I’ve been on the hunt for some quick and easy breakfast options during the week. After making Baby E her food, drinking my cup of coffee, and getting all of us ready for the day I somehow forget to eat breakfast. I find myself needing something that is easy to grab in between diaper changes and cleaning up messes. Raise your hand if you can relate?
I decided to make a batch of blueberry muffins and see if this satisfied my need. It did. And instead of eating just one for breakfast I find myself eating three. But who’s counting?
I don’t make muffins very often so I went on a search to find some inspiration. I landed on this one from Food.com and this one from SouthernFood.com. Both of the recipes had great reviews and looked pretty similar so I decided to merge the two and see what I could come up with. So here is my Gluten-Free Blueberry Muffin Recipe.
*All of my recipes are gluten-free, egg-free and soy-free, but these could easily be made ‘regular’ with a few modifications listed below.
Yields: About 14 small muffins
– 1/2 cup butter softened
– 1 cup sugar
– 3 tsp. egg replacer + 1/4 cup water (or 2 eggs)
– 1 tsp. GF Vanilla*
– 1/2 cup milk (I use rice milk)
– 2 cups GF flour** (or regular white flour)
– 2 tsp. GF baking powder
– 1 tsp. cinnamon
– 1 1/2 cups blueberries
– 1/8 cup brown sugar (for topping)
* I’ve had a few readers mention they didn’t know all vanilla wasn’t GF. Unfortunately, it’s not. Some vanilla includes caramel color which MAY include gluten. You would have to contact the manufacture to be certain. So to save yourself a phone call, just make sure the ingredients say: pure vanilla.
** I decided to try a new GF flour mix and used Arrowhead Mills Gluten Free All Purpose Baking Mix. The texture of the muffins were perfect, but I feel like there was a bit of an after taste compared to other flours.
1. Preheat oven to 375 degrees.
2. Mix together butter, sugar, egg replacer , milk and vanilla.
3. Combine flour, baking powder and cinnamon and slowly add it into the butter/sugar mixture.
4. Once the batter is nice and creamy, fold in the blueberries.
5. Fill the cupcake tin with liners. Fill each liner 3/4 the way full.
6. Sprinkle brown sugar on the top of each muffin.
7. Bake for 20 minutes or until you can full a toothpick out clean.
These muffins are very light and fluffy and oh so delicious. You could also make them without the cinnamon for a more traditional blueberry muffin recipe.
Linking to some of the parties here along with Today’s Creative Blog, TipJunkie, Home Stories A 2 Z , The Girl Creative
Katie @ Little Becky Homecky says
I will definitely be passing this on to my sister who has Crohn’s and eats GF…these look so delicious! I would love for you to stop by and link these up at my first Link Party going on now. Hope to see you there!
Thanks for the invite! I just linked up ;)
Thanks Deana! I’ll check out the next party!
Abbie (Five days...5 ways) says
These look super yummy, Taryn! Thanks so much for linking up with Feature Friday Free for all!
[email protected] in a Row says
I’m going to try this tonight! My little one has some severe allergies and most gluten free baked goods have eggs in them. She can’t eat wheat or eggs (among other things) so I’m excited to try this! Thanks!
I’m so glad! All of my recipes are egg, soy and gluten free so if you are looking for something yummy for your son you can always find something here :)
Jill @ KitchenFunWithMy3Sons says
Looks very good! We have our Kitchen Fun and Crafty Friday Link Party going on now and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link_23.html
Thanks! I just linked up!
[email protected] eco friendly homemaking says
Oh these look so delicious. I found your blog through the hop! Glad I did.
Thank you! Hope you stay awhile :)
Britta @ The Handmade House says
Gorgeous photo. Looks so delicious!
Over from the Grow Your Blog Blog Hop.
Britta @ TheHandmadeHouse.net
These look YUMMY!! I make a blueberry banna muffin using Pamela’s Pancake Flour Mix. It is so easy and the kids LOVE it!! From all of the mixes I have used, so far I like Pamela’s best for sweet breads. Have you used Better Batter? I really wanna try that next…
Came over from Tip Junkie and following on Linky Followers and Facebook.
I can’t wait to see more of your recipes :)
OH my gosh using pancake mix sounds amazing, I bet those do taste yummy. Her pancake mix is my favorite. I’m going to have to try that. I haven’t tried Better Batter either, I’m always up for something new, just added that to my list too! Thank you SO much for stopping by. I’m definitely checking your recipes out. :)
Q @ JAQS says
Beautiful picture – and the muffin is simply YUMM!
Love for you to share it at my “Made by ME” Linky Party Wednesdays :)
Holly Lefevre says
All of your GF recipes look amazing. I especially love blueberry – thanks for the recipe!
Erin @ How to Nest for Less says
YUMMY!! I’m going to feature you tomorrow as one of my favorite link ups :)
Oh thank you so much Erin!
YUM!! These look so incredibly yummy.Thanks for sharing at oopsey daisy!
Stopping by from Creations by Kara – yay! so nice to find another gluten free blogger :) I’m a new follower!
I used Bob’s Red Mill GF flour with xanthan gum and skim milk. These are absolutely delicious. Thank you!
Zhenya Delate says
Hi Heidi – how much xanthum gum do you use per cup of GF flour?
Ellen Mack says
Hi. I tried this recipe this morning. I used real eggs, omitted the vanilla since I used vanilla almond milk instead. But these muffins never rose in the center. I have a photo I could upload. What went wrong? It’s the first time I try Arrowhead GF baking mix.