Valley Kitchen Blueberry Muffins

blueberry muffins. one is whole, one is cut in the middle

This recipe for Blueberry Muffins by Valley Flaxflour is one you don’t want to skip out on. Using their gluten-free all-purpose flour and local blueberries, these muffins are perfect for a quick breakfast or an afternoon snack.


3 cups Valley Kitchen all-purpose flour
2 1/2 Tbsp Baking powder
1 cup Sugar
2 Large eggs
1 tsp Vanilla
1 1/2 cup Milk
1 cup Blueberries (wild, fresh or frozen)


Serves: 12

  1. In a large mixing bowl, combine the Valley Kitchen All-purpose
    flour blend, baking powder and sugar.
  2. In another bowl, beat together the eggs, vanilla, and milk.
  3.  Add the flour mixture to the liquid. With an electric beater or hand whisk, mix until well blended.
  4.  Fold in the blueberries.
  5. Using a large scoop, scoop the batter into oiled, non-stick muffin tins. Fill the tins full.
  6.  Bake at 375°F for 25 to 27 minutes for large muffins. Muffins with fresh berries will bake more quickly than those with frozen berries. Check after 23 minutes.
  7. Cool for 5 minutes and remove from the tins to a cooling rack.

***If you are using a convection oven, be sure to reduce the time and/or baking temperature. Check after 18 minutes.

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