A machine mixed muffin can often produce a tough muffin but these completely broke that rule! They are light and airy and taste great. Of course, they are gluten and dairy free but I have also used coconut sugar to make them refined sugar free too.

I hope your clan enjoys them as much as mine did!

Alex xx

Print Recipe

The Best Blueberry Muffins: Dairy, Gluten and Refined Sugar Free

A perfect muffin for breakfast, afternoon tea or the lunchbox!
Course: afternoon tea, Breakfast, lunchbox treat, Snack
Cuisine: American, Australian
Keyword: dairy free, gluten free, healthy, refined sugar free
Servings: 12 muffins
Cost: $6

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup coconut sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups gluten-free plain flour
  • 1/2 teaspoon salt
  • 2 teaspoons gluten-free baking powder
  • 1/2 cup dairy-free milk, I used almond
  • 1 1/2 cups fresh or frozen blueberries, I used a combo

Instructions

  • Preheat the oven to 180°C (or 350°F). Line a muffin tin with 12 papers; set aside.
  • Mix oil and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
  • Then add the flour, salt and baking powder and mix until just combined – no more otherwise the muffins will be tough!
  • Add the milk
  • Fold in the blueberries by hand. You could reserve a few to place on the top if you are so inclined.
  • Fill each paper liner about 2/3rds full.
  • Bake for 30-35 minutes, or until the center is set.
  • Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
  • Store in a container for up to 4 days at room temperature.
  • Enjoy!

Notes

This recipe has been designed to be gluten and dairy free. If you aren’t following a gluten free diet, you could easily substitute normal plain flour in this recipe.
Likewise, if you aren’t following a dairy free diet, you could use normal butter instead of Nuttetex. Nuttelex is a dairy free margarine that can be found in all Australian supermarkets.
 
I used a combination of fresh and frozen blueberries but either is fine.