Gluten Free Blueberry Muffins
Description: No longer do folks with wheat-allergies have to forego delicious treats like blueberry muffins. With many gluten-free flours on the market it's easy to make them from scratch. Xanthan gum is an important ingredient in gluten-free baking as it helps provide structure. You'll find it in some supermarkets and online.
No longer do folks with wheat-allergies have to forego delicious treats like blueberry muffins. With many gluten-free flours on the market it's easy to make them from scratch. Xanthan gum is an important ingredient in gluten-free baking as it helps provide structure. You'll find it in some supermarkets and online.
- 2 cups gluten-free all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup whole milk
- 2 large eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups Driscoll's Blueberries
Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.Divide batter evenly between muffin cups, filling each about three-fourths full.Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.
Serving Size: 1 muffin
These gluten free blueberry muffins are easy to make and delicious.
I was looking for a good blueberry muffin recipe so I could make my husband muffins again. He went off gluten about 8 months ago. I found this and thought I would give it a try. Wonderful! Not only do they taste great but they look beautiful too. The only change I made was using salted er because I didn't have unsalted on hand. The taste was perfectly fine though so I will keep doing that in the future.
I tweaked the recipe a little bit. I used oil instead of er and made a tea loaf instead of muffins. The loaf needed to be cooked a bit longer, but all in all it is a delicious recipe!! Next time I will add ginger or poppy seeds to give it extra flavour.
Finally a blueberry muffin like I grew up on!!! Tweeked a little ....used equal portion of oil instead of er. It made them so moist. Also used ermilk (add 2 tsp of lemon juice to milk and let sit for 5 min). Sprinkle top of muffin with 2tsp of lemon zest mixed with 1 tbsp of sugar. Soooooo yummy!!! Thanks Driscoll's!!!!
the muffins are yummy, and also this website seems to be blocking the word even when it is part of a larger work such as er or ermilk. lol.
These muffins are wonderful! I use a GF flour blend I make of oat flour, sorghum flour, corn flour (masa harina) and tapioca starch. I lessen the amount of sugar by using 1/4 cup sugar and then use 2-3 tablespoons of sugar substitute. I used 1/4 cup er and add with the wet ingredients 1/4 cup applesauce and 1/2 mashed medium banana. I fold in frozen blueberries at the end. I have made these 3 times and the recipe is a keeper.
First of all, the muffins don't look anything like the photo. The batter was quite dry and yielded muffins that looked lumpy. The flavor isn't bad. Some er definitely helped. All in all, I'll probably keep searching for a better tasting muffin recipe.
I gave this recipe a rather poor review the first time. I've since tried it a couple more times and I think adjusting the liquid is the key. The first time I noticed the dough was REALLY stiff and almost would not incorporate the dry ingredients. The muffins were lumpy and mishapen. The next time I added more milk and although the dough was more stiff than most muffins, the result was much better. The third time this worked as well. I also changed from Almond Flour to the Bob's Red Mill Gluten Free Flour which is a mix of different flours. That might have made the difference.
Very tasty gf blueberry muffin! Easy to make w/ gf staples in the cupboard. My family loved and didn't realize gf until I told them. Will continue to make. Very moist. Used equal parts honey instead of sugar. Didn't have whole milk...1% worked fine.
I read all of the reviews and found only one baker had the same problem as I...dough very stiff, muffins lumpy instead of smooth. They looked sort of like drop biscuits. I would like to tweak this recipe and try again. What do you more successful bakers suggest? I used an almond flour that worked very well for banana muffins. Those used oil rather than melted er. I wonder if using oil would make the muffins LOOK better. They taste fine but I'd not serve them for guests.
Some of the best GF muffins I have made. Needed 3/4 cup more of milk otherwise dough too stiff. They raised so nice. A keeper!!
I only put a medium rating because I had to put something! Have not made these yet because I have a question from all the comments first....what is 'er'? Everyone mentioned it in their comments, but I don't see it in the recipe or even anything that looks like it could be shortened to this!! I'm new to all this gluten-free cooking and therefore unaware of some of the terminology! Thanks you ahead for a reply>
Thank you for your review. The "er" that you see in the reviews is meant to read "butter". We apologize for any inconvenience this may have caused.
Please reach out to us by visiting http://www.driscolls.com/contact-us if you have anymore issues.
Have a nice day!
Made these GF blueberry muffins yesterday morning for my quilting group. OMG, they were awesome! EVERYONE loved them. They couldn't believe they were gluten free! I did add some freshly ground nutmeg to the recipe and sprinkled the tops with vanilla sugar. Just gave them a little secret flavor! I think the key is to NOT over stir the batter (as you said). These are now my "go to" muffins!
I'm eating one right now. They are very tasty. I even made them with a flax egg and coconut oil.
I used Bob's Red Mill gluten free all purpose baking flour. I also added a tablespoon flax seed meal and added an extra 1/4 cup milk. (I used fat free milk). I used blueberries in half the muffins and white chocolate chips in the other half. I baked them for the time stated in the recipe. Turned out great. They even look like the photos. Taste great!
Ok, I make a lot of baked goods and this recipe is great and everyone enjoys it, even those who don't like the gluten free taste. I used mashed banana and apple sauce instead of the butter (I used a small of dairy free butter though to add a little fat). I also added cinnamon. Delicious!!! Thank you. Oh and anyone that had stiff dough, it's always a good idea to get the feel of how dry or wet gluten free dough should be... it's a different art form. My added mashed banana and apple sauce took care of that problem.
These turned out awesome. I used regular size muffin liners. I used four tablespoons of lemon juice, since I did not have lemon zest. I also used two cups of blueberries. I think this added more moisture to the muffins. I used the large pampered chef cookie scooper (overflowed on scoop) for each muffin liner. I actually got 24 muffins out of this recipe. They did not take the form of a muffin, but looked more like a rounded scone. The taste, though, was very yummy! My daughter and I both have celiac disease, so I will be making these again for sure and making some for my daughter to share. :-)
This is the first time I made gluten free muffins for a client. (I eat gluten) These muffins are so delicious, I had to have one right away. We always think of "gluten free" as "taste free" but here you could not tell the difference.
Found this recipe yielded an extremely thick batter; muffins were dense and heavy. This recipe needs some tweaking to lighten the batter.
The muffins are great -- as others stated the batter is very stiff--might add a bit more liquid. My flour mix, (Mehl's baking mix) has xanthum gum in it, so only used half the amount and next time may not use any extra. Muffins raised fine, but may be a little lighter without the additional. Like the idea of butter rather than oil -- most GF recipes have a lot of oil and not sure of the health benefits of oil. Used almond milk in place of regular. Great flavor.
You know when you find a recipe and you think, 'Yeah they look good in the photo, but they probably won't turn out very well', well in this case it is the completely opposite. I have been looking for Gluten-free recipes everywhere which actually work, and these are instantly my favourite. They are 10x better then any other blueberry muffin i've ever tried/made and I say that with no exaggeration. If you're gluten intolerant, definitely give this a go. I also added a few pecans and I used soymilk instead of regular milk. AMAZING!!!!! Perfect for if you are also low FODMAPS diet.
I've tried a number of blueberry muffin recipes but this was the best by far and they look just like the picture! I made my own flour - 1 c brown rice flour, 3/4 c sweet rice flour, 1/4 c cornstarch and 1/4 c potato starch flour. Maybe the flour makes a difference? Will definitely make again and wouldn't hesitate serving to guests.
My child and I have been gluten free for 3 1/2 years and it has been a real struggle in the pastry department. These muffins were truly good. I did modify slightly. I made a half recipe (used Bob's Red Mill 1 to 1 gluten free all purpose flour) but it seemed way too thick (gluten free batters/dough should be noticeably wetter than the normal regular batters/dough) so I another 1/4 cup of milk and added 1/4 cup coconut oil. I also added 1 tsp cinnamon. Made 6 muffins: 3 plain and 3 with blueberries. They were great. Will definitely add this to my recipe file.