By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
336 cal · 45 min
Gluten-free Blueberry Muffins
Recipe GLPRfe2d1c1026aaf8
Light and tender gluten-free blueberry muffins made with brown rice flour and almond meal, naturally sweetened with agave or maple syrup. These dairy-free muffins feature whipped egg whites for extra lift and are studded with fresh or frozen blueberries throughout. Perfect for breakfast or brunch.
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Ingredients
1 1/2 cups brown rice flour
1/2 cup almond meal or almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/3 cup melted coconut oil
1/3 cup unsweetened vanilla almond milk
2 eggs, separated
1/2 cup light agave nectar or maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Directions
Preheat your oven to 350°F. Grease a standard 8-muffin tin or line it with paper muffin cups.
In a medium bowl, whisk together the brown rice flour, almond meal, baking soda, and salt until evenly combined.
In a separate large bowl, combine the applesauce, melted coconut oil, almond milk, egg yolks, agave nectar (or maple syrup), and vanilla extract. Stir until smooth.
In another clean bowl, beat the reserved egg whites on high speed for about 30 seconds until they become light and fluffy.
Gently fold the beaten egg whites into the wet ingredient mixture until no large white streaks remain.
Pour the dry ingredients over the wet mixture and fold gently with a spatula until just combined. A few small lumps are fine—do not overmix, as this can result in tough muffins.
Fold in the blueberries until they are evenly distributed throughout the batter.
Divide the batter evenly among the 8 muffin cups, filling each about three-quarters full.
Bake for 25–30 minutes, until the tops are light golden brown and a knife inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 10–15 minutes, then turn out onto a wire rack. Store in an airtight container for up to three days.
Comments
Brown rice flour and almond flour are standard at Harris Teeter and Walmart, but the combination makes this denser and pricier than all-purpose flour muffins—expect $0.80 to $1.20 per serving once you account for almond flour and coconut oil. The 45-minute stated time is honest, though you'll want fresh or frozen blueberries year-round; North Carolina's peak season (June–July) would cut that cost. These hold well for 3–4 days and reheat gently in the oven, making them a solid weekday breakfast prep, though the texture is noticeably less tender than wheat-based muffins—a real trade-off if someone in your household is hesitant about gluten-free baking.
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