Gluten Free Blueberry Muffin Recipe

If you love blueberries and muffins you will love this blueberry muffin recipe. These gluten free muffins taste similar to our gluten free pancake recipe. However, muffin recipes can be less time consuming than pancakes and they are great for an on the go snack.

This serves as a great breakfast recipe as this dish is made with nutritious garbanzo beans packed with fiber and protein for a great addition to your healthy breakfast!

Best of all you get the benefits of the beans without the bean flavor; you won’t even notice the beans in this recipe just give it a try!!

Delicious Blueberry Muffin Recipe Ingredients:

  • 1 can garbanzo beans
  • 1 ½ cup Rice Flour
  • 3 tsp Baking Powder
  • 1 tbl flax seeds
  • 3 tbl water
  • 1 tbl rice vinegar
  • 1/3 cup raw sugar
  • ¼ cup canola
  • 1 ½ cup vanilla hemp seed milk + 3 tbl
  • 1/3 cup water + 3tbl

Ingredients for Blueberry Sauce:

  • 1 ½ cup frozen blueberries
  • ¼ cup raw sugar
  • 1/3 cup water for blueberries

Pre-heat oven to 400

Rinse and drain the garbanzo beans and pat dry with a paper towel.

Place into a glass baking dish and place into pre-heat oven for 20 - 25 minutes, stirring half way through. Beans should be crispy but not burnt.

While beans are cooking take out two cups. In the first cup mix the flax seeds + 3 tbl of water.

In the second cup combine the rice vinegar + 3 tbl hemp seed milk. Let both of these sit for 5 - 10 minutes.

To Make Blueberry Sauce Recipe!

In a small saucepan add the blueberries, ¼ raw sugar and 1/3 cup water. Heat on medium low allowing sauce to simmer, stirring occasionally, for approx. 20-25 minutes.

NOTE: You can also use this sauce for pancakes! Just leave the sauce as is and allow to thicken (or mix in 1 TBSP Chia Seeds and simmer for 5 more minutes to thicken a little quicker - stir frequently until Chia is well combined * Leave Chia's out if adding to Muffin Mix).

If desired pulse through a blender or mash blueberries with a masher for less blueberry chunks. If saving for later, place into a jar with a lid and leave in the refrigerator, sauce will thicken while left overnight. 

Once the beans are done allow to cool for 10 - 15 minutes and pat dry once again. Toss into a blender. Slowly pulse the beans, shaking and stirring occasionally until all of the beans and skin have turned into flour.

In a large mixing bowl combine the following dry ingredients; rice flour and baking powder, mix well then add bean flour.

Rinse the blender and add the flax seed and vinegar mixture plus the oil and sugar. Pulse until the mixture is smooth and add into flour mixture along with remaining ingredients.

Lightly grease medium or large sized muffin tins and pour muffin mixture in, approx. ¾ full (leaving space for sauce). Lightly spoon blueberry sauce over batter and gently swirl with a fork.

Place in pre-heated 400 oven, and bake for 20 - 25 minutes, until a toothpick or knife comes out clean.

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