M's Gluten-free Blueberry Muffin Recipe

We have been baking again! M and I have been in search of a good blueberry muffin that worked with her new gluten restricted diet and picky food preferences. Unfortunately, most of the recipes were either to difficult to follow or they called for a million odd-ball ingredients. I found a basic muffin recipe and changed around ingredients and added extra to increase flavor and moisture. My biggest issue with a lot of gluten-free baking is that the end product is often super dense and grainy- not the case with these!

If you are not a GF person, feel free to try our recipe with traditional flour and just leave out the xanthan gum. These were a big hit with everyone that got a chance to taste them. Below is the recipe and some super cute pictures of my sous chef! Now, get those berries thawing and print our recipe!




M's Gluten-free Blueberry Muffins

Ingredients:

• 1 3/4 cups fresh or frozen blueberries thawed & drained (we used Dole's frozen blueberries)

• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 cups gluten-free all-purpose flour

• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons grated lemon zest *you can leave this out if you want a straight up blueberry muffin
• 1/2 teaspoon of lemon juice *also optional- but super yummy!
• 1 1/4 teaspoon vanilla extract
• *I suggest measuring out everything first and grouping what gets mixed together. 

Directions:

***Before you get anything else started, be sure to melt your butter and set it aside to give it time to cool***

Let butter cool all the way or it can cook the eggs later in the process!

BREAK INGREDIENTS INTO THESE GROUPS:

GROUP 1: gluten-free flour,baking powder, xanthan gum, salt

GROUP 2: eggs, milk, vanilla, cooled butter, lemon zest and lemon juice

GROUP 3: This one is really a solo act. Just be sure to keep it separate!

PREHEAT OVEN TO 375

Step 1: Sift GROUP 1 together.

Step 2: In a separate bowl, use a hand mixer to beat GROUP 2 together until blended.

Step 3: Add GROUP 3- the "solo" sugar to GROUP 2 and beat until creamy

Step 4: With the mixer on low, slowly add GROUP 1 into the creamed mixture

Step 5: Put away the mixer and grab a good old fashioned spoon to gently fold in the berries.

Step 6: Fill cupcake liners about 2/3 of the way and pop them in the oven for 20 minutes. 

*Quick tip for even baking: 1/2 way through the cook time, carefully rotate the pan before allowing the to bake for the remainder of the time.

Step 7: Allow the muffins to cool in the pan for 2 minutes before moving them to a cooling rack.

M ate two of the muffins before they even had a chance to cool all the way! She got a little too excited about the second muffin and got blueberry on her nose. At least it made for a cute photo op!

We hope you enjoy our recipe!