Yummy Mummy Recipe: Gluten Free Berry Muffins

Now that we’re officially into Spring (which means Summer is right around the corner!!!) I start to shift my cooking & baking from the heavier comfort foods of Fall & Winter to some lighter options for Spring & Summer. This is a great time of year to make some freezer- friendly goodies such as muffins, since the last thing you want to do in July is turn on the oven! I was recently scanning Pinterest for some inspiration for some gluten free muffins that Will could chow down on; ultimately I combined a few recipes to come up with an option I liked. I’m slowly becoming more comfortable making tweaks in my baking so I can create custom goodies that suit the new dietary needs in the family. These muffins are not only simple & healthy, but are a delicious gluten free option.
Yummy Mummy Recipe: Gluten Free Berry Muffins
1 cup chopped berries of your choice (I made a batch each of blueberry & strawberry)
if using blueberry, no need to chop
1 3/4 cup gluten free flour (I used Cloud 9)
1/4 cup sugar (I used coconut sugar from Gallowaysamazing!)
1 tbsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 cup vegetable oil
1/2 cup milk (or substitute your favourite non- dairy milk- I love coconut)
1 egg (or substitute 1/4 cup applesauce)
1. Preheat oven to 350 degrees & line or grease 12 muffin tins
2. In one bowl, mix flour, sugar, baking powder, & salt; in another mix vanilla, oil, milk, & egg/ applesauce
3. Add the berries to the dry mix, then combine with wet ingredients until blended well with no lumps (other than the berries)
4. Pour batter into muffin tins- only fill 2/3; bake for 25- 30 minutes, or until a skewer poked into the centre of a muffin comes out clean
5. Eat nice & warm from the oven or allow to cool & freeze for yummy snacking later
Enjoy! These babies were gone in no time! Light & delicious.
The blueberry muffins…
 …and the strawberry…
Photos by Katherine Petrunia

Yummy Mummy Monday: Blueberry Bran Muffins

Here in BC it’s Family Day, and what better way to spend some quality time together than cozied up at home baking up some yummy goodness? I’m lucky to know a few ladies with some pretty delicious tried and true recipes, my Mother- In- Law being one of them. Affectionately referred to as Mama Mary on occasion, this lady can cook and bake up a storm like nobody’s business. 
On a recent Grandma date, Ari and I got to snack on a few of her delicious muffins. These suckers don’t stand a chance; they barely make it out of the oven. When I asked for the recipe I had to grab a pen to jot down everything quickly, since Mary has it memorized! The following week I decided I was going to bake a large batch to take into work. So I organised to get some printed packaging to lay them out in a personalised box, and gift them to everyone in the office. Let me tell you… they went down a storm and everyone loved them! This is a perfect example that some of the best baking- and healthiest- is also sometimes the simplest; you don’t need a laundry list of complicated ingredients for the outcome to be sensational. These are a great snack full of fibre, perfect for on- the- go families- just make sure to grab yours before they’re all snatched up!

Yummy Mummy Recipe: Blueberry Bran Muffins
Makes 12 muffins


2 cups flour
2 cups bran
1 cup rolled oats
1 1/2 tbsp cinnamon
2 tbsp baking powder
1/2 tsp salt
1/2 cup brown sugar
2 tbsp chia seeds
2 eggs (or sub 1/4 cup applesauce per egg for an egg- free version)
1/2 cup oil
2 cups milk (sub almond or coconut milk for a dairy free version)
1 cup blueberries


1. Preheat oven to 400 degrees; line muffin tin with liners; alternatively grease with oil or butter.
2. In one bowl mix the dry ingredients; in a separate bowl, whisk eggs; add oil and milk to the eggs and stir well.
3. Combine the wet with the dry ingredients, stirring constantly to avoid lumps.
4. When mixed, add blueberries and stir until distributed throughout batter.
5. Pour batter into paper liners/ pan; distribute evenly, trying not to spill over the sides (I hate scrubbing the baked on stuff off the pans after!).
6. Bake for 20 minutes, or until you can poke with a skewer and it comes out clean.
Because of the bran and rolled oats, these muffins can be quite dry; if you prefer a more moist version, add 1/2 cup applesauce. 

I hope these are as big a hit with your family as they are with mine!

Image Source: http://oceanspray.com/Recipes/Corporate/Breads—Muffins/Blueberry-Bran-Muffins.aspx?courses=BreadsMuffins

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