Enjoy gluten-free blueberry muffins with a tender, moist crumb to rival any made with wheat. My kids say you can’t tell the difference. Unlike many gluten-free baked goods, these muffins still taste good the next day, though if your house is like mine, they seldom last that long.
One of the joys of gluten-free baking is that you can’t over mix the batter, so don’t worry about making a well in the center of the flour and working quickly as called for in standard recipes. If you’re baking with wheat, mixing activates the gluten, which makes quick breads tough. Since that’s not a problem with gluten-free flours, the muffins are sure to be a success no matter what your mixing technique is.
For best results, weigh the gluten-free flours instead of using volume measurements, as flour easily compacts, which can result in too much flour and a dense, heavy muffin. Flour, no matter the type, is also notorious for absorbing moisture from the air, which means volume measurements can vary dramatically. A cup of flour can range from 4 to 6 ounces, depending upon the weather and the technique used to fill the measuring cup. However, if you use a scale to weigh your ingredients you’ll get the same result every time.
This recipe works equally well with buttermilk or soured milk. Use lactose-free milk if you’re lactose intolerant. Make soured milk by adding a tablespoon of lemon juice or vinegar to the bottom of the measuring cup then filling the rest with warm milk. Stir and let sit for a few minutes, then continue with the recipe. The batter will be thinner and won’t rise as high as it does with buttermilk, but the muffins will be equally delicious.
Gluten-free Blueberry Muffins
Makes 12, adapted from Shauna James Ahern
122 grams (7/8 cup) brown rice flour
123 grams (1 1/4 cup) blanched almond meal
52 grams (1/2 cup) tapioca flour or arrowroot
53 grams (1/3 cup) potato starch
100 grams dextrose (3/4 cup) or sugar (1/2 cup)
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) baking powder
300 grams (1 1/4 cups) buttermilk or warm lactose-free milk with 1 tablespoon of lemon juice added to the bottom of the measuring cup
100 grams (scant 1/2 cup) canola oil
113 grams (3/4 cup) blueberries, fresh or frozen
Preheat the oven to 375° F (190° C). Use a paper towel to grease a muffin tin.
In a large bowl, whisk together the brown rice flour, almond meal, tapioca flour, potato starch, dextrose or sugar, baking soda, baking powder and salt. Put the buttermilk or soured milk, oil and eggs into a small bowl and beat until completely mixed. Pour the mixture into the flour and stir until there are no lumps or dry flour remaining, scraping down the sides of the bowl with a spatula. Gently fold in the blueberries. Stir as little as possible to keep the dough from turning purple. Spoon the batter into the muffin tin, dividing it evenly between the cups. Bake until golden brown, about 30 to 35 minutes. Take the muffins out of the oven and let them sit for a few minutes. Run a knife around the edge of the muffins to loosen them from the pan, then move them to a wire rack to finish cooling.