Gluten-Free Muffins Recipe

Gluten-Free Muffins Recipe

How To Make Gluten-Free Muffins

These gluten-free muffins will be your next favorite dessert or breakfast meal made with gluten-free ingredients and blueberry baked into perfection.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • cupsrice flour
  • 1cupmillet flour
  • ¾cuptapioca flour
  • ¾cupdate sugar
  • ½cuparrowroot starch
  • tspxanthan gum
  • tspcream of tartar
  • 1⅔tspbaking soda
  • tspsalt
  • 1tspground ginger
  • 2cupsbuttermilk
  • 5eggs,separated
  • 1cupVegetable Oil
  • 2tbsphoney
  • 2cupsfresh blueberries


  1. Preheat the oven to 400 degrees F. Grease two 12-cup muffin tin or line with paper liners.

  2. Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl.

  3. Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries.

  4. Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; the batter should be very porous. Pour batter into muffin cups.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean for about 15 to 20 minutes.


  • Calories: 761.44kcal
  • Fat: 12.86g
  • Saturated Fat: 1.64g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 7.85g
  • Polyunsaturated Fat: 2.52g
  • Carbohydrates: 146.87g
  • Fiber: 4.52g
  • Sugar: 10.19g
  • Protein: 11.85g
  • Cholesterol: 34.14mg
  • Sodium: 291.11mg
  • Calcium: 46.36mg
  • Potassium: 238.58mg
  • Iron: 1.04mg
  • Vitamin A: 17.56µg
  • Vitamin C: 1.41mg
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