Sour Cream Blueberry Muffins- Gluten-Free

Gluten-free sour cream blueberry muffins .

As promised, here's my latest muffin recipe, using Pamela's Gluten-Free Baking and Pancake Mix. Oy vey, these are good. And so easy. I didn't even get out the mixer; I stirred the batter by hand with my favorite wooden spoon. If you're in the mood for a different berry or fruit, by all means, substitute the blueberries. Whatever makes you happy, Babycakes. Go for it. This batter would cozy up to cranberries, spiced apples, you name it.

And by the way, if you're looking for a dairy-free egg-free blueberry muffin, I've come up with a vegan Brown Sugar Blueberry Muffin recipe you might like. I also have a hazelnut flour based dairy-free blueberry muffin here.

Karina's Sour Cream Blueberry Muffin Recipe (Using Pamela's Baking Mix)

Recipe originally posted November 2006.

I used my trusty Pamela's Ultimate Baking Mix for the basic flour mix in this recipe, but you can use any gluten-free baking and pancake mix you prefer. Just make sure it's got some leavening in it, and a touch of xanthan or guar gum (think pancake mix). The leavening in Pamela's Ultimate Baking Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup of flour mix.


2 large free-range organic eggs
1/2 cup extra light olive oil
1 1/4 cup (packed) organic light brown sugar
2 teaspoons bourbon vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking and Pancake Mix
1/2 cup finely chopped pecans
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)


Preheat oven to 375ºF. Line a 12-muffin pan with paper liners.

In a mixing bowl beat the eggs, oil, brown sugar, vanilla and yogurt till smooth.

Add the baking mix and beat until a batter forms.

Add the pecans and blueberries, stirring in gently.

Spoon the batter into the cups. I used all the batter for twelve; I like my muffins as big as possible.

Bake in the center of the oven for about 25 minutes, until golden and dry in the center. Note: If using fresh blueberries instead of frozen, cut back the baking time to about 20 minutes.

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't get soggy).

Oh-so-yummy still warm from the oven. And wrapped individually, frozen in a big zip-freezer bag, and thawed at room temperature, they're not bad either. Actually, they're some of the best gluten-free muffins I've had.

Makes one dozen muffins.

So darling, what are you waiting for?

Recipe Source:

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Shannon said...

Yummy! So I have noticed that sometimes you add extra leavening agents to the Pamela's and sometimes you don't. Do you have a rule of thumb for when a recipe needs more? Also, have you used Pamela's for gingerbread cookies? (My best friend wants to bake me some for Christmas.)

Michelle said...

This looks great - I'm going to try to make mini muffins with lowfat plain yogurt and frozen raspberries.
1) Why do you recommend plain yogurt (if no sour cream)? Is the sugar an issue? I ask because I think giving a boost of vanilla or banana could be tasty.
2) Instead of finely chopped pecans, do you think it would work to substitute ground almonds (almond meal/flour)?

Karina said...

Hi Shannon!

No, I don't really have any rules. What I do is compare my pre-GF recipe with what's in Pamela's mix. If the recipe has more than the leavening amounts in the mix, I add more. Pamela's says: The leavening in Pamela's Baking & Pancake Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup.

Hope that helps! :-)

Hi Michelle!

Question 1. Why? Just personal preference. I like a classic Jewish coffee cake combo of sour cream and brown sugar. Feel free to substitute!

Question 2. No, I don't think so. The nut meal would be more like adding flour than nuts. I'd hand chop some nuts. They add a lovely bit of crunch.


Katrina said...

Hi Karina-

I suppose it's time I come out of my lurkdom, I love your recipes.
I made these muffins last night actually and they hit the spot. I unfortunately did not have blueberries or pecans so I substituted frozen cherries and some macademias. They are delightful. Thanks again for sharing!


Kalyn said...

What an awesome photo. They look fantastic.

Nina said...

Hi Karina,

I, too, have been lurking around your site for several months and find it a great place to visit!
This recipe looks like it might make a good base for the Streusel Topped Sour Cream Coffeecake I used to make B.C.D. (Before Celiac Disease).
This summer I started making some very nice blueberry muffins based on Annalise Roberts' recipe. But I had to turn them into Blueberry Spice Muffins. With my penchant for using the "whole grain" flours (garfava), they needed a jolt of cinnamon to disguise the strong flavor.

sher said...

They look beautiful!!! And I agree with the favorite spoon. These are too pretty to rush the process. :)

Asha said...

Pics look great and muffins are mouthwatering, Karina!
Makes a great breakfast goodie.Sour cream sounds good:)

Karina said...

HI Katrina!

Thank you for coming out of lurk mode. ;-) Cherries and macadamias sound divine! YUM.

Thanks, Kalyn! xoxo

Hi Nina!

Nice to *meet* you. I wish I could do bean flours, but no go. Too hard to digest [for me]. I add nuts or almond flour for more protein and fiber; and try to add either buckwheat or quinoa flour when I can [also stronger flavors].

Sher! Yes - you get it. Thanks for all your lovely comments lately. ;-) xo

Hi Asha!

Sour cream makes these muffins moist and not-too-sweet. Thanks for stopping by!

Jaclyn Kaye said...

Do you know if there's any way to make these muffins without the dairy (and without a soya replacement--can't do soya here)? Both this and my favourite gluten-containing recipe require yogurt or sour cream and I don't know how to work around it.

And, seriously, I am dying to make some version of my old cranberry-orange muffins.

Karina said...

Hi Jaclyn,

This recipe has buttermilk in the Pamela's mix, and of course, the sour cream; so with all this dairy, I wouldn't attempt to make this particular recipe dairy free.

I'd start with a dairy-free muffin recipe and think about using orange juice [or orange juice concentrate] for the liquid, and adding cranberries.

If I come up with something, I'll post it. In the meantime, you might look around on the Internet. I bet The Gluten Free Pantry has a recipe; if not, she has a mix [whether it is dairy free or not, I don't know]...

The sour cream adds so much moisture - and that's why it works so well. GF muffins can be dry.

Thinking out loud here - you could also try subbing canned pumpkin or applesauce for the sour cream in your recipe, though it will change the flavor.

Make sure if you use this recipe, and do not use Pamela's baking mix, add the leavening suggested.

Good Luck!

Michelle said...

Namaste makes a good muffin mix that is dairy, gluten, and soy free. I've made it with dried cranberries and orange juice and they were very good. Reheating them in the microwave beside a damp paper towel helped them seem moist. I'd give them a shot if I were GFCF and soy free.

Jaclyn Kaye said...

Karina, thank you for the advice! I'm not allergic to dairy or soya, fortunately, so I mostly just keep them out of my diet as much as possible. But, when it comes to baking mixes, Pamela's was the best I've found (and really only has a small amount of dairy, all factors considered), so I stick with that. For me, it just seems like a cup of sour cream is going to be pushing my luck. ;-)

However, my old recipe has orange juice, so I will consider using more of that in this one. Perhaps a little bit more oil, too? Actually, I think the pumpkin puree idea is inspired! I'll give that a shot. Cranberry-orange muffins with some mild pumpkin flavour could be *really* good...

Michelle, thank you for the suggestion of the Namaste muffin mix! If I can find it here in Canada, I'll give it a whirl (or pick some up when I'm next in the US).

Karina said...

Hi Michelle! Thanks for the tip for Jaclyn. :-)

Hi Jaclyn! I'd consider a one to one sub for the sour cream - one cup of orange juice in this recipe would be plenty of liquid - maybe even too much; start with 3/4 cup and see how the batter looks. It shouldn't be too runny. I think the oil amount is fine.

I totally agree, Pamela's is the best all-around GF flour mix [I like that is has almond meal in it].

Let us know how you make out!


Christan = ) said...

I made mine with my own flour subs and used "Tofutti Sour Supreme" or "Tofutti Better than Cream Cheese" which are soy, but either works well in place of the yogurt. I always add a bit more of the brown sugar to make up for the sweetness.
I have been using coconut oil in some of my recipes, maybe that would help in place of the yogurt?? Or some tofu?? I think the banana would be a better flavor with the blueberries than the applesauce for another substitute.
Interested to see how it turns out if you use any of those ideas.

Kathi said...

Yummy yum yum!!! You done good!
These are delicious! They're going to have to have an intervention between me and my muffins! : )

BTW- I used low fat sour cream and my silicone muffin pan! Worked great!

Selena said...

These muffins are great! My 13-year old & I made a cinnamon swirl version to add to the recipe book she's putting together for herself. Does anyone out there have a good gf recipe for old fashioned rolled sugar cookies for the holidays? We're ready with the icing & the sugar sprinkles.........

Karina said...

Hi Christan! I think mashed banana would be fab as a sour cream sub.

Kathi- Yay. :-)

Selena, I'm so glad. Check out the Land-o-Lakes website. They have a gluten-free baking section with some cookie recipes, including a roll-out sugar cookie.

beastmomma said...

I love the picture and the about you section. Very lovely.

Karina said...

Muchas gracias, Beastmomma! You are sweet. ;-)

Anonymous said...

Do you have a recipe or can you explain how to modify this recipe for lemon poppyseed muffins? Gracias!

MB said...

I made these this morning to celebrate the first day of school. My husband said he wouldn't have known they were GF if I hadn't told him- excellent flavor and texture! Thanks!

Karina Allrich said...

Hi Anon,

Sorry, no - I don't have a lemon poppyseed muffin recipe for you.

These blueberry muffins wouldn't be a good place to start for modifying - the fruit increases volume that you'd have to make up for with flours; then you'd need to modify the sweetening/leavening/fat and moisture, so, I would suggest finding a GF lemon or a plain muffin recipe (without a lot of fruit) to start with.

Hey MB!

Thanks - I'm glad you (and your husband) liked them!

I am working on a vegan version as we speak - they're in the oven now - and smell mighty good.


Elsa said...

Hi Ladies: I have tweaked many recipes to accomodate my vegan daughter and her family. When I make the blueberry muffins, I sub Tofutti Sour Cream and my own home canned applesauce for the reg. sour cream. Also, I use egg replacer, cane juice crystals, and cut the oil in half. I make a struesel topping and put a generous tsp. of that on each muffin. My recipe yields 30 muffins. To make them a little extra for my grandson, (he's 21) I drizzle a little glaze on top made with organic powdered sugar. These muffins are great and I even prefer them over regular blueberry muffins. My daughter & family do not eat dairy and have eliminated refined sugar from their diet so I've learned to make many dishes for them so they can continue to come on over to "Ma's" for a meal after church. I have made vegan Rice Krispie Bars which went over so well my kids talked me into selling them at the Health Food Store. The're a big hit and I frost them with melted Barley Malt sweetened carob chips flavoring.

Karina said...

Hi Elsa! Thanks for sharing your baking tips. :)

One note* important! * for my celiac and GFCF readers...

Barley malt is NOT gluten-free and not safe for celiacs or those on a GFCF diet for autism.


Anonymous said...

Hello again to my culinary inspiration! I made this recipe by using Bob's Red Mill GF pancake mix in place of the Pamela's and using Tofutti Better Than Sour Cream. It was an unprecedented success! My roommates and fiance devoured them. I was lucky to get two for myself!

Karina said...

Yay- thanks for posting this! I love hearing that subs like this work, too. Excellent.

Thanks- and rock on. :)


Anonymous said...

i just made these muffins tonight for the first time and they are DELISH! my 3.5 y/o daughter isnt a fan of berries in her food, so i left them out, then made a streusel topping from butter, pamela's and brown sugar and put that on top. i have to say they were DIVINE! and my daughter ate 2 of them. looks like i will be making more of these little dandies in my future. thanks for the great recipe!


Michelle B said...

These muffins are absolutely scrumptious. They were my virgin voyage to Karina's kitchen. Thank you for such a wonderful recipe. I have been "thumbing thru" almost all of your recipes and I just couldn't stand it anymore - I had to try one. I was very glad I had everything on hand to make these. Yum - success. I really like all of your pictures, too. I am such a visual gal. The pictures are so pretty it makes me want to try them even more. Thank you for sharing your talent! -Michelle B

Tricia said...

So my friend calls me... and tells me of this FABULOUS recipe that she got "off of that gluten free site you are always telling me about".... I told her you can always be trusted!
So being 20 pounds deep in blueberries and with overnight guests on the way.. I whipped up a batch.
Absolutly divine.
Thanks for nourishing my family and friends!

Brenda said...

AWESOME muffins! This is our first week of GF, and I made 2 birthday cakes that weren't so great today. I had to whip up some muffins for a breakfast group that meets at my house tomorrow morning, and one of these broke when I was taking it out of the pan (shucks!) and I tried it...MMMMM!!!! I sprinkled cinnamon and brown sugar on top. I was amazed to see them rise after my cake failures today. Thank you for the recipe!! :)

Natalie said...

WOW! I'm still new to this wheat/gluten allergy and I have yet to acquire the taste buds necessary for many GF items. But, I stumbled upon your website and I thought I'd give the recipe a try since blueberry muffins are my favorite! Absolutely incredible! I ended up using a mix of peach yogurt and sour cream (3/4 c yogurt and 1/4 c sour cream) only because that's what was in the refrigerator. Best muffins I've ever had. Thank you so much for the recipe! I'll definitely be trying more!

Anonymous said...

I made these wonderful muffins and substituted rice flour and corn starch for Pamela's Ultimate Baking Mix. I did not add the blueberries (Thailand doesn't have them) or the pecans since I'm allergic. But I added raisins, honey, and a few chocolate chips. They turned out perfectly and tasted heavenly!

Thank you so much, Karina for making this wonderful website. I thought after I found out I was allergic to gluten that I was doomed to only eat rice, meat and vegetables, but your site has opened a door back to normalcy for me =). It was the first time in my life I was able to eat a baked good without anything happening! No stomach ache, no chest pains!


Anonymous said...

Oh my oh my, I just discovered your site and it's a shame I'm at work, because I I want to be home right now cooking and baking. Thanks for all the wonderful bits of wisdom and recipes galore! I will be visiting this site many many more times :) Laura J

Joshua said...

Just tried these to answer the Missus' baked goods craving as she's on a fibromyalgia diet that restricts wheat and sugar. We both LOVED 'em!

Here's what I subbed:
1/2 Cup Agave Nectar for the brown sugar
Arrowhead Mills baking mix for the Pamela's
1ts vanilla (cut back 1/2ts due to the liquid agave)
Doubled the pecans and chopped them superfine in a blender (also to compensate for extra liquid)
Organic mixed berries (ras-, black-, blue-)

Very yummy - thanks for getting us started!

Anonymous said...

I am looking to use Bob's GF All Purpose Flour in this recipe but don't have any xanthan or guar gum on hand. Is there something else I can do to substitute this? Also, I would love to add some banana to this recipe. Any ideas? Thanks!

Karina Allrich said...

Thanks, everyone for your lovely comments! xox

Brown, if you use simply a GF flour mix instead of a GF baking/pancake mix, you'll need to add leavening as well xanthan gum (or a sub for this). If the mix you are using has no baking powder and baking soda, add 1 1/2 teaspoons baking powder and 1/2 teaspoon baking soda, and a teaspoon of xanthan gum. If you add banana- remember, this recipe uses sour cream, so your batter might end up very wet. You'll have to tinker with the dry to wet ratios. And possibly sugar. PS: I have other blueberry muffin recipes that might work for you; check the recipe index.


Vicki said...

Hi Karina,

Is there any reason I could not replace the oil in this recipe with butter and cream with the sugar before adding everything else? This is what I do with my regular blueberry muffins and is all I have on hand, but my sister has gluten allergies and I'd like to try some for her so thinking of attempting this recipe. Usually it is an okay substitute but google tells me this is something to do with the gluten in regular flour, so I'm not sure how it affects GF baking.

My recipe also calls for milk where this does yoghurt/sourcream - I assume I couldn't substitute this because you need the added moisture with the GF baking mix?

Any help much appreciated - trying to figure out how to tweak my regular recipies but a bit of a newbie to what I can substitute and what I can't.



Karina Allrich said...

Hi Vicki,

Yes, you can use butter if you prefer (instead of oil). And you can cream the butter with the sugar, if you prefer to do it that way. It won't hurt- though it isn't necessary, I find.

The sour cream in this adds moisture and tenderness.

Recipes based around a single GF baking mix (like this one) are the easiest GF recipes to make for a non-GF person. It's way simpler than adapting non-GF recipes without practice.

That said, I have posts about GF baking tips and substitutions that might help you. Check my FAQ page for the links. Good luck!


Vicki said...

Thanks Karina! I made these today and decided to follow your recipe in the end - they turned out great, thank you so much.

I have one question which I'm not sure if you can help me with - I used paper liners for half of these, and greased muffin tin for the other half. After 30mins the ones in the tin were perfect, but after 35 minutes the paper ones were still wet in the middle. Do you find there is usually a significant difference in baking time when you use these? It happens with all my baking when I use them and I wonder what I am doing wrong - I use the middle tray in the oven but the tops go crispy and the middles are often still wet. Understand there is a different baking time between ovens and that mine is probably crap lol, but more than ten minutes difference seems odd. Maybe a lower shelf would help, unless there are different kinds of baking papers? Sorry not really a GF question but I couldn't find any info online and am a complete novice! Maybe I should give up on the baking all together and try some of your other recipes! Haha.


Anonymous said...

This recipe is fantastic! I was wondering if you happened to know the full nutrional facts for the recipe - I usually use to analyze recipes, but they don't have Pamela's Baking Mix in their ingredient list so I'm having trouble calculating the nutrition facts.


Karina Allrich said...

Vicki- That's really interesting. (Who knew?) I'll have to experiment (I always use liners.) And yeah, ovens vary, temp wise. I recommend getting an oven thermometer. I bake in the center of the oven- always preheated.

Leigh- I don't- for the reason you mention. These programs don't usually feature the nutritional info for all the gluten-free flours. So I don't bother. You could approximate using the package nutritional info, perhaps.


Anonymous said...

I made these with sour cream and an alternate GF baking mix and they are wonderful! I froze most of the batch and they taste almost as good when I thaw them. I found that the recipe made 20 medium muffins.

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