Gluten-Free Blueberry Muffins

Total Time:
1 hr 42 min
Prep:
20 min
Inactive:
1 hr
Cook:
22 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 cups gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh blueberries
Directions

Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Nutritional analysis per serving:

Calories 250; Total Fat 10 g; (Sat Fat 0.7 g, Mono Fat 5.6 g, Poly Fat 2.8 g) ; Protein 2 g; Carb 40.5 g; Fiber 2 g; Cholesterol 0 mg; Sodium 455 mg


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3.1 36
Better than I expected. I used Bob's Red Mill gluten free all purpose mix and used soy milk instead of rice milk. Other than that I followed the recipe. Next time I would used less salt and add some honey. They came out nice and fluffy and the tops were a bit crispy. Very nice! item not reviewed by moderator and published
I made half a batch, which made 12, so my adjustments are for half a batch too. I used gluten free Stashu's all purpose flour. The changes I made were: 1/4 tsp regular salt, regular vegetable oil, 1/3 cup brown sugar instead of nectar, 1 egg, and skim milk. I also put in more berries 3/4 a cup and used frozen mixed berries that were thawed and dried off. The muffins came off the cupcake papers easily, the texture was perfect. It wasn't bitter at all but not real sweet which I liked. With my changes I give it a 5 star. item not reviewed by moderator and published
It's a good base recipe but I did the following changes: Used store-bought flour blend that included the xanthan gum, used vegetable oil vs canola, used real milk instead of rice milk and used honey vs agave nectar. They probably weren't as sweet, since I didn't use agave, but I don't use agave as it's too high in fructose and corn syrup. I will definitely make these again but only with the mods I made. item not reviewed by moderator and published
weird after taste not my favorite item not reviewed by moderator and published
I didn't think there were enough binders in this recipe to hold it together. Added 2 eggs (binder), added 1/2 cup buckwheat flour (to offset the eggs which are considered liquid), changed agave nectar to 1/2 cup molasses (was out of agave), added 1/4 cup Sprite (added leavening+sweenener) - came out fantastic! Light, airy crumb. Muffins actually rose above top of muffin cups and held their shape. Not excessively sweet - can be served with all fruit jams. These muffins come out dark in color due to buckwheat, molasses, and baking soda. Or add about 3/4 cup raisins to the recipe for natural sweetness. Following tip to put pan with 4 ice cubes on bottom shelf of oven when first placing muffins in oven. Prevents development of hard crust. But at our house we rate this (with changes) as fantastic! item not reviewed by moderator and published
Wonderful recipe. I was glad to get the advice from others who tweaked it. I used 1 & 1/2 C. blueberries, added 2 eggs, and used half Gluten-free all purpose flour and half Gluten Free Brown Rice Flour. The muffins were light and tasty and rose like ordinary muffins. Thank you, thank you, thank you. item not reviewed by moderator and published
This recipe desperately needs a binder, either eggs or flax seed gel if your a vegan or have an egg allergy (1 tbsp ground flax seed + 3 tbsp water mixed together and sat on the counter for a few mins. to form gel = 1 egg. It was good, but was a massive mess with the kids eating it and them falling apart. Also recommend a bit of lemon juice and lemon zest to enhance the flavor of the blueberries and less salt, 1 tsp of salt like the recipe calls for is too salty for the end result. item not reviewed by moderator and published
This recipe was very good, with modifications. I used 2 eggs, 1/2 cup brown sugar, and 3 T agave nectar. I also added 1/3 cup sugar with lemon zest as a topping. item not reviewed by moderator and published
It was my first attempt at gluten free muffins..... Eeekkkkkk! Not so good, nice & fluffy though. I'll try it again with real sugar instead of agave & definitely half a cup more blueberries. item not reviewed by moderator and published
I did not make the recipe as written based on others' bad reviews. I used regular sugar (2/3 c, regular milk and added two eggs. I also didn't use xanthan gum as I didn't have any. The texture was great, but a bit dry. Next time I think I'll add some applesauce to moisten it a bit and will probably add another 1/2 c of blueberries. I will also increase the sugar to 1 cup. Not bad for gluten-free. item not reviewed by moderator and published
Very bitter and definitely not sweet enough. I will definitely go back to my old recipe even though it's a bit more work. Disappointing. item not reviewed by moderator and published
Worst blueberry muffin I've ever made...gross!!! item not reviewed by moderator and published
These are very tasty. They browned very nicely. item not reviewed by moderator and published
I read the reviews but decided to go ahead and make this recipe anyway. I only made a half batch of it, but was pleasantly surprised at the amazing texture and fluffiness of this muffin! Im not sure what everyone else did that made it taste so gritty or awful, but I really enjoyed mine and will continue to keep making these. item not reviewed by moderator and published
I am new to gluten free baking, but these were pretty gross. item not reviewed by moderator and published
Hmmm. Disappointing. I agree with other posters that the texture/crumb was reasonably good. However, they had a gritty aftertaste and definitely needed more sweetener (and I don't like baked goods that are overly sweet. I think this recipe needs some work. item not reviewed by moderator and published
Muffins were tasty and moist but I did make adjustments. Due to the reviews, I add eggs, brown sugar and extra blueberries (no agave nectar or xantham gum since I didn't have any. I also used whole milk since I didn't have rice milk. 4 star with the changes! item not reviewed by moderator and published
I was just about to fill my muffin tins when I decided to read the reviews. I am so glad I did because I tasted the batter and it tasted gritty and not good. So, I improvised. I added two eggs, a banana, more blueberrries, more cinnamon and approximately a cup of brown sugar. Also, instead of rice milk, I just used skim milk. What a difference it made adding all those other ingredients. They are now very tasty treats! item not reviewed by moderator and published
This recipe was interesting. I substituted rice milk for soy since that's what I had on hand. I also used a flax slurry instead of xanthan gum because the gums bother my tummy. I think it's the Agave nectar that takes out some of the usual fake-mix sweetness and adds a bit of smokey flavor - but in a very good way. For people that have multiple allergies they're great. I did find they were a little too moist and I had to bake them longer than 22 min. but I think slightly less oil and nectar would do the trick. item not reviewed by moderator and published
Texture was great for a gluten-free muffin, but the taste was awful! Pretty much no flavor and very bitter! It's a very expensive item to make, so very frustrated that they turned out so terribly! item not reviewed by moderator and published
Horrible! Absolutely horrible! I did everything to spec - and the texture is TERRIBLE. SO DRY! They literally crumbled and I could pick one up w/out it falling apart. And after a bite I had to drink half a glass of sweet tea just to get the dry bits gone. I would suggest using a different recipe. Yuk. item not reviewed by moderator and published
YUCK! I wish I had read the reviews before making these. The texture was amazing for GF muffins, but there is a bitter taste perhaps due to too much baking powder and/or soda which makes these inedible. Very disappointing! item not reviewed by moderator and published
I am going to give this one 5 stars for texture, since this is hard to achive with gluten free cooking. Anyway, I followed this recipe closely, using DRY measuring cups for the liquid measures as specified in Erin's cookbook "Babycakes". I used Bob's all purpose flour. Remember to scoop the flour gently into the measuring cup; never pack or use the measuring device to scoop the flour out of the container as this will affect your final product. I added one beaten egg into the wet ingredients (as I am diary/gluten free but eat eggs and this greatly improves the quality of baked goods. I also lowered the cooking time to 19-20 minutes. Give it a try! item not reviewed by moderator and published
If you are looking for a blueberry muffin recipe that is gluten-free and allergy/intolerance free of corn, soy, dairy, eggs, nuts, and butter and uses only unprocessed organic ingredients check out my blog, you will not be disappointed! http://rebeccacook2bhealthy.blogspot.com/ item not reviewed by moderator and published
No way - I don't know what you other people are doing - but I followed this recipe exactly & it was disgusting....I totally threw it out - GF has come so far these days - I can't believe that this would even still be posted....dis-gus-ting (no offense to whomever submitted this recipe - it just is not very good at all.....) item not reviewed by moderator and published
This is a great recipe. For added nutrients I added salba seed to this recipe. It worked great and it added super nutrients to the muffin and kept me full from the fiber. item not reviewed by moderator and published
thks - subst two eggs separately beaten, all rm temp. butter & a little olive and nuts and almond extract not vanilla plus my available flours - soy milk powder, rice, bean, quinoa - thks again Erin hope I can do farmers market and you have no patent, etc.??? item not reviewed by moderator and published
Alright these were horrible I followed the recipe to the T and I had to throw the whole batch away. I was baking them for a friend of mine that can't eat wheat I am so thankful that I ate one before trying to serve them to her! GROSS. They were not sweet at all and they fall apart. I am not sure what would make these any better. item not reviewed by moderator and published
I was excited to make this simple recipe because the ingredients I always have on hand now that I am eating Gluten/Dairy Free. I substituted a few things and tried to find online my outcome of dilemmas but with no success. I used Sea Salt instead of Kosher salt and my muffins taste like salt, its the first and last thing you taste eating one. Second I didn't use muffin paper liners but the non-stick canola oil cooking spray. I don't know if it was that or something else but I guess I should have cooked them longer because they are really sticky and wet to the touch on the bottom and sides and through the muffin. The top looks great though. I also substituted 1/3 cup with pure organic sugar cane in addition to 1/3 cup of agave nectar. I don't know what happened. They are edible but not enjoyable. I am still learning substitutes for things but my substitutes I didn't think were a problem for this recipe. Anyone have any pointers/suggestions. item not reviewed by moderator and published
Just made these muffins. Delicious. I have made the banana muffins from her babycakes cookbook and its basically the same recipe. So I doubled the recipe and at the end I split the batter and then added banana to half and blueberries to the other half. Everything was delicious. Two things: Once you have been away from gluten and whole wheat flour---the other flours don't taste as wierd--but once you get used to a "different" flavor (not worse flavor) things taste better. Now, after being gluten free for 7 mths, I would choose these muffins over a regular WW flour muffin. Second, it is important for her recipes to use dry measuring cups for liquids. She goes over this in her book. I thought these blueberry muffins had a nutty, sweet flavor. They were moist and tasted wonderul. The kids LOVED them! item not reviewed by moderator and published
I followed the directions and when I finished making the batter it looked a little off. I just added 2 eggs and it got much less thicker. When they came out they looked and tasted just like the real thing. (Instead of using 2 cups of gluten free all purpose flour I used 1 cup of white rice flour and 1 cup of brown rice flour.) item not reviewed by moderator and published
I almost didn't make these muffins since the other reviews suggested they had a funny texture or taste. But, based on my success with Erin's new Babycakes cookbook, I gave these muffins a try, and I am thrilled that I did. They have a perfect wheat-like crumb, a great flavor and a nice appearance. They would please gluten-intolerant and omnivore palates alike. I do know that Erin recommends using dry measuring cups for measuring liquids (which is weird) which I did for this recipe; maybe that is why I was more successful than the other reviewers. It probably also helped that I let the muffins cool for several hours. And I baked them for five minutes longer than the recipe indicated; possibly the slightly-frozen blueberries necessitated the longer baking time. All in all, these are great and well worth making. item not reviewed by moderator and published
Even though the muffin is really good when the muffin is cooked it does not have consistency and it crumbles into your hands. Could be because needs eggs? item not reviewed by moderator and published
This is a really weird muffin but it tastes really good. item not reviewed by moderator and published
These muffins are delicious! And no guilt eating them. Please keep healthy recipes like this coming. item not reviewed by moderator and published
You can tell theres something different about the taste of these muffins, unlike some other Babycakes recipes, but that doesn't mean they taste bad. They took longer to cook than the recipe says but they came out of the oven puffed up all nice. I loved the texture but the batter was really sticky and maybe didn't need so much xanthum gum? It's great to find a recipe like this, though, that is vegan but has no wheat, sugar or soy. Could be a great base recipe for any type of muffin! item not reviewed by moderator and published
I tried to find your blog but says it's not posted anymore, I was interested in you recipe! item not reviewed by moderator and published

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