Gluten Free Muffins 5 Ways




Yield 12 Muffins

Muffins are perfect for breakfasts, lunch boxes, travelling, and everything in between! This simple gluten free muffin recipe is easy to make and so easy to customize with whatever add-ins your family loves. Recipe includes variations for Chocolate Chip, Mixed Berry, Cranberry Pecan, Fresh Strawberry, and Rhubarb Streusel.


*Add in the ingredients from ONE of the following variations:


  1. Line 12 muffin cups with liners or grease well. Lining the tins works best.
  2. Whisk egg in medium bowl.
  3. Add yogurt, sour cream, milk, oil, sugars, and vanilla and whisk until thoroughly combined.
  4. Add in flour mix, xanthan gum if needed, baking powder, baking soda, salt, and cinnamon and stir with a fork until all ingredients are incorporated. Your batter should be soft and scoop-able, not pour-able.
  5. Stir in chosen add-ins.
  6. Preheat oven to 375° and let batter sit while oven is preheating. This eliminates any gritty texture.
  7. Divide batter between muffin cups. The muffin cups will appear full, but that's ok. They will puff up but the batter is thick enough they won't run over the edge and overflow.
  8. Bake for 9-12 minutes, until toothpick inserted in center muffin comes out clean. Watch carefully and remove as soon as they are done so they don't dry out.
  9. Remove to a cooling rack and cool completely before storing any leftovers (if you have any!)


Use any flour mix you like. Ones that have worked for me include Grandpa's Kitchen, Cup4Cup, Mama's almond flour blend, Bob's Red Mill 1:1 (not the kind with bean flour) and my personal recipe. I also winged it the last time and threw in 1/4 cup almond flour, 1/4 cup sorghum flour, 1/4 cup brown rice, 1/4 cup white rice, 1/2 cup potato starch, and 1 T whole teff for a little extra protein. This blend tastes great with the cranberry pecan variation! You can use all yogurt or all sour cream if you like, I personally prefer the flavor of both together.

Recipe by Life After Wheat at