Gluten Free Blueberry Muffins
One of my Favorite Gluten Free Recipes
Since I found out I found out I had to live my life completely gluten-free, the things I missed most were my breakfast favorite, blueberry muffins. Oh, I tried a few mixes for gluten free blueberry muffins but the flavor was just not there. Then after stumbling onto agluten free blueberry muffin that was amazing, I asked what flour they made it with. I was highly impressed by the flavor. I could tell the flour used was better than those in other mixes. I’ve been using it ever since.
I decided to start with a 4.5 lb. bag of gf Jules Gluten Free flour for a good price compared to what those awful mixes cost. Unfortunately, the small grocery store I frequent didn’t seem to have any products by gf Jules. Then one day while shopping online, I found gf Jules Gluten-Free All Purpose Flour. I must say I was excited to know I could make other recipes with this flour.
The first thing I wanted to try was Gluten-Free blueberry muffins. They were amazing, even as good as my old favorite muffins I used to buy from a local bakery that I loved to visit. So I am also excited to share the recipe I discovered a while back, and now make often.
RECIPE:
Ingredients
1 cup Gluten-Free All-Purpose flour.
1/3 cup organic (or regular) sugar + 2 tablespoons to mix with cinnamon for topping
1 tsp. baking powder
Pinch of nutmeg
1/2 tsp. Xanthin gum
4 tablespoons melted butter
1 large egg
1/2 cup milk
1/2 teaspoon gluten-free vanilla extract
1 cup blueberries fresh or frozen (try my method for ”Freezing Fresh Blueberries.” 1 tablespoon ground cinnamon
DIRECTIONS:
Grease a 6-muffin baking pan and preheat oven to 375º.
Place all dry ingredients in a bowl and set aside.
In a separate bowl ad melted butter, egg, milk, and vanilla. Whisk together until smooth and well mixed.
Use an electric mixer on low to slowly beat the milk mixture into the bowl of dry ingredients. Scrape the bottom and sides of bowl then ontinue beating the batter on medium speed for about 30 seconds until batter thickens. Using a rubber spatula fold in the berries. Evenly throughout the batter.
Option 1: Fill the muffin cups almost full. Mix the Tbsp. of cinnamon with the and sprinkle with cinnamon sugar mixture.
Option 2: Fill muffin cups 3/4 full and use “Blueberry Muffins Crumbled Topping Recipe. LINK TO recipe after posting it.
Bake muffins for 20 – 25 minutes until a toothpick inserted into the middle comes out clean. Remove from oven. Wait 5 minutes and transfer to a rack to cool.
I live at 5000 ft. elevation so I was also thrilled to find King Arthur’s guide for gluten-free, high altitude baking. King Arthur makes a wonderful cookie mix and pancake mix, the only two of his products I’ve ever found to try.