Gluten-free Blueberry Muffins

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.

Note:  Research now says that almonds should be limited to about 10 nuts per serving, so only eat a small serving of this. Ten nuts weigh about 12 grams. To calculate how much of this you can safely eat, divide the 123 grams of almond meal in the recipe by the 12 grams per allowed serving to get 10.25 servings total. The recipe makes 12 muffins, so a safe serving is a little over 1 muffin.

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/320 ml) or sugar (1/2 cup/120 ml)
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/300 ml) buttermilk or soured lactose-free milk (add 1 tablespoon (15 ml) lemon juice to bottom of measuring cup)
100 grams (scant 1/2 cup/120 ml) canola oil
2 eggs
113 grams (3/4 cup/320 ml) 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.

10 thoughts on “Gluten-free Blueberry Muffins

  1. Give me a muffin .. any time of the day … had a poppy seed a couple of hours ago … my favorite snack. Never had gluten free … they l so inviting …. common grab me NOW!!!!

  2. Ooo I have a gluten intolerance and LOVE gf muffins! Blueberry is, of course, among the best. And home made is ALWAYS the best 🙂

  3. Thank you, thank you, thank you! My two year old has FM– he’s been on an elimination/fructose free diet for four months now– he will be SO happy to be able to eat a muffin again!!! And I am so happy to have found your recipes. So far, learning how to cook without garlic, onions, wheat, and many fruits and vegetables has not been easy. Thank you for making it less intimidating.

      • I get my dextrose at a brewing supply store. Most brewing supply stores stock it in bulk because brewers like to use it instead of sucrose. The fructose in sucrose doesn’t ferment completely, which leaves a residue behind that makes brews too sweet, so brewers use dextrose instead because it’s pure glucose.

    • You’re so welcome! There’s a huge learning curve with this diet, but after a while you get used to it and it isn’t so bad. I used to feel overwhelmed by it, but now it’s more like the occasional aggravation which is a huge improvement. Before you know it, you’ll be a pro.

    • You can substitute the same weight of another gluten-free flour, such as sorghum, millet or brown rice. Just don’t substitute by volume measurement or the recipe won’t work.

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