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Healthy Blueberry Peach Muffins, Gluten & Dairy-free

On the weekend my sweet man and I went to visit our good friends Candice and Chef Doug McNish at the Wild Blueberry Festival at Brickworks. My intention was
Aug 26, 2013 | Joy McCarthy

On the weekend my sweet man and I went to visit our good friends Candice and Chef Doug McNish at the Wild Blueberry Festival at Brickworks. My intention was to bring home a few pints of wild blueberries, but of course like any visit to the market I picked up a few more things as you can see from my photo.

Since it's wild blueberry season, all the vendors were sampling treats with wild blueberries at Brickworks. So I filled my joyous belly with Doug's blueberry parfait and a few other seasonal bites of goodness. There is something magical about wild blueberries -- they taste like the earth... but not the same way that beets can taste like the earth.. I mean, like dirt. For those of you who eat beets, you know what I mean right? ;) Wild blueberries are heaven-sent!

I created these incredibly healthy and naturally sweet muffins which were similar to the ingredients in these Dairy-free, Gluten-free Morning Glory Muffins that many of you loved and shared your photos on instagram and facebook with me. I made them quite small, so I had two of them just before my yoga practice this morning (heehee).

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  • 1 cup brown rice flour
  • 1/2 cup oats (look for gf)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 organic eggs
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 2 tsp pure vanilla extract
  • 1/2 cup melted coconut oil
  • 3/4 cup wild blueberries
  • 3 peaches, finely chopped
  1. Preheat oven to 350 degrees. Grease a muffin tin with coconut oil or line with paper muffin cups.
  2. In a large bowl combine flour, oats, baking powder, cinnamon and sea salt. In a separate bowl, combine eggs, almond milk, maple syrup and vanilla. Stir in coconut oil to the wet mixture. Add the dry mixture to the wet and combine, but do not overmix. Fold in the blueberries and peaches. Scoop muffin mix into muffin tins. They do not rise a lot, so you can fill the batter up to the top. Bake for 30-35 minutes. EnJOY!


* substitute with water if you don't have any milk

Aug 26, 2013 BY Joy McCarthy
Emily   •   September 3, 2013

Hi Joy! Love your recipes. Always checking your website for something to make for the week =) I love this blueberry and peach recipe. I dont have a muffin tin,craziness i know lol, but id like to use my loaf tin instead. Would I need to alter the recipe for that? Hope to hear from you soon!

Joy McCarthy   •   September 4, 2013

amanda   •   September 14, 2013

I absolutely LOVE these! and so does my not-so-healthy family!!! definitely one of my favourites!:D


Jessica   •   October 1, 2013

These sound great! I'm going to try baking them this week! Is there a substitute for the oats that would taste good? Perhaps another flour? I want to try with the oats as well but my other half isn't such a fan of them.


Anjali   •   July 8, 2015

Hi Joy? Could you please suggest a substitute for oats in this recipe? Thank you.

Joy McCarthy   •   July 9, 2015

Tina   •   August 21, 2018

Hi Joy! I really love your recipes :-) Could I use another gluten-free flour? I can´t find brown rice flour here in Germany. Thank you, Tina

Rachel Molenda   •   August 21, 2018

Tina   •   August 21, 2018

Thanks! And would coconut flour work?

Joy McCarthy   •   August 21, 2018

Tina   •   August 22, 2018

Thank you! One more question: If I use buckwheat flower, do I also need to put in one cup or less?

Joy McCarthy   •   August 22, 2018

Raquel Elsa G Herrera   •   March 24, 2022

Hi Joy - can brown rice flour be substituted? If yes, please let me know what I can use. Thank you so much! Raquel

Joy McCarthy   •   March 25, 2022

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