Gluten free blueberry muffins are a real treat, especially for those of us who can’t just pluck muffins from the grocery store shelves because of food sensitivities.
For someone with celiac disease or a sensitivity to wheat gluten having a delicious gluten free muffin recipe is actually exciting. I know. I have to avoid gluten now myself and you really do miss having what used to be a simple treat – a delicious blueberry muffin.
Well those who need gluten-free recipes will be happy to know that this blueberry muffin recipe is just for them.
The recipe creators are Donna Washburn and Heather Butt. Donna and Heather have written several gluten free cookbooks and I have to say that their recipes are really delicious. They certainly know their way around a gluten free kitchen.
They have created what they call a Make-Your-Own Muffin Mix, for this and several other gluten-free muffin recipes they have created. You put the muffin mix together, store it in the refrigerator and take out 1/3 of it to make your batch of 1/2 dozen muffins.
The Make-Your-Own Muffin Mix that is used in this recipe (and for other wonderful gluten free recipes in this book) is not only gluten free, it’s also dairy-free, lactose-free and egg-free, so it’s a perfect muffin recipe for someone with multiple allergies or food sensitivities.
Notice that the recipe makes 6 muffins, while most non-gluten-free muffin recipes usually make a full dozen. There are a couple of reasons for this.
One is that gluten free products don’t always have the long shelf life that wheat based breads and muffins so. They can dry out a bit faster.
Plus, there is often only one person in the household who needs to eat gluten free. 12 muffins is an awful lot for muffins for 1 person. A 6 muffin recipe is perfect.
Where Did This Gluten Free Blueberry Muffin Recipe Come From?
The creators of this yummy gluten free blueberry muffin recipe have created a beautiful cookbook called 250 Gluten Free Favorites. It is full of tasty and easy to make gluten free recipes. These recipes cover breakfast, lunch, dinner, snacks, desserts and holiday foods.
Some of the recipes in 250 Gluten Free Favorites that you might want to try include:
Cheese Soufflé
Streusel Topped Walnut Brunch Cake
Carrot Orange Bars
Asian Slaw with Lime Sesame Dressing
Spinach Cheese Squares
Mediterranean Pasta Salad
Crunchy Peanut Butter Muffins
Fruit & Nut Loaf
Roasted Potatoes and Carrots au Gratin
Pecan and Quinoa Stuffed Squash
Mango Sponge Pudding
Orange Soufflé
Gluten free baking is a bit different than making wheat based recipes.
Gluten free flours don’t have the structure that wheat flours do, so we need to add a few things to help them be light, but stay together at the same time.
People who have baked gluten-free for a long time, like Donna and Heather, know exactly how to make gluten-free baked goods taste wonderful. It’s a learned skill and they have the expertise.
I love this cookbook and know I will be referring to it for years to come. If you need or want delicious gluten free recipes, this is a wonderful cookbook to have. You will use it all the time.
If you try this recipe, let me know how it worked for you. You can use the comment section below.
Gluten Free Blueberry Muffins with Peaches
Equipment
- 6-cup muffin tin lightly greased
Ingredients
For the Make-Your-Own Muffin Mix:
- 1 1/4 cups sorghum flour
- 2/3 cup amaranth flour
- 2/3 cup brown rice flour
- 1/4 cup quinoa flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
- 1/3 cup white (granulated) sugar
- 1 tablespoon gluten free baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon xanthan gum
- 3/4 teaspoon salt
For the Blueberry and Peach Muffins:
- 1 egg
- 2/3 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 1/4 cups Make-Your-Own Muffin Mix
- 1/2 teaspoon ground cardamom
- 1/2 cup peaches , chopped
- 1/4 cup blueberries , fresh or partially thawed frozen
Instructions
For the Make-Your-Own-Muffin-Mix:
- In a large bowl, combine sorghum flour, amaranth flour, brown rice flour, quinoa flour, potato starch, tapioca starch, sugar, baking powder, baking soda, xanthan gum and salt. Mix well.
- Divide into three equal portions of about 1 1/4 cups (300 mL) each. Seal tightly in plastic bags, removing as much air as possible. Store at room temperature for up to 3 days or in the freezer for up to 3 months. Let warm to room temperature and mix well before using.
- Makes about 3 3/4 cups (925 mL) mix, enough for 3 batches of 6 muffins.
To Make the Muffins:
- Preheat oven to 350°F (180°C).
- In a bowl, using an electric mixer, beat egg, yogurt, oil and lemon juice until combined. Add muffin mix and cardamom; mix until just combined. Stir in peaches and blueberries.
- Spoon batter evenly into prepared muffin cups. Bake for 20 to 23 minutes or until firm to the touch. Remove from pan immediately and let cool completely on a rack.
- Makes 6 muffins. Double the recipe if you would like a full dozen muffins.
Notes
For a milder spice flavor, use ground mace or nutmeg instead of the cardamom.
Substitute chopped plums for the blueberries.
We defrosted small frozen blueberries in a single layer on a microwave-safe plate in the microwave for 45 seconds on High. For large blueberries, double the microwave time and check for partially thawed.
Tips:
Stir the muffin mix before spooning very lightly into the dry measures. Do not pack.
Be sure to divide the make-your-own-muffin mix into three equal portions. Depending on how much air you incorporate into the mix and the texture of the individual gluten-free flours, the total volume of the mix can vary. The portions will be about 1 1/4 cups (300 mL) each.
To make a dozen muffins, double all ingredients.Browse our growing collection of gluten-free recipes here. Bookmark the page to come back often for updates. Or, better yet –
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Permissions and credits:
Courtesy of 250 Gluten-Free Favorites by Donna Washburn and Heather Butt © 2009 www.robertrose.ca . Reprinted with permission.
Copyright Donna Washburn and Heather Butt, and Robert Rose Inc.
