Gluten Free Blueberry Muffins with Peaches
As pleasing to the eye as they are to the palate, these attractive muffins make a sweet treat to serve in summer, at the height of peach and blueberry season.
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
Variations:
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.
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. Tried this recipe?Let us know how it was!