These muffins were one of my first forays into gluten-free baking, and they were quite the success. They baked up beautifully, all golden and puffy. The turbinado sugar on the top was a great addition – they give these muffins a subtle crunch and sweetness. Texture-wise, you can definitely tell that it’s not a regular muffin, though. I can’t quite describe it, but it just lacks the crumby deliciousness that muffins with gluten have.
Gluten-Free Blueberry Muffins (3 of 750)
Originally made 7/9/12
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (34 minis)
- 2 cups gluten-free flour blend (store-bought or homemade)
- 1 tbsp gluten-free baking powder (Clabber Girl brand)
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup milk
- 2 tsp vanilla extract
- 1 1/2 cups blueberries
- 2 tbsp turbinado sugar
- Preheat oven to 375F.
- In a large bowl, whisk together flour blend, baking powder, baking soda, xanthan gum, salt, and nutmeg.
- In a medium bowl, whisk together granulated sugar, brown sugar, eggs, oil, milk, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.
- Divide batter equally among prepared muffin cups. Sprinkle with turbinado sugar.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.