Blueberry Honey Muffins

It’s getting to that time of year when summer is just passed and I feel its passing keenly. The rain and cold are right for this time of year, and I welcome them as a part of the turning of the seasonal wheel, but I still have the tastes of summer on the tip of my tongue. I need a little bit of summer now to help me transition to this next season. Blueberries are such a part of the tastes of summer for me. And I love muffins. So, you can’t go wrong when you combine the two.

Even though it’s not blueberry season, you can make blueberry muffins year-round if you have access to frozen blueberries. I like to freeze my own blueberries in July and August, but when I run out, I also get frozen ones from my local organic grocery store. This recipe is one of my family’s favorites, and I also like to bring them to breakfast and brunch events.

I adapted this recipe from The Streamliner Diner Cookbook, by Irene Clark, Liz Matteson, Alexandra Rust, and Judith Weinstock. I wrote about this cookbook in previous post. I love it–it’s one of my go-to cookbooks for recipe ideas.

Recently my friend Stephanie asked for the recipe (I made it for a gathering we attended this summer) and I realized that I hadn’t shared it here yet. So, here it is!

Gluten-Free Blueberry Honey Muffins
-adapted from The Streamliner Diner Cookbook

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Special equipment needed
A hand mixer is helpful


1/4 cup butter, melted
2 extra large eggs
1/2 cup honey
1/2 cup buttermilk (or milk w/ 1/2 tsp vinegar mixed in)
zest of one lemon (optional)
2 cup Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup fresh or frozen blueberries that are thawed

Preheat the oven to 350 degrees
-Grease 12 muffin tins or line with muffin papers
-in a medium bowl, combine dry ingredients (and lemon zest if using)
-wash and pat dry blueberries (they should be as dry as possible)
-in a small bowl, mix blueberries with 2 TBL of the dry ingredients, set aside
-in a large bowl, beat together butter and honey. Beat until fluffy
-add eggs, beat well
-add buttermilk
-mix dry ingredients into wet ingredients–don’t over mix
-add floured blueberries–don’t over mix (you don’t want to break the berries)
-spoon into muffin tins
-bake for about 20 minutes (until tester comes out without crumbs)

This recipe make 12 muffins.


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  1. Kate says

    These have been a godsend for my 3 year old son who is on an anti yeast diet temporarily which includes no sweeteners (other than raw honey), gluten and most grains or dairy or most fruits. It’s pretty tough but he loves these! I’ll admit that since it’s temp we’re using a pre bought gf flour. But he loves these and we always have to have some on hand or in the freezer. Thanks so much!

  2. Jennifer Hutchison says

    Love the simplicity of your recipes! I have tried many since I first discovered you a month ago and I am so relaxed now that I can find a gf recipe when I need one – one that I can count on being both delicious and uncomplicated. You clearly have a wonderful sense of food.

    The latest recipe I have become addicted to is your pancake recipe – I have even sent them to school for lunches with the kids, filled with butter and jam – they are almost like a biscuit – moist, soft yet hearty enough that my children can eat them with one hand, mitten on, while building a snow fort on a sunny Sunday morning, too engaged with their project to be bothered to come inside for brunch.

    Thank you for keeping it real.



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