by Mandi | Allergy Free, Eat Clean, Gluten Free, Health, Nutrition, Recipes
I have a problem! I am a huge muffin fan! Yes, it is my weakness! So if I am going to splurge, I am going to make sure they are at least gluten-free. And who doesn’t like blueberry muffins? For real? We eat these blueberry muffins for breakfast and snacks. They are excellent warmed up to use as a tasty treat with your afternoon coffee or of course, as an addition to your morning routine.
I have a couple of go-to Gluten-Free Blueberry Muffin recipes, I can’t pick just one! Both of these recipes are keepers and I use both frequently for the kiddos and on occasion I indulge in them as well!
Gluten Free Blueberry Oat Muffins
Ingredients:
Soaked in:
- 1 cup warm vanilla non-dairy milk, for 20 minutes
Beat together:
- 1/4 cup Coconut Oil (not melted)
- 3/4 cup organic golden brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons raw honey
Whisk the dry ingredients in a large separate bowl:
- 1 cup Gluten Free oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
To assemble you’ll need:
- 2 organic free-range eggs
Add at the end:
- 1 cup blueberries fresh or frozen* see note
For crumble topping:
Rub together 2 tablespoons each:
- Certified gluten-free rolled oats
- Organic brown sugar
- Coconut Oil (not melted)
- Add cinnamon, to taste
Instructions:
- Preheat the oven to 400ºF. Line a 12-muffin tin with paper liners. Or a 6-muffin jumbo pan.
- Add the soaked oats to the coconut oil mixture; combine briefly and scoop into the dry mixture. Mix by hand to combine.
- Add the beaten eggs. If the batter appears too stiff or dry, add 1 to 4 tablespoons of vanilla rice or hemp milk- one spoon at a time- till soft and moist. Add the blueberries right at the end of mixing. Divide and plop the batter into the twelve muffin cups. Sprinkle with brown sugar oat topping. Bake in the center of a preheated oven for 15 to 20 minutes; if you are making large jumbo muffins, bake for 25 to 30 minutes.
- Remove the muffins from the tin and cool on a wire rack (this keeps the bottoms from getting soggy- no one likes a soggy bottom!).
- Serve however you like- warm, or at room temperature. Wrap and freeze for future treats.
Makes 1 dozen muffins.
Note* If you use frozen berries, your muffins may need five extra minutes to bake. Keep an eye on them. Check doneness with a wooden pick.
Now onto another favorite of ours. I know the following sounds a little strange, corn muffins with blueberries but, just trust me on this one!
Gluten Free/Wheat Free Blueberry Corn Muffins
Ingredients:
- 3/4 cup Bob’s Red Mill Gluten-Free cornmeal
- 1/4 cup Gluten- Free buckwheat flour
- 3/4 cup fine brown rice flour
- 1/2 cup potato starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons xanthan gum
- 3/4 cup organic light brown sugar
- 1 teaspoon organic ground cinnamon
- 1/4 cup light olive oil
- 1 tablespoon honey
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 2 free- range eggs
- 3/4 cup warm water
- 1 rounded cup fresh blueberries
Instructions:
- Preheat oven to 350ºF. Line a 12-muffin pan with paper liners.
- In a mixing bowl whisk together the cornmeal, flours, starch and dry ingredients.
- Add in the oil, honey/agave, vanilla, lemon juice, eggs, and water. Beat well to form a smooth sticky batter. If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water.
- Stir in the blueberries by hand.
- Using a spoon, plop the batter into twelve muffin cups and using wet fingers smooth the tops a bit. I like to add 2 or 3 extra blueberries to the muffin tops.
- Bake in the center of a pre-heated oven for about 20 minutes- depending upon your oven.
- Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack (this keeps the bottoms from getting soggy).
- Wrap extras in foil and freeze for easy on-the-go gluten-free treats.
.Makes one dozen muffins.
Notes
- As you can see, I do not use recipes with nut flours, because we have tree nut allergies in our family. There are plenty of gluten-free recipes with almond and hazelnut flour but, you won’t see them here. No matter what your challenge or allergy, a substitute can be found.
- These are great when made ahead and froze. Individually wrap each muffin in saran wrap followed by tinfoil. Pull one out when needed. Warm in the microwave for about 10 seconds and voila.
So there ya go! Those are my two favorite gluten-free blueberry muffin recipes. I have tried gluten-free store-bought blueberry muffin mix (try to say that super fast ;-)), save your money, YUCK! Stick with these two and you will not be let down. Especially if youhave a love for muffins, like myself!
If you attempt these muffins let me know! Tag me in your pics on social media, I would love to hear how your muffins turn out!
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- Recipe adapted fromGluten Free Goddess
- photo credit: kawaiikiri DSC_0342 via photopin (license)
- photo credit: Metamorphic Photos Blueberry Muffins! via photopin (license)
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