nutritional information

Per Muffin:

  • 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

Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

Makes 6 muffins

30 minutes or fewer

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

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.

December 2011

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I love the SMALL amount of sugar "I prefer Brown Sugar" and SMALL amount of FAT (butter). But, I would prefer an oil e.g. pressed sunflower oil, maybe one-tablespoon of each. Thank you, I will try your (my modified) recipe.

Matthew - 2016-04-25 16:57:59

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

Carol Braswell - 2015-08-05 00:41:17

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 :)

Tammy - 2014-12-11 02:49:10

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

Erin - 2014-11-09 12:21:41

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

Pat - 2014-08-21 01:38:57

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!

Shelli - 2014-07-31 21:24:43

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!! :)

Rachael - 2014-06-24 11:22:59

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.

Crystal - 2014-06-17 15:56:46

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.

Annette - 2014-04-29 13:40:12

I did make a video review of these for my youtube channel

Jessica - 2014-03-05 19:26:04

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

Jessica - 2014-03-05 19:24:57

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.

Missy - 2014-03-04 01:31:40

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!

jen - 2014-01-07 16:30:17

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.

jonny - 2014-01-05 01:33:56

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.

glutenfreegirl - 2013-11-19 09:53:24