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    Home » Recipes » Gluten Free Blueberry Muffins

    Published: Feb 6, 2018 · Modified: Jul 24, 2020 by Alicia This post may contain affiliate links.

    Gluten Free Blueberry Muffins

    Jump to Recipe Print Recipe
    The best gluten free blueberry muffins you will ever try! These are so great for a quick breakfast and have a wonderful texture. #glutenfree #blueberrymuffins #breakfast
    blueberry muffins
    Blueberry muffins on a table next to a muffin pan and blue towel

    These gluten free blueberry muffins are famous for a reason! They're delicious, crusty on the outside and soft on the inside with the combination of rice flour and oat flour. The oat flour gives it a wholesome taste, making it perfect for breakfast.

    Blueberry muffins in a nonstick pan

    Introducing The Dizzy Baker

    Today we have a special guest from, Migraine Strong. Over two years ago, Jennifer Bragdon was diagnosed with vestibular migraine after 3 months of seeking answers, 5 specialists, 4 faulty diagnoses, and many uncomfortable tests…sound familiar? The 24/7 dizziness was never-ending torture and she didn’t leave her house for months. I love reading her story because I could finally relate to someone who never got headaches, but still has migraine. It’s incredibly difficult to explain to others that there are many types of migraine out there. Some come with paralysis, some mimic stroke, and some give you the feeling that you’re incredibly drunk…on a boat…during a storm.

    After just two months of finding the right treatment plan for her, Jennifer began to experience relief. Now she’s back to working full time along with helping others manage their migraines as an administrator for Migraine Strong. She’s truly an inspiration for those of us seeking to manage our migraines, and has a famous gluten free blueberry muffin recipe to boot.

    A single blueberry muffin on a blue napkin

    Oat Flour Muffins

    Nothing says home to me like the smell of blueberry muffins baking in the oven.  I grew up in New Hampshire and was raised on my grandmother’s blueberry muffin recipe, made with fresh picked blueberries.  Even into my adulthood she and my grandfather would drive us out to the woods where we’d pick & eat wild blueberries until our teeth & fingertips were covered in blue. I love her recipe and I mean, I REALLY love it.  After I was diagnosed with VM, her recipe, which began with Bisquick, was no longer a safe option for me. 

    Not having fresh, homemade muffins in my life was not happening. I began my mission to find a head safe replacement recipe. I finally settled on this one from the New York Times, and altered it to fit my eating plan. 

    Wheat is considered safe on the Heal Your Headache diet, yet many Migraine Strong members have chosen to eliminate it in addition to following HYH recommendations.  If you feel good eating wheat, feel free to use your wheat flour. If you’d like to see if avoiding wheat and other sources of gluten help your overall pain level, check out my flour recommendations below.

    Blueberry muffin on a towel with a cup of coffee

    Fresh blueberries being mixed into muffins

    Tips for Baking

    These gluten free blueberry muffins use simple ingredients and are so easy to make.  I will share some tips & tricks, but there really are no complicated steps to making this recipe.  Seriously, you could toss all the ingredients into a bowl and stir, and these muffins would still turn out delicious.  So don’t let the tips deter you!

    •  The key to light, fluffy muffins is to not overmix the batter. No mixer required!  Just a few stirs by hand will do it.  I begin by combining the flour, sugar, salt and baking powder into a large bowl. If you’re a baker you may be gasping right now!  I never start by creaming the wet ingredients together - never ever.  I add the dry, then the wet, and stir….easy peasy and just like my grandmother made them. 
    • I like to use frozen berries in my muffins.  So pick (or buy) your berries fresh, wash them and lay them out to completely dry.  Then toss them into freezer bags & into the freezer. You’ll always have the berries you need on hand.   Frozen berries make the batter instantly cold and firm. The dough will support the berries and keep them from sinking.
    • Fill your lined muffin pan all the way to the top with batter.  That’s how you’ll get those beautiful, tall-domed muffin tops.  Sprinkle with a bit of sugar before baking if you like a crispy, brown top. 
    • Muffins are always best the first day.  If they make it into day two, store them in an open container.  A sealed container will cause the muffins to be too moist.  These freeze great and reheat beautifully as well.

    Finding the Right Muffin to Blueberry Ratio

    I truly feel like this may be the last muffin recipe you’ll ever need. It yields muffins that are delicate, yet sturdy enough to support an obscene amount of blueberries.

    These gluten free blueberry muffins have nearly as much blueberry as they do muffin, so the best part of my grandmother’s recipe is still in there.  My guy says they are the best muffins he’s ever tasted. Sometimes change is a good thing.

    Blue mixing bowl with blueberry muffin batter 

    Blueberry muffins in a silver muffin pan

    the best gluten free blueberry muffins you will ever have, these do not require xanthan gum or additives! Perfect for breakfast muffins #blueberry #muffins #recipe

    For more migraine-safe breakfast recipes, check out these posts.

    Blueberry muffins on a table next to a muffin pan and blue towel

    Gluten Free Blueberry Muffins

    Adapted from The New York Times, this recipe is a famous favorite even for those who aren't gluten free. Warm, with that perfect slight crunch on the outside, these are made with rice and oat flour. They are best with frozen blueberries.
    5 from 17 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 12 muffins
    Calories: 237kcal
    Author: Alicia

    Ingredients

    • 4 oz (½ cup) softened butter * I used Kerrygold
    • ¾ cup organic cane sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup organic oat flour * I used Arrowhead Mills
    • 1 cup brown rice flour *I used Bob's Red Mill
    • ½ teaspoon sea salt
    • 2 teaspoon baking powder
    • ½ cup whole milk
    • 2 cups blueberries, fresh or frozen
    US Customary - Metric

    Instructions

    • Take your butter out of the fridge about an hour or so before starting the recipe. Room temperature butter is much easier to work with.  
    • Preheat oven to 375. Combine dry ingredients and stir. Add butter, eggs, vanilla & milk and stir by hand with a spatula. Once thoroughly combined add blueberries and continue to stir till combined.  
    • Fill each lined muffin cup with batter all the way to the top. Sprinkle with sugar for a crunchy muffin top.  
    • Bake for 40 minutes. Check with toothpick to be sure center is cooked through. A toothpick inserted in the center that comes out almost clean means it's done!
    • Cool 20 minutes on a wire rack before serving.  

    Notes

    • It's best to use frozen blueberries for this recipe as they suspend more evenly in the dough, making them evenly dispersed. 
    • If using regular flour, you may need to cut down on the cooking time. Depending on your oven, they could take anywhere between 25-35 minutes total. Look for golden brown tops and a toothpick coming out clean when inserted into the center of the muffin. 

    Nutrition

    Calories: 237kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 183mg | Potassium: 202mg | Fiber: 2g | Sugar: 16g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

    A big thank you to Jennifer, and we hope she'll come back for another guest post as I could use major help in the baking department!

    The best gluten free blueberry muffins you will ever try! These are so great for a quick breakfast and have a wonderful texture. #glutenfree #blueberrymuffins #breakfast
    « How To Travel with Vestibular Migraine
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Gabrielle says

      November 16, 2022 at 11:57 am

      5 stars
      These muffins are delicious. I've made them gluten-free and with regular flour and both are good. I recommend them

      Reply
    2. Leslie Springer says

      September 15, 2022 at 7:47 pm

      5 stars
      These muffins are the best. Especially for breakfast or a snack. Hubby likes these muffins also!

      Reply
    3. Joanne says

      April 20, 2022 at 9:03 pm

      I can’t have sugar right now. Any substitution I can use?

      Reply
      • Alicia says

        April 28, 2022 at 8:51 am

        Hey Joanne - I've seen some readers have success with monkfruit sweetener, but I haven't personally tried myself so don't have an amount recommendation.

        Reply
    4. Eliza says

      November 20, 2021 at 12:00 am

      Could you clarify something for me? If I’m using regular flour do I substitute the regular flour for both the gluten free oat flour and the brown rice flour?

      Reply
      • Alicia says

        November 21, 2021 at 7:08 pm

        Yes the same amounts!

        Reply
    5. Rebecca says

      October 25, 2021 at 7:14 pm

      5 stars
      Love these muffins - turn out great every time!

      Reply
    6. Emily O says

      May 20, 2021 at 7:41 am

      5 stars
      These were so easy to make and really hit the spot. I used Trader Joe’s GF all purpose flour instead and it worked well (although I did add a bit more milk). One of my favorite quick treats! Thanks Alicia!

      Reply
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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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