Baked Goods · Breakfast · Kid Friendly/Toddler Approved! · Recipes

Gluten Free Blueberry Muffins

I love blueberries and July is the season for the best blueberries in Ontario.  I buy tonnes of blueberries throughout the month and love to bake with them as well.  This recipe is simple and always makes a delicious batch of muffins.  It is best to store these muffins in the fridge in an airtight container as they tend to get quite moist when stored at room temperature – especially with the sugar topping.  You can also freeze the muffins and take one out at a time for breakfast with some yogurt or as a great gluten free snack.

Ingredients (makes 15 muffins):

  • 1/4 cup teff flour
  • 1/4 cup tapioca flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1 1/2 tsp xantham gum (helps muffin to hold together)
  • 1/2 tsp fruit pectin
  • 1/2 tsp unflavoured gelatin (extra measure to help muffins hold together)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup whole milk
  • 1/3 cup olive oil
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs, beaten
  • 1 cup fresh blueberries
  • Sugar topping: 1/2 cup brown sugar, 1/3 cup rice flour, 1/4 cup margarine or butter, 1 1/2 tsp cinnamon


  1. Preheat oven to 350 degrees
  2. In a bowl, combine teff flour, tapioca starch, sorghum flour, potato starch, xantham gum, pectin, gelatin, baking powder, baking soda and sea salt.
  3. In a separate bowl using an electric mixer, combine milk, olive oil, brown sugar, vanilla and eggs.  Add dry ingredients and mix well.  Fold in blueberries using a spatula.
  4. In a small bowl, combine sugar topping ingredients – brown sugar, rice flour, margarine and cinnamon.  Mix with a fork or pastry blender to produce a crumb texture.
  5. Scoop one to two large spoonfuls of batter into muffin cups and top with a teaspoon of crumb topping.
  6. Bake for 20 – 25 minutes.


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