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Gluten-Free Sour Cream Blueberry Muffins

Gluten-Free Sour Cream Blueberry Muffins

Gluten-Free Sour Cream Blueberry Muffins

Looking for a healthy sweet treat option? Or looking for a grab-and-go breakfast item? These gluten-free blueberry muffins are a great healthy sweet treat & they also make the perfect breakfast-on-the-go. My favorite way to eat them is warmed-up with some grass-fed butter & a delicious hot mug of hippie coffee.

With 5 simple ingredients, 10 minutes of prep & only 25 minutes of bake time, you can be munching on delicious gluten-free blueberry muffins. Did I mention that you don’t even have to get out your electric mixer? 

gluten-free breakfast on the go

SAY GOOD-BYE TO DRY GLUTEN-FREE MUFFINS!

Unlike most gluten-free pastries that taste like shit & are so dry you could choke, these muffins are the complete opposite! They’re so packed full of moisture & delicious goodness that you forget it’s actually gluten-free. What does my not-totally-100%-gluten-free-hubby say about these?

Even though they have fruit in them, they still qualify as “husband treats.” Hahaha!

sour cream blueberry muffins with a gluten-free baking mix

5 SIMPLE INGREDIENTS FOR BLUEBERRY MUFFINS

  1. 2 Cups – Pamela’s Gluten-Free Baking & Pancake Mix** {by in bulk from Amazon or the 24 oz. bag from Thrive Market}
  2. ¼ Cup – Organic Coconut Palm Sugar {also available at Thrive}
  3. 2 eggs
  4. 1 Cup – Sour Cream
  5. 8 oz. (1 ½ Cups) frozen organic blueberries {you could also use fresh}

** Pay attention & make sure you’re purchasing the correct mix. {the pancake & waffle mix from Pamela’s will NOT work!}


Gluten-Free Sour Cream Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Ingredients

  • 2 C. Pamela's BAKING & Pancake Mix **
  • 1/4 C. Coconut Sugar
  • 2 eggs
  • 1 C. Sour Cream
  • 8 oz. (1 1/2 C.) frozen blueberries
  • **** Pay attention & make sure you're purchasing the correct mix. {the pancake & waffle mix from Pamela's will NOT work!}

Instructions

  1. In a large bowl, combine Pamela's BAKING & Pancake Mix & the coconut sugar.
  2. In a small bowl, combine the sour cream & eggs with a fork.
  3. Combine the wet ingredients into the dry & stir with a spoon or spatula, until combined.
  4. Fold in the frozen blueberries.
  5. Divide equally into 12 muffin tins.
  6. Bake at 375 for 25 minutes.
https://hippieandsparky.com/gluten-free-blueberry-muffins/

8 SIMPLE STEPS TO INCREDIBLY DELICIOUS GLUTEN-FREE BLUEBERRY MUFFINS

STEP ONE:

Toss the dry ingredients {Pamela’s Gluten-Free BAKING & Pancake Mix & Coconut Sugar} into a large bowl. This gluten-free baking mix is incredibly delicious!

This is the same baking mix that I used to modify my family’s pumpkin pie recipe to be gluten-free. It also makes the MOST delicious pancakes ever! {My hubby requests these pancakes often.}

step 1 to gluten-free blueberry muffins - tossing dry ingredients into a large bowl

STEP TWO:

In a small bowl or a large mixing glass, mix together the sour cream & eggs with a fork. 

step 2 to gluten-free sour cream blueberry muffings - mix wet ingredients together with a fork

 

STEP THREE:

Pour the combined wet ingredients into the dry ingredient bowl.  

pouring the combined wet ingredients into the large bowl of dry ingredients

STEP FOUR:

Mix the dry & wet ingredients together until combined.

I used a spatula, but you could use a large spoon or fork. 

step 4 - mix to combine the wet & dry ingredients

 

STEP FIVE:

Carefully fold in the frozen blueberries.

You could use fresh blueberries, but I love using the frozen so I can have them on hand for when a craving hits.

folding in the frozen organic blueberries to the batter

STEP SIX:

Divide the blueberry muffin batter equally into 12 muffin tins. Normally I use unbleached cupcake liners, but I’ve been trying to use up the “bad” liners before buying more unbleached ones. 

You could also just spray your tin with an avocado oil spray, but it’s more convenient to have the liners for a grab-&-go-breakfast. 

blueberry batter divided equally into 12 muffin tins

STEP SEVEN:

Bake at 375° for 25 minutes, or until a toothpick inserted in the middle comes out clean. 

gluten-free blueberry muffins straight out of the oven

STEP EIGHT:

Cool on a wire rack before storing in a container. 

12 blueberry muffins cooling on a wire rack

OH-SO YUMMY GLUTEN-FREE BLUEBERRY MUFFINS

You don’t have to wait until they cool to enjoy them! These taste great both warm & cool, but we prefer to eat them warm with grass-fed butter. After they’ve cooled down, you can warm them in the microwave for 20-30 seconds & they taste just as delicious.  

warm gluten-free blueberry muffin with grass-fed butter

These gluten-free sour cream blueberry muffins will blow your mind…. & your taste buds! Try them once & you’ll make them again & again. 🙂 Let us know if you give these a try!

KEEPING GLUTEN-FREE SIMPLE & DELICIOUS!

LOVE, PEACE & HAPPINESS, 

HIPPIE & SPARKY

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