Gluten Free Sour Cream Breakfast Muffins


*This GF Sour Cream Breakfast Muffin recipe is gluten-free, Paleo- and SCD-friendly*

Lately, I have been sleeping a little easier at night. For two reasons: 1) my youngest has decided to let me, and 2) I have an awesome new government job.

It seems like eons ago when I left my job in the public health sector. I’m not going to bore you with the different iterations of my job search rigamarole during the last few months, but here’s what I can say: I am so happy and grateful for all the opportunities I have today!

And those few pounds I’ve been obsessing to lose? Lost them by cutting out wheat in my life and spending a little more time in the gym! No bread, no pasta, no worries!

But me, go wheat-free forever? It’s like asking me to wear wool in the summer (even in the winter)…Torture! So instead of getting stuck in a dietary quagmire, I allow myself to enjoy wheat products several times a month. However, the family can indulge whenever they want.

But not today.

These muffins, as the name states, are gluten-free. They’re also refined sugar-free by the use of raw honey. This is the type of recipe, though, that does not take away too much from the familiarity and comfort of a regular muffin. Proof of concept not required. Nobody will suspect anything! Sure, it’s considerably less sweet and it tastes more like a soft, pillowy bread, but I am sure you can convince your picky “customers” (i.e. kids and spouses) to enjoy them for what they are!

Soft, airy, sour dough-y morning treats, these wholesome muffins can be packed in a lunch box or eaten on-the-go. They’re great straight out of the oven and can hold well to reheating. My only complaint is, we’re always fighting for the last piece.

5.0 from 2 reviews
Gluten Free Sour Cream Breakfast Muffins
Prep time
Cook time
Total time
Serves: 10 to 12 muffins
  • 50 grams brown rice flour
  • 50 grams yam flour
  • 40 grams tapioca flour
  • 10 grams garbanzo flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon xanthan or guar gum
  • 1 egg
  • 6 tablespoons raw honey
  • ¾ cup sour cream
  • 1 tablespoon butter, softened
  • ½ teaspoon salt
  1. Grease a regular 12-cup muffin tin or line with paper, ungreased.
  2. Preheat the oven to 400 F (205 C).
  3. In a medium bowl, mix all the flours together with the baking powder, baking soda, and xanthan or guar gum.
  4. In another bowl, beat the egg. Add honey, sour cream, butter, salt, and the flour mixture, and mix until just combined.
  5. Fill muffin cup at ⅔ full and bake for 20 to 25 minutes or until a tester inserted comes out clean.
  6. Serve with whipped butter or sprinkle with icing sugar.


  • Reply January 18, 2014


    Hi Jen,
    These breakfast muffins look yummy! And I love your food photography and styling. Did you take a class or learn on your own? Congrats to your new job and the weightloss by the way. I’ve also experimented with cutting out wheat, bread and pasta – made such a difference! Something I will consider again.

  • Reply January 18, 2014

    Choc Chip Uru

    I feel like I have not seen your blog for so long my friend, but I am so sorry! Now I am finally home for good :)
    Gorgeous breakfast muffins, they look airy and light but packed full of flavour!


  • Reply January 20, 2014

    La Torontoise

    Congratulations on your new job!
    I noticed your silence and indeed thought you were busy with jon search and all.
    Hope you had a wonderful holiday season?

    All the best and wishing you an year full with all those things that matter most to you!

  • Reply January 20, 2014

    Laura (Tutti Dolci)

    Gluten free or not, these muffins look like a treat! Happy to hear the job is going well! :)

  • Congrats on the new job, the weight loss, and these awesome looking muffins!

  • Reply January 22, 2014


    Congratulations on your new job!

  • Reply January 22, 2014

    Amy @ Fearless Homemaker

    So glad that everything is going so great for you! And these muffins look just fab. YUM!

  • Happy to have you back blogging again – always love your posts. I am glad that the interviewing tips helped and so HAPPY that you landed a job you love. It is so important to love what you do. These muffins are simply mouthwatering!!! :-)

  • Reply January 27, 2014


    Hi Jen, I’m happy you’re sleeping better at night! And you are so good to go wheat free and great that you are getting the benefits from it and still eating well 😉 Gorgeous photos of your beautiful and very creative gluten-free muffins… and great to have you updating your blog!

  • Reply February 2, 2014

    Chocolate Shavings

    The muffins look scrumptious and your styling is impeccable!

  • Reply February 17, 2014

    Sarah & Arkadi

    all these different types of flour in your ingredients list sound so fantastic! love these muffins!

  • Reply February 26, 2014

    Kiran @

    I need these with my afternoon tea!! Yum!

  • I am glad that you are doing better, Jen! You deserve a little rest! Those muffins sure do look like a morning delight! Have a great March! xo

  • Reply March 26, 2014

    Cass @foodmyfriend

    I could definately tuck into one of those with my cup of tea right now. It’s getting cold outside in Sydney now!

  • Reply March 29, 2014

    The Squishy Monster

    Congrats on the new job and this muffin covers allll the bases. Best of all, it looks and sounds divine!

  • Reply May 1, 2014


    Nice to meet you and congrats on the new job!
    Wonferful muffins stuffed with healthy goods…I didn’t know yam and garbanzo flour


  • Reply May 15, 2014



  • Reply August 29, 2014

    Fun Local For Dessert

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    up-to-date updates, so where can i do it please assist.

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