I’ve been on the hunt for some quick and easy breakfast options during the week. After making Baby E her food, drinking my cup of coffee, and getting all of us ready for the day I somehow forget to eat breakfast. I find myself needing something that is easy to grab in between diaper changes and cleaning up messes. Raise your hand if you can relate?
I decided to make a batch of blueberry muffins and see if this satisfied my need. It did. And instead of eating just one for breakfast I find myself eating three. But who’s counting?
I don’t make muffins very often so I went on a search to find some inspiration. I landed on this one from Food.com and this one from SouthernFood.com. Both of the recipes had great reviews and looked pretty similar so I decided to merge the two and see what I could come up with. So here is my Gluten-Free Blueberry Muffin Recipe.
*All of my recipes are gluten-free, egg-free and soy-free, but these could easily be made ‘regular’ with a few modifications listed below.
Yields: About 14 small muffins
- 1/2 cup butter softened
- 1 cup sugar
- 3 tsp. egg replacer + 1/4 cup water (or 2 eggs)
- 1 tsp. GF Vanilla*
- 1/2 cup milk (I use rice milk)
- 2 cups GF flour** (or regular white flour)
- 2 tsp. GF baking powder
- 1 tsp. cinnamon
- 1 1/2 cups blueberries
- 1/8 cup brown sugar (for topping)
* I’ve had a few readers mention they didn’t know all vanilla wasn’t GF. Unfortunately, it’s not. Some vanilla includes caramel color which MAY include gluten. You would have to contact the manufacture to be certain. So to save yourself a phone call, just make sure the ingredients say: pure vanilla.
** I decided to try a new GF flour mix and used Arrowhead Mills Gluten Free All Purpose Baking Mix. The texture of the muffins were perfect, but I feel like there was a bit of an after taste compared to other flours.
1. Preheat oven to 375 degrees.
2. Mix together butter, sugar, egg replacer , milk and vanilla.
3. Combine flour, baking powder and cinnamon and slowly add it into the butter/sugar mixture.
4. Once the batter is nice and creamy, fold in the blueberries.
5. Fill the cupcake tin with liners. Fill each liner 3/4 the way full.
6. Sprinkle brown sugar on the top of each muffin.
7. Bake for 20 minutes or until you can full a toothpick out clean.
These muffins are very light and fluffy and oh so delicious. You could also make them without the cinnamon for a more traditional blueberry muffin recipe.