How to Make Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins are quick to come together and taste just like gourmet coffee-shop muffins. Your whole family will adore these tasty treats. Plus, they can be easily made dairy-free.
Gluten-Free Flour You Will Need to Make the Gluten-Free Blueberry Muffins
There are a wide variety of gluten-free flours available. You can purchase gluten-free pre-mixed flour, or you can whip up flour from scratch. The key difference is if you make your own flour mix, you will want to include xantham gum. Xantham gum helps add elasticity and binding to the gluten-free flours. Without it, your muffins may not rise as well. We prefer to mix our own flour, but this mix by King Arthur works well too and can save time.
Everything Else You Need to Make Gluten-Free Blueberry Muffins
- Xantham gum
- Unsalted butter
- Salt
- Sugar
- ground cinnamon
- Almond extract
- Vanilla extract
- Eggs at room temperature
- Milk
- Apple Cider Vingear
- Fresh blueberries/frozen blueberries
How to Make These Tasty Gluten-Free Blueberry Muffins
Start with two bowls. One for the wet ingredients and one for the dry. Use the larger of the two bowls to mix and combine all of the dry ingredients. The trick with gluten-free flours is to slowly scoop the flour into a measuring cup, and then slowly spoon the flour from the measuring cup into your mixing bowl. This helps to keep the flour from clumping and keeps a lot of air in the flour mixture too. When you have added all of the dry ingredients, mix just 3-5 times around with your spoon. Create a well in the center of the dry ingredients and then set it aside.
How to Mix The Wet Ingredients
For the wet ingredients, start with the butter and sugar. First, grate the cold butter with a cheese grater on the inner grate side. You can also use a standing mixer, but we don’t own one and I have honestly never found a need for it. Once the butter is grated, add it to your second mixing bowl along with the sugar. With a fork and then your hands, combine the butter and sugar. Add the remaining wet ingredients and mix well. For the buttermilk, you can make buttermilk by adding 1 tablespoon of apple cider vinegar to your milk and allowing it to sit for 10 minutes. This is my preferred method of making buttermilk, especially for gluten-free baking as the vinegar assists in the rising of the dough.
Preparing the Batter for Baking
Next, pour the wet ingredients into the dry mix 2-3 times, then add the blueberries. Fold the blueberries and mix the batter two or three more times. Avoid overmixing, as this will cause your muffins to be dense and soggy in the center. Once all of your ingredients are mixed, oil your muffin tin and add the muffin liners. Fill the muffin liners 2/3 the way full of the muffin batter. The batter will be thick and not runny.
How Long Will the Muffins Keep?
These muffins will keep for two or three days on the counter at room temperature. Store your muffins in an air-tight container.
Can You Freeze the Blueberry Muffins?
Yes! You can freeze your gluten-free blueberry muffins. Place the cooled muffins in a freezer ziplock back and keep them in the freezer for up to three months. To reheat, just place a single muffin in the microwave for 40-60 second, or in the oven set at 350 degrees Fahrenheit for 5-10 minutes.
Gluten-Free Blueberry Muffins
Delicious and tasty, these gluten-free muffins are moist and satisfying and resemble gourmet coffee shop muffins
Ingredients
- 1 cup brown rice four
- 1 cup casava root flour
- 1 teaspoon xantham gum
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 stick of chilled Unsalted butter + 2 Tabelspoons
- 1 cup sugar, plus 2 tablespoons
- 2 eggs at room temperature
- 2/3 cup milk
- 1 tablespoon apple cider vinegar
- 1 cup fresh or frozen blueberries
Instructions
- Pre-Prep: Preheat the oven to 425F.
- Oil the muffin tin and then add paper muffin liners. Set aside.
- FLOUR: Scoop the brown rice flour one spoonful at a time into the measuring cup. Then, scoop the measured flour into a large mixing bowl. Repeat the process with the Cassava flour.
- Dry Ingredients: Add the remaining dry ingredients and mix to combine. Only mix the ingredients enough to combine them, avoiding overmixing.
- Wet Ingredients: First, measure the milk, add the apple cider vinegar, and set aside. Grate the butter and combine it with the sugar in a separate bowl. Cream the butter and sugar together for 1-2 minutes until the mixture is fluffy. Then, add the milk, eggs, and almond and vanilla extracts. Mix until all the ingredients are combined.
- Combine Ingredients: Make a well in the center of the dry ingredients, then slowly pour the mixed wet ingredients into the well and stir to combine the wet and the dry ingredients 2-3 times. Fold in the blueberries and gently mix the ingredients another 2-3 times. Avoid overmixing. In a separate bowl, add the two tablespoons of butter and the two tablespoons of sugar and mix well until it can be crumbled with your hands.
- Bake: Scoop the batter into the prepared muffin tins. Fill the tins to 2/3 full. Sprinkle the tops of the muffins with the butter and sugar mixture. Bake in the oven for 25 minutes, or until the center is fully cooked.
Notes
- If you are using salted butter, just use 1/4 teaspoon of salt.
- To make dairy-free substitute the butter with dairy-free margarine or coconut oil. For the milk, use oat or almond milk.
- Leftover muffins can be stored in an airtight container for up to 2 days at room temperature.
- Freeze leftover muffins in a freezer-grade ziplock bag. They will keep frozen for up to 3-months.
- Reheat frozen muffins in the microwave for one minute, or in the oven for five minutes at 350F.
