Blueberry Muffin Recipe

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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?

blueberry muffins, gluten-free

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

Ingredients:

- 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.

Directions:

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.

Enjoy!

Linking to some of the parties here along with Today’s Creative BlogTipJunkie, Home Stories A 2 Z , The Girl Creative

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About 

Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses primarily on DIY home decor, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds, using what’s on hand and transforming dollar store finds. Taryn lives in the greater Seattle area with her husband, 2 year old daughter and newborn son.

Comments

  1. says

    I’m going to try this tonight! My little one has some severe allergies and most gluten free baked goods have eggs in them. She can’t eat wheat or eggs (among other things) so I’m excited to try this! Thanks!

    • says

      I’m so glad! All of my recipes are egg, soy and gluten free so if you are looking for something yummy for your son you can always find something here :)

  2. says

    These look YUMMY!! I make a blueberry banna muffin using Pamela’s Pancake Flour Mix. It is so easy and the kids LOVE it!! From all of the mixes I have used, so far I like Pamela’s best for sweet breads. Have you used Better Batter? I really wanna try that next…

    Came over from Tip Junkie and following on Linky Followers and Facebook.

    I can’t wait to see more of your recipes :)
    Alisha

    • says

      OH my gosh using pancake mix sounds amazing, I bet those do taste yummy. Her pancake mix is my favorite. I’m going to have to try that. I haven’t tried Better Batter either, I’m always up for something new, just added that to my list too! Thank you SO much for stopping by. I’m definitely checking your recipes out. :)

  3. Paula says

    Stopping by from Creations by Kara – yay! so nice to find another gluten free blogger :) I’m a new follower!

  4. Heidi says

    I used Bob’s Red Mill GF flour with xanthan gum and skim milk. These are absolutely delicious. Thank you!

  5. says

    Gluten-free (GF) recipes are cool…Thanks for sharing and great blog!! You are a total cutie. I’m baking this blueberry muffin recipe right now.

    My one gripe is that sugar as an ingredient is really not all that good for you…and that’s saying it nicely. Just do a search in Google for “sugar blues” and you’ll get all kinds of interesting scientific evidence on how sugar is really like an atrocious drug. Also, the sugar production industry in general is terrible for the environment – http://www.becomehealthynow.com/article/readingnutrition/228/

    The reason a lot of people go GF is not only because of intolerance or straight up allergy (celiac), but also to get rid of *candida* (over 70% of the population has this disease and they don’t even know it — but it’s affecting our society, you can be sure of that http://bodyecology.com/articles/unknown_health_epidemic.php#.UCb5yKCs_oA )

    If you truly want to bake the healthiest for you and your family, sugar-free, wheat / gluten-free and dairy-free is the best of the best. Raw is even better, but I do like things fresh out of the oven, what can I say?

    Awesome baking sugar alternatives include honey (not vegan), maple syrup (real, not disgraceful fake syrup flavored like maple syrup), coconut sugar, stevia (be careful with this one)… anyone know of any other good ones?

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