Delighted to be sharing this fabulous recipe for delicious gluten free blueberry muffins. These soft, blueberry packed, sugar topped muffins, really are the bee’s knees and have been loved by all who have tried them so far.
The original recipe I used to make these muffins came from Jenn Segal. Jenn is a classically trained chef and shares fabulous tried and tested recipes on her blog, Once Upon a Chef. She has also written a couple of cookbooks. As with the blueberry muffins, many of the recipes Jenn shares are standard ones which adapt perfectly into yummy gluten free creations. I’ve also got a super pecan squares recipe on my blog, which is another delight from Once Upon a Chef’s site.
I’ve made these blueberry muffins a few times now and each time they have turned out great. Hope you enjoy them as much as me, Neil, and my taste testing friend, Andrea did!
Ingredients (makes 12)
240g gluten free plain flour or mix (I used ASDA Free From)
2 teaspoons gluten free baking powder
½ teaspoon *xanthan gum (not required if flour or mix already contains this or guar gum)
¾ teaspoon salt (not required if using salted butter)
115g butter, softened (I’ve tested the recipe with Lurpak full-fat spreadable butter and block butter, both works wonderfully)
200g caster sugar (you could use granulated instead, again I’ve tested with both and all good)
2 large eggs
1½ teaspoons *vanilla extract
¼ teaspoon *almond extract
120ml milk (I used semi skimmed but any milk should be OK)
340g fresh blueberries, washed and dried
2 tablespoons demerara sugar (to sprinkle over the muffins before baking)
Preheat the oven to 190C/375F/Gas 5/170C Fan.
Line a 12-hole muffin tray with large paper muffin cases.
Add the gf flour, baking powder, xanthan gum and salt (if required) to a medium sized bowl and whisk or stir to blend the ingredients together.
Place the butter and caster sugar into a large mixing bowl. Then using an electric whisk or stand mixer whisk for about 1 minute or until the mixture becomes pale and creamy.
Add the eggs to the butter and beat well. Scrape down the mixture from the side of the bowl and give it another quick whisk.
Pour in the vanilla and almond extract and whisk briefly.
Gradually add the flour mixture and milk. Alternate between adding flour and milk until they’re used up. Whisk on a low speed in between each addition.
Tip the blueberries into the batter and using a spatula, gently fold them though the mixture, ensuring they are nice and evenly distributed. Try not to over mix or you’ll mush the blueberries!
Divide the mixture evenly between the prepared muffin cases and sprinkle demerara sugar over each muffin.
Pop the tray into the oven and bake for 30 minutes until the muffins are golden brown.
Remove the tray from the oven and leave the muffins to cool for 10 minutes before transferring them onto a cooling rack or serving plate to cool completely.
Recipe notes and suggestions:
The muffins will keep well in an airtight container or wrapped in foil for 2-3 days. They can also be frozen (Jenn recommends that you freeze them in an airtight container or sealable bag). The muffins will be fine in the freezer for up to 3 months. Thaw for 3-4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminium foil, place them on a baking tray and into a preheated 175C/155C Fan until warm.
I’ve no other serving or switching suggestions as I feel these muffins are simply splendid just how they come!
Thanks so much for checking out this recipe for gluten free blueberry muffins. Of course, full credit and thanks for the original recipe that I adapted to make gluten free, goes to Jenn Segal, over at Once Upon a Chef.
*Check this product to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.