Gluten-Free Whole Grain Blueberry Muffins

May 16, 2014

Since May is Celiac awareness month it seemed like a good opportunity to post a few more of our favorite gluten-free recipes. These blueberry muffins (adapted from the uber talented gluten-free girl) are always a huge hit. They are hearty and filling without being heavy, and are the perfect portable snack. I love light and fluffy cupcakes as much as the next person (who am I kidding, probably more) but when it comes to muffins I want them to feel like a substantial snack. These cupcakes fit the bill perfectly, and I love that they are packed with healthy whole grains. I made these as the for my son’s first grade class snack one afternoon and they were a huge hit. The base of these muffins is infinitely customizable making this the perfect go to recipe for a gluten-free muffin.

In my gluten-free baking I have been very successful when I use Shauna Ahern’s 70/30 ratio of whole grains to starches. I am including the amounts of each that I used in this recipe but feel free to substitute BY WEIGHT other whole grain flours or starches.


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Ingredients & Instructions

Ingredients & Quantities

  • 350 grams whole-grain flour mix (I used 100g superfine brown rice flour, 100g sorghum flour, 45g buckwheat flour, 55g tapioca flour and 50g white rice flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 180 grams dark brown sugar
  • 1 teaspoon kosher salt
  • 2 eggs
  • 300 grams coconut milk
  • 100 grams coconut oil
  • 1 cup fresh or frozen blueberries
gluten-free whole grain blueberry muffins

Preparation Instructions

Preheat the oven to 350*. Grease a large muffin tin thoroughly or line with papers.

Combine the flour, baking soda, baking powder, sugar, and salt in a large bowl. Whisk them together to combine and aerate.

Whisk together the eggs, coconut milk, and coconut oil until they are combined well. Add them to the dry ingredients. Use a rubber spatula until the batter is almost fully combined. Gently stir in the blueberries.

Fill the muffin tins 3/4 full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, and a knife goes through cleanly, about 25 minutes to 35 minutes.

Recipe adapted from Gluten Free Girl

Recipe Details

Recipe Times







Recipe Yield

15 Muffins

Recipe Categories

    • Shoshana

      Thanks for catching that, I fixed it.

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