I will always remember the first gluten free muffin I ate that was made from a boxed mix. It was so dense and dry I could hardly eat it! I may have downed a whole cup of coffee just trying to swallow the muffin. Fortunately, we don't have to rely on box mixes to eat a delicious baked treat. These gluten free blueberry buttermilk muffins are a great example of something you can easily bake at home. And the best part is that most people will not be able to tell they're gluten free!
The buttermilk in these muffins adds a nice depth of flavor and while contributing to the soft texture. While the batter seems dense, the result is a light muffin with minimal crumble. If you prefer your blueberries not to bleed during baking, gently toss them in 1-2 TBS gluten free flour to coat. It should help them stay more intact during baking. Orange zest works well in place of lemon zest for a slightly different variation. Also, if you find yourself without buttermilk, try mixing 1 ½ TBS white vinegar with regular milk and allow to sit for 5 minutes. But go for the real stuff...it tastes much better!
The only thing I will do differently the next time I make these gluten free blueberry buttermilk muffins is to sprinkle the top with raw sugar granules. They were delicious without it, but I'm a sucker for toppings!
Gluten Free Blueberry Buttermilk Muffins
- 2 ½ cups 375 grams gluten free flour blend
- 1 ½ teaspoon guar or xanthan gum omit if in flour blend
- ¾ cup 150 grams granulated white sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 Tbs lemon zest
- 1 large egg lightly beaten
- 1 ½ cup buttermilk
- ⅔ cup canola oil
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- ¼ cup raw sugar optional for topping
- Preheat oven to 375 degrees F. Prepare muffin tin with 12 cupcake liners. If you're not using cupcake liners, lightly spray with cooking spray.
- In a medium bowl, combine gluten free flour blend, guar gum, sugar, baking powder, baking soda, salt and lemon zest.
- In a large measuring cup or bowl, combine beaten egg, buttermilk, oil and extract.
- Pour the liquid buttermilk mixture into the flour and stir until just combined. The batter should be dense but smooth.
- Gently fold in blueberries until just combined. Transfer batter between 12 standard muffin cups. Each one should fill almost to the top. Sprinkle the top with raw sugar if desired.
- Bake for 18-20 minutes, or until golden brown on the top.
- Remove from oven and allow to cool slightly before removing from pan.
recipe adapted from www.joyofbaking.com