Gluten

Gluten-Free Blueberry Chia Seed Muffin Recipe

In our journey towards healthier eating, my family has made a concerted effort to minimize gluten intake. We have noticed a significant boost in our energy levels, and adjusting our recipes has proven to be quite manageable. A few weeks back, I found myself craving blueberry muffins, which led me on a quest for a gluten-free alternative. This delightful muffin recipe not only satisfies those cravings but also incorporates chia seeds, adding both nutritional value and flavor!

You may notice a bluish-purple tint in my muffins, which is a result of using frozen blueberries that had begun to thaw before mixing them in. If the color isn’t a concern for you, frozen blueberries are perfectly fine to use (that’s what we often do!). However, for a more vibrant look, fresh blueberries are recommended.

I mill my brown rice flour at home, but it’s also readily available at local grocery stores or online, including on Amazon.

If you prefer not to use chia seeds, check out this coconut flour muffin recipe by Regina Braun.

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4.9 based on 11 reviews

Gluten-Free Blueberry Chia Seed Muffin Recipe

Author: Heather

Serves: 8-12

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Ingredients

• 1½ cups rice flour
• 2 tsp baking powder
• ⅛ tsp salt
• ¼ cup coconut oil
• ½ cup organic milk (we opted for almond milk)
• ¼ cup honey
• ¼ cup Chia Seeds
• 1 egg
• 1 cup blueberries

Instructions

1. Preheat your oven to 400 degrees.
2. Grease muffin pans with cooking spray or line them with paper liner. Beat the egg, then mix in the milk, honey, and oil. Incorporate the dry ingredients, stirring until just combined (some lumps are okay). Finally, gently fold in the blueberries and chia seeds.
3. Spoon the batter into muffin cups, filling each about ⅔ full, and bake for 20-25 minutes or until they are golden brown.

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