I don’t have a picture for these muffins because, to be quite honest, they were terribly ugly. Mashing the blueberries gave the batter a gross gray color, which I knew would happen beforehand, from prior childhood experience with overmixing blueberries into batter for pancakes. But I went by the book anyways, because I trust Camilla Saulsbury, and after tasting these muffins, I’m not sure there’s a better way of infusing the maple flavor into these.

They were really delicious – maple syrups and blueberries are a great pairing – so try to forgive the ugly exterior and give these muffins a try.

Gluten-Free Maple Blueberry Muffins (4 of 750)

Originally made 7/9/12

From 750 Best Muffin Recipes by Camilla Saulsbury

Makes 12 muffins (34 minis)

  • 1 cup blueberries
  • 2 tbsp pure maple syrup
  • 1 3/4 cups gluten-free flour blend
  • 2 tsp gluten-free baking powder
  • 1 tsp salt
  • 1/2 tsp xanthan gum
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk (decrease to 3/4 or even 1/2 cup)
  1. Preheat oven to 350F.
  2. In a small bowl, coarsely mash blueberries and syrup.
  3. In a large bowl, whisk together flour blend, baking powder, salt, xanthan gum, cinnamon, and baking soda.
  4. In a medium bowl, whisk together brown sugar, eggs, and oil until well blended. Whisk in buttermilk until blended.
  5. Add the blueberry mixture and the egg mixture to the flour mixture and stir until just blended.
  6. Divide batter equally among prepared muffin cups.
  7. Bake in preheated oven for 25 to 30 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.
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