Gluten free blueberry muffins that actually taste good seemed a dream until this recipe. We ate our way through many a puck, let me tell you. But things have changed since Hubs was diagnosed with Celiac disease and luckily time and patience always win out!
Inspiration for Gluten Free Blueberry Muffins
Whenever blueberries are in season we bake these every week and gobble them up faster than we can make them.
This recipe is an adaptation of a recipe we found in America’s Test Kitchen’s ‘The How Can it Be Gluten Free Cookbook‘. With a second book in the collection, these cookbooks are full of Innovative techniques and well worth owning if you, or a family member, is Celiac.
With our changes, these muffins are quite different than their gluten counterparts. That’s because they remind me a little of cheesecake, which I love! Because we gave up processed sugar years ago, they’re also healthier. We cut out the sugar and substitute Krisda baking sweetener instead. Krisda is a Canadian product and practically makes these a guilt-free sweet treat. But go ahead and use our own sugar substitute, like Swerve, or even regular sugar if you prefer!
Use a larger bowl to mix all the dry ingredients. We use Bob’s Red Mill all purpose flour for all our baking.
How to Make Gluten Free Blueberry Muffins
Mix the wet ingredients in a smaller bowl. Measure out the yoghurt and eggs. Then let come to room temperature; this part is important.
Add butter and coconut oil into a measuring cup before melting in the microwave. Honestly, I don’t bother to measure by the tablespoon; I just eyeball it. After melting, You should end up with 1/2 a cup as shown below. If it’s less, just top up. Let cool before mixing into the egg mixture.
If you mix the butter/oil mixture into the egg mixture when it’s still cold, you’ll notice that the coconut oil solidifies. But you want it to remain liquid. That’s why it needs to be room temperature before combining.
Pour wet into dry and mix.
The batter will be very stiff so gently fold in the blueberries.
When all is incorporated, cover and let sit for 30 minutes on the counter. Unlike regular baked goods, gluten free mixes need time to hydrate. So don’t skip this step.
When half an hour is up, add a drop of oil to an ice cream scoop and spread it around.
The scoop allows you to portion each muffin liner perfectly.
There’s nothing better than the smell of fresh baked blueberry muffins! Rotate half way through for even baking.
Let these cool.
Then of course we have to sample one before freezing the rest to enjoy later. You can pop four of them into a medium size Ziploc. They’ll last 3 weeks in the freezer, but they never last that long.
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Around here, we love gluten free treats like these banana coconut muffins. Want more great gluten free recipes? Subscribe to Birdz of a Feather and check out our recipe category, The Unknown Chef! You can also follow us on Pinterest, Facebook, YouTube and Instagram.
Gluten Free Blueberry Muffins
- Muffin pan
- Muffin liners
- 11 ounces gluten free flour by weight (or 1 ¾ cups plus 2/3 cup) We use Bob's Red Mill All Purpose Flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 5 ¼ ounces krisda (or 3/4 cup) Can substitute any other sweetener or sugar
- 4 TBSP unsalted butter combined with coconut oil (2 TBSP each) melted and cooled
- ½ cup plain whole-milk or goat yogurt We use 3.5% goat yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 ½ ounces blueberries (or 1 ½ cups)
- Add liners to muffin tin and set aside.
- In a medium bowl, mix eggs, yoghurt and vanilla together. Let come to room temperature. In the meantime, combine butter and coconut oil in a measuring cup. Microwave until melted and let cool completely.
- Whisk flour, baking powder, krisda, salt, and cinnamon together in large bowl. Using a rubber spatula, stir egg mixture into flour mixture until thoroughly combined and no lumps remain, about 1 minute. Gently fold in blueberries until evenly distributed (batter will be thick and stiff). Cover bowl with lid and let batter rest at room temperature for 30 minutes.
- Adjust oven rack to middle position and heat oven to 375 degrees. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until muffins are golden and toothpick inserted in center comes out clean, 16 to 20 minutes, rotating pan halfway through baking.
- Set muffin tin on wire rack for 10 minutes. Then remove muffins from tin and let cool for 10 more minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled, then immediately transferred to a Ziploc bag and frozen for up to 3 weeks or stored at room temperature for up to 1 day.
- To serve after freezing, remove from bag plastic and micro-wave muffin for 20 to 30 seconds or until warm - depending on your individual microwave. You can also thaw in refridgerator overnight and warm in 350 degree oven for 10 minutes.