Best Ever Gluten-Free Blueberry Muffins
Prep time
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A delicious gluten-free blueberry muffin recipe.
Created for you by:
Recipe type: Breakfast
Cuisine: Baked Good
Yield: 12
  • 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.
Recipe by Meghan Telpner at