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!
- 2 cups (250g) flour (gluten-free if necessary)
- 2 tsp baking powder
- 1 tsp cinnamon
- 2/3 cup (120g) sugar
- 1 cup (240g) milk (dairy-free if necessary)
- 1 tbs (15g) white vinegar
- 2 tsp vanilla extract
- 3 tbs (30g) vegetable oil
- 1 1/2 cups (200g) blueberries, fresh or frozen
- 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.