Wheat Free Dairy Free Junior High Guy was recently wandering around the house lamenting the fact that he hasn’t had muffins in a long long time. So I started rustling around in the fridge and found a pack of fresh blueberries I picked up at ALDI a few days ago for $2.49 a pint (not summer prices, but not terrible). Then, I started rustling around in the cabinet and found a box of gluten free Bisquick staring back at me. I didn’t want to make pancakes, but figured there had to be some kind of untapped blueberry muffin potential going on here.
When I then started rustling around in my recipes, I found one for berry yogurt muffins that I haven’t made in years. This obviously needed some messing with since I’d be using gluten free Bisquick, not regular wheat flour, but had definite potential — especially since gluten free baked goods can be kind of dry, which the yogurt helps balance out. So I rustled back around in the fridge and came up with a container of So Delicious vanilla coconut milk yogurt. What does that all mash up into? Dairy Free Gluten Free Bisquick Blueberry Muffins, of course!
- Note — Gluten free Bisquick is high priced and hard to find at my local stores. I usually buy it on Amazon, where it is currently $11.91 shipped for three 16 oz boxes on the 5% off subscribe & save tier, or $3.97 a box. Prices on Amazon can change quickly; this price is only current as of the time and date of this post.
That’s still more expensive than regular Bisquick, but — convenience food, guys. This recipe calls for 2 cups, which is 2/3 of a box. I’d picked up the dairy free So Delicious yogurt very cheaply at Whole Foods with coupons recently, so not so bad overall for a batch of 12 gluten free dairy free muffins. (Just four somewhat larger frozen Udi’s muffins run $5.99 at my grocery store.)
Dairy Free Gluten Free Bisquick Blueberry Muffins
2 cups gluten free Biscuick
1/4 cup sugar
1/4 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp sea salt
6 oz dairy free vanilla yogurt (I used So Delicious coconut milk yogurt)
2 Tbsp vegetable oil
1 1/4 cups fresh blueberries
cinnamon sugar for topping (optional)
Mix gluten free Bisquick, sugar, brown sugar, cinnamon, and salt in large bowl. In separate bowl, mix yogurt, eggs, and oil. Slowly pour wet ingredients into dry and mix until combined into a soft dough. Add blueberries, and mix gently until combined. Spray bottoms of muffin tin cups with cooking spray, then spoon dough evenly into 12 regular size muffin cups.
Top with cinnamon sugar and bake at 375 for 25 minutes or until browned on top and cooked all the way through.
Kind of a scone-like muffin
I think I just invented the scuffin! In texture, these are not quite muffin like — they are slightly firmer and not as crumbly. They are, however, not quite scone-like either. If you like muffins, and you also like scones, you’ll probably like these. Both kids sure did! They each devoured two yesterday, one for afternoon snack and one for dessert after dinner. Mr. 7 hates coconut, but he loved these — the coconut flavor of the yogurt doesn’t come through at all, or may be overwhelmed by the vanilla, sugar, and cinnamon.
These were especially good warm out of the oven with non-dairy spread (or butter, if you’re not dairy free!).
If you are not gluten free
- Don’t try to duplicate this recipe exactly with regular Bisquick, since that already contains shortening while the gluten free variety does not. I’d leave out the oil and perhaps go with one egg, but you’d have to see how the texture of the dough turns out and do some experimenting.
Want more affordable and easy recipes?
That’s the only kind I post! If you like Dairy Free Gluten Free Bisquick Blueberry Muffins, you might also like:
- Gluten Free Dairy Free Almond Flour Brownies.
- Dairy Free Gluten Free Peanut Free Sunflower Seed Butter Cookies
- Gooey Flourless Chocolate Cookie Madness
Easy print version
- 2 cups gluten free Biscuick
- ¼ cup sugar
- ¼ cup packed brown sugar
- ½ tsp cinnamon
- ¼ tsp sea salt
- 6 oz dairy free vanilla yogurt (I used So Delicious coconut milk yogurt)
- 2 eggs
- 2 Tbsp vegetable oil
- 1¼ cups fresh blueberries
- cinnamon sugar for topping (optional)
- Mix gluten free Bisquick, sugar, brown sugar, cinnamon, and salt in large bowl.
- In separate bowl, mix yogurt, eggs, and oil.
- Slowly pour wet ingredients into dry and mix until combined into a soft dough.
- Add blueberries, and mix gently until combined.
- Spray bottoms of muffin tin cups with cooking spray, then spoon dough evenly into 12 regular size muffin cups.
- Top with cinnamon sugar and bake at 375 for 25 minutes or until browned on top and cooked all the way through.