A New Muffin Recipe
Finding the right gluten-free recipes for you can be a tiring process. When I started my gluten-free journey, I tried so many things that just never felt “right”. To be honest, when you start anything new it is daunting and you will fall a few times before you stand up. But to have to do this with food, is well, exhausting. I think all you gluten and non-gluten foodies are going to love these Gluten-Free Blueberry Muffins. These muffins have a lovely soft but firm texture and I love having them for breakfast in the morning, it’s the best treat.
I have always loved a good muffin, I have yet to try experimenting with flavours. The goal was to to get started on the basics, and for me, blueberry muffins are IT when it comes to this category. I topped my muffins with a light dollop of lemon glaze , that I find fits perfectly with the muffin. However, you can totally opt out for this if you want a low-sugar recipe.
This recipe is one of my favourites and you can have it throughout the day, or as a breakfast snack. Please let me know if you’ve tried the recipe and leave a comment if you can.
Bon Appetit,
Zorah
How to achieve the best gluten-free blueberry muffin
- Make sure you have good quality gluten free flour. My gluten free flours have a blend of rice flour in them, as well as Xanthan Gum. You can purchase the Xanthan Gum separately and add it into the recipe.A good blend will give you a good rise, as well as a fluffy texture.
- Make sure to use fresh blueberries. Frozen berries retain a lot of water and this will cause the muffin to be under-baked and dense in texture.
- Toss your blueberries in corn starch before adding them to the batter. This helps the berries not sink to the bottom of the muffins. This way they also retain their shape and the muffin doesn’t come out blue/purple due to breakage.
How to store these gluten-free blueberry muffins:
Once the muffins have cooled down, you can place them in an airtight container. Do not add the frosting as it could get soggy and leave outside the fridge for up to 4 days.
Alternatively, you can freeze them for up to one month. Place them in a ziplock bag, don’t add the frosting and when you are ready to eat them, let them defrost. once defrosted, place in the oven at 180 C for 10 minutes to warm up and enjoy.
Gluten-Free Blueberry Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings12
minutes25
minutes37
minutesIf you are wanting to try a new gluten free recipe, these gluten free blueberry muffins are perfect! They are so easy to make and they have a sweet and cozy flavour to them.
Ingredients
2 cups gluten-free flour (with Xanthan Gum)
If your flour doesn’t contain it, add 1/4 tsp. Xanthan Gum.2.5 tsp. baking powder
1/4 tsp. coarse salt
2 tsp. vanilla extract
1/2 tsp. cinnamon powder
1/2 tsp. nutmeg powder
1/2 cup butter, softened
2 eggs
1 1/4 cup brown sugar
1/2 cup + 1 tbsp. buttermilk
1 cup fresh blueberries, washed and dried
1 tbsp. corn starch/arrow root powder
1/3 cup granulated sugar for dusting
- Lemon Glaze
1 cup icing sugar
2-3 tbsp fresh lemon juice
1 tsp. vanilla essence
Directions
- In a medium sized bowl combine the flour, baking powder, salt, cinnamon and nutmeg powders and whisk to combine. Set aside for now.
- Preheat oven to 410 F/ 210 C and line a muffin tray with muffin liners.
- In a stand mixer, use a creaming tool and cream together the butter and sugar for about 3-5 minutes. The mixture should be light in colour. Don’t forget to scrape down the sides of the bowl.
- Then add in the eggs and vanilla extract and mix again for 30 seconds.
- Add in half the flour to the butter mixture, mix until just combined, and then add in half of the butter milk and mix again. Do this until all the ingredients are combined. If there are a few flour pockets, it’s fine for now. Rather don’t over mix.
- In a small bowl, toss the blueberries in the corn starch until well coated.
- Then fold the blueberries into the muffin batter gently, with a spatula. Once they are combined, fill the muffin holders to 3/4 of the way full. Sprinkle the granulated sugar over the muffin batter to create a nice, crunchy top
- Drop the heat of the oven to 190 C/ 375 F and bake for 26-30 minutes. Once a skewer or knife comes out clean, remove from he oven, allow to cool in the muffin holders for 10 minutes, them remove.
- Lemon Glaze
- Combine the icing sugar, vanilla essence and lemon juice until it reaches your desired consistency and drizzle over the muffins once they’ve cooled.
