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Best Gluten-Free Blueberry Muffin Recipe


Sometimes in life, we just need a blueberry muffin. Really, is there anything better than a warm, from the oven blueberry muffin smothered in ghee, coconut oil, or maybe some cashew cheese? Blueberry muffins were one of the first muffin recipes I ever attempted to healthify. I am a muffin fan. Getting a fail-proof gluten-free muffin that is also egg-free and processed sugar-free required some serious testing. And I was happy to do so.

I have been tweaking this recipe for nearly a decade and I think I now have it just right.

Gluten Free Muffin recipe

About once a month or so, I bake a batch of muffins to enjoy one a week with my hot elixir. It is the best thing in the whole world. There is something just so homey and comforting about slicing open a fresh-baked blueberry muffin, slathering it in your favourite spread and taking a big steamy bite with the little bursts of fruity sweetness.

Can You Modify Baking Recipes?

Now isn't that a popular question? It's become a bit of a joke among recipe writers and bloggers that no matter what we post, we get a gazillion questions about substituting this for that. In most cases, I'm happy to say, YES! Go forth and update, modify, switch around. But when it comes to baking, that my friends, is an adventure you have to take on your own. Baking is fussy, finicky and can be tedious.

Though I am all for making something your own – I even teach this as one type of recipe creation technique in the Culinary Nutrition Expert Program – when it comes to baking, that adventure is your own. Changing a flour or two, swapping one sweetener for another, replacing chia for eggs, these are all wonderful options and a great way to be able to work with your particular preferences, sensitivities or just what's in your pantry. But in most cases, if you ask me, I'll tell you that I have no idea how it will turn out.

To ensure a recipe is successful, I'll develop it, test it, rewrite it, and test it again.

So as I have said before and will say time and time again when you ask: Please know that I can only comment or support your cooking adventures when the recipe is followed as I've created it. I encourage creativity and experiments, but I can't guarantee what your results will be.

Best Ever Gluten-Free Blueberry Muffins


Prep time: 

Cook time: 

Total time: 

Yield: 12

A delicious gluten-free blueberry muffin recipe.

  • ¾ cup brown rice flour
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 1 Tbsp ground chia
  • ⅔ cup maple syrup
  • ½ cup applesauce
  • ⅓ cup water
  • 1 Tbs apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup coconut oil, softened
  • 2 cups wild blueberries

Make It Like So
  1. Preheat oven to 350 and line muffin tin with liners.
  2. Sift together brown rice flour, chickpea flour, baking powder, baking soda, and cinnamon. Stir in sea salt.
  3. In a separate bowl or blender, combine ground chia, maple syrup, apple sauce, water, cider vinegar, vanilla extract, and coconut oil.
  4. Pour wet ingredients into dry and combine until well mixed. Add blueberries and stir in.
  5. Using a spoon, scoop batter into lined muffin tins and put in the oven.
  6. Bake for 20-25 minutes until a toothpick inserted comes out clean. Remove from oven, let sit for 5 minutes and then transfer to a cooling rack.

If you try a variation of this recipe with amazing results, to benefit the whole community, please share the details in the comments below.

Blueberry Muffin recipe

21 Responses to “Best Gluten-Free Blueberry Muffin Recipe”

  1. Erika said…
    Just wanted to add that I made the muffins this evening. I couldn't find my muffin tins so I just greased a cake pan with coconut oil and put the batter in that instead. It cooked a little longer than 30 minutes (40, maybe?) but was excellently satisfying and so delicious. It was comfort food to me for sure. Thanks again for sharing. :)
  2. breana said…
    Can you use anything else besides maple syrup to cut the sugar content? thanks!
  3. Jen said…
    I just made these but used chickpea flour instead of the buckwheat since it's what I had on hand. Delicious!
  4. Danielle said…
    Just wanted to pop buy and say that I finally got around to making these and they are just fantastic! I reduced the maple syrup to ½ cup and still had excellent results.
  5. Devonna Klaassen said…
    I was just thinking I needed to make some yummy muffins as a first week of school treat for the kids! I have some cherries in the freezer I'll sub in for the blueberries this time around though ...
  6. Lindsay said…
    What can I use instead of the applesauce?
  7. Eva said…
    I find any brown rice flour I buy has a grit to it. Is there a particular brand you use. I bake a lot, that is the only drawback for me I always feel the grit when eating what I have made. Your muffins look amazing. Eva
  8. Tracy said…
    Hi Meghan Made these yesterday in NZ and they were stunning and just the sort of healthy muffin recipe I have been after! Like some others I reduced the maple syrup by half and used butter instead of coconut oil - they looked amazing and tasted even better. Thanks for the work developing the recipe.
  9. Jennifer said…
    These muffins are great! I didn't have any apple sauce on hand, but I had just made Megan's Sweet Rhubarb Butter the other day, so I used that instead. Since the Rhubarb had honey in it as sweetener I cut back on the amount of maple syrup I added to the muffins. They turned out AMAZING!
    • Meghan Telpner said…
      Glad you enjoyed them, and good to know this recipe works with the rhubarb butter too!
  10. Ludivine said…
    Made these and was blown away!! Did not have the brown rice flour but used buckwheat instead. Still turned out delicious! A hit with adults and kid in the house :)
    • Meghan Telpner said…
      So glad your family liked them! They are my absolute favourite. Good to know that buckwheat works just as well :)

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