Gluten-Free Blueberry Muffins

Total Time:
1 hr 42 min
20 min
1 hr
22 min

12 servings

  • 2 cups gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh blueberries

Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Nutritional analysis per serving:

Calories 250; Total Fat 10 g; (Sat Fat 0.7 g, Mono Fat 5.6 g, Poly Fat 2.8 g) ; Protein 2 g; Carb 40.5 g; Fiber 2 g; Cholesterol 0 mg; Sodium 455 mg

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3.1 36
Better than I expected. I used Bob's Red Mill gluten free all purpose mix and used soy milk instead of rice milk. Other than that I followed the recipe. Next time I would used less salt and add some honey. They came out nice and fluffy and the tops were a bit crispy. Very nice! item not reviewed by moderator and published
I made half a batch, which made 12, so my adjustments are for half a batch too. I used gluten free Stashu's all purpose flour. The changes I made were: 1/4 tsp regular salt, regular vegetable oil, 1/3 cup brown sugar instead of nectar, 1 egg, and skim milk. I also put in more berries 3/4 a cup and used frozen mixed berries that were thawed and dried off. The muffins came off the cupcake papers easily, the texture was perfect. It wasn't bitter at all but not real sweet which I liked. With my changes I give it a 5 star. item not reviewed by moderator and published
It's a good base recipe but I did the following changes: Used store-bought flour blend that included the xanthan gum, used vegetable oil vs canola, used real milk instead of rice milk and used honey vs agave nectar. They probably weren't as sweet, since I didn't use agave, but I don't use agave as it's too high in fructose and corn syrup. I will definitely make these again but only with the mods I made. item not reviewed by moderator and published
weird after taste not my favorite item not reviewed by moderator and published
I didn't think there were enough binders in this recipe to hold it together. Added 2 eggs (binder), added 1/2 cup buckwheat flour (to offset the eggs which are considered liquid), changed agave nectar to 1/2 cup molasses (was out of agave), added 1/4 cup Sprite (added leavening+sweenener) - came out fantastic! Light, airy crumb. Muffins actually rose above top of muffin cups and held their shape. Not excessively sweet - can be served with all fruit jams. These muffins come out dark in color due to buckwheat, molasses, and baking soda. Or add about 3/4 cup raisins to the recipe for natural sweetness. Following tip to put pan with 4 ice cubes on bottom shelf of oven when first placing muffins in oven. Prevents development of hard crust. But at our house we rate this (with changes) as fantastic! item not reviewed by moderator and published
Wonderful recipe. I was glad to get the advice from others who tweaked it. I used 1 & 1/2 C. blueberries, added 2 eggs, and used half Gluten-free all purpose flour and half Gluten Free Brown Rice Flour. The muffins were light and tasty and rose like ordinary muffins. Thank you, thank you, thank you. item not reviewed by moderator and published
This recipe desperately needs a binder, either eggs or flax seed gel if your a vegan or have an egg allergy (1 tbsp ground flax seed + 3 tbsp water mixed together and sat on the counter for a few mins. to form gel = 1 egg. It was good, but was a massive mess with the kids eating it and them falling apart. Also recommend a bit of lemon juice and lemon zest to enhance the flavor of the blueberries and less salt, 1 tsp of salt like the recipe calls for is too salty for the end result. item not reviewed by moderator and published
This recipe was very good, with modifications. I used 2 eggs, 1/2 cup brown sugar, and 3 T agave nectar. I also added 1/3 cup sugar with lemon zest as a topping. item not reviewed by moderator and published
It was my first attempt at gluten free muffins..... Eeekkkkkk! Not so good, nice & fluffy though. I'll try it again with real sugar instead of agave & definitely half a cup more blueberries. item not reviewed by moderator and published
I did not make the recipe as written based on others' bad reviews. I used regular sugar (2/3 c, regular milk and added two eggs. I also didn't use xanthan gum as I didn't have any. The texture was great, but a bit dry. Next time I think I'll add some applesauce to moisten it a bit and will probably add another 1/2 c of blueberries. I will also increase the sugar to 1 cup. Not bad for gluten-free. item not reviewed by moderator and published

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