Gluten Free Blueberry Muffin Recipe

I challenge you to find a better muffin, gluten-free or not!

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins: Sample recipe from Carol Kicinski's cookbook, Simply...Gluten-free Desserts. Savvy Vegetarian adds a vegan option in the recipe tips.

Carol says "It would be immodest for me to say these are the best blueberry muffins in the world so let me say this: with sugary, crunchy tops, moist, cake-like batter bursting with blueberries, and a hint of lemon, I challenge you to find a better muffin, gluten-free or not."

Total prep & cook time: 35 min

12 Servings

Nutrition Data, 90g Serving: 233 cal, 71 cal. from fat, 39g carb, 8g fat, 5g Sat. Fat, 114mg sodium, 1g fiber, 2g protein, 21g sugars, low sodium. Estimated glycemic load 26


  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 cup whole milk, at room temperature
  • Zest of one lemon, finely grated
  • 1 cup plus 1 tablespoon sugar
  • 2 cups sweet rice flour blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or fine sea salt
  • 1 pint fresh blueberries
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
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  1. Preheat the oven to 350 degrees
  2. Spray 12 standard-size muffin cups with gluten-free, non-stick cooking spray and line the muffin cups with papers liners
  3. Stir the lemon juice into the milk and let set for about 5 minutes. The milk may look a little curdled but this is okay
  4. In a small bowl, mix the lemon zest with the 1 tablespoon of sugar until fully blended. It is easiest to do this with your fingers as the lemon zest may be moist and tends to clump. Set aside
  5. In a medium mixing bowl, whisk together the sweet rice flour blend, baking powder and salt
  6. Put a scant 1/4 cup of the flour mixture in a small bowl, add the blueberries, and toss to coat. Set aside
  7. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the remaining 1 cup sugar together on medium speed until light and fluffy, about 3 minutes
  8. Turn the speed to low, and add the eggs, one at a time, mixing until each egg is fully incorporated, scraping down the sides of the bowl with a spatula after each addition
  9. Add the vanilla and mix well
  10. With the mixer on low speed, add the flour mixture and lemon-milk mixture to the creamed butter starting with one-third of the flour mixture, then half the lemon-milk mixture, half the remaining flour mixture, the rest of the lemon-milk mixture, and the rest of the flour mixture. Mix until just combined
  11. Remove the bowl from the mixture and scrape down the sides and bottom of the bowl well with a large spatula
  12. Gently fold in the blueberries with any flour left in the bowl into the batter
  13. Divide the batter evenly among the prepared muffin cups, filling the cups almost to the top
  14. Top the batter with the lemon zest-sugar mixture
  15. Bake the muffins for 30 - 35 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean
  16. Let cool for 5 minutes in the pan. Serve warm
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Recipe Tips:

Vegan Option: Substitute soy or almond milk, vegetable spread, and 1 Tbsp egg replacer + 1/4 cup water for the egg and dairy in this recipe.fff

Frozen blueberries, can be used; thaw slightly before tossing with flour and adding to the batter.

You don't need to grease tins if using paper liners.

About the Flour: Carol's sweet rice flour blend is a mixture of superfine sweet (glutinous) rice flour, white rice flour, tapioca starch, potato starch and xanthan gum. She sells her flour blend online, and the price isn't bad but the shipping is high. She provides a recipe for her flour mix in the book, but considering that she sells it, we didn't feel right about reproducing the recipe. On her blog, in her GF French bread recipe (marvellous), Carol says that she uses Asian White Rice Flour and Sweet Rice flour as the Asian flours are more finely milled than U.S. flours. Erawan brand Asian rice flour is available at Walmart.

There are several brands of all purpose gluten free flour mixes (e.g. Hodgson's Mill, Bob's Red Mill), which may not be quite as wonderful as Carols, but will do the job. They tend to be somewhat gritty as the rice flour isn't so finely ground. Authentic Foods is the only American brand of superfine rice flour (brown & white) that we've found, available on Amazon and other places online, and some natural food stores.

OR you could use the all purpose gf flour mix we adapted from the Naturally Sweet and Gluten Free dessert cookbook by Ricki Heller.

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