Eat These! Heavenly Gluten-Free Blueberry Muffins

share on:
bowl of blueberries

“You’re my boy, Blue.”  Will Ferrell, Old School

The above reference has absolutely NOTHING to do with my blueberry muffin recipe, but I had to include it.  As I began working on this post, I battled a case of writer’s block.  While these blueberry muffins are indeed delicious, said muffins were not inspiring writing greatness.  Grasping at straws, I searched for a witty quote about lovely blue fruits (yes, I was really reaching).  All I could find was a wordy poem about blueberries by Robert Frost.  Um, ok.  Then my mind started wandering (it has a tendency to do that more often than not) and I started thinking about the movie Old School and Joseph “Blue” Palasky.  At the ripe age of 89, Blue was the oldest member of a bogus fraternity.  Sadly, the navy veteran met his demise while preparing to wrestle two scantily-clad girls in a blow up pool.  But I digress…

Tranquilizer guns, beer bongs, and streaking aside (hmm, not a very successful transition), these blueberry muffins are moist, freeze wonderfully, and are pretty darn tasty.

Gluten-Free Blueberry Muffins

3 eggs
1 cup buttermilk
Juice of 1/2 lemon
1/4 cup POM juice
1 teaspoon orange extract
1/2 cup canola oil
1/4 cup agave nectar
1 mashed ripe banana
1 cup brown sugar
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup millet flour
2 tablespoons ground flax seed
2 teaspoons xanthan gum
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups blueberries
Lemon zest

Preheat oven to 350 degrees.  In a large mixing bowl, combine eggs, buttermilk, lemon and POM juice, orange extract, canola oil, agave nectar, mashed banana, and brown sugar thoroughly.  Add in brown and white rice flours, tapioca starch, millet flour, flax seed, xanthan gum, baking soda, baking powder, and salt.  Stir until combined and then fold in blueberries and lemon zest.  Using a spring loaded ice cream scoop (this is so much easier than trying to pour directly into the muffin tin!), evenly distribute the batter into muffin tins.  Bake 30 minutes (or until wooden tester comes out clean).  Makes two dozen muffins.

share on:


Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. My wee one has become obsessed with blueberries….he’s been eating them by the handful – we’ve gone through three pints already in two weeks. This is the perfect recipe to introduce him to the “world of baked blueberries”

    Plus, I think Blue died the way he wanted to…wresting two co-eds….

  2. I love bluteberries and I’m the only one in the house who does. I don’t care, I will be perfectly selfish and fix these for myself. I like all the nutrition packed in.

  3. How funny – we’re of one mind as usual, I just made blueberry muffins too!! Though I wish I would’ve stopped by your site before I baked ’em…I have some POM juice sitting in the fridge m’self and I bet it would’ve been a nice little addition.

    Ah well, no crying over spilled POM 😉 and I guess that just means more muffins for me in the future!

    Feel free to check my bad girl blueberry muffins out!!

  4. I made these muffins last night and was so excited – they were fantastic and my first successful GF baking endeavor (I tried another recipe for GF blueberry muffins this weekend that was awful). Thanks!

  5. I would never have thought of using POM juice in a muffin recipe. Instantly ups the healthy-factor. Thanks for posting – I have to try these!

Leave a Response

This site uses Akismet to reduce spam. Learn how your comment data is processed.