Gluten Free Blueberry Chia Seed Muffin Recipe

Gluten Free Blueberry Chia Seed Muffin Recipe

Along with our new focus on eating “clean”, my family has also been trying to avoid gluten when possible. When we eat this way we feel less sluggish and it’s really not too difficult to adapt recipes, so why not? I used to use a box mix for my blueberry muffins and was missing them terribly a few weeks ago. This put me on a search for an acceptable muffin. The fact that this recipe adds in chia seeds just makes it all the more attractive… and yummy!

As you can see, my muffins have taken on a blueish/purpleish hue. This is because I used frozen blueberries and they began to sweat before I mixed them in. If the color doesn’t matter… by all means use frozen (we do!). Otherwise I would advise purchasing fresh blueberries for this recipe.

We use a grain mill to make our brown rice flour, but it can also be readily purchased at your local grocery store or online at Amazon.com

4.9 from 11 reviews
Gluten Free Blueberry Chia Seed Muffin Recipe
Author:
Serves: 8-12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups rice flour
  • 2 tsp baking powder
  • ⅛ tsp salt
  • ¼ cup coconut oil
  • ½ cup organic milk (we actually used almond milk)
  • ¼ cup honey
  • ¼ cup Chia Seeds
  • 1 egg
  • 1 cup blueberries
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare muffin pans with oil spray or line with paper liners. Beat egg, stirring in milk, oil and honey. Then add in the dry ingredients, stirring just until moistened (may be lumpy). Finally gently stir in the blueberries and seeds.
  3. Fill muffin cups ⅔ full and bake 20-25 minutes or until golden brown.

 

 

 

Comments

  1. I was trying to experiment with gluten free recipes a few weeks ago, and I was unable to find rice flour at any of our local stores. I guess I’ll have to head to a speciality store and give these a try.

  2. jamie braun says:

    those look delicious! ive never tried chia seeds! looks like i’ll have to give it a try

  3. Christina Jackson says:

    Those sound delicious! and I love that most of the ingredients are things that I actually already have 🙂

  4. Rich Hicks says:

    I love anything with blueberries. These muffins look great. Bet the chia seeds really set it off!

  5. Wow they look really good and healthy too. Thanks for sharing, I’ll have to try these.

  6. Jennifer Hedden says:

    We love muffins especially blueberry! I have never used rice flour so I am anxious to try this recipe. I have been looking for more ways to use chia seeds and this recipe sounds perfect. These look delicious and I can’t wait to try the recipe. Thank you for sharing!

  7. Mer says:

    Yum! I’ve got some rice flour I’m thinking of ways to use up.

  8. Jessica White says:

    I’m gonna try this recipe out and see if the family likes them!

  9. michelle oakley warner says:

    wow what a great recipe and gluten free too, looks so good, thank you for the great recipe, i will let you know how mine come out

  10. I love this recipe! I have a GF Blueberry muffin recipe that my family loves, but I’ve never tried the Chia seeds addition. It sounds really yummy, and I’m putting that on my grocery list for the next week.

  11. ginger g. says:

    Mmm I could go for one of these right now! They look yummy and healthy!

  12. Michelle Feliciano says:

    love that it has chia seeds in it

  13. Ned says:

    I’m a sucker for muffins! and the fact that they are gluten free makes them all the more better! bring on the goodness!!

  14. Sean says:

    We have been trying to avoid gluten recently as well, so I’m excited to try these out. Thanks for sharing!

  15. Elena says:

    looks so yummy! thank you for the recipe!

  16. Karen Glatt says:

    I like blueberry muffins and this is such a healthy recipe. Chia seeds are a welcome addition because they are so healthy. I am going to make these for my family, and thanks for the tip in using fresh blueberries. This is a good summertime muffin.

  17. sandy weinstein says:

    these sound really good, i have chia seeds that i put in my oatmeal. love blueberries….

  18. Priscilla Benavides says:

    I promised some blueberry muffins to one of my co-workers for her birthday and this is the perfect recipe! Thank you so much!

  19. marissa lee says:

    i need to try to make these…they look good…thank you for sharing.

  20. Sherri Lewis says:

    I haven’t ever tried chia seeds before. I will have to get some and make some of these. Thanks for the recipe!

  21. judy gardner says:

    i have never cooked with chia seeds but these look wonderful!

  22. holly says:

    Can i use betty Crocker rice flour blend mix?? I found out that i am intolerant to some gluten items such as breads and pastas. I’m trying to eat healthier and going gluten free is a start. Thank you

    • Hi Holly,
      I’ve never tried a blend but I don’t see why that wouldn’t work. Let me know if you do!
      Heather

  23. JoAnna says:

    I just made these with a combination of rice flour and almond meal flour. They turned out really well. I might even throw in some hemp seeds next time to boost the protein a little more. Thanks for the recipe!

  24. Sarah L says:

    That looks healthy and good. I think blueberry muffins *should* be blue.

  25. Jenn says:

    This recipe sounds great! I’ll have to try it soon. We recently started eating gluten free and are open to trying new things.

  26. These muffins look absolutely delicious! I will be making these on my next baking day.

  27. Jo-Ann Brightman says:

    I havr never made a blueberry muffin with rice flour and chia seeds and I would love to try this healthier version.

  28. Muffins are the absolute best, especially when they are wholesome and beneficial. This recipe looks great.

  29. katie says:

    I’ve never tried rice flour but want to just in case our little ones have gluten allergies or have friends that do.

  30. Dorothea says:

    I actually just made these (didn’t see any comments from people who had). They are pretty good! The chia seeds add a nice little crunch (besides their nutritional value). I used canola oil and maple syrup instead of coconut oil and honey, due to taste preference. I appreciate the low-salt, but if you are not watching your sodium intake, you might like to up the salt to 1/4 tsp.
    Mmmm, just finished my first one — gonna have another!

    • Dorothea says:

      Oh yeah, I forgot — I also substituted 1/2 cup of almond flour for part of the rice flour.

  31. Dana says:

    Just pulled these out of the over. Only eatable with a spoon but still delish! I know that almond flour has more moisture so may work better.

  32. Delicious! Mine turned out a bit more dense looking then the picture. Love the high ratio of blueberries per bite and the crunch from the chia. My 1 & 3 year olds devoured them too!

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