This gluten-free blueberry muffins recipe, shared by my friend Eric, proves that you can still enjoy delicious bakery-style treats without gluten. Packed with blueberries and using a brown rice flour blend, these muffins are delicious and perfect for anyone following a gluten-free diet.
Eric and I go way back to our high school days. Even though we now live in different countries, we are still connected thanks to social media.
We keep up with each other’s lives through Facebook and share more than just memories; we both have daughters who are diagnosed with celiac disease.
This common thread led Eric to share this wonderful recipe, knowing how challenging it can be to find good gluten-free options that are safe and delicious for our kids or for anyone following a gluten-free diet.
What you need to make gluten-free blueberry muffins
Eric tops his muffins with a delicious streusel topping just below. If you prefer to avoid the sugary topping, this is what you need for the base gluten-free blueberry muffins:
- Brown rice flour mix*
- Granulated cane sugar
- Eggs
- Baking powder and baking soda
- Xanthan gum
- Nutmeg
- Blueberries
- Milk (or plant-based milk substitute if dairy-free)
- Canola oil
- Vanilla extract
- Salt
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*Brown rice flour mix
Check out Eric’s simple brown rice flour mix here, or if you prefer a commercial product, we have heard that King Arthur gluten-free flour is great (it’s not available in New Zealand, where we now live, so we can’t try it out).
Add a sweet topping
If you like a sweet muffin, top the muffins with cinnamon sugar, sugar crystals, or a quick and easy streusel topping. The first two are self-explanatory. Here’s what you need for the streusel topping:
- Brown rice flour mix
- Brown sugar
- Cinnamon
- Xanthan gum
- Unsalted butter
Tips for making this gluten-free blueberry muffin recipe
- We prefer to use frozen blueberries while still frozen, as they hold their shape well. Eric, however, defrosts his first, and this is his recipe.
- When mixing the batter, fold in the blueberries gently to avoid breaking them and turning your batter blue.
- As with all muffins, don’t overmix the batter. Stir only until the ingredients are combined. This keeps the muffins light and fluffy.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. This helps them set properly and makes removing them easier.
Serving suggestions
We love these blueberry muffins fresh out of the oven for breakfast or as a delightful snack.
They pair wonderfully with a warm chai latte or a dairy-free turmeric latte, enhancing the muffins’ flavors with their spicy undertones.
When hosting a brunch, we include these muffins with a vibrant fruit salad or as part of a larger gluten-free breakfast spread that often features our delicious egg casserole.
Eric’s gluten-free blueberry muffins recipe
Gluten-free blueberry muffins
Delicious, fluffy gluten-free muffins with juicy blueberries and a sweet streusel topping.
Ingredients
- 2 cups brown rice flour mix (see below)
- 2/3 cup granulated cane sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ - ½ teaspoon nutmeg (to taste)
- 1 ½ cups unsweetened fresh blueberries (frozen, undefrosted)
- ½ cup milk (vanilla flavored)
- ½ cup canola oil
- 2 large eggs
- ½ teaspoon pure vanilla extract
- Cinnamon sugar, sugar crystals or optional streusel topping for garnish
Instructions
- Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
- Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl.
- Add blueberries; stir to coat evenly.
- Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
- Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.
Streusel Topping
½ cup brown rice flour mix
⅓ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon xanthan gum
3 Tablespoons unsalted butter, melted
Instructions
- Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend.
- Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with a spoon.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 371Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 315mgCarbohydrates: 59gFiber: 3gSugar: 30gProtein: 4g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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