Sometimes I think more creativity is put into muffin recipes than into the rest of society combined. ~Jerry Seinfeld
Well, Jerry, I agree.
Still, I’ve long wished for a gluten-free alternative to my mama’s wonderful whole-wheat blueberry muffins — so I’m thrilled with this version! The combination of likely-to-have-on-hand gluten-free flours offers heartiness similar to whole-wheat, and honey gives the same subtle sweetness.
Like most GF/DF recipes, this takes a little more effort. Streamline future baking by sifting batches of the dry flours together (not the salt or baking powder) and freezing. Simply let come to room temperature before using.
Carol’s GF/DF Blueberry Muffins
- Preheat oven to 325°. Line a 12-muffin tin with foil baking liners. (Foil releases the muffins better than paper.)
- Sift together:
1 ½ c. finely-ground almond flour
1/3 c. arrowroot powder
1/4 c. coconut flour
1/4 c. oat flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. baking powder (This is for high altitude.)
1/2 tsp. salt
- Mix and add to dry ingredients all at once:
3 eggs, well beaten
1/2 c. almond milk
1/3 c. honey
1 Tbsp. vanilla
1/4 c. melted “butter” (I prefer Miyokos cultured vegan butter.)
- MIX WELL! (Traditional muffin recipes caution against overmixing. But gluten-free batters need a good stir so they’ll have “a better rise and nicer chew.”)
- Let the batter rest for 30 minutes. (Don’t skip this step; gluten-free flours need time to absorb liquids so the final product isn’t gritty.)
- Stir again, and place a spoonful of batter into the bottom of each prepared muffin tin. (This keeps the blueberries from sinking.)
- Fold 1 ½ c. blueberries into the rest of the batter. (If using frozen berries, first rinse them under cold water until the water runs clear, then pat dry. You’re not trying to thaw them; you’re getting rid of surface juice so your muffins don’t turn funny colors. Some folks like to roll their frozen berries in flour or sugar to keep them from bleeding — but GF recipes are finicky about extra flour, and I don’t want extra sugar.)
- Spoon remaining batter into muffin tins, filling 3/4 full.
- Bake for 35-40 min., until a toothpick comes out clean and muffins tops are firm and starting to brown.
- Let cool completely on a wire rack before eating. (They’re best eaten the same day, but you can wrap and freeze them.)
© 2019 Carol Stillings