Gluten-Free Blueberry Muffins

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gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 muffins

Recipe photo

A delicious breakfast treat — with healthy fiber you won't even taste!

Note: You must use a stand mixer or electric hand mixer to prepare the batter; mixing by hand doesn't do a thorough enough job.

Gluten-Free Blueberry Muffins

star rating (24) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 6 muffins
Published: 08/18/2010


  • 3/4 cup Gluten-Free Multi-Purpose Flour or 3/4 cup plus 2 tablespoons brown rice flour blend*
  • 1/3 cup sugar
  • 1/4 cup gluten-free Hi-maize Fiber
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • pinch of nutmeg
  • 1/2 teaspoon xanthan gum
  • 1/4 cup melted butter or vegetable oil
  • 1 large egg
  • 1/2 cup milk
  • 1/2 teaspoon gluten-free vanilla extract
  • 3/4 cup fresh or frozen blueberries
  • cinnamon-sugar, for sprinkling on top

Tips from our bakers

  • Note: For a dairy-free version of these muffins, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.


1) Preheat the oven to 375°F. Grease a 6-cup muffin pan.

2) Stir together the dry ingredients and set aside.

3) Whisk together the melted butter or oil, egg, milk, and vanilla.

4) Using an electric mixer, slowly beat the milk mixture into the dry ingredients. Scrape the bottom and sides of the bowl and continue beating at medium speed until the batter thickens, about 30 seconds.

5) Stir in the berries.

6) Fill the muffin cups almost full. Sprinkle with cinnamon-sugar.

7) Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the middle of a muffin comes out clean.

8) Remove from the oven, and after 5 minutes transfer to a rack to cool.

Yield: 6 muffins.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1 muffin, 86g Servings Per Batch: 6 Amount Per Serving: Calories: 184 Calories from Fat: 46 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 42mg Sodium: 192mg Total Carbohydrate: 34g Dietary Fiber: 4g Sugars: 14g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


1 23  All  
  • star rating 03/10/2015
  • Tara from Rochester, MN
  • I finally found a gf recipe for muffins that doesn't taste like sand! These were wonderful. And it doesn't get any easier when you're using the flour mix. I used flaxseed meal in place of the fiber stuff, fresh blueberries and almond milk instead of cow's milk. It was all perfect -- color, consistency, taste, everything. I shared them with a gf family in my neighborhood. They didn't believe these muffins were gf and immediately wanted the recipe. Thank you!!!
  • star rating 12/28/2014
  • Linda from Hatfield MA
  • Made this recipe for breakfast this morning. Omitted maize fiber stuff and subbed 1/4 KA GF flour. Then I doubled the recipe and cooked as a blueberry coffee cake. I added the zest of one lemon and then topped with cinnamon, sugar and chopped walnuts. Had to bake for 40 minutes, but what a wonderful way to start the day! It was light, fluffy, and delicious.
  • star rating 09/01/2014
  • Shari from Los Angeles, CA
  • Light and fluffy muffins. I love KAF GF products! I am so impressed with how good they taste and the texture is not like other GF products. I made mine with ground flax instead of the X^&:? stuff and added grated lemon peel. They were tall and filled out very nicely. Not dense or crumbly. They hold together well. Highly recommend this recipe.
  • star rating 07/03/2014
  • Kelly from Minneapolis, Minnesota
  • I am lowering my sugar intake so this recipe was just perfect. I really like the taste and it looks good too. My daughter likes them also. My only regret was that I didn't double the recipe!
  • star rating 11/30/2013
  • Jon from Washington State
  • Delicious. I use ground flax instead of the high maize fiber.
  • star rating 10/05/2013
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  • star rating 09/15/2013
  • Lauren from WV
  • Easy and fast to make! I used 1/4 cup corn starch in place of the fiber maize like another reviewer suggested (fiber and my tummy don't get along). Personally, I would say more sugar and less blueberries, but that is just my opinion. Also, I had a yield of 9 muffins. Great recipe overall. Will definitely make again!
  • star rating 07/28/2013
  • Mrs. Kitten from Ohio
  • Absolutely Delish! Easy to make. I did not have the Hi-Maize product so I used 1/4 Cup Millet flour to give it a crumb texture. I used Egg substitute instead of whole eggs and used almond milk instead of dairy. Also used Diabetisweet sugar substitute for the sugar. My batch made 8 regular size muffins.
  • star rating 07/28/2013
  • Fred from Wyoming
  • This worked out really really well. We are relatively new to the gluten free world, but long time baker. Key here is to use Kitchen Aide mixer with paddle blades to whip in plenty of air. I substituted Almond milk for dairy, and corn starch for Maize flour. Very tasty, good light texture (not gritty at all), and moist. Best gluten free recipe for us so far!
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