Spiced Flax Blueberry Muffins (Gluten Free, Dairy Free)

“Sweet, flavourful and - most important - tender and moist: in my humble opinion the best gluten free muffins out there! The streusel topping is great but not necessary. Yield: 2.5 - 3 dozen muffins”
2-3 dozen muffins

Ingredients Nutrition


  1. Formula for Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups.
  2. 1.) Preheat oven to 375 degrees.
  3. 2.) Spray muffin pan (or muffin liners) with cooking spray.
  4. 3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly.
  5. 4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla.
  6. 5.) Add liquids to blueberry mixture and stir until just blended.
  7. 6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.)
  8. 7.) Bake 18-20 minutes until lightly golden.
  9. Streusel Topping (Note: these muffins have great flavour and don’t need the fancy toppings). ½ cup brown rice flour mix,1/3 cup brown sugar, ½ teaspoons cinnamon, ¼ teaspoons xanthan gum, 3 Tb. butter or margarine melted.
  10. Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.

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