Gluten Free Blueberry Chocolate Chunk Muffins

Gluten Free Blueberry Chocolate Chunk Muffins |

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Top of the muffin to ya! Just. Let me have that one.

I thought about you all weekend, on account of a couple of you-related things transpiring. Starting with these blueberry chocolate chunk muffins. They’re for your muffin top. You’re so welcome.

You will bake these muffins thinking they’ll be a nice breakfast-dessert for your man stallion (or lady cakes) and what will end up happening is you’ll eat all six muffins because you will make the mistake of spoon-feeding yourself muffin batter before these lovies see the likes of three-fiddy. Once you get the taste for batter, you are superbly defenseless against baked batter spawn. It’s a fact.

 Defenses down. Arms wide open. It’s time to feed the muffin top. All systems go.

Gluten Free Blueberry Chocolate Chunk Muffins |

The second you-related item is that I finally joined Instagram!! Follow me! Yippy kay yay, Mr. Falcon!

A few weeks ago, my phone took a poopaloop and as a result, I did something I said I would ne’er do. I went and got me an iPhone. I must have eaten an entire Pushover Pie prior to going to the cell store because my ground got sold out from under me by the most iPhony person I’ve met. Ugh iPhone people! I’ll neee’eeeeeer be one of thoooooose.

. . .

Until this weekend, I shied away from the Ap Store in utter terror of what I might find there. You can give the girl a real-life phone, but you can’t give the girl a real life. That is all. This is where good iPhones come to die. But haste, we’re making progress (or regress?). With Instagram in the bag and Twitter on the way, this girl’s on the path to losing face time with real people. Hollaaaa! Oh that’s sad.

Back to your muffin top. These hunks of burning love are gluten-free made with coconut flour, brown rice flour, coconut milk and are sweetened with agave. Add in blueberries and hunks of dark chocolate from a chocolate bar you massacre so that it won’t end up in your mouth – only to end up in your mouth via muffin – for a real good time.

These are foolin’ muffins – they are everything a great muffin should be and are actually suitable for breakfast. End o’ story.

Now follow me on Instagram, I’m lonely!

Gluten Free Blueberry Chocolate Chunk Muffins |

Gluten Free Blueberry Chocolate Chunk Muffins

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 muffins
Author: Julia



  1. Preheat the oven to 350 degrees F and lightly oil a muffin pan.
  2. In a mixing bowl, whisk together the egg, coconut milk, agave nectar and vanilla extract.
  3. In a seperate bowl, stir together the brown rice flour, coconut flour, baking powder, and salt.
  4. Pour the dry mixture into the wet and mix to combine.
  5. Fold the blueberries and chocolart chunks into the batter.
  6. Fill 6 muffin holes with batter and bake for 30 to 35 minutes until a toothpick tests clean.
  7. Let muffins sit 10 minutes, then run a knife around the edges to help pop the muffins out of the pan.
  8. Feed your muffin top!

Gluten Free Blueberry Chocolate Chunk Muffins |


Looking for more muffins to feed your top?? Here ya are!

Strawberry Orange Muffins

Gluten Free Banana Walnut Muffins

Gluten Free Coconut Muffins

Gluten Free Pumpkin Muffins

Almond Flour Zucchini Muffins

Oat Flour Morning Glory Muffins


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  1. Julie

    Well, now, Miss Julia (did you know that there is a series of books about a Miss Julia? I bought one just because of the name–you do know that I’m really Julia?). Anyway, here’s a coincidence. I have all of these ingredients in my cupboard, and blueberries are on the cheap (99 cents) this week! What does this say to old Momma Swope?? It says, get off your butt and make these babies and work on getting back your muffin top!! Ok. Maybe I’ll try hard not to eat the batter so that Jerry has the muffin top instead. Either way, I’m seeing these on the agenda for this week. 🙂 Hope your week is lovely. By the way, I like Instagram the best of all the social media thingies. I just like seeing the pictures. I’m a snoop and don’t care. 😛

    1. Julia Post author

      And now we can snoop together, YES!! I like looking at other people’s pictures too..I’m thinking I’m probably going to get hooked to instagram, although I have really bad cell reception in my area, which makes using it a little touch-and-go…all the more reason to head out of town, I guess! 😉 I’ll have to check out the Miss Julia books…I need some good reads!!

      1. Julie

        The books were just ok. Not fantastic, but ok. Not as fun as a Stephanie Plum book, for example. 🙂 And, I’ll point out that we have pretty good reception in Illinois, so head this way. We have a pitcher of sangria waiting.

  2. Jennie @themessybakerblog

    Welcome to the wonderful world of the iPhone and your new found picture addiction. You’ll find yourself taking pictures of just about everything just so you can make them look pretty with retro and vintage filters. Oh, and don’t even get me started on the Beautiful Mess app. I’m totes addicted to adding swirly writing to my photos. It’s a vicious cycle, and I can’t find my way off the ride. These muffins sound perfect. Oh, I’m totally be stalking you on Instagram now. Watch out!

  3. Abby

    yesss! Following 🙂 I just got a smart phone this year too, but compromised with only 1GB data plan so that I’m not too addicted haha. And now I’ll be taking one of these fabulous muffins and be on my way

    1. Julia Post author

      Hey Reba! I think there tends to be a misconception that GF recipes need xanthan gum or tapioca starch…I’ve actually never used xanthan gum and I do quite a bit of gluten-free baking. I think it’s more important to get the proper liquid-to-flour ratio and once that’s down, gf recipes hold together just fine 🙂 I also always use eggs, so vegan recipes would likely require gums/starches/egg replacers. Thanks a bunch for your interest!

  4. Monet

    Oh yay! I’ve been getting into instagram lately. I’m “cakestand”…I will try to find you! And these muffins look SO VERY GOOD. Thank you so much for sharing them!!!

  5. stephie @ EYHO

    I did a happy dance when I saw you were on Instagram. Now our love story can go to the next level (you know Instagram is really how Mustang and I got things started 😉 haha)

  6. Annie @ Natural Sweet Recipes

    Haha, it took me a long while to get into Instagram too! I opened one up about a couple months ago but haven’t opened it up to the public… I’m afraid I might never stop looking at it if I do! These muffins look like heaven!!

  7. Genevieve

    My go to muffin these days has been your gluten-free coconut ones, but I saw these and had to try them. I used maple syrup instead of agave (I am French Canadian – if I used anything else I may be deported…) and used all blueberries since these babies were thisclose to being jam. Sooooooo good! Thank you for sharing!

    1. Julia Post author

      YEEEEAH! I’m so glad you like them! I love the idea of using maple syrup – that would be my preference over agave, but I didn’t have any on-hand when I made the muffins…will definitely try the maple next time!!

  8. Valerie

    These are amazing!! The first time I made them I subbed in honey and used regular milk… and they turned out really well… but the milk made me feel awful so the second time I made them using water for the milk (Since almond milk is basically water with extract of almonds 🙂 I figure that should do the trick). Worked perfectly! 😀

    Thank-you for sharing! <3

    1. Julia Post author

      Hi there! If you’re wanting to keep the same flour ratio, the best replacement for the brown rice flour would be gluten free oat flour. You can certainly use coconut flour, but you will need to play with the portions a little, since coconut flour absorbs a ton of liquid. I would start out by adding 1 tablespoon of coconut flour to replace the brown rice flour, and adjust from there. Do note if you use all coconut flour, the texture of the muffin will be completely different – less fluffy, and somewhat gritty. Let me know how the muffins turn out!


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