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Gluten-Free Whole Grain Blueberry Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Alyssa Rimmer

Gluten-Free Whole Grain Blueberry Muffins Recipe Gluten-Free Whole Grain Blueberry Muffins Recipe

Whipping up a batch of these gluten-free blueberry muffins will help you start your day with a filling serving of whole-grains. They're the perfect breakfast treat!

At a glance

8 muffins


Choose your measure:

  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups King Arthur Gluten-Free Whole Grain Flour Blend
  • 1/2 teaspoon xanthan gum
  • 1/4 cup almond flour
  • heaping 1/4 teaspoon table salt or level 1/2 teaspoon sea salt
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 3/4 cup blueberries (fresh or frozen)
  • 1 tablespoon cornstarch (if using frozen berries)
  • 1 tablespoon sugar (if using frozen berries)
  • Demerara sugar for sprinkling, optional


  1. Preheat the oven to 350°F. Line a muffin pan with eight paper liners.
  2. Whisk together the dry ingredients in a large mixing bowl and set aside.
  3. In another bowl, beat together the butter, eggs, milk, and vanilla until smooth. Set aside.
  4. If using frozen blueberries in the muffins, combine the blueberries, cornstarch and 1 tablespoon sugar in a small bowl (if you're using fresh berries, skip this step).
  5. Pour the wet ingredients into the dry ingredients and mix together until combined. The batter will resemble thick cake batter.
  6. Fold in the blueberries.
  7. Evenly distribute the batter between your eight muffin cups. Sprinkle the tops of each muffin with 1 teaspoon Demerara sugar, if desired.
  8. Bake the muffins on the center oven rack for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. 
  9. Let the muffins cool in the pan for 10 minutes, then transfer them to a rack to finish cooling completely.
  10. Yield: 8 muffins.