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Muffins & Cupcakes

Gluten-Free Blueberry Muffins

8 servings
Gluten-Free Diet, British Baking

These gluten-free blueberry muffins are rich in flavor and perfectly textured. By creaming the butter with a mix of brown and white sugars, you create a light and fluffy base that blends beautifully with the blueberries. This recipe makes 8 muffins that are perfect for breakfast or a sweet snack.

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The Headless Chef The Headless Chef Resident Chef
September 25, 2024
  • 35 min.
  • 35 min.
  • 1/5
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Ingredients:

Ingredients

Tools:

Directions:

1. Preheat and Prep:

  • Preheat your oven to 350°F (175°C).
  • Line an 8-cup muffin tray with paper liners or lightly grease each cup with oil.

2. Cream Butter and Sugars:

In a large bowl, cream together the butter, brown sugar, and white caster sugar until light and fluffy using an electric mixer or hand whisk.

3. Add Eggs and Vanilla:

Beat in the eggs, one at a time, then add the vanilla extract and mix until smooth and well combined.

4. Mix Dry Ingredients:

In a separate bowl, whisk together the brown rice flour, white rice flour, baking powder, and xanthan gum.

Xanthan Gum

A little goes a long way! When using xanthan gum in gluten-free baking, start with just 1/4 to 1/2 teaspoon per cup of flour. It acts as a binder, giving your baked goods that perfect texture by mimicking gluten’s elasticity. But too much can make your dough gummy or too thick, so measure carefully!”

This tip can help ensure your gluten-free muffins and other baked treats have the ideal balance of structure and softness!

5. Combine Wet and Dry Ingredients:

Gradually add the creamed butter and sugar mixture into the dry ingredients, stirring gently to combine.

6. Add Milk:

  • Slowly pour in the milk while mixing until the batter is smooth.
  • Adjust the amount of milk if needed to achieve a thick, spoonable consistency.

7. Fold in Blueberries:

Gently fold in the blueberries, being careful not to overmix, especially if using frozen berries.

8. Fill Muffin Tray:

Divide the batter evenly among the 8 prepared muffin cups, filling each about ¾ full.

9. Bake:

Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

10. Cool and Enjoy:

Allow the muffins to cool for a few minutes in the tray before transferring them to a wire rack to cool completely.

About the Author:
The Headless ChefResident Chef
# 5
  • Published Recipes: 12
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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