A few weeks ago I posted my go-to when it comes to building a muffin recipe. So today, I thought I would show you first hand how it works with these gluten free blueberry muffins.
Not only is this recipe delicious, but it is really easy to make.
I use my SGF proprietary flour (get the recipe here) and fresh blueberries.
This recipe can be made with or without dairy and you’ll notice that I only use a 1/2 cup of brown sugar and I use maple syrup as the additional sweetener.
If you have never made any of my muffins before or you do not have my cookbook, The Big Book of Gluten Free Baking, you need to try these gluten free blueberry muffins. I promise, they will not disappoint.
Is there a muffin you miss? Let me know in the comments below. Maybe I’ll try it next.
As always, if you make these be sure and share them in my Stay Gluten Free Community on Facebook.
Paola
Gluten Free Blueberry Muffins
A few weeks ago I posted my go-to when it comes to building a muffin recipe. So today, I thought I would show you first
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Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that the whole family will love. You can sign up to be a Gluten Free Insider at her website stayglutenfree.com
Gluten Free Blueberry Muffins
Ingredients
- 250g (2 cups) SGF All Purpose Flour Blend (see recipe in post or notes)
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Xanthan gum
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup Avocado or canola oil
- ½ cup Maple syrup
- 100g (½ cup) Light brown sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- ¼ cup Coconut milk beverage (So Delicious non-refrigerated carton)
- 250g (1 ½ cups) Fresh blueberries
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, cinnamon, xanthan gum, baking soda, and salt together. Set aside.
- In a large mixing bowl add the oil, maple syrup, brown sugar, eggs and vanilla and whisk them together.
- Add the flour mix and coconut milk and use a spatula to mix it all into a batter. DO NOT use an electric mixer. Do not over mix.
- Gently fold in the blueberries using the spatula.
- Scoop the batter evenly into the muffin pan.
- Bake for 5 minutes. Then without opening the oven door, reduce the temperature to 350 and bake for another 20 minutes until a toothpick inserted in the center of one comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to let them continuing cooling.
- Serve and enjoy!
Notes
- I used my proprietary SGF flour blend (get the recipe here).
- If you want to use a store bought already mixed blend, I recommend using King Arthur's Measure for Measure. If you use this you will omit the xanthan gum, because it is already in the blend. Do not add more.
- Whatever blend you use, make sure you pay attention if it already has xanthan gum in it already.
- So Delicious (original) coconut milk beverage is found in a carton in the non-refrigerated section of the grocery store.
- As with all my recipes, it's ok to use dairy
- If you use frozen blueberries, do not thaw them first.
- Do not use an electric mixer for this recipe