Saturday, May 1, 2021

Gluten Free Greek Yogurt Blueberry Muffins

Gluten Free Greek Yogurt Blueberry Muffins

     These are the best gluten free muffins! My husband, son, and dad all love blueberry muffins. I tweaked a recipe I had made before to make these protein filled muffins a little healthier. Brian, my husband will tell me the truth about gluten free baked goods and he LOVES these. The muffins are especially great right out of the oven when the top is crunchy and the center is warm. I love to serve them with a little butter spread on top. The addition of greek yogurt makes for a great texture and added protein, almost 6 grams per muffin!

Gluten Free Greek Yogurt Blueberry Muffins


3 TBSP melted butter

2/3 cup coconut or maple sugar, plus 2 teaspoons for sprinkling 

2 large eggs

1 tsp vanilla extract

1 1/4 cup greek yogurt 

1 3/4 cup Bob's Redmill Cup for Cup Gluten Free Flour ( the blue bag)

1 cup fresh or frozen blueberries (2 tsp gf flour to coat blueberries) 

1/2 tsp baking soda

1/4 tsp sea salt 


1) Pre-heat oven to 375 and line a 12 serving muffin tin with liners

2) In a large bowl whisk the melted butter, 2/3 cup sugar, and vanilla for 1 minute until combined.

3) Add the greek yogurt and eggs and whisk until well combined. 

4) Measure the gluten free flour, salt, and baking soda on top of the wet mixture. Stir with a spatula making sure the mixture is well combined. 

5) In a small bowl combine the blueberries and 2 tsp of gf flour. This will help the blueberries to not "bleed" when you mix them in and also help them not sink to the bottom of the muffins when baking.

6) Gently fold the blueberries into the muffin mixture. If you are using frozen blueberries you will want to do this very gently and only a few times so that the blueberries don't start to streak the batter. 

7) Divide the batter evenly between all 12 muffin tins. Sprinkle the 2 tsp of sugar over the tops of the muffins, this makes them have a crispy, sweet top. Bake for 17-20 minutes until a toothpick comes out clean. Some gluten free flours take longer to bake than others so watch them closely, add a minute at a time if they are not cooked through. 

8) Allow to cool for 10 minutes and enjoy!

These will keep for 4 days at room temperature in a sealed container or freeze for 3 months. 

This recipe was adapted from Skinnytaste Yogurt Chocolate Chip Muffins