Table of contents
Ingredients to make Gluten Free Blueberry Muffins
Wet Ingredients
- Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
- Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
- Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods.
- Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
- Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Wholesome (minimally processed)
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Gluten-Free Blueberry Muffins (GF Muffin Mix)
Servings: 12
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Ingredients
- gluten free muffin mix
WET INGREDIENTS
- ⅓ c. oil
- 1 egg
- 2/3 c. sour cream buttermilk or milk
- 1 T. lemon zest
- 1 ½ tsp. vanilla
MIX-INS
- 1 c. blueberries fresh or frozen
Instructions
PREP
- Toss blueberries in gluten-free flour. Zest lemon.
- Line muffin pan with muffin liners, or spray with non-stick spray.
BATTER
- Place bag of baking mix in bowl or mixer.
- Add oil, sour cream, egg, vanilla, and lemon zest and mix well. Gently fold in blueberries by hand and mix together.
- Let batter rest 15 minutes and then mix again to help hydrate gluten-free flour.
- Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.
BAKE
- Bake at 350° for 18-20 minutes. (oven time may vary). Let cool and store in air-tight container.
Notes
Blueberries: Both fresh or frozen blueberries work in this recipe. If you use frozen berries do not let them thaw too long prior to making batter, as they could turn batter blue. Be sure to toss blueberries in gluten-free flour prior to mixing in the batter. This ensures that they will be evenly distributed throughout the batter.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use.
Dietary Substitutions:
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
Gluten Free Baking Mix Recipes
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