Spiced honey nut muffins

Honey, Nuts & Blueberry Muffins — Gluten-Free & Dairy-Free Option

Inspired by my dad’s favourite cupboard combo

This recipe was inspired by something my dad loves — honey with nuts. He’s kept a jar of it in the kitchen since discovering it, the kind you drizzle over toast or sneak straight from the spoon. Sticky, golden, and full of crunch. These muffins take that flavour and wrap it up in a soft, gently spiced bake with juicy blueberries and toasted nuts in every bite. They’re naturally gluten-free, super cosy, and perfect with a cup of tea.

🧁 You’ll need (makes 15 muffins):

• 230g honey

• 180g brown sugar

• 175g butter

• 70g rice flour + 280g gluten-free plain flour

• 1 tsp xanthan gum

• 1 tsp baking soda

• 1½ tsp ground ginger

• 1 tsp mixed spice

• 1 egg, beaten

• 135ml milk

• 100g chopped nuts (e.g. walnuts, pecans, hazelnuts)

• 150g fresh or frozen blueberries, tossed in 1 tbsp flour

• Optional toppings: extra chopped nuts or a sprinkle of brown sugar

  
  

👩‍🍳 Method:

1. Preheat & Prep Preheat oven to 170°C fan and line a 12-hole muffin tin with paper cases.

2. Melt the wet ingredients in a saucepan over a low heat. Melt together the honey, brown sugar, and butter until smooth. Stir well and let cool slightly.

3. Mix the dry ingredients in a large bowl, sift together the gluten-free flours, xanthan gum, baking soda, ground ginger, and mixed spice.

4. Combine, stir the milk into the cooled honey mixture. Pour into the dry ingredients with the beaten egg. Mix gently until just combined — don’t overmix.

5. Fold in the toasted chopped nuts, then gently stir in the floured blueberries.

6. Spoon the batter evenly into the cases. Top each with a pinch of brown sugar or a few extra chopped nuts if you like. Bake for 20–25 minutes, or until golden and a skewer comes out clean.

7. Cool down, let the muffins cool in the tray for 10–15 minutes, then transfer to a wire rack to cool completely (or eat one warm — highly recommended).

🌱 Allergy-Friendly Swaps

These muffins are already gluten-free and easy to adjust if you’re baking for different dietary needs:

• Dairy-Free: Swap the butter for a good-quality dairy-free block (not margarine), and use plant-based milk — oat or almond work beautifully.

  
  

• Nut-Free: Leave out the chopped nuts or replace them with toasted seeds like sunflower or pumpkin for crunch without the allergens.

  
  

• Lower Sugar or Refined Sugar-Free: Reduce the brown sugar to 150g, or swap it for coconut sugar for a more natural sweetness.

  
  

✨ Optional Add-Ins & Twists

There’s lots of room to play with flavour and texture in this recipe. Here are some of my favourite tweaks:

• Fruit swaps: Raspberries, blackberries, or dried fruits like figs, dates, or apricots

  
  

• Flavour boosts: A teaspoon of vanilla, zest of an orange or lemon, or a pinch of cardamom or nutmeg

  
  

• Texture toppers: Sprinkle with coconut flakes, or demerara sugar for crunch, or add chocolate chips if you’re feeling indulgent

  
  

🧊 Can I freeze them?

Yes! These muffins freeze beautifully once baked. Let them cool completely, then pop them into an airtight container or freezer bag. Defrost at room temperature or warm gently in the oven or microwave for that just-baked feel.

I hope these make it into your weekend baking — they’re soft, fragrant, and just sweet enough. If you give them a try, I’d love to see! Tag me on Instagram @rubysgfkitchen so I can admire your batch 💫

With love,

Ruby x