Description
Crispy on the top with a sweet sugar topping, and tender and fluffy inside, these gluten-free blueberry muffins are filled with plump blueberries and make the perfect breakfast or snack. Totally dairy-free too, but honestly no one would care! Go bake a batch today!
Ingredients
- 2 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if your flour blend already includes it)
- 3/4 cup blanched almond flour (or almond meal)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup sunflower oil
- 2 large eggs, beaten
- 1/2 cup water
- 1 1/3 cups + 2 tablespoons sugar, divided
- 1 1/2 cups fresh blueberries, rinsed and patted dry
Instructions
1. Preheat and Grease: Preheat oven to 350F and grease a 12-cup silicon muffin mold. Adjust oven rack to the middle third position.
2. Whisk Dry Ingredients: In a medium bowl, combine the gluten-free free flour, xanthan gum (if using), almond flour, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk until combined.
3. Sprinkle Blueberries with Flour: Sprinkle 1 tablespoon of the flour mixture over the rinsed blueberries and mix well to coat.
4. Beat Sugar and Oil: In a large bowl, beat 1 1/3 cups of sugar and sunflower oil together until light and fluffy.
5. Add Eggs and Water: Add the beaten eggs and water to the sugar-oil mixture and whisk until you get a pale yellow liquid mixture.
6. Sift in Flour Mixture: Sift in the flour mixture to the bowl with the wet ingredients and whisk well to get a thick batter (whisk until just combined, don’t overmix).
7. Fold in Blueberries: Gently fold in the blueberries with a spatula until blueberries are evenly distributed.
8. Transfer Batter to Muffin Mold: Use a measuring cup to divide the batter evenly between the 12 cups of the greased muffin mold (I filled mine almost right up to the top using 1/2 cup of batter per muffin). Sprinkle the top of the batter with the remaining 2 tablespoons of sugar.
9. Bake Until Golden: Bake the batter for 35 to 40 mins until golden brown on top.
10. Cool Completely: Let the muffins cool for at least 10 minutes in the muffin mold before removing them to finish cooling on the wire rack before eating or serving.
Notes
Gluten-Free All-Purpose Flour: I recommend using a gluten-free all-purpose flour blend that is made with lighter flours and starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure a fluffier final texture. I do NOT recommend using a gluten-free blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours and helps to bind the ingredients together. If you gluten-free flour blend does not already include xanthan gum, make sure you include it for best results.
Almond Flour: I like adding a little bit of blanched almond flour for extra protein and texture, plus it also causes the muffins to turn a beautiful golden brown. Alternatively, you can also use equal quantities of my 5-minute homemade almond meal.
Baking Powder: Baking powder is essential in helping the batter to rise and allows the muffins to have a soft and fluffy texture, so make sure you include it. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.
Spices: I added a bit of ground cinnamon and ground nutmeg for extra taste and flavor, but feel free to leave them out if you prefer.
Sunflower Oil: I like using sunflower oil as I always have a bottle of it on hand. You may use other vegetable oils or even melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use equal quantities of melted butter instead.
Eggs: Eggs helps to give lift and fluffiness to the batter. I personally have not tried this without eggs. However, if you allergic to eggs, you may try to replace the eggs with aquafaba, flax eggs or an egg-replacer instead.
Water: I used filtered water, but you may also use non-dairy milks such as almond milk, cashew milk, rice milk or soy milk in place of water. Alternatively, you may use normal dairy milk.
Sugar: I used regular white sugar, but you can also use light brown sugar if you prefer. If you diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Blueberries: I used fresh blueberries, but you can also use frozen berries. If using frozen berries, there’s not need to defrost them – simply use the frozen blueberries directly. You may also use cut strawberries or raspberries if you prefer!
How to Store/Freeze these Muffins: To store these blueberry muffins, place the cooled muffins in an airtight container and store in the refrigerator for up to 1 week. To freeze, place the cooled muffins in a freezer-safe container or freezer bag and freeze for up to 2 months. To reheat, you can either warm up the muffins in the oven or microwave.
Adapted from: Little Spice Jar
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
