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

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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comments

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

Marl - 2013-05-26 15:59:41

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!

Micki Findlay - 2012-10-03 23:27:12

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.

Kelly Ryan - 2012-06-06 01:04:18

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.

Lisa - 2012-04-28 16:56:50

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

VT editors - 2012-04-17 20:06:48

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

Karen - 2012-04-17 19:04:53

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

Jeanne - 2012-04-17 18:44:40