Not long ago I decided I wanted to try my hand at cooking more gluten-free foods from scratch. I decided to attempt gluten-free blueberry muffins, because if they came out right they’d be something my son would really enjoy and something I could probably make in batches and freeze for him. I am very pleased with the results of my second attempt.
valmg’s Gluten-free Blueberry Muffins recipe
- 2 cups gluten-free flour (I used king Arthur)
- 1 cup sugar (do not add 1/4 cup to the recipe, you’ll need it later)
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup orange juice (I used Tropicana no pulp oj)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 container (6 ounces) blueberry yogurt
- 2 large eggs
- 1 cup blueberries (I used a half of a can of Lucky Leaf Premium Blueberries)
Preheat your oven to 400 degrees F.
In a large bowl combine the gluten-free flour, sugar, baking powder, baking soda and salt. We used a whisk, you could use anything or even shake them together if you have a lid.
In a smaller bowl combine the orange juice, oil, vanilla, yogurt and eggs. We whisked these together.
Slowly add the contents of the smaller bowl into the larger bowl.
Spoon the batter into either greased muffin tins or lined tins.
Sprinkle the sugar from the 1/4 cup over the muffins.
Bake for 16 to 18 minutes or when a toothpick inserted into the center of the muffin comes out clean.
With this exact recipe we made 12 regular size muffins and 12 mini muffins. This recipe was awesome because it was super easy to let CJ help me and we had fun cooking together. The muffins smelled fantastic! They tasted good too! CJ attacked the mini muffins immediately, telling us they were good and that he wanted more. The muffins didn’t rise quite as much as traditional muffins but they did still rise. I would not have known they didn’t have gluten in them if I hadn’t made them myself. We’re definitely adding this recipe to our list of favorite regulars.