A healthy alternative to high fat muffins, making moist and fruity blueberry muffins, or a blueberry loaf
I have tried this recipe for blueberry muffins a number of times (and failed a number of times as well), but what I discovered is it really depends on what gluten-free flour blend you use! When I tried to make this recipe in Canada, with Canadian gluten-free flour, it failed dismally, even with an overdose of xanthan gum to try to hold things together. Since we’ve moved to the US, and I’ve got some new gluten-free flour, these worked really well, and I feel confident in sharing the recipe with you all now. Originally from Chocolate Covered Katie, I made a few alterations and here’s the result!
This recipe works well either as muffins, mini-loaves or as a ‘bread’ – just adjust the cooking time accordingly! And if you wish to have a bit of a healthier option, but still enjoy the plump juiciness of blueberries, check out this health(ier) blueberry muffin recipe!
Blueberry muffins
(Gluten-free, dairy-free, vegan)
Ingredients
- 2 cups gluten-free all-purpose flour 250g
- 2 tsp baking powder
- 1 tsp cinnamon
- 2/3 cup sugar 120g
- 1 cup dairy-free milk 240g
- 1 tbs white vinegar 15g
- 2 tsp vanilla extract
- 3 tbs vegetable oil 30g
- 1 1/2 cups blueberries, fresh or frozen 200g
Instructions
-
Preheat the oven to 350F (180C) and grease a muffin tin (or loaf tin).
-
In a large measuring bowl, stir together the first 4 ingredients (all dry)
-
In a separate measuring bowl, whisk together all liquid ingredients except the blueberries.
-
Pour wet into dry, stir until just evenly combined, then add the blueberries and very gently stir them in only until evenly mixed. Do not over-stir as this would break the blueberries.
-
Pour into the muffin/loaf tin and bake 30-35 mins on the middle rack.
-
Allow to cool in the tin and then store in a sealed container at room temperature.
Recipe Notes
Adapted from Chocolate Covered Katie
