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Gluten-Free Blueberry Muffins


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. Mix away because we have no gluten in these muffins!


Blueberries are one of my favorite fruits. Stuff lots of them into a gluten-free muffin and I'm in heaven.


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.


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 for a perfect gluten-free lemon-blueberry muffin.


Ingredients

1 c gluten-free flour blend*

2 1/2 tsps baking soda

1/2 tsp xanthan gum

1/4 tsp salt

3 eggs

1/3 c sour cream

1/4 c sunflower oil (or any veg oil)

1 tsp vanilla extract

1 1/4 c fresh blueberries


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, 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.



*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.


To mix up your own gluten-free flour blend, combine: 2 cups brown rice flour, 2/3 c potato starch and 1/3 c tapioca starch.

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