Gluten-Free Blueberry Muffins

Recipe courtesy Erin McKenna, 2008

Rated: 4 stars out of 5Rate itRead users' reviews (10)

Cook Time:
22 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: 1 hr 0 min
Cook: 22 min
Total:: 1 hr 42 min

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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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Comments & Reviews

recipe Gluten-Free Blueberry Muffins
MJ Barry's Bay, ON 01-27-2010
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Perfect even with my many substitutions Erin
Rated: 5 stars out of 5

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.???Read more
recipe Gluten-Free Blueberry Muffins
Tam Elcajon, CA 01-25-2010
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NO no no just don't do it
Rated: 1 stars out of 5

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.Read more
recipe Gluten-Free Blueberry Muffins
Chrissy Owings Mills, MD 12-28-2009
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Salt and Sticky Concerns
Rated: 2 stars out of 5

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. Read more
recipe Gluten-Free Blueberry Muffins
EMILY Durham, NC 07-26-2009
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Wonderful, Flavorful Muffin
Rated: 5 stars out of 5

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! Read more
recipe Gluten-Free Blueberry Muffins
Josh Sandy Hook, CT 06-23-2009
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Just add eggs
Rated: 5 stars out of 5

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.)Read more
recipe Gluten-Free Blueberry Muffins
Erika Wilmington, DE 05-27-2009
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Better than I expected!
Rated: 5 stars out of 5

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.Read more