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

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

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

Gf muffin recipe

Gretta holloway - 2013-10-04 14:43:48

These stick and they stick badly. USE CUPCAKE LINERS!

Emma - 2013-07-30 23:42:12

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

Caroline - 2013-07-30 16:50:43

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.

Caroline - 2013-07-30 16:47:07

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

Michele - 2013-07-19 03:21:10

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