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Gluten-Free Blueberry Muffins

Published: in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Blueberry Muffins  Recipe Gluten-Free Blueberry Muffins  Recipe

A delicious breakfast treat — with healthy fiber you won't even taste!

Note: You must use a stand mixer or electric hand mixer to prepare the batter; mixing by hand doesn't do a thorough enough job.

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At a glance

Prep
Bake
Total
Yield
6 muffins
Nutrition information

Ingredients

Choose your measure:

  • 3/4 cup Gluten-Free Multi-Purpose Flour or 3/4 cup plus 2 tablespoons brown rice flour blend*
  • 1/3 cup sugar
  • 1/4 cup gluten-free Hi-maize Fiber
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • pinch of nutmeg
  • 1/2 teaspoon xanthan gum
  • 1/4 cup melted butter or vegetable oil
  • 1 large egg
  • 1/2 cup milk
  • 1/2 teaspoon gluten-free vanilla extract
  • 3/4 cup fresh or frozen blueberries
  • cinnamon-sugar, for sprinkling on top

Instructions

  1. Preheat the oven to 375°F. Grease a 6-cup muffin pan.
  2. Stir together the dry ingredients and set aside.
  3. Whisk together the melted butter or oil, egg, milk, and vanilla.
  4. Using an electric mixer, slowly beat the milk mixture into the dry ingredients. Scrape the bottom and sides of the bowl and continue beating at medium speed until the batter thickens, about 30 seconds.
  5. Stir in the berries.
  6. Fill the muffin cups almost full. Sprinkle with cinnamon-sugar.
  7. Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the middle of a muffin comes out clean.
  8. Remove from the oven, and after 5 minutes transfer to a rack to cool.
  9. Yield: 6 muffins.
  10. *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition Information

  • Serving Size 1 muffin, 86g
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 184
  • Calories from Fat 46
  • Total Fat 6g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 42mg
  • Sodium 192mg
  • Total Carbohydrate 34g
  • Dietary Fiber 4g
  • Sugars 14g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.