Chocolate Blueberry Muffins Recipe

Name: Chocolate Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brown Rice Flour; 1 cup Tapioca Starch; 1 teaspoon Xanthan Gum; 1- 1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 Tablespoons Cocoa Powder; ⅔ cups Brown Sugar; 1 teaspoon Cinnamon; 1 Egg; 1 teaspoon Vanilla; 1/4 cups Butter, Melted; 1 cup Vanilla Soy Or Almond Milk; 1 cup Fresh Blueberries; 1/4 cups Chocolate Chips

Servings: persons

1 cup Brown Rice Flour
1 cup Tapioca Starch
1 teaspoon Xanthan Gum
1- 1/2 teaspoon Baking Soda
1/2 teaspoons Salt
2 Tablespoons Cocoa Powder
⅔ cups Brown Sugar
1 teaspoon Cinnamon
1 Egg
1 teaspoon Vanilla
1/4 cups Butter, Melted
1 cup Vanilla Soy Or Almond Milk
1 cup Fresh Blueberries
1/4 cups Chocolate Chips

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1.
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Preheat oven to 350 degrees F and line a muffin tray.
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2.
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Combine the brown rice flour, tapioca starch, xanthan gum, baking soda, salt, cocoa powder, brown sugar and cinnamon in a large bowl and mix well.
5
3.
6
In a separate bowl, whisk together the egg, vanilla, melted butter and milk.
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4.
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Add the wet ingredients to the dry, mixing as you go until well combined.
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Fold in the blueberries and chocolate chips.
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Bake 20-25 minutes or until an inserted toothpick comes out clean.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Brown Rice Flour, 1 cup Tapioca Starch, 1 teaspoon Xanthan Gum, 1- 1/2 teaspoon Baking Soda, and more.

Yes, Chocolate Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions