Recipes: Breakfasts & Breads

Gluten-Free Blueberry Muffins


Chef Michelle Tampakis
Whipped Pastry Boutique, Brooklyn, NY


      • 3/4 cup plus 1 tablespoon sugar
      • 1/2 teaspoon ground cinnamon
      • 2-3/4 cups gluten-free flour *
      • 2-1/2 teaspoons baking powder
      • 1-1/4 teaspoons baking soda
      • 1/2 teaspoon salt
      • 1-1/4 cups milk
      • 1/3 cup vegetable oil
      • 1 tablespoon white vinegar
      • 1-1/2 teaspoons vanilla extract
      • 4 large eggs
      • 1-1/2 cups blueberries, divided


  • Preheat oven to 350⁰F. Line 24 muffin cups with paper liners; coat each liner with non-stick spray. In a small bowl, combine 1 tablespoon of the sugar and the cinnamon; set aside. In a large bowl combine flour, remaining 3/4 cup sugar, baking powder, baking soda and salt. In a separate bowl beat together milk, oil, vinegar, vanilla and eggs; add to dry ingredients and mix until smooth. Stir in half the blueberries. Divide batter among muffins cups; top with remaining blueberries. Sprinkle cinnamon-sugar over muffins. Bake 13-15 minutes.


  • Number of servings (yield): 24 muffins
  • * Such as Jules All Purpose Gluten-Free Flour or King Arthur Gluten-Free Multi-Purpose Flour