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Favorite muffins and a few baking tips

Here’s one of my favorite recipes ever.  Vary the flavor by using different extracts, orange zest . . . or leave the blueberries out entirely and use chocolate chips instead.   There are so many ways to make this your favorite recipe, too.

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins Recipe

Combine the following dry ingredients in a large mixing bowl:
2 and ¼ cups gluten free flour
½ cup granulated sugar
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon xanthan gum
¼ teaspoon baking soda
Pinch salt
Combine the following wet ingredients then add to large bowl:
2 eggs
1 cup soured almond milk
½ cup oil
1 tablespoon vanilla extract
Zest of one lemon
Fold in:
1 cup blueberries, lightly dusted with gluten free flour
Preheat oven to 375 degrees. Fill paper lined muffin tins mostly all the way to the top. Bake for about 27-28 minutes. Yield: 17 fluffy muffins.

Strawberry coconut muffins baked in edible cupcake papers

Muffin Baking Tips

  • A combination of gluten free flours usually gives the best result.  Pick up a ready to use flour blend like Bob’s Red Mill or use your favorite all-purpose mix.  Make your own rice flour blend by combining 6 cups brown rice flour, 2 cups potato starch, and 1 cup tapioca starch in a large container. Use this in recipes calling for a gluten-free flour blend. 
  • Using ½ cup of almond meal as part of your total flour mixture in this recipe will add moisture and enhance the texture of your muffins.
  • Regular dairy milk can be substituted in this recipe. To sour any kind of milk, pour 1 tablespoon of apple cider vinegar (or 2 tablespoons lemon juice) into a measuring cup and add milk to measure 1 cup. Stir and let sit for about 10 minutes.
  • If you don’t have any brown sugar, just use all granulated sugar. And feel free to reduce the amount of sugar to your taste. 
  • You can make this recipe with unsoured milk also.
  • Make sure the oven is preheated. Your muffins will be higher and better defined.

 

Comments

  1. Thank you for a tasty muffin recipe I can enjoy.

  2. I love that souring technique! Genius

  3. steve septembre says:

    awesome. we used frozen blueberries and they turned out great

  4. Sophy Vanegas says:

    My daughters and I made these today using frozen blueberries and lime/orange zest. They are amazing! Moist, yet crunchy on the top. We will definitely make them again.

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