Tuesday, September 14, 2010

Easy Gluten Free Blueberry Muffins Recipe



Gluten free blueberry muffins can be a cinch to make. A few weeks ago I shared my revised recipe for a gluten free master baking mix (like Bisquick, but much healthier.) The great thing about this mix is the ease of preparation for so many baked goods!  Muffins are one of the first recipes I tried with the new mix.

I've made double chocolate chip muffins, apple cinnamon muffins, and these lovely little blueberry muffins. Each batch turned out a really delicious, light, and fluffy muffin! This recipe is for a small batch of 6 muffins. It could easily be doubled or tripled depending on how many muffins you need.

For high rising gluten free muffins, make sure to fill your muffin tin until it's almost full. Another trick: To get pretty round muffin tops -- wet your finger with water and smooth out the top of the muffin batter before placing it in the oven.

What are your favorite kinds of muffins? What types of recipes would you like to see using the Gluten Free Master Baking Mix?





Easy Gluten Free Blueberry Muffins
free of gluten, dairy/casein, and soy
created by carrie @ gingerlemongirl.com
Print-friendly recipe
Makes 6 muffins

1 cup Revised Gluten Free Master Baking Mix
1/4 cup sugar
1/3 cup almond milk (or other non-dairy milk)
1 egg
1 teaspoon vanilla
1/3 cup frozen blueberries (do not defrost!)

Directions:
Preheat oven to 350 degrees. Line a muffin tin with 6 paper liners. In a medium sized bowl add gluten free master baking mix and sugar. Stir together and add milk, egg, and vanilla. Stir wet ingredients into dry ingredients. Fold in frozen blueberries. Fill muffin tins 3/4 full with batter. Bake for 17-20 minutes until muffins are golden brown and a toothpick inserted in the middle comes out clean. Cool on a wire rack and serve!


Carrie's Notes:
  • Egg-Free Option: Replace the egg called for with 3 tablespoons of hot water mixed with 1 tbsp. of ground flax seeds. 
  • I haven't tried the muffins using agave nectar or honey in place of the sugar, although I'm quite positive it would work with very good results!
  • Muffins are one of the most adaptable gluten free baked goods. If you don't have any Master Baking Mix, use any type of gluten free pancake or baking mix you have on hand. Make sure the mix has leavening ingredients and xanthan gum! 

This recipe has been listed at Amy's Slightly Indulgent Tuesday's! Make sure to check out her blog for other fantastically healthy & delicious gluten free, sugar free recipes! 


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17 comments:

  1. Passing this delicious-looking recipe on to my Gluten-Free Mom! Thanks :)

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  2. I love blueberry muffins! I still need to try your Master Baking Mix. Been so busy, I haven't had much time. Maybe it will be the first thing I make when we move! :D

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  3. Oh my these look delicious and easy. Thank you for providing an egg-free option too :)

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  4. Thanks Recipe Girl!! I hope your mom likes them!!

    hunterslyonesse -- me too! And they are so easy to make!! Wishing all good things for you as you move!!

    Valerie - so welcome!! I really like knowing how to bake with or without eggs! :-)

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  5. Carrie, look at those beautiful babies! This recipe looks delish and so easy!! Yummo!
    xo
    Kim

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  6. Thank you Kim!! ((((((hugs!!))))

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  7. Those muffins look so perfect and so delicious! You're making me want muffins!! I already had breakfast!

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  8. Thanks for the trick to get the muffin tops smooth. I love that my son thinks muffins are cupcakes...lol...

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  9. OMG, OMG, OMG!!! Those look out of this world my friend! You ROCK Carrie! :-D

    Gotta go share this on FB!

    xo,
    Heidi

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  10. Jenn - thank you!! :-) Muffins are so great for breakfast!

    Alta - appreciate it chica! :-)

    Heidi - You are so funny!! Thank YOU so much!! You are awesome! Thanks so much for sharing the link!

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  11. Hi Carrie, I followed a blog roll link from cook it allergy free to find your lovely blog. I am always so impressed by creative cooks who rise to the challenge of a food restriction and create recipes that are simply divine! I am now following you blog and tweets and grabbed your rss feed. I will also be sharing your site in my Rollin' with my Bloggies section of Thoughts on Friday at a Moderate Life so more foodies can check you out! Stop by and say hi! Alex@amoderatelife

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  12. Alex (Moderate Life) - Thank you so much for commenting!! I look forward to checking out your blog as well! I hope you're having a fantastic week!

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  13. Blueberry muffins are among my favorite to make. Yours look so light and tender. I agree with you on high rising muffins...you really have to fill your batter cup. :) Thanks for linking up to Slightly Indulgent Tuesday!

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  14. i love your master baking mix- thanks for all your hard work! & the wet finger batter tip works great so thanks for that as well. :) i have a gfree, casein free, and egg free blueberry muffin recipe that uses honey- i have emailed you the link if you wish to experiement. thanks! jamie

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  15. Is 1/3 of a cup for the milk accurate? For me it was not enough to even get the dry ingredients incorporated. It would have made 2-3 heavy muffins. I had to add a lot more milk than that.

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    Replies
    1. Did you use the master baking mix? If you used a different mix it may be thicker... but yes, generally 1/3 cup milk should be enough!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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