Gluten-free blueberry muffins are easier than the muffins you used to make, Remember when you used to make muffins with wheat flour? The recipes always cautioned against mixing the batter too much. I always worried, did I mix it too much? Or did I not mix it enough? Or is it too lumpy? This is because with flour that contains gluten, stirring it with liquid will create strands of elastic gluten that could make your muffins rubbery. No need to worry about all this.
Blueberries are one of my favorite fruits. Stuff lots of them into a gluten-free muffin and I’m in heaven.
About the Ingredients
Sour Cream – As with all my recipes I kept this one pretty simple. I normally try to keep my baked goods dairy-free but without it, these muffins are pale yellow when baked. A lot of gluten-free baked goods tend to stay pale. So I replaced my usual alt milk with sour cream. This makes these gluten-free blueberry muffins rich, moist and golden brown on the edges.
I prefer to mix up my own multi-grain gluten free flour blend. It is way less expensive, super easy and you can play with some different gluten-free flours like, millet and sorghum. People who are strictly gluten-free eat a lot of rice and products made with rice but I like to add a little variety. Here is my post on how you can make your own gluten-free flour blend. If you prefer a store-bought one, I like King Arthur’s Gluten Free All-Purpose Flour. It works very well in almost all of my recipes. Whatever you use, be sure it’s a gluten-free flour blend not a “baking blend.” The baking blends usually contain xanthan gum and some sort of leavener.
Gluten-Free Blueberry Muffins -Variations
If you are also a fan of lemon, you can add the zest of one lemon plus 2 Tbsps lemon juice, or just 1 tsp lemon extract instead of the vanilla extract, for a perfect gluten-free lemon-blueberry muffin.
Orange flavor is also a great partner with blueberry muffins, Add the the zest of one orange and 2 Tbsps orange juice.
Cinnamon streusel is my all-time favorite topping on any muffin. These gluten-free blueberry muffins, in my humble opinion are screaming for some cinnamon. Here is a recipe for gluten-free cinnamon streusel (cinnamon crumb topping) that you can sprinkle on the batter once it’s in the muffin tin.
Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins are a snap to make and will brighten up your breakfast or brunch.
Ingredients
- 1 c gluten-free flour blend*
- 2 1/2 tsps baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 2/3 c sugar
- 1/3 c sour cream
- 1/4 c oil
- 3 eggs
- 1 tsp vanilla extract
- 1 1/4 c fresh blueberries
Instructions
Pre-heat the oven to 350° and prepare muffin tins with liners.
- Place the flour, baking powder, salt and xanthan gum in a large mixing bowl and stir well.
- Beat the sour cream, oil, eggs and vanilla extract together in a small mixing bowl.
- Add the liquid mixture to the dry ingredients and stir a few times. Add the lemon juice and stir until the batter is smooth.
- Gently stir in the blueberries.
- Fill the liners almost to the top with about 1/4 cup batter. I use a 1/4 c measuring cup.
- Bake for 9 minutes. Rotate the pan 180° and bake an additional 10-11 minutes or until the top looks set and it springs back from a gentle tap.
- Cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
Notes
Be sure to use a gluten-free flour blend not a "baking blend." My preference for a store-bought blend is King Arthur Flour's Gluten-Free All Purpose Flour.
If you want to mix up your own gluten-free flour blend, here is a super simple one:
2 cups brown rice flour
2/3 c potato starch
1/3 c tapioca starch
Whisk the 3 ingredients together very well to combine.
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Nutrition Information
Yield 12 Serving Size 1 muffinAmount Per Serving Calories 163Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 50mgSodium 170mgCarbohydrates 22gFiber 1gSugar 13gProtein 3g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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