Blueberry Rice Muffins

by Kathy Strahs on June 23, 2011 · 44 comments

Post image for Blueberry Rice Muffins

I noticed three interesting phenomena as I made this rice flour recipe for blueberry muffins for the first time:

  1. Rice flour expaaaaandsjust like how your stomach feels full after eating rice. I scooped some of the batter into my muffin pan, turned away for a minute, and by the time I came back to the pan the batter had already risen about half an inch up to the rims of the wells. While still on the counter!
  2. The kitchen smells like rice while baking. I know this one doesn’t sound like much of an “aha” but it didn’t really occur to me that there would be any aromatic differences versus my regular wheat flour muffins. That’s mainly because of notable phenomenon #3…
  3. Rice flour doesn’t really have much flavor. At least not white rice flour and at least not compared to wheat flour. It does have some taste to it but it’s really mild. It’s for this reason that I’m extra glad I decided to grate in some lime zest which added a little more flavor. To its credit, the rice flour did have a touch more texture to it than wheat flour, like a little nutty graininess along the lines of fine cornmeal.

So why did I venture into Blueberry Rice Muffins in the first place? I’d bought rice flour for a breaded chicken dish I made recently (rice flour, it turns out, makes for extra-crunchy breading – especially when used in conjunction with Japanese panko breadcrumbs!) and there was a blueberry muffin recipe printed on the side of the package. They came out just as light as wheat flour muffins and are a terrific gluten-free alternative if you’re ever baking for someone who needs to avoid gluten.

Beside the lime zest I also added a streusel topping, inspired by Barbara from Barbara Bakes who says, “Muffins without a streusel topping are kind of like cupcakes without frosting. Delicious without it, but irresistible with it.” I’m inclined to agree.

Blueberry Rice Muffins



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{ 43 comments… read them below or add one }

Angela June 23, 2011 at 11:32 AM

Finally something to do with the rice flour in my pantry! Good call on using it as a breading, too!

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Maria June 23, 2011 at 1:23 PM

I have never baked with rice flour. I will have to try your recipe!

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Barbara @ Barbara Bakes June 23, 2011 at 1:50 PM

Such a gorgeous muffin. I’m so impressed that they were made with rice flour. I’m passing this recipe on to my gluten-free friends. Thanks for the link love!

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La Phemme Phoodie June 23, 2011 at 2:59 PM

So excited to see you playing with gluten-free flours. I use rice flour a lot. Love working with it. I’ve yet to make a gluten-free blueberry muffin. Adding this recipe to my to-do list. The streusel topping is a must of course!

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Marla June 23, 2011 at 7:22 PM

Love rice flour & have experienced everything you mentioned here. However I only use it’s brown rice sibling. These muffins sound fantastic!

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shelly (cookies and cups) June 24, 2011 at 5:08 AM

I love the idea of this!
I have been trying to cute the gluten down in our house and since blueberry muffins are a favorite this is perfect!!!
Also, great tip about using it as a breading along with panko!!

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Shaina June 24, 2011 at 11:12 AM

Gorgeous muffins. I love the idea of using rice flour.

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Diane June 25, 2011 at 1:01 PM

I like that saying about streussal toppings.

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Angie Sansom June 27, 2011 at 12:46 AM

I just had to come back and comment. These muffins were great and easy to make. I will definately be making them again. Thank you.

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Kathy June 27, 2011 at 6:38 AM

That’s terrific, Angie!

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Mackenzie@The Caramel Cookie July 6, 2011 at 5:43 PM

Gluten-free baking scares me but I’ll have to try this recipe!

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Kathy July 6, 2011 at 5:50 PM

Oh, it scares me too! I’m glad to say that this recipe isn’t scary at all, though. :-)

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Siew November 20, 2011 at 4:52 PM

Good muffins – I used and would recommend a little xanthan gum (I used 1/2 tsp) to make the muffins hold together a bit better. Otherwise, a nice and simple GF recipe.

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Heather February 1, 2012 at 7:58 PM

A bit too much baking powder, I think, but otherwise tasty.

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Briana June 28, 2012 at 8:23 PM

I love this recipe. I didnt have a muffin tray so i ended up making a loaf and it turned out great! Added about 1/4cup of yellow corn flour of the 1cup of rice flour just to make it a bit stickier and hold better for the loaf. I will be making this again, hopefully next time i’ll have a muffin tray! Thank you!

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Misty July 11, 2012 at 6:35 PM

I just made these tonight. I’m always skeptical, but these truly were AMAZING! I will be making these again. Thank you so much!

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Kathy Strahs July 14, 2012 at 3:06 PM

So glad you liked them, Misty!

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Katie Pfeiffer August 2, 2012 at 3:17 PM

Thank you for the recipe- been following a Blood Type diet for the last 3 weeks and I’m not supposed to have wheat & corn ( among other things) for my blood type.
This muffin recipe was very simple and I couldn’t believe how little sugar was in this recipe. I was worried it would lack flavor so I added 1/2 teaspoon of vanilla extract and 1/2 teaspoon of lemon oil & I added more blueberries. I had to bake the muffins about 4 minutes longer because of this but the muffins were really good! This is my first attempt at baking with rice flour after starting the Blood Type lifestyle.

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Diane November 19, 2012 at 5:13 AM

I have a wheat and sugar allergy that is driving me crazy! This recipe sounds great and I have Stevia to put in place of the sugar. :-) I just hope I am able to find rice flour somewhere. LOL Thank you for the yummy sounding recipe!

Diane

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Nicole December 1, 2012 at 3:20 AM

I made these today as a healthier alternative for my husbands birthday however I used peaches because that was what I still had in my fridge and these muffins turned out delicious! Everyone loved them. Thank you so much for sharing this recipe!
Nicole´s last blog post ..Gluten free psyllium and coconut bread with seeds

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Loren January 11, 2013 at 8:57 PM

I just made these. Nasty. They taste like baking powder and canola oil. I wanted to use coconut oil but had just run out. Maybe it would be better with butter? The best part was the blueberries; I wish I had just eaten a handful of them instead.

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ari January 15, 2013 at 10:49 AM

These turned out amazing. So delicious. My kids and husband loved them. I put in a tablespoon of chia seeds, used olive oil instead of canola, and put cinnamon in the struesal topping. I also had to double the recipe because I knew they would be gobbled up quick.

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Kathy Strahs January 15, 2013 at 10:53 AM

So glad you liked them, Ari – and your additions sound fabulous!

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Georgie April 27, 2013 at 10:06 AM

mmm, I have just baked them and they are delicious. Unfortunately I didn’t have blueberries and some other igredients so I made little changes but I love them! :) thanks for publishing the recipe!! :)

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Liz July 19, 2013 at 8:10 PM

I bought the EXACT same flour and it still had the same recipe on it! I just made some and they turned out amazing, only I used raspberries instead of blueberries. Unfortunately I forgot the streusel but I still love them. I also changed the recipe by subbing in coconut oil and agava nectar to make them healthier.

But my batter didn’t expand in the tins before baking like you mention above, wonder why? And I was curious, was your’s more batter like or dough like?

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Kathy Strahs July 19, 2013 at 8:29 PM

It was definitely more like a batter!

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wai-leng August 2, 2013 at 10:56 PM

I just made this muffin and it turned out not so bad. However, I did a little modification, using dried raisins instead of blueberry(It is not so convenient to get this in Malaysia ), it tasted alright to me. I was wondering how to make it slightly moist because mine is too dried. Will experiment again. Thanks to the recipe.

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Dawn September 28, 2013 at 3:50 PM

This was a delicious recipe, and I used brown rice flour and made 24 mini muffins.
YUM!! I was curious what the nutritional values/carbs etc. were for this recipe?

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Kathy Strahs September 28, 2013 at 4:01 PM

I’m so glad you liked the recipe, Dawn! I’ve never calculated the nutritional values, but I’m sure there must be online calculators out there that can help with that info.

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Amy January 25, 2014 at 8:38 PM

Thanks for the recipe! I just tried it and they turned out yummy. I substituted oat milk, olive oil, coconut sugar, and added a ripe banana for sweetness.

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sarina January 29, 2014 at 11:05 PM

I’ve made this recipe 2 times now and I just don’t get it.it tastes amazing, but I’m getting absolutely NO RISING AT ALLfrom. Maybe it’s because I used brown rice instead of white, but this time I added an extra teaspoon of baking powder and still nothing. I also found that if I have the temperature that high they burn and have uncooked centers. So I lowered to 350 degrees and added an extra 5 minutes the second time. I am at sea level so it shouldn’t make any difference for temperatures and batter rising.Wonder what is going on?

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Kathy Strahs January 31, 2014 at 11:14 AM

Hi Sarina – It’s hard to say for sure, but sometimes differences in baking can come from the actual oven temperature. I know with my oven, even if it beeps that it’s preheated it’s still about 100 degrees from being ready (I tested it with an oven thermometer). Other ovens are hotter than they indicate – perhaps that could be it?

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Steph March 8, 2014 at 5:35 PM

I tried these out – and they came out like dry hockey pucks of very grainy batter. I have no idea what I did wrong, but it was not a great hit here. The topping was the best part, and the blueberries. Other than that, I followed the recipe exactly.

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Kathy Strahs March 8, 2014 at 6:20 PM

It’s hard to say what went wrong, but clearly something did!

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G April 2, 2014 at 6:02 PM

I’m sorry, but these were very plain and kinda crumbly. After tasting the batter I noticed it was not very sweet so I added 1/4c more sugar… still didn’t help. They are edible, but not exciting :(

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Trisha April 15, 2014 at 2:26 AM

I added an extra egg, swapped the blueberries for grated zucchini, added orange essence and added half a teaspoon of guar gum. Baked at 180c for 15mins (made a tray of mini muffins)

These taste good and easily customisable

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Greta April 16, 2014 at 6:25 AM

Thank you for posting this recipe – this was my first time baking with rice flour, and it turned out pretty well! I’m trying to eliminate sugar, so I subbed about 1/4 cup mashed ripe banana, used raspberries instead of blueberries, and added a little cornstarch to compensate for the extra liquid. Also used brown rice flour, and added a few drops of vanilla to the batter, which worked fine. I will definitely use this recipe again in the future when I get a baked-goods craving :)

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Regina Cleary May 22, 2014 at 12:36 PM

Just made these muffins used coconut oil instead of canola, they look fine but don’t taste nice! Very dry and not much flavour from them ????

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Brenda Humphries June 28, 2014 at 12:03 AM

Thank you – Quick, simple ingredients that were already in the pantry, delicious, and now my family can come and visit and know they can have gluten free cake!

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Kathy Strahs July 2, 2014 at 9:47 PM

So glad, Brenda! ~Kathy

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nyssa August 27, 2014 at 7:04 AM

Best gf muffin i hav ever had that didnt cost an arm and a leg to make! Thank u so much for this recipe, my husband and i polished off 12 of these in 1 evening so looks like we’ll be needing another batch tomorow!!!

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Kathy Strahs August 27, 2014 at 8:47 AM

That’s awesome! ~Kathy

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Jennifer September 6, 2014 at 8:29 AM

Hi, I made these this morning and they were very tasty. I too was shocked that with such a low amount of sugar they would taste so good. I used frozen blueberries and while I toyed with the idea of adding mashed banana decided to save that step for next time. I did a double batch, added two tsps of xanthym gum powder, and an extra egg, along with powdered soy milk. Next time I will substitute a third of the rice flour with corn starch, which will make them a bit lighter I think and help them rise a bit more. All in all these were the best gluten free muffins I have eaten or made so far. Thanks for the recipe.

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