Gluten free baking can be a chore sometimes. The results are often times hit or miss (with more misses than hits, especially when I'm trying new recipes). I've found a great recipe link where everyone cooks an item (using different recipes from different blogger all over the place). This month's theme is perfect for spring: Blueberry Muffins. Who doesn't want a nice fresh blueberry muffin for Sunday morning breakfast?
As always, my muffin is gluten free and fabulous! My base recipe came from The Mixing Bowl Diary . Becky has tons of gluten free ideas that I am excited to try in the future. Her original recipe contained gluten free blueberry pie filling which I was unable to get at my local grocery store, so I substituted canned blueberries and a teaspoon of cornstarch to make the consistency more like pie filling.
|Gluten Free Blueberry Muffin|
- 1 cup of blueberries
- 2 cups (+1 tbl) of GF flour (I used Bob's Red Mill)
- 2/3 cup of sugar
- 3/4 tsp xanthan gum
- 1 tbl baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup of milk
- 1/2 cup of oil
- 2 eggs, lightly beaten
- 1/2 tsp vanilla extract
- 1 cup of canned blueberries
- 1 tsp of cornstarch
- raw cane sugar (optional)
- Preheat your oven to 350 and line muffin tins with paper liners.
- In a small bowl mix the canned blueberries with the cornstarch and set aside (if you have pie filling you can skip this step).
- In another small bowl, mix the fresh blueberries and the tablespoon of flour gently together to coat the berries.
- In a mixing bowl, combine the dry ingredients: flour, sugar, xanthan gum, baking powder, baking soda, & salt.
- Add the wet ingredients to the dry: milk, oil, eggs, & vanilla.
- Mix until just combined (about 3 minutes on low).
- Add the canned blueberry mixture and stir for about 30 seconds (until entire batter has a blue hue).
- Gently fold in the fresh blueberry mixture.
- Scoop into muffin tin, sprinkle tops with the cane sugar and bake approximately 18 minutes.