I’ve been on a quest to perfect my blueberry muffins. I have made so many different versions now of gluten free blueberry muffins, but this one is the winner in my book. I like a muffin to be moist, light and full of flavor. This one hits the mark exactly. Hope you enjoy!!!
Blueberry Buttermilk Muffins (gluten free)
- 2 large eggs
- 1/3 cup of canola oil
- 1 cup of buttermilk
- 3/4 cup of sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1 teaspoon of baking powder (make sure you choose one which is gluten free)
- 1/4 cup of millet flour
- 1/4 cup of coconut flour
- 1/4 cup of tapioca flour
- 1/2 cup of King Arthur Multipurpose Gluten Free flour
- 1 cup of blueberries (fresh or frozen)
- non-stick cooking spray
- Preheat oven to 380 F.
- Coat a 6 muffin pan with non-stick cooking spray and set aside.
- In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the oil, buttermilk, sugar, vanilla extract and sea salt making sure all the mixture become smooth.
- In the same large mixing bowl, measure and drop in the xanthan gum, baking powder, and flours, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
- Add the blueberries to the large mixing bowl last, mixing till ingredients are evenly distributed.
- Fill the muffin cups evenly, about 3/4 full.
- Bake muffins in 380 F oven for 25-30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
- Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.
Servings: 6 large size muffins