Gluten Free Blueberry Muffins – Recipe and Video

It can be pretty challenging to find a tasty gluten free treat. After a lot of experimentation, we think we nailed it with these Gluten Free Blueberry Muffins.  This Mediterranean Diet breakfast recipe takes 30 minutes from start to finish!  How-to-Video below!

From the upcoming book “Eating Mediterranean in New England” by Bill Bradley, R.D., L.D.N.


Check out more delicious Mediterranean Diet breakfast recipes here!

Mediterranean Diet Recipes: Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins - Recipe and Video

Bill Bradley
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 9
Calories 290 kcal


  • 1 cup cornmeal (fine flour) (most cornmeal is gluten free, but double check
  • 1/4 cup  tapioca flour
  • 1/3 cup white rice flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 eggs, mixed with fork
  • 1/2 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 1/2 cup soymilk (or regular milk)
  • 1 tsp lemon zest (optional)
  • 1 1/4 cups blueberries (frozen or fresh) small works best


  • Preheat oven to 350 degrees F.
  • Mix dry ingredients well in one bowl.
  • Mix wet ingredients well in another bowl.
  • Add wet to dry ingredients. Mix well with a fork.
  • Add blueberries and mix only until blueberries are incorporated.
  • Grease a muffin tin with olive oil. Fill tins to top.
  • Bake for 20-25 minutes or until muffin top is set.


Calories: 290kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 36mgSodium: 195mgPotassium: 151mgFiber: 2gSugar: 13gVitamin A: 116IUVitamin C: 3mgCalcium: 54mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →


  1. Beverly June 18, 2019 at 5:28 pm - Reply

    Wouldn’t almond flour be a healthier alternate than corn meal which is typically GMO and starchy?
    I have used almond flour in place of corn meal successfully with other recipes and will try it with this one.

    • George Zikos June 19, 2019 at 8:46 pm - Reply

      Definitely let me know how it comes out!

  2. Sherie May 6, 2019 at 5:21 pm - Reply

    I just made these muffins, and they are delicious! I subbed Target’s gluten free flour mix for the rice and tapioca flour, and they came out just fine. I also used frozen wild blueberries. I will definitely be making these again!

    • George Zikos May 7, 2019 at 4:08 pm - Reply

      I’m glad the flour worked for you! Glad you loved them. Thanks for commenting :)

5 from 1 vote (1 rating without comment)

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