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.

This entry was posted on Wednesday, July 21st, 2010 at 10:21 pm and is filed under Breads, Fruit, Muffins & Quick Breads, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

6 Responses to “So Berry Delicious! Gluten Free Blueberry Muffins”

  1. July 22nd, 2010 at 6:34 pm

    The Little Brown House says:

    Those look super good! Did you wait to eat one?

  2. July 22nd, 2010 at 6:56 pm

    admin says:

    I did! I made it until morning!! But I can’t say I didn’t dream about eating one sooner! :-)

  3. July 26th, 2010 at 12:42 pm

    Michele says:

    Your a better woman than me, I wouldn’t have been able to resist, now I am going in my pantry and looking to see if I have enough ingredients to make these!!! Just got blueberries last night. And I agree – streusel topping is NOT optional, it’s a MUST!!

  4. July 26th, 2010 at 1:16 pm

    admin says:

    Michele, I don’t know how well this will convert with regular flour instead of the GF Brown Rice Mix and Xanthan Gum, but let me know if you try it that way. I do know that the original recipe which the cookbook author originally converted this from was a regular flour recipe. However, she might have had to change ingredient proportions to make it work. You also could use any blueberry muffin recipe and just top with the Struesel mix. :-)

  5. July 26th, 2010 at 1:18 pm

    admin says:

    Oh, I just made this exact recipe with Raspberries from my garden, too…and they were good!

  6. October 9th, 2010 at 7:33 am

    What Life Dishes Out » Blog Archive » Pumpkin Chocolate Chip Muffins (Gluten Free, Of Course!) says:

    […] yet to be a recipe from this book that hasn’t worked for me.  We love Annalise’s  Blueberry Muffins and her Chocolate Fudge Cake, the latter of which I haven’t posted for you yet but really, […]