Gluten Free Blueberry Muffins
by: claire cary
These gluten free blueberry muffins are an easy dairy free snack or breakfast recipe that are made in just one bowl. They're dairy free and take 30 minutes from start to finish!
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Ingredients
Wet:
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup maple syrup
- ¼ cup apple sauce
- ¼ cup neutral oil I used avocado oil
- ¼ cup non-dairy milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Dry:
- 1 cup oat flour or almond flour see notes
- 1 ½ cups Bob's Red Mill GF 1:1 Baking Flour Blue Bag
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp cinnamon
- ½ tsp salt
- 1 ½ cups blueberries*
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, whisk together all of the wet ingredients until well combined.
- Whisk in all of the dry ingredients making sure to pour and level the flour into your dry measuring cups, don't scoop from the bag, and mix just until everything is well incorporated. Be careful not to over mix.
- Carefully fold in the blueberries until evenly distributed.
- Add the batter to lined muffin tins, filling about 3/4 of the way up. I like to use the medium cookie scoop to ensure evenly sized muffins.
- Top with a few additional blueberries and a sprinkle of cane sugar if desired.
- Bake at 425 for 2 minutes, then lower the temperature to 350 and bake an additional 17-20 minutes, depending on your oven (mine does best with 18 minutes).
- The toothpick test sort of works for this recipe, but because of the nature of berries, the toothpick won't come out completely clean. Careful not to over bake as they will dry out.
- Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Notes
You can use fresh or frozen blueberries for this recipe. If you use frozen, the batter will have a marbley appearance and will require an additional 1-2 minutes of cook time because of the moisture of the berries.
If you have access to fresh wild blueberries, I highly recommend using them! They have a deeper flavor than regular blueberries and because they're small, you can add more.
Because this recipe calls for a GF all purpose flour that already has Xanthan gum, you do need to do add any additional Xanthan gum to the recipe. I highly suggest sticking with the Bob's Red Mill 1:1 Baking Flour, but if you only have another GF all purpose flour, just make sure it includes Xanthan gum in the mix.
I have tested this recipe with both almond and oat flours and both work really well. The only difference is that if you use almond flour, the bake time will be 1-2 minutes longer since almond flour isn't quite as absorbent as oat flour.
Serving: 1muffin / Calories: 235kcal / Carbohydrates: 35g / Protein: 6.1g / Fat: 9g / Fiber: 2g / Sugar: 13g
