Blueberry Muffins

These blueberry muffins have been the perfect mid-morning pick-me-up this week, exactly when I’m craving a sweet treat. This recipe is based on FIXATE’s Blueberry Maple Muffins, but I tweaked it a little to make it gluten-free and also lower the intensity of the buttermilk. I upped the amount of maple a little, but to be honest, I can’t really taste it. But that’s ok. I’m just happy to be using a natural sweetener! Blueberry season is just around the corner in NY, so save this recipe for yourself to make (and freeze!) batches of yummy muffins come August!

Blueberry Muffins.png

Prep Time: 10 minutes
Cook Time: 20 minutes
 Total Time: 30 minutes


Muffin liners
2 cups gluten-free all-purpose flour
2 tsp. xanthan gum
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground cinnamon
2 large eggs, lightly beaten
1 cup pure maple syrup (for funsies, I’ve been getting Happy Jack’s Bourbon Maple Syrup at the CNY regional market)
3/4 cup low-fat (1%) buttermilk
¼ cup extra-virgin organic coconut oil, melted
1 tsp. pure vanilla extract
2 cups fresh blueberries


  1. Preheat oven to 375° F.

  2. Prepare sixteen muffin cups by lining trays with muffin liners. Set aside.

  3. Combine flour, xanthan gum, baking powder, baking soda, salt, and cinnamon in a small bowl; mix well. Set aside.

  4. Combine eggs and maple syrup in a medium bowl; whisk to blend.

  5. Add buttermilk, oil, and extract; whisk to blend.

  6. Add flour mixture to egg mixture; mix until just blended.

  7. Gently fold in blueberries.

  8. With a spoon, evenly divide batter between prepared muffin cups, filling ¾ full (approx. ¼ cup).

  9. Bake for about 20 minutes, until tester inserted into the center comes out clean.

  10. Transfer muffins to rack; cool.

I meal prep these for the week, and since I find that blueberry muffins tend to go bad quickly, I freeze them! To do this, I spray foil muffin liners with ghee, so they come out easily after cooling. Then I individually wrap them in foil and stick them in the freezer. When I want to eat one, I unwrap the muffin and microwave it on a plate for about 20 seconds. Voila!

Makes 16 servings

Ultimate Portion Fix Containers: According to FIXATE, each muffin is 1 yellow & 1 tsp. I guess the blueberries are negligible and more counted as a carb, because there are wayy less than a purple container in each muffin. Now, my recipe is slightly tweaked from FIXATE, so it’s probably not officially a yellow container and a tsp. But that’s what I’m counting it as. Use your best judgment.