gfe--gluten free easily

Living gluten free easily by eating real food and a few gf processed foods

Knee Slappin’ Good Blueberry Muffins

Share on Pinterest
For affiliate links and as an Amazon Associate I earn from qualifying purchases.

This recipe for Knee Slappin’ Good Blueberry Muffins from Heidi of Adventures of a Gluten-Free Mom is the last recipe entry for our March Muffin Madness event. I thought that sharing this much loved sweet muffin recipe would be a nice way to close out the event. Heidi’s muffins are gluten-free, dairy-free, egg-free, corn-free, soy-free, xanthan/guar gum-free, and vegan.

Knee Slappin' Good Blueberry Muffins Adventures of a Gluten-Free Mom

Knee Slappin’ Good Blueberry Muffins from Adventures of a Gluten-Free Mom

Enjoy learning more about Heidi and her Knee Slappin’ Good Blueberry Muffins and see the whole line-up of bloggers, blogs, and muffin recipes on gfe here.

Heidi is one of my dearest friends and I consider her blog one of the very best gluten-free blogs! I talk much more about Heidi in my earlier “adoption post” here on gfe.

Although Heidi has been on a blogging break for a while, please don’t let that stop you from checking out her blog. She has so, so many amazing recipes—for both gluten-free adults and kids. She’s known for kid-friendly recipes (she LOVES anything goldfish) and creating recipes that others think are impossible. Her “tell all” posts related to gluten-free living have helped many, many readers.

Heidi Kelly of Adventures of a Gluten-Free Mom

Heidi Kelly of Adventures of a Gluten-Free Mom

Here are just a few other recipes and posts of Heidi’s that you should check out:

~ Ask Heidi:  Cheating on the Gluten-Free Diet (part of her Gluten-Free 101 Series)

~ The Best Mayo-Free Chicken Salad (I can personally vouch for this one … divine! even without the cherries)

~ Dermatitis Herpetiformis and Other Atypical Symptoms of Gluten Sensitivity

~ Gluten-Free Fritters (aka Förtchen, Futtjens, Ferdons, or simply Donut Holes) (this was Heidi’s brilliant entry into my Home for the Holidays: Gluten-Free Style event a few years back)

~ Power Stick Breakfast Bars (I made these as Power Balls using coconut flour instead of powdered milk—fantastic energy treats!)

~ Reconstructing Goldfish Crackers:  Gluten-Free Style (think goldfish in every form actually)

gfe-march-muffin-madness-225

Heidi says: “I have never had a better blueberry muffin in my life.  Not with dairy, not with eggs and certainly not with gluten.” Her readers left lots of rave comments—“delicious,” “unbelievably wonderful,” and “my sons request these”—when she first shared this recipe on her blog, so it’s clear she is not the only one who was slapping her knee over just how good these muffins are!

Knee Slappin’ Good Blueberry Muffins Recipe

Yield: 12

Knee Slappin’ Good Blueberry Muffins from Adventures of a Gluten-Free Mom

Got blueberries? These Knee Slappin' Good Blueberry Muffins Adventures of a Gluten-Free Mom are a fabulous way to use them! (photo)

Heidi says: “I have never had a better blueberry muffin in my life. Not with dairy, not with eggs and certainly not with gluten.”

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup Almond Flour (I highly recommend using Honeyville Blanched Almond Flour; I cannot guarantee the muffins will turn out as well with a different brand. See notes for nut-free alternative.)
  • 1 1/2 cups Superfine Brown Rice Flour
  • 1/2 tsp. Sea Salt
  • 1 tsp Corn-Free Baking Powder
  • 1 tsp Baking Soda
  • 1/2 cup Agave Nectar (see notes)
  • 1/4 cup Coconut Oil, melted
  • 2 Chia ‘Eggs’ (mix 2 tsp ground white chia seed with 6 tbsp warm water, set aside for about 5 minutes until mixture thickens; see notes for more options)
  • 1 tsp Corn-Free Vanilla Extract
  • 1 cup Unsweetened Applesauce (I use Eden Foods Organic Applesauce)
  • 1 cup fresh, Organic Blueberries (see notes)

Instructions

  1. Preheat oven to 350° F and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine agave nectar and melted coconut oil. Beat on high speed until thoroughly blended.
  3. Add in chia eggs and vanilla extract, beat well.
  4. Meanwhile, sift together the almond flour, superfine brown rice flour, salt, baking powder and baking soda.
  5. Add half of the dry ingredients to the wet mixture, blend well.
  6. Add half of the applesauce, blend well.
  7. Repeat with remaining flour mixture and applesauce.
  8. Fold in blueberries.
  9. Pour the batter into the prepared muffin tin and bake for 22 – 25 minutes. Check for doneness by inserting a toothpick or touching lightly on the center (the muffin will be firm to the touch).
  10. Allow muffins to rest in the pan for about 10 minutes then transfer to a wire cooling rack to cool completely.

Notes

This is a thick batter and you can fill the muffin liners all the way to the top without fear they will spill over in the oven.

Shirley here: Heidi’s readers have also made many other substitutions successfully with this recipe. For example, one reader used sunflower meal/flour (which is finely ground sunflower seeds—you can make it yourself) instead of almond flour. Ground walnuts can also be substituted for the almond flour. Honey can be substituted for agave nectar. Flax gel eggs can be substituted for chia gel eggs.

Heidi says frozen blueberries can also be used; do not thaw to prevent your muffins from being “too blue.”

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Heidi Kelly
Cuisine: American / Category: Breakfast, Dessert

Originally published March 31, 2014; updated July 10, 2024.

Free Email Updates to gfe

Please enter all required fields Click to hide
Correct invalid entries Click to hide

Comments

  3. Laurel says

    Heidi! I loved, loved, loved her blog and her. In fact, Heidi, if you’re listening I was thinking about you yesterday. You are my muffin madness heroine I can actually eat every single thing in this recipe. Ah freakinmazing. You always were the bestest.

    Reply

    • Heidi Kelly says

      Hey Laurel-

      Thank you so much for the lovely sentiments, it absolutely made my day!

      And, believe it or not…I’ve actually begun writing my first post in nearly 18 months. I’m so ready to reconnect with all of my gluten free friends. As much as I used to believe that my blog was a platform for me to help OTHER people…turns out (after several dumb choices I’ve made during my extended absence), that my virtual GF friends are crucial to my overall health. And, just in case you’re thinking it – no, I have not gone back to cheating on my gluten free…but I pretty much did the next worse thing (which I do intend to fully share as soon as I muster the courage!).

      I hope you are doing well my friend!

      xoxo,
      Heidi

      Reply

    • Heidi Kelly says

      Hi Laura,

      As it turns out, I’m actually working on my blog re-emergence as I type this! It’s been a long and challenging 18 months for me but I am finally on the up and up. Can’t wait to share some of the interesting things I’ve learned about my personal health (sadly, as an atypical celiac who doesn’t exhibit any clear and obvious symptoms when glutened…I often have to learn things the hard way). And boy did I learn some hard lessons during my hiatus, LOL!

      Hugs,
      Heidi

      Reply

  11. Bev says

    Looks good. Thanks for the info on substitutions. Shirley, thanks for the month long variety of great recipes!

    Reply

  30. Katie says

    Chai eggs! I’m in 🙂 And I have a whole freezer full of blueberries I picked last year. Delicious!

    Reply

  34. patricia says

    Oh good, another muffin recipe using almond flour. Have not tried the chia eggs before. Will have to do so.

    Reply

  35. Susan says

    Great to have a recipe with ingredients I have on hand (except the blueberries which I’ll go out and buy). Thanks for another interesting recipe.

    Reply

  37. Susan says

    I love blueberries! And blueberry muffins! I can’t wait to try this. Thanks, Heidi, for posting this recipe!

    Reply

  41. Gail says

    Yes, Heidi, hope your reading our posts as I have been thinking about you for a long time and wondered why I haven’t received anything from your blog and I go back to look to see if maybe it is just my address may have got deleted but I just want to say I loved your blog and still go there for all the homemade goodies that you made.
    Miss you and your blog. Lots of love and hope all is well with you and your family.

    Reply

    • Heidi Kelly says

      Hi Gail!

      Thank you so much for the heartwarming honest, with the global explosion of all things gluten free, I really didn’t think anyone would even notice my absence, LOL!

      Actually working on getting back to it, so be on the lookout!

      Hugs,
      Heidi

      Reply

  42. Katie says

    We’ve made these muffins twice now and the kids love them! I’ve never seen a bowl licked so clean in my life! Thanks so much again for sharing 🙂

    Reply

  43. Heidi Kelly says

    So glad to hear your kiddos love the muffins Katie! My boys are the same, they lick the bowl clean each and every time I make them…and without eggs, they totally can!

    Subbing the blueberries with dairy free chocolate chips are a tasty alternative too!

    Hugs,
    Heidi

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe