Gluten Free Blueberry Muffins
Adapted from The New York Times, this recipe is a famous favorite even for those who aren't gluten free. Warm, with that perfect slight crunch on the outside, these are made with rice and oat flour. They are best with frozen blueberries.
Servings: 12 muffins
- 4 oz (½ cup) softened butter * I used Kerrygold
- ¾ cup organic cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup organic oat flour * I used Arrowhead Mills
- 1 cup brown rice flour *I used Bob's Red Mill
- ½ tsp sea salt
- 2 tsp baking powder
- ½ cup whole milk
- 2 cups blueberries, fresh or frozen
Take your butter out of the fridge about an hour or so before starting the recipe. Room temperature butter is much easier to work with.
Preheat oven to 375. Combine dry ingredients and stir. Add butter, eggs, vanilla & milk and stir by hand with a spatula. Once thoroughly combined add blueberries and continue to stir till combined.
Fill each lined muffin cup with batter all the way to the top. Sprinkle with sugar for a crunchy muffin top.
Bake for 40 minutes. Check with toothpick to be sure center is cooked through. A toothpick inserted in the center that comes out almost clean means it's done!
Cool 20 minutes on a wire rack before serving.
- It's best to use frozen blueberries for this recipe as they suspend more evenly in the dough, making them evenly dispersed.
- If using regular flour, you may need to cut down on the cooking time. Depending on your oven, they could take anywhere between 25-35 minutes total. Look for golden brown tops and a toothpick coming out clean when inserted into the center of the muffin.
Calories: 237kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 183mg | Potassium: 202mg | Fiber: 2g | Sugar: 16g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg