Gluten-Free Blueberry Muffins Recipe | Vegetarian Times Skip to main content

Gluten-Free Blueberry Muffins

Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT's brand by brand comparison ('"Flour Power," December 2011, p. 42).

Ingredients: 

Ingredients: 

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1 cup gluten-free all-purpose flour
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½ cup sugar
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2 tsp. baking powder
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¼ tsp. salt
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⅛ tsp. ground nutmeg
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1 cup fresh or frozen blueberries
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1 large egg
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⅓ cup milk
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2 Tbs. butter, melted

Instructions: 

1. Preheat oven to 350°F. Coat 6-cup muffin pan with cooking spray. 2. Whisk together flour, sugar, baking powder, salt, and nutmeg in bowl. Toss blueberries with 2 Tbs. flour mixture in separate bowl. 3. Lightly beat egg in small bowl, then whisk in milk. Stir egg mixture into flour mixture. Stir in butter, then fold in blueberries. Divide batter among prepared muffin cups. Bake 20 to 25 minutes, or until muffins are light brown on top and toothpick inserted in center comes out clean.

Nutrition Information: 

Calories: 
201
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
3 g
Carbohydrates: 
36 g
Cholesterol: 
43 mg
Sodium: 
270 mg
Fiber: 
3 g
Sugar: 
21 g
Yield: 
Makes 6 muffins

Comments on this Recipe

So, which gluten free flour blend was the best??

Which flour blend was used that worked the best for the muffins shown in the picture?

Here's the link to Flour Power, which compares each blend: http://www.vegetariantimes.com/article/flour-power-2/

OK so I prepared this recipe step by step as intended by the recipe. I used Bob's Red Mill GF All Purpose Flour because that's all I had. First things I noticed: One cup of blueberries is about 1/4 cup too much, if not more. Secondly, and this could have been the flour, but it was really watery going into the pan. And it made almost 9 muffins as opposed to 6. I used frozen blueberries. Freshly frozen.. So there wasn't extra water frozen to the blueberries. So needless to say, because it was watery, all of the blueberries sank to the bottom. Overall, they tasted pretty decent. I will fix them the next time I make them by adding less blueberries and maybe even a little bit less milk.

I also used Bob's Red Mill GF All Purpose Flour. I left the frozen blueberries in the refrigerator over night to thaw, then used a paper towel to remove the excess liquid. I also substituted the nutmeg for cinnamon, just my personal preference. They turned out perfectly. I will certainly be making these again.

Very yummy. I opted for fresh blueberries. I also added some vanilla and doubled the recipe. I lined the tins with paper muffin liners which worked great. Easy and delish!

This recipe does NOT work ....you need almost double the liquid....

What % of milk was used. And does anyone know if almond milk can be used?

I love, love, LOVE this recipe. I did not change liquid amount (such as milk, butter, and egg) BUT I did add a squirt of honey (maybe 1/4- 1/2 tsp) and 1/4 tsp of vanilla. I subbed nestle semisweet mini morsels for blueberries (I put 2/3 cup)... DELISH! I used Bob's Red Mill GF All purpose flour. ***The batter is very wet but DO NOT change liquid amounts... Muffin batter is always runny, never doughy!** Long story short, YUM.

One more thing... They puff up. ALOT.

These stick and they stick badly. USE CUPCAKE LINERS!

Gf muffin recipe

Tried these today, they are great! Delicious, fluffy and light and full of creamy yummy berries! I didn't change anything except instead of nutmeg I used vanillia sugar. Perfect! They puff up and make a nice big muffin.

I had to almost double the milk. Also, the top was over done and the inside was not yet done, tho that is probably because I used a toaster oven. The insides are very crumbly, and they stick to the pan, even a silicone pan!! next time I will add an extra egg, and change the flour (this time i used 1/2 cup white rice flour, 1/4 cup buckwheat flour, 1/4 cup brown rice flour, 1/2 tsp xantham gum). next time I will use some sweet rice flour to make it more sticky.

These turned out great! You will have a problem if you don't have some starch with the flour; it takes care of the crumbliness. Spray your pan and they won't stick. I used 1:1:1 brown rice flour, sorghum flour, and tapioca starch, and 1/2tsp xanthan gum, and pulsed it in a coffee grinder for better texture. I baked them for 35 or 40 minutes with a crumb topping of a little flour, starch, coconut palm sugar, cinnamon and melted coconut oil. Yum!

I made these dairy free by using Earth Balance margarine and coconut milk. I should have made these into 7 muffins instead of 6 but otherwise they turned out great.

these were so great! I did add an extra 1/3 of milk to them so it wasn't so thick came out wonderful!

I did make a video review of these for my youtube channel https://www.youtube.com/user/glutenfreeeats

This recipe is awesome!! I love blueberry muffins but very particular about texture and flavor. This one measured up to my expectations..... you must try.

I made these last night and they were amazing: super moist, a touch heavy, and delicious. I made a double batch which turned out to be 13 good-sized muffins. I stuck to the recipe except for doubling each ingredient, and I added xanthan gum since my flour (Bob's red mill all purpose) called for it. This was my first gf baking experience and it was a total success. My non-gf diet husband and two boys devoured them.

Yummm! Really good muffins! These were my first gluten free muffins, and I don't know that anything will be able to beat them. Thanks for the great recipe!! :)

My virginal endeavor with GF muffins, these were delicious! I used buttermilk as I prefer the flavor it adds. And, I always use liners instead of pan spray; keeps my muffin pan clean. Will make again!

21 grams of sugar per muffin??? Really…why? I/2 c doesn't seem that much.

This is not a six muffin recipe, it should be twelve. Too much batter for six.

I substituted raspberries for the blueberries and added a light lemon glaze (lemon juice + powdered sugar) and it was a hit with everyone! They were moist and not crumbly at all. I used Bob Mill's Gluten Free All-Purpose Baking Flour and though it says to add Xanthan gum, I substituted in ground flax seed and it turned out fine. I agree with Erin though that the batter definitely makes more than six muffins. I was able to make 12 though they weren't overflowing/filled to the top with batter. I would say it makes about a good 10 muffins but you can definitely reach 12 like me. They don't puff up excessively like someone said so I wouldn't be too worried. I also used liners like most people recommended just because it's easier to clean up. Overall a great recipe :)

Love this recipe! I did add a little cinnamon and I used coconut sugar and unsweetened vanilla almond milk. Delicious!!