Gluten Free Muffins with a Secret Ingredient

Hello there, lovely to have you back. It’s time for gluten free muffins. I have a twist on your standard gluten free muffin recipe to share with you. This gluten free blueberry muffin recipe contains a secret ingredient, wait for it, pureed pears. Yes, poached pears are the secret ingredient that gives sweetness to this gluten free muffin recipe, without overwhelming the blueberries. Clever hey, and avoiding refined sugars is a double win.

I can hear you now … poaching pears … who has time for that! Well, not me. So I use the pears in natural juice from the supermarket. Avoid the pears in syrup as it’s too much sweetness for this recipe. Just drain the pears well before you puree them and life will be sweet, but not too sweet. 

Who doesn’t like blueberry muffins, and gluten free blueberry muffins with less sugar are a wonderful afternoon treat or school lunch box addition.

These little babies freeze like a dream, so I often make a double batch and put half away for the school lunch boxes. I even wrap them in lunch wrap before I freeze them so it’s a simple pull out and pop in scenario as I rush to get kids out the door Monday through Friday. When I’m feeling extra motherly I write a wee message on the wrapper to brighten the kid’s day. You know, like a love heart or more often, ‘wear your hat in the playground’, or ‘remember to drink water’. That kind of loving, caring, mothering thing. Nah, just jokes, who has time for that … I’m a working mum!

Heads up, if you want to make mini muffins that is an even better option for little kid’s school lunches as it’s just the right size for recess or morning tea. Whatever size you choose this gluten free muffin recipe will become a firm favourite in your house.

Secret Ingredient Blueberry Muffins
Secret Ingredient Blueberry Muffins

Ingredients for Mel’s Gluten Free Blueberry Muffins

  • 250g poached pears
  • 2 eggs
  • 1/3 cup oil
  • 1 cup milk
  • 2 1/2 cups Melinda’s Gluten-Free Self Raising Flour
  • 1 1/2 cups frozen blueberries


  1. Preheat oven to 180 degrees. Line a 12-hole muffin tin with wrappers.
  2. Puree pears.
  3. Lightly beat eggs, pear puree, oil and milk in a jug.
  4. Sift flour into a bowl, add egg mixture and combine. Fold through blueberries. Evenly distribute into muffin tin. Bake for 20-25 mins.

What’s Next …

Next time I will have a gluten free savoury muffin recipe to share with you. No pears in that one. Until then, enjoy your best life free from gluten, Mel


 PS… Not Gluten Free Muffins, but …

Once the kids are catered for and off to school go here to find my very adult treat of gluten free Mulberry and White Chocolate Mini Cakes … too lovely for school lunch boxes!

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