Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes
18 muffins

These gluten-free muffins have been designed for the low-oxalate diet. There are very few low-oxalate gluten-free grain flours, however, masa harina is low in oxalates. Although potatoes are a higher oxalate food, potato starch is very low in oxalates. White rice flour and sweet white rice flour are suitable for a low-oxalate diet as well. These delicious muffins use buttermilk and a touch of maple syrup, plus juicy antioxidant-rich blueberries to create a nutritious gluten-free and low-oxalate muffin! Serve with butter and raw honey. 


Dry Ingredients

1½ cups masa harina
½ cups sweet rice flour
½ cups potato starch
2 teaspoons baking powder
½ teaspoons sea salt

Wet Ingredients

2 large eggs
1¾ cups buttermilk
¼ cups melted butter
cups maple syrup

Other Ingredients

1 cups blueberries