We love the 4th of July parade in our hometown. It starts early, so this year I made some festive gluten-free muffins to take with us!
A lot of people think that gluten-free means tastes terrible. Not true! This recipe for gluten-free muffins, blueberry cheesecake style, will definitely challenge that assumption! If you are forever in search of a great muffin recipe, check this one out!
A Festive Way Start to Your 4th of July Morning
Regardless of where your 4th of July morning begins, the beach, the mountains, or your hometown, it is fun to start the day with a festive breakfast treat.
For many years, my children participated in our local hometown 4th of July parade which meant being at the parade starting spot early in the morning. We were always rushing out the door to get to the parade start on time after having wrangled all of the pieces of the three various and disparate uniforms that were required for each of my parade participants.
One year, our whole family was in the parade when my husband Dave was sitting on our City Council, serving as our town’s mayor. I think that was the day he said, “Our town has the best 4th of July parade. Half the town is watching the parade, and the other half is in the parade!”
There was always a hasty rush out the door, followed, not too long after by an “I’m hungry.” The 4th of July can be a long day of celebrating from morning parades to evening fireworks, so these gluten-free blueberry muffins are both tasty and filling while also offering a festive flair. What a great way to start a celebratory morning!
The 4th of July is also such a fun holiday, celebrated with all kinds of gatherings. While most 4th of July recipes and menus are focused on afternoon or evening gatherings like swim parties, BBQs, lake days, and beach outings, I also like to add a festive start to our morning!
Gluten-Free, But You Can’t Taste the Difference!
The 4th of July is celebrated with red, white, and blue, so I thought, let’s make a red, white, and blueberry muffin. Of course, I had to make it a gluten-free muffin!
I went gluten-free over a year ago and discovered a measure for measure gluten-free flour. Measure for measure, or 1:1 flour, makes it so simple to swap out regular all-purpose flour for gluten-free.
Gluten-free is not as difficult as it used to be. Many people have found that they are gluten intolerant or simply just feel better eliminating gluten from their diet. There are many brands now that offer gluten-free options.
I love the King Arthur brand. Their measure for measure flour already has the xantham gum added so that the flour added to your recipe will react exactly like all-purpose flour. Your recipe will turn out just like the all-purpose version, just minus the gluten!
Of course, you can make these muffins with all-purpose flour too, but now you have the know-how to make them gluten-free,
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Simple Steps to Make Gluten-Free Muffins
The ingredients for these muffins are simple, you probably already have most of them on hand! Summer is in full swing and so is blueberry season.
This recipe is so easy! In one mixing bowl, mix all of the dry ingredients together until well combined.
In a separate bowl, mix all of the wet ingredients together until well combined.
Combine the dry and wet ingredients together and mix until the batter is combined thoroughly. You can adjust the recipe at this point. The batter should be the consistency of cake batter. If you feel your batter is too wet/thin, add a bit of flour until it thickens. If you feel your batter is too dry, add a bit more yogurt until it thins out just a little.
Once the batter is at your desired thickness, make sure it is well combined with no lumps!
Now for the blueberry magic!
Next, gently fold in the blueberries and turn gently with a wooden spoon. The gentle fold keeps the berries from being crushed which would turn your batter purple! One of my favorite things about these muffins is the burst of a whole berry when you take a bite.
- 2 Cups Measure for Measure Gluten-Free Flour (any brand, but must be measure for measure)
- 3/4 cup Granulated Sugar
- 1-½ tsp Baking Powder
- ⅛ tsp Salt
- 1 tsp Vanilla
- 1 Large Egg
- ½ cup Vanilla Yogurt
- ½ cup Milk (I used almond milk)
- ½ cup Cream Cheese (softened)
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. Grease muffin tins or line with cute paper liners/baking cups.
- In a large bowl whisk together the flour, sugar, baking powder, and salt (dry ingredients) Set aside.
- In a separate bowl beat the egg, yogurt, milk and cream cheese together. (wet ingredients)
- Combine the wet ingredients with the dry ingredients and stir until combined. If the mixture is too wet, add small amounts of flour until cake consistency. Make sure there are no lumps!
- Once the batter is combined and lump free, gently fold in the blueberries with a wooden spoon, being careful not to crush them or your batter will turn purple!
- Spoon batter into muffin cups, they don't rise much, so at least ¾ of the way full. If you are using baking cups, you can just place them on a baking sheet. If using muffin liners, use a muffin tin.
- Bake in preheated oven for 20-25 minutes. I used the convection feature on my oven, you may need to adjust the baking time based on your oven.
- If you are baking muffins in muffin tin, allow muffins to cool for at least 5 minutes before removing from pan.
- If baking muffins in paper liners/baking cups, allow muffins to cool slightly so they are easily handled.
- Optional: Once muffins are slightly cooled, decorate with sugar crystals.
These muffins are easy to make and a real crowd-pleaser. They are the perfect way to begin your 4th of July and, are gluten-free. They’re also a great way to use up any blueberries you may have on hand. So, go ahead and try out this recipe – we promise they won’t disappoint! Happy 4th of July, everyone!
- Patriotic Fruit Pizza Dessert from Tatertots & Jello
- Homemade Strawberry Shortcake Ice Cream Bars from Pass the Butter
- 4th of July Fruit Tart from Happy Happy Nester
- American Flag Sheet Cake from Modern Glam
- Individual Skillet Strawberry Shortcake from Most Lovely Things
- Festive 4th of July Gluten Free Muffins from My 100 Year Old Home
- Easy Fourth of July Watermelon Salad from Robyn’s French Nest
- Red Velvet Brownies from Paint Me Pink
- Marshmallow and Chocolate Dipped Ice Cream Cones from My Sweet Savannah
- 4th of July Donuts from Inspiration for Moms
- No Bake Strawberry Cheesecake Bites from Twelve on Main
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