Gluten Free Blueberry Muffins
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!!