My favorite fruit has its own holiday!

Monica (mom) says:

I can hardly contain myself!

It’s National Blueberry Muffin Day!

Oh blueberries….my favorite little fruit.


I eat some every morning on my cereal or just a bowl full. Any way I can get them, I do. Full of antioxidants and just pure joy!

Do you think I love blueberries?

Researchers say that fresh blueberries are an excellent source of fiber, provide vitamin C and iron, as well as have antioxidant power. Findings show that these little powerhouses can protect against certain types of cancer and help with memory. Blueberries may also protect against urinary tract infections and intestinal upsets….just like their cousin the cranberry!

My favorite way to eat them is, of course, raw, but who can pass up a great blueberry muffin?


After trying many, many recipes for blueberry muffins, we tweaked combinations of ingredients and this is what we came up with!

A lovely little muffin that gets its sweetness from the fresh blueberries! Yum!




Blueberry Muffins

Dry Ingredients

1 cup brown rice flour

½ cup sweet rice flour

¼ almond meal

1 T baking powder

½ tsp salt


Wet Ingredients

1/4 cup butter (½ stick), softened

½ cup granulated sugar

1 large egg

¾ cup milk (we use Lactaid milk)


1 ¾ cups of fresh blueberries

1 T brown rice flour


Muffin Making Directions:

Preheat oven to 350˚. Place muffin (cupcake) papers into 12-cup muffin tin.

Whisk together the dry ingredients and set aside.

Cream the butter and sugar in a large bowl.  If using an electric mixer, this should take about 1 minute.

Add your egg and combine until smooth and thoroughly incorporated. About 1 minute, too!

Next add ½ of your dry ingredients and blend.

Add your milk and incorporate. Finally, add the last of the dry ingredients and blend again. You should have a yummy fluffy dough.

Take your fresh blueberries and coat them with the 1 T of brown rice flour in a small bowl.

Now add the berries to the dough mixture and fold them in. Be careful not to break too many of them!

Using an ice cream scooper, fill each muffin cup with dough about ¾ full.

Bake for 15-20 minutes until your muffins are golden brown and spring to the touch!

Once the muffins are baked to your liking, remove from oven and let cool on a wire rack for several minutes. Then remove from pan and let cool completely.



Try not to eat all of them at once!!






Yield 1 dozen delightful gluten-free blueberry muffins!

Happy Baking! And eating, of course!

© 2014, Monica & Daria of glutenfreedoubletalk whisks

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