It can be pretty challenging to find a tasty gluten free treat. After a lot of experimentation, we think we nailed it with these Gluten Free Blueberry Muffins. This Mediterranean Diet breakfast recipe takes 30 minutes from start to finish! How-to-Video below!
From the upcoming book “Eating Mediterranean in New England” by Bill Bradley, R.D., L.D.N.
Check out more delicious Mediterranean Diet breakfast recipes here!
Gluten Free Blueberry Muffins - Recipe and Video
Ingredients
- 1 cup cornmeal (fine flour) (most cornmeal is gluten free, but double check
- 1/4 cup tapioca flour
- 1/3 cup white rice flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 eggs, mixed with fork
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1/2 cup soymilk (or regular milk)
- 1 tsp lemon zest (optional)
- 1 1/4 cups blueberries (frozen or fresh) small works best
Instructions
- Preheat oven to 350 degrees F.
- Mix dry ingredients well in one bowl.
- Mix wet ingredients well in another bowl.
- Add wet to dry ingredients. Mix well with a fork.
- Add blueberries and mix only until blueberries are incorporated.
- Grease a muffin tin with olive oil. Fill tins to top.
- Bake for 20-25 minutes or until muffin top is set.
Nutrition
Calories: 290kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 36mgSodium: 195mgPotassium: 151mgFiber: 2gSugar: 13gVitamin A: 116IUVitamin C: 3mgCalcium: 54mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →
Wouldn’t almond flour be a healthier alternate than corn meal which is typically GMO and starchy?
I have used almond flour in place of corn meal successfully with other recipes and will try it with this one.
Definitely let me know how it comes out!
I just made these muffins, and they are delicious! I subbed Target’s gluten free flour mix for the rice and tapioca flour, and they came out just fine. I also used frozen wild blueberries. I will definitely be making these again!
I’m glad the flour worked for you! Glad you loved them. Thanks for commenting :)