Gluten-Free Whole Grain Blueberry Muffins: Packed with whole-grain goodness

There’s nothing quite like waking up on a cold winter day to a hot cup of coffee and a warm blueberry muffin. Whether from your local bakery or fresh from your oven, it’s simply breakfast comfort food at its finest.

For those of us muffin lovers who are also gluten-free, I’m sure you’ve noticed that the store-bought variety are totally sub-par. They’re packed with sugar and starchy flours, making them light, cake-like, and lackluster in flavor. Not to mention how overly priced they are.

Sounds like it’s about time to strap on our aprons, whip out our mixing bowls, and make some gluten-free muffins, don’t you think?

As I’m sure you can attest, King Arthur’s gluten-free flour is perfect for any type of baking you can think of. It produces amazing breads, cookies, cakes, pies, and the like. Many of our readers even like to substitute our gluten-free flour for our all-purpose flour in some of our recipes (although you do need to do a little bit of tweaking to get them just right). However, we also often get the question about replacing whole-wheat flour with a whole-grain, gluten-free alternative.

When we first started experimenting with our gluten-free flours, we always envisioned having a whole grain option to share, since our whole wheat flour is so popular. We didn’t want the gluten-free folks to miss out on baking with these nutrient-rich, gluten-free grains.

After much testing, with a variety of different flours, measurements, etc., we’ve finally developed a whole-grain gluten-free flour that we’re happy with. And that means that you gluten-free bakers out there can bake up a plethora of whole grain goodies with ease!

Today, I’m going to show you how to make sinfully delicious Gluten-Free Whole Grain Blueberry Muffins packed with whole-grain goodness – right in your very own kitchen!

To begin, let’s preheat the oven to 350°F and line a muffin pan with eight paper liners.

gluten-free-blueberry-muffinsNext, we’ll whisk together our dry ingredients in a large mixing bowl:

1 1/2 cups whole-grain gluten-free flour
1/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/2 cup sugar

gluten-free-blueberry-muffinsIf you’re using frozen blueberries in the muffins, combine the following ingredients in a small bowl (if you’re using fresh berries, you can skip this step):

3/4 cup frozen blueberries
1 tablespoon cornstarch
1 tablespoon sugar

gluten-free-blueberry-muffinsSet the berries aside, then beat together the following:

1/4 cup melted butter
2 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract

gluten-free-blueberry-muffinsPour the liquid ingredients into the dry mixture and mix to combine. The batter will resemble a thick cake batter. Then fold in your blueberries.

gluten-free-blueberry-muffinsEvenly distribute the batter between your eight muffin cups. Sprinkle the tops of each muffin with 1 teaspoon Demerara sugar.

Bake the muffins on the center rack for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a rack to finish cooling completely.

gluten-free-blueberry-muffins

Enjoy these muffins as is, or briefly reheated in the microwave with a dab of butter. Any which way you choose to eat them, they’ll certainly brighten your day.

whole-grain-gluten-free-blueberry-muffins-21

 

whole-grain-gluten-free-blueberry-muffins

Please bake, taste and review our Gluten-Free Whole Grain Blueberry Muffins.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

    1. The Baker's Hotline

      They certainly do look delicious! Gluten free muffins can just just as good as their wheat based counterparts. 🙂 Jon@KAf

  1. Donna

    Hi-
    This recipe sounds really good but my daughter is very allergic to all tree nuts. What would you recommend to replace the almond flour?
    Thanks
    PS- She’s also allergic to coconut and legumes (soy beans, garbanzo beans, lentils, etc.)

    Reply
    1. Erin

      Bette Hagman, the author of The Gluten-free Gourmet cookbook series, recommends using dry milk powder as a substitute for almond meal/flour. I have never swapped one out for the other so I can’t say if or how well it works. I’d bet using a whole milk powder would be the best. I hope this helps!

    2. Alyssa Rimmer , post author

      Thanks for the tip, Erin. I haven’t tried this yet myself, but have heard that people have done it with success. Looks like I have some experimenting to do in my own kitchen 🙂 – Alyssa

  2. Jack

    I’ve tried this (without the sugar on top) and they are great especially with fresh blueberries. My only suggestion is that since muffin pans normally come in either 6 or 12 muffins per pan, you scale this recipe by a factor of 1.5 to make 12 muffins at a time.

    Thanks Alyssa

    Reply

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