Celiac Safe Blueberry Muffins Recipe | Gluten-Free & Homemade with Organic Ingredients

Celiac Safe Blueberry Muffins Recipe | Gluten-Free & Homemade with Organic Ingredients

I’m all about creating Celiac Safe treats that everyone can enjoy without worry. And today, I’m excited to share one of my personal favorites with you: Celiac Safe Blueberry Muffins! These muffins are a true labor of love. Not only are they gluten-free and made with the best ingredients, but they’re also packed with the sweetness of fresh, organic blueberries we grow right here on our homestead. 🌱

Before we get into the recipe, I want to talk about something near and dear to my heart—the importance of using non-toxic baking tools. When it comes to baking, the materials you use for your pans can make all the difference. I’m all about using non-toxic stainless steel, stoneware, or cast iron for baking. These materials are durable, safe, and won’t leach chemicals into your food. That's why I love using a Jumbo Muffin Pan like this one, which is perfect for making those giant, bakery-style muffins everyone loves. You can find it here. And for easy cleanup, I use these Large Muffin Liners—they help your muffins pop right out and prevent sticking. You can grab them here.

Now, onto the good stuff. Here’s my Celiac Safe Blueberry Muffin Recipe that’s going to make your kitchen smell absolutely delicious. The secret is in the Gluten-Free All Purpose Flour (get it here), which gives these muffins the perfect texture without the gluten. Pair it with the rich flavor of Watkins Organic Pure Vanilla (available here) for that extra touch of warmth.

Celiac Safe Blueberry Muffins Recipe

Ingredients:

  • 2 cups Gluten-Free All Purpose Flour (find it here)

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon (optional for extra flavor)

  • 1/2 cup sugar (you can use organic coconut sugar for a healthier option)

  • 1/2 cup unsalted butter (or dairy-free butter if preferred)

  • 2 large eggs

  • 1 cup organic blueberries (we grow these on our homestead, but store-bought works too!)

  • 1 teaspoon Watkins Organic Pure Vanilla (get it here)

  • 1 cup milk (dairy or non-dairy)

  • 1 tablespoon honey (optional for added sweetness)

Directions:

  1. Preheat your oven to 350°F (175°C) and line your Jumbo Muffin Pan with Large Muffin Liners (find them here).

  2. In a large bowl, whisk together the Gluten-Free All Purpose Flour, baking powder, salt, and cinnamon.

  3. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Watkins Organic Pure Vanilla.

  4. Slowly add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined. Be careful not to overmix.

  5. Gently fold in the fresh organic blueberries (I love using our homegrown blueberries for the freshest taste!).

  6. Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full. If you like a little extra sweetness, drizzle some honey on top of each muffin before baking.

  7. Bake for 18-22 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

I’m telling you, these Celiac Safe Blueberry Muffins are the perfect way to start your morning or enjoy as a snack throughout the day. They’re soft, fluffy, and full of that delicious blueberry flavor we all love. And knowing that they’re completely safe for those with Celiac makes every bite even more special.🍇💙

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