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Quick and easy is my kind of morning meal. It, of course, also always involves coffee too. Make aheadbreakfasts are even better in my book. The less I have to add to my already hectic morning the better.
Simplicity and ease are what makes this gluten-freeblueberry muffin recipe one of my families morning favorites.
If I’m planning for leftovers or feeding a crowd, I often double this recipe. My husband and son adore these muffin and devour them in mere minutes. I have actually hidden 1 or 2 so that I could make sure I could enjoy them with my coffee the next day. Anyone else hide food from their boys? I’m not sure where they put it, but if I don’t set portions aside for myself, I better be ready to accept that despite my best efforts I will not be enjoying the treat.
I’m severely anxious about feeding my son as a teenager. I remember how much my brother ate as a child. If that is any indication as to what is to come I better start saving, lol.
To make these delicious muffins I used gluten freeflour and my standard recipe from before I found out I was gluten intolerant. I’m finding that a lot of my recipes are still great when I swap out standard flour for Cup 4 Cup gluten-free flour. It is by far my favorite GFflour and has become a staple in my household.
This recipe is super quick to pull together and is the same basic batter I use for all my muffin recipes. Later this month I will share my Lemon Poppy Seed muffin recipe which is delicious!
For this batch, I used fresh blueberries because I happened to have them on hand. I prefer fresh, but I have found that frozen works well too. So, if you can’t get your hands on juicy, fresh blueberries then feel free to reach for the frozen berries.
I also use vanilla bean paste in most of my baking recipes. You can use pure vanilla extract instead of the paste, but I don’t think it has the depth of flavor that the paste does. In my opinion, vanilla beans are best, but they can be pricey and don’t keep near as long, so I opt for the paste most days. Use whichever you prefer. The measurements are equivalent when substituting one for the other.
Ready to start baking thisgluten free blueberry muffin recipe?
In a large bowl, combine the flour, baking powder, salt, and sugar. Mix well. Create a well in the mixture and add your milk, egg, vanilla, and oil. Mix all ingredients being sure each is thoroughly combined. Fold in the blueberries carefully, so they do not burst and spoon the batter into a greased muffin tin. You can use muffin pan liners if you choose, which will give a softer finish to the muffin instead of a crust. I personally like the crust, so I use a greased pan every time. Bake the muffins in a 350-degree oven for 23 minutes and cool on a baking rack. Serve with coffee or tea and fruit for a delicious and quick breakfast your whole family will love.
Be sure to share this recipe and also check out our quick and easy breakfast smoothie bowl, banana nut oatmeal, and strawberry overnight oats!
Print Recipe
Gluten Free Blueberry Muffin Recipe
Fluffy and sweet, these gluten-free blueberry muffins are a treat for any day of the week!
Votes: 2
Rating: 4.5
You:
Rate this recipe!
| Cuisine | comfort food, gluten free, vegetarian |
Ingredients
- 1 1/2 cups gluten free flour
- 3/4 cup granulated sugar
- 1/2 teaspoon Salt
- 1 1/2 teaspoon baking powder
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 whole egg
- 1 teaspoon vanilla bean paste
- 1 cup blueberries
| Cuisine | comfort food, gluten free, vegetarian | Ingredients - 1 1/2 cups gluten free flour
- 3/4 cup granulated sugar
- 1/2 teaspoon Salt
- 1 1/2 teaspoon baking powder
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 whole egg
- 1 teaspoon vanilla bean paste
- 1 cup blueberries
| Votes: 2
Rating: 4.5
You: Rate this recipe!
|
Instructions
Preheat your oven to 350 degrees
In a large mixing bowl combine dry ingredients
Create a well in the center and add oil, milk, vanilla, and the egg
Spoon batter into greased muffin tin
Remove from oven and cool on baking rack
Serve or store in airtight container for a treat later on
FAQs
Make sure all ingredients are at room temperature.
If your ingredients are cold, that will reduce the warmth and your dough may not achieve the rise it needs. Conversely, make sure that your mix isn't too warm/hot either.
How to make gluten-free more moist? ›
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
What ingredient prevents muffins from falling apart? ›
How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.
Does gluten free baking require more liquid? ›
Gluten-free flours absorb more liquid.
You might notice a different ratio of ingredients in gluten-free recipes. Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters.
What is the best gluten free flour for muffins? ›
Brown rice flour contains one single ingredient—brown rice. And while all brown rice flours are naturally gluten free, it's essential to check that the one you're using was made in a gluten free facility. In recipes, brown rice flour works best in bread, muffins and cookies.
What is the secret to high muffins? ›
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.
Why are my gluten-free muffins so dry? ›
Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.
What is the hardest thing to make gluten-free? ›
Aaron Reed, senior food technologist, Cargill, echoed that bread is the hardest product to replicate when developing a gluten-free product. To help maintain loaf form, he suggested using setting ingredients, such as egg whites or other proteins, hydroxypropyl methylcellulose or methylcellulose.
What is the secret of baking with gluten-free flour? ›
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
What are some mistakes to avoid when making muffins? ›
5 Mistakes to Avoid When Making Muffins
- Overmixing the batter.
- Not lining or greasing the pan.
- Overfilling the muffin cups.
- Overbaking or underbaking the muffins.
- Leaving the muffins in the pan to cool.
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
- Wheat.
- Semolina.
- Spelt.
- Durum.
- Emmer.
- Einkorn.
- Rye, sometimes referred to as pumpernickel.
- Barley.
While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.
What does baking soda do in gluten free baking? ›
Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.
What to do if gluten free dough doesn't rise? ›
You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again. If your dough doesn't rise enough, you can also add additional yeast the next time you make it.
Why are my gluten-free muffins flat? ›
Flat or Sunken Muffin Fixes:
Don't open the oven door until the muffins are baked. Be careful to measure your ingredients correctly to avoid using too much liquid. Every gluten free flour blend will need varying amounts of moisture depending on the starch-to-grain ratios and if they have dried milk powder in the mix.
How do you get gluten-free baked goods to rise? ›
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
How do you fix muffins that are not rising? ›
Higher baking temperature. I never got nice tops until I raised the temp to 425-450 for the first few minutes until they set (~7-10 for jumbo cups), then turn it down to 375-350. I have always found that when mixing the batter, the mix needs to stand for at least 15-20 minutes so that it can expand.
