I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:
Gluten-free Muffin Tips
- Tip #1: Mix the dry ingredients in a large bowl first. Mix the wet ingredients in a small bowl. Add wet to dry. This is generally always the process with baking.
- Tip #2: If you use a pre-made flour blend, make sure to look at the ingredients. For example, if the flour mix already has xanthan gum, you don’t need to add that to the recipe.
- Tip #3: You can vary the sugar based on how sweet you want the muffin to be. I usually use just over ½ cup which seems to be perfect. Over ¾ cup is too sweet for me.
- Tip #4: For easy and consistent portioning when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.
- Tip #5: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal. Instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.
Gluten-Free Dairy Free Blueberry Muffins
2 cups Amy’s Gluten-Free Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea or kosher salt
1/2 teaspoon xanthan gum (omit if using a mix which includes this)
2/3 cup milk substitute
2 teaspoons white vinegar or lemon juice
2 large eggs
1/3 cup melted coconut oil or vegetable oil
1/2 – 3/4 cup organic sugar or other natural sweetener
1 cup fresh or frozen blueberries (keep frozen until ready to use)
Optional: 2 tablespoons gluten-free instant oats
Tip: if using fresh blueberries, make sure they are dry; otherwise they might sink to the bottom.
1. Preheat oven to 375F and prepare pans by greasing well or lining with paper cups.
2. In a large bowl, mix the dry ingredients (first 5 ingredients).
3. Place the milk substitute and vinegar and lemon juice in a glass measuring cup. Set aside for a few minutes.
4. In a smaller bowl, beat the eggs briefly. Add the oil, sugar, and milk substitute.
5. Add the wet ingredients to the dry ingredients and mix until combined. Mix the batter briskly for 5 seconds to help the gum to gel.
6. Fold in blueberries. Portion out muffins or loaf, filling about 2/3 full. Optionally sprinkle muffins with oats (see photo).
7. Bake mini muffins for 12-15 minutes or regular muffins for 18-22. Remove from oven and cool slightly. Remove from pan and cool. Leftovers can be stored at room temperature for 1 day. After 1 day, store in the refrigerator. Muffins can be frozen in an air-tight container for about 3 months.
Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: Amy Fothergill
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner