If you’re gluten-free like me, then you know what a hassle it can be to find a decent muffin recipe.
…Or a decent baking recipe in general, really.
Even boxed recipes can be hit or miss, depending on the brand. In this situation, I usually turn to my fellow foodies in the blogosphere. Sure, you can go for the pre-made, sub-par frozen muffins that a few well-known gluten-free brands make, but you won’t find the real, wholesome home-cooking that you’re really looking for in a muffin.
Especially in gluten free blueberry muffins.
Well, my long muffin-searching journey is finally over. After years of muffin /fails, recipe after recipe, I’ve finally found something that makes even the non-gluten-free people in my life ask for seconds.
Look no further, my friends. This happens to be the first – and last – gluten free blueberry muffins recipe you will ever need.
You can make these with regular flour, too, by changing the 1 3/4 cup of gluten-free flour to 2 cups of regular flour, and reducing the baking powder and cream slightly. In fact, you can use regular milk in the non-gluten free version, but stick with cream or light cream for the gluten free version, the acidity is your muffin’s friend.
Unless, of course, you’d prefer a gluten-free corn muffin, which I would also be more than happy to help you with.
- 1 3/4 cup gluten free all purpose flour
- 1 1/2 cup fresh blueberries
- 1 cup white sugar
- 3/4 cup light cream
- 1/2 cup melted butter
- 2 large eggs at room temperature
- 2 1/2 tsp baking powder double acting
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/4 cup white sugar
- 2 tsp cinnamon
- Preheat oven to 350°F.
- In a medium bowl, mix together flour, sugar, baking powder and salt until combined.
- Add eggs, cream and melted butter to dry ingredients. Mix together until all ingredients are just combined. Be careful not to over-mix.
- Add blueberries to batter and stir in until evenly dispersed.
- In a paper-lined muffin pan, spoon in batter evenly, filling each muffin tin almost to the top.
- For the topping (optional), mix together sugar and cinnamon. Sprinkle evenly over each muffin.
- Bake muffins for 20-25 minutes, or until golden brown and a toothpick comes out clean.
**Nutrition is Per 1 Muffin**