Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Gluten-Free Blueberry Muffins

Recipe by Chef Michelle Tampakis, Whipped Pastry Boutique, Brooklyn, NY


  • 3/4 cup plus 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 2-3/4 cups gluten-free flour *
  • 2-1/2 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups milk
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1-1/2 teaspoons vanilla extract
  • 4 large eggs
  • 1-1/2 cups blueberries, divided


  1. Preheat oven to 350⁰F. Line 24 muffin cups with paper liners; coat each liner with non-stick spray. In a small bowl, combine 1 tablespoon of the sugar and the cinnamon; set aside.
  2. In a large bowl combine flour, remaining 3/4 cup sugar, baking powder, baking soda and salt.
  3. In a separate bowl beat together milk, oil, vinegar, vanilla and eggs; add to dry ingredients and mix until smooth. Stir in half the blueberries.
  4. Divide batter among muffins cups; top with remaining blueberries. Sprinkle cinnamon-sugar over muffins.
  5. Bake 13-15 minutes.

Number of servings (yield): 24 muffins


* Such as Jules All Purpose Gluten-Free Flour or King Arthur Gluten-Free Multi-Purpose Flour

Print This Page