Blueberry muffins have been a staple quick-bread recipe for hundreds of years. The combination of sweet bread and blueberries, all wrapped up in a cute little muffin is enough to make anyone’s taste buds water. But good gluten free blueberry muffins are not the easiest things to come by.
The gluten free blueberry muffin recipe below is neither dry nor crumbly; overly moist or chewy. In fact, there are several reasons you need to try this recipe today. And here are 5 that will make you want to head to the kitchen right now:
1. The flavor of real butter cannot be overstated enough. Real butter does something that margarine or any substitute just can’t do. It’s called buttery goodness. And this recipe has it. But even better is that it also uses vegetable oil as well. So you get all the flavor with the moisture properties of oil at the same time. Delicious!
2. Sour cream. Although you would never think that cream fermented by lactic acid bacteria would make a good blueberry muffin recipe, in fact, it does. And it goes a step further and makes this one of the moistest, tender muffins you’ve ever tasted.
3. Gluten free is glorious. The more recipes you try that are gluten free, the more you realize that ANYTHING can be made gluten free. And, with some experimentation, anything can taste delicious, sometimes even better than the wheat based ones.
4. Blueberries are healthy. Blueberries offer a ton of health benefits, including, lowering cholesterol, reducing inflammation and lowering cancer risks. Not to mention the vitamin C, vitamin K and fiber content. Blueberries also act as a natural antioxidant. So the 1 ½ cups in this recipe is all for your health.
5. Blueberry muffins are great anytime. Although most commonly thought of as a breakfast food, blueberry muffins are great after school snacks, a treat in the lunchbox or even for that mid-afternoon slump. The addition of fruit gives you a nice boost of energy and an antioxidant burst. This recipe makes 12, so hopefully they’ll be one or two left over.
So if those five reasons weren’t enough to get your baking mojo in high gear, here are 10 more gluten free muffin tips. Oh, and here is one more bonus… there is no stand mixer required! Now that you’ve been convinced on what a great recipe this is, without further ado, here it is:
Gluten-free Blueberry Muffins
1 cup granulated sugar
2 1/2 cups (12 1/2 ounces) Bob’s Red Mill gluten-free all-purpose baking flour
3/4 teaspoon xanthan gum*
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups (7 1/2 ounces) fresh or frozen blueberries
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup sour cream
1/2 cup whole milk
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
Turbinado sugar, a coarse raw brown sugar, for sprinkling on muffin tops
Adjust oven rack to center space in the oven. Preheat your oven to 425 degrees. Spray a standard size muffin tin, preferably nonstick, with nonstick spray.
In a large bowl, whisk together thoroughly the sugar, flour, xanthan gum, baking powder and salt. Add the fresh or frozen berries and toss to coat.
In a medium bowl, add the eggs, butter, oil, sour cream, milk and vanilla. Whisk to combine and add the lemon zest.
Add to the dry ingredients and stir until the batter is thoroughly moistened and smooth. Since there’s no gluten, the worry about over mixing is not as great as it is with recipes with gluten. Mix until it’s combined (some lumps are ok). Let the batter stand for 5 minutes to allow the gluten-free mix to absorb the liquids thoroughly.
Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Sprinkle each with about 1/2 teaspoon turbinado sugar.
Bake 17 to 19 minutes until the muffins are golden brown and feel firm to the touch, rotating the pan halfway through baking.
Cool the muffins in their cups for 5 minutes then prop the muffins on their sides in the cups to cool further. Serve warm or at room temperature.
Makes 12 large muffins.
* Note about xantham gum: Many gluten-free recipes call for small amounts of xanthan gum, which is a thickening agent used to give the dough or batter a cohesiveness that would otherwise be achieved with wheat gluten. It is a polysaccharide derived from the bacterial coat of Xanthomonas campestris, and it is used as a thickening agent in many commercial foods including ice cream and salad dressings.
Note about the recipe: all ingredients may be doubled with no exceptions
These gluten free blueberry muffins are light and fluffy, with no grittiness or chewiness that so often comes with gluten free baking. Preparation is a breeze since there is no extra equipment like the heavy duty stand mixer.
A few of our bakers have reported that they made a coffee cake instead of the muffins, doubling all the ingredients and baking it in an 8 x 8 baking dish.
What a deliciously versatile gluten free muffin recipe!