What is gluten free blueberry muffin? What are some good tips for gluten-free baking? These aren’t dry, crumbly, or sad in any way. Is it true that blueberries are bursting with flavor? What is that crispy muffin top that everyone fights over? What is a good blueberry muffin? If you don’t need gluten, this recipe is about to become your new best friend. What are some of the best blueberry muffin recipes?
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What is gluten free blueberry muffin?
What are some of the best gluten-free muffins? What are some gluten free muffins? What is the recipe for blueberry muffins? a few little tricks to ensure they’re incredibly moist and flavorful. I’ve been tweaking this recipe for years to get it just right. No weird aftertaste, no strange textures, just pure blueberry muffin bliss. What is the best muffin recipe without the blueberries? What are gluten-containing
Why you’ll love this recipe?
What I love about this recipe is how forgiving it is. What are some of the best muffin recipes?
- Flavor Explosion:The combination of sweet blueberries, a hint of vanilla, and that slight tang from the buttermilk. The taste of ripe strawberries. (or dairy-free alternative! ) is just divine. It’s not overly sweet either, which I appreciate.
- Seriously simple: What is Don’t let “gluten-free” intimidate you! This recipe uses a simple gluten-free flour blend that you can find in most grocery stores. The rest of the ingredients are pantry staples.
- Budget FriendlyNo fancy, expensive ingredients here. We’re talking blueberries (fresh or frozen! ), gluten-free flour, sugar, and a few other basics.
- Totally VersatileThese muffins are delicious as-is, but you can easily customize them. Add a pinch of cinnamon, lemon zest, or even chopped nuts for extra flavor and texture.
I’ve tried countless blueberry muffin recipes, both gluten-filled and gluten free, and this one is the best. What is the best way to come out on top? Is this recipe similar to the muffins my grandma used to make? What are some good ways to enjoy a cup of coffee or tea?
How do I make gluten-free blueberry muffins?
Quick Overview
How do I make gluten-free blueberry muffins? First, you’ll whisk together the dry ingredients, then the wet ingredients. Gently combine them, fold in the blueberries, and bake until golden brown and a toothpick comes out. What is the secret to making a tender muffin? The optional glaze adds a touch of sweetness and makes them look extra fancy. Is it easier than you think?
Ingredients
For the Muffins: What is
- 1 12 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add a pinch of salt). I’ve had great success with Bob’s Red Mill 1-to-1 Baking Flour. (I’m a vegetarian)
- 34 cup granulated sugar. 3
- 2 teaspoons of baking powder. 1 teaspoon of salt
- 12 teaspoon baking soda. 1 tablespoon baking powder
- 12 teaspoon salt.
- 12 cup buttermilk (or dairy-free Buttermilk: 1/2 cup milk + 1 cup water). 5 tsp lemon juice, let sit for 5 minutes) – I’ve even used almond milk with a little lemon zest and it works great. It worked perfectly!
- 13 cup vegetable oil (or melted coconut oil) – 1 tbsp.
- 1 large egg
- What is vanilla extract? 1 teaspoon per teaspoon.
- 1 12 cups fresh or frozen blueberries (if using frozen, don’t thaw) – I prefer wild blueberry for flavor. What is the best flavor of a
For the Optional Glaze:
- 1 cup powdered sugar is enough to make
- 2-3 tablespoons of milk (or dairy-free milk)
- 12 teaspoon vanilla extract. 2 teaspoons almond
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). How do you line a 12-cup muffin tin with paper liners? I always use a liners because it makes cleanup easy! This higher temperature helps the muffins rise nicely.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined to avoid pockets of baking powder. This ensures an even rise.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, vanilla extract, and salt until smooth. Set aside. The buttermilk makes the muffins super moist. If using melted coconut oil, make sure it’s not too hot, or it might cook the eggs.
Step 4: Combine
How do you mix wet and dry ingredients? What are some good ways to avoid overmixing? Overmixing gluten in regular flour can lead to tough muffins. Even though we’re using gluten-free flour, overmixing can still make them dense.
Step 5: Prepare Filling
Gently fold in the blueberries. If using frozen blueberries, don’t thaw them first, as this can make the batter too wet. I like to toss blueberries in a tablespoon of gluten-free flour before folding them in. How do you prevent muffins from sinking to the bottom?
Step 6: Fill Muffin Cups
I use an ice cream scoop for this to ensure even portions. Fill each muffin cup about 34 full. This also makes the process much faster and less messy.
Step 7: Bake
Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. The muffins should be golden brown on top. Keep an eye on them, as baking times can vary depending on your oven.
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to .25-inch round pans. Set aside. Is it cool to While they’re cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. How do you make a glaze? Once the muffins are completely cool, drizzle the glaze over the tops.
Step 9: Slice & Serve
What are gluten-free muffins? What are some good ways to serve these with coffee, tea, or milk? I love slicing them in half and spreading a little butter on them. Talk about comfort food!
What should I serve it with?
These gluten-free blueberry muffins are incredibly versatile and can be enjoyed in so many ways. Here are some ideas:
For Breakfast: Pair them with a steaming cup of coffee or a refreshing glass of orange juice. I love serving them with a side of Greek yogurt and a sprinkle of granola for a more substantial breakfast.
For Brunch: Elevate your brunch spread by arranging the muffins on a pretty platter with fresh berries and a dollop of whipped cream. Serve them alongside mimosas or a sparkling cider for a festive touch.
As Dessert: These muffins make a perfect light dessert after dinner. Warm them slightly and serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
For Cozy Snacks: Enjoy them as a midday snack with a cup of tea or a glass of milk. They’re also great for packing in lunchboxes or taking on road trips.
My family loves these muffins so much that they often disappear within a day or two of baking them. They’re the perfect treat for any occasion!
Top Tips for Perfecting Your Gluten-Free Blueberry Muffins
Over the years, I’ve learned a few tricks to ensure these gluten-free blueberry muffins come out perfectly every time. Here are my top tips:
Gluten-Free Flour Blend: Using a high-quality gluten-free all-purpose flour blend is essential. I recommend using a blend that contains xanthan gum, as this helps bind the ingredients together and gives the muffins a better texture. If your blend doesn’t contain xanthan gum, add ½ teaspoon to the dry ingredients.
Mixing Advice: Be careful not to overmix the batter. Overmixing can result in tough, dense muffins. Mix the wet and dry ingredients until just combined, and don’t worry if there are a few lumps.
Blueberry Prep: If using frozen blueberries, don’t thaw them first, as this can make the batter too wet. I also like to toss the blueberries in a tablespoon of gluten-free flour before folding them in. This helps prevent them from sinking to the bottom of the muffins.
Ingredient Swaps: You can easily customize these muffins to your liking. For example, you can substitute the buttermilk with dairy-free buttermilk (milk mixed with lemon juice or vinegar) or use melted coconut oil instead of vegetable oil. I’ve even added a tablespoon of lemon zest for an extra burst of flavor.
Baking Tips: Baking times can vary depending on your oven, so keep an eye on the muffins while they’re baking. They’re done when a toothpick inserted into the center comes out clean and the tops are golden brown.
Glaze Variations: The glaze is optional, but it adds a touch of sweetness and makes the muffins look extra fancy. You can customize the glaze by adding a teaspoon of lemon juice or vanilla extract. For a chocolate glaze, add a tablespoon of cocoa powder.
I’ve made these muffins countless times, and I’m always experimenting with new variations. These tips have helped me achieve the perfect texture and flavor every time.
Storing and Reheating Tips
To keep these gluten-free blueberry muffins fresh, follow these storage tips:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. This helps maintain their moisture and flavor.
Refrigerator Storage: For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5 days. This will help prevent them from drying out.
Freezer Instructions: To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw them overnight in the refrigerator or at room temperature.
Glaze Timing Advice: If you plan to freeze the muffins, it’s best to add the glaze after thawing. This will prevent the glaze from becoming sticky or dissolving during freezing.
These storage tips will help you enjoy these gluten-free blueberry muffins for days to come. They’re just as delicious the next day as they are fresh from the oven!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the best gluten-free blueberry muffins ever! They’re moist, flavorful, and surprisingly easy to make. I truly believe that even those who aren’t gluten-free will love these muffins. If you’re looking for a delicious and allergy-friendly treat, this is the recipe for you. And if you like this, maybe you’ll also enjoy my gluten-free banana bread recipe. I’d love to hear how yours turn out! Leave a comment below and let me know what you think. Happy baking!
How to Make Perfect Gluten-Free Blueberry Muffins with Rice Flour
Ingredients
Main Ingredients
- 1.5 cups rice flour fine ground for best texture
- 0.5 cup almond milk unsweetened
- 1 cup coconut sugar packed
- 3 tablespoons coconut oil melted and cooled
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups fresh blueberries washed and dried
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together rice flour, baking powder, baking soda, and salt until well blended.
- In another bowl, mix water, coconut oil, eggs, vanilla extract, and coconut sugar until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold blueberries into the batter.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
