What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 21, 2010

So Berry Delicious! Gluten Free Blueberry Muffins

I made these again tonight and asked my son, after he ate one of these muffins warm from the oven, what I should name this post.  He came up with the “So Berry Delicious” thing.  I guess that is endorsement enough!  These muffins rival any gluten-filled blueberry muffins out there.  It took all my willpower not to fire up a pot of coffee to go with one of these babies tonight!  Though no easy task, I’m forcing myself to at least wait until breakfast tomorrow!

As I post this photo, I have to admit that I’m reconsidering the “waiting until breakfast tomorrow” thing.

Whilst I struggle with my self-control, let me tell you how to make this. 

Before I do though, this recipe is not my own.  This is from “Gluten Free Baking Classics” by Annalise Roberts, which is (as I’ve said before) the only Gluten Free cookbook I’ve ever purchased.  Her recipes are amazing!  Although I haven’t made more than a few recipes from this book, they’ve never failed me.  Each one proves to be more than I could hope for and each one rivals any traditional gluten-filled recipe of it’s kind. 

You’ll need:

2 Cups Brown Rice Flour Mix*

2/3 Cup Sugar

1 Tbsp Baking Powder

1 tsp Baking Soda

3/4 tsp Xanthan Gum

1/4 tsp Salt

1/4 – 1/2 tsp Nutmeg

1 1/2 Cups fresh blueberries, rinsed and dried

1/2 Cup Milk

1/2 Cup Canola Oil

2 large Eggs

1/2 tsp Vanilla

Struesel Topping – Recipe Follows

*Brown Rice Flour Mix: 2 parts Brown Rice Flour, 2/3 part Potato Starch, 1/3 part Tapioca Starch

What to do:

Preheat oven to 375 degrees.  Grease a (stained, but well-loved and much used) muffin pan using cooking spray.

In a large bowl, whisk together Flour Mix, Sugar, Baking Powder, Baking Soda, Xanthan Gum, Salt and Nutmeg.

Add blueberries and gently mix until incorporated.

In a small bowl or glass measuring cup, combine milk and oil.  At first it will look like a science experiment…kind of like the lava lamps from the 60’s.

But mix it together until it doesn’t look like that anymore.

Remove 1 Tbsp of the liquid. 

Pour into large mixing bowl then add Eggs and Vanilla.  Beat until combined.

Add liquids to blueberry/flour mixture and stir until just blended.

Fill the muffins pans 2/3 full.  I like to use a spring-release scoop. 

(Note how well that I’ve grown accustomed to using my left hand for tasks like this since I’ve been taking photos for this blog.   I’m ambidextrous now.)

The recipe says to sprinkle with cinnamon sugar or Streusel Topping.  In other words, Streusel Topping is optional.

Let me be clear: In my world, Streusel Topping is NEVER optional!

Here’s how to make the Streusel Topping:

Combine 1/2 Cup Brown Rice Flour Mix*, 1/3 Cup Brown Sugar, 1/2 tsp Cinnamon, and 1/4 tsp Xanthan Gum in a small bowl. 

Add 3 Tbsp melted Butter and mix until combined.

Spoon over muffin batter.

Bake for 18-25 minutes (It was about 22 minutes when I pulled mine out). 

Cool for about 5 minutes in pan, then remove to wire rack.  I used a soup spoon to gently lift each muffin from the pan onto the rack.  There was minimal breakage this way.  Watch out for the hot blueberries though…they are not pleasant to have come into contact with your bare flesh!

Let cool a bit before serving.

Oh, boy.  There I go again with the photo of oozing blueberry goodness. 

Time for bed.

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