Whole Grain Gluten Free Blueberry Muffins (No Added Starch)

You can make these delicious whole grain gluten free blueberry muffins without added starch. If you’re oat intolerant, skip the granola and substitute with additional blueberries. They are healthier than traditional starch-filled gluten free muffins yet still fluffy!

Whole Grain Gluten Free Blueberry Muffins (No Added Starch)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 6 - 7 muffins

Whole Grain Gluten Free Blueberry Muffins (No Added Starch)


  • 1/2 cup sorghum flour
  • 1/4 cup + 1 tablespoon millet flour
  • 1/4 cup + 1 tablespoon brown rice flour
  • 1/4 cup ivory teff flour (or brown teff flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons buttermilk (or milk*)
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1/2 cup granulated sugar (I used organic/evaporated cane juice.)
  • 1/2 cup Gluten Free Granola Recipe without the cranberries (or 1/2 cup more of blueberries) (omit if nut-free)
  • 1/2 cup blueberries (fresh, defrosted frozen, or rehydrated)


  1. Preheat oven to 350ºF. Place 6 to 7 muffin liners in a muffin pan and spray the inside of the liners with oil (optional); set aside.
  2. Whisk together sorghum, millet, brown rice, and teff flours together with xanthan gum, baking powder, baking soda, and salt. Add to a large mixing bowl; set aside.
  3. In a separate bowl, whisk the cooled butter into the buttermilk/milk. Using a wooden spoon or silicon spatula, stir in the flour mixture; allow to rest.
  4. In the bowl of your electric mixer, fitted with the whisk attachment, beat together the eggs and sugar on medium speed until fluffy, 2-1/2 minutes.
  5. While the mixer is running on medium speed, add the dough mixture a little at a time and beat until thoroughly combined.
  6. Add the granola and beat a few seconds until evenly distributed.
  7. Using a silicone spatula, gently fold in the blueberries.
  8. Evenly distribute the batter among the prepared muffin cups. Even out the tops using moistened fingers.
  9. If using, sprinkle the tops with additional granola and press into the muffin using moistened fingertips.
  10. Bake on the center shelf for 25 - 30 minutes or until a toothpick inserted into one of the muffins comes out clean.
  11. Transfer pan to a wire rack. Transfer muffins to the wire rack once you can comfortably handle them, the sooner the better. Allow to cool for at least 5 minutes. Freeze leftovers and defrost in the microwave.


Be sure that all your ingredients are labeled gluten-free.

*When using buttermilk, this recipe makes seven muffins. When using milk, it makes six.

*For dairy-free, use the vinegar and dairy-free milk recipe on the gluten free substitutions page and use half oil and half dairy-free butter sticks.

If you accidentally over-bake these muffins, simply serve with butter.

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