A healthy alternative to high fat muffins, making a moist and fruity blueberry muffin, or 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!

Blueberry muffins
Yields 12
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
160 calories
30 g
2 g
3 g
3 g
0 g
73 g
11 g
13 g
0 g
3 g
Nutrition Facts
Serving Size
73g
Yields
12
Amount Per Serving
Calories 160
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 11mg
0%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
4%
Sugars 13g
Protein 3g
Vitamin A
1%
Vitamin C
3%
Calcium
7%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups (250g) flour (gluten-free if necessary)
  2. 2 tsp baking powder
  3. 1 tsp cinnamon
  4. 2/3 cup (120g) sugar
  5. 1 cup (240g) milk (dairy-free if necessary)
  6. 1 tbs (15g) white vinegar
  7. 2 tsp vanilla extract
  8. 3 tbs (30g) vegetable oil
  9. 1 1/2 cups (200g) blueberries, fresh or frozen
Instructions
  1. Preheat the oven to 350F (180C) and grease a muffin tin (or loaf tin).
  2. In a large measuring bowl, stir together the first 4 ingredients (all dry)
  3. In a separate measuring bowl, whisk together all liquid ingredients except the blueberries.
  4. 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.
  5. Pour into the muffin/loaf tin and bake 30-35 mins on the middle rack.
  6. Allow to cool in the tin and then store in a sealed container at room temperature.
beta
calories
160
fat
3g
protein
3g
carbs
30g
more
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