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Gluten free blueberry muffins

Alice - RicetteVegolose
Preparazione 10 min
Cottura 20 min
Tempo totale 30 min


  • 100 g gluten free flour blend for baking
  • 25 g gluten free potato starch
  • 80 g brown sugar**
  • 1/2 teaspoon gluten free baking powder**
  • 1 organic egg
  • 125 g plain yogurt dairy or soy as well
  • 40 g sunflower or corn oil
  • 1 tablespoon honey
  • 1 pinch of salt
  • zest of half a lemon
  • 100 g fresh blueberries
  • 1 tablespoon brown sugar


  • Preheat the oven to 400°F.
  • Mix in a bowl the gluten free flour, potato starch, sugar** and baking powder**.
  • Pour in a jug the oil, egg and yoghurt. Add the honey, a pinch of salt and lemon zest. Mix well.
  • Pour liquid ingredients over the dry ones, stirring with a spatula or spoon just until you obtain an homogeneous batter. Shortly before the batter is ready also add the blueberries, to avoid overmixing.
  • Divide the batter into 6 muffin molds, sprinkle each muffin with brown sugar and bake for 5 minutes.
  • Reduce the oven temperature to 350°F and bake 15 minutes more. Do the toothpick test and go on baking for 2 or 3 minutes, if necessary.
  • Remove your gluten free blueberry muffins from the oven, let them cool down and enjoy!


** The gluten free flour blend I used already contained baking powder and sugar, so I omitted them. If you use a blend that contains only flour, you have to add baking powder and sugar to the dry ingredients, as indicated above.
The gluten free blueberry muffins will keep well for a couple of days closed in an airtight container at room temperature. To keep them up to a week and in summer, store in the fridge.