We've all dreamt about devouring that scrumptious drool-worthy blueberry muffin every once in a while. Whether it's breakfast, lunch, or a mid-day snack, blueberry muffins are the perfect baked good food to eat.
Those following a gluten-free diet may keep themselves from this delicious goodness due to the fear of consuming gluten. Or maybe you just haven't been able to get that exquisite touch of fluffiness and softness in your blueberry muffins?
But a sight of this delightful confection might tempt you to get back to baking again. We've come to the rescue with a gluten-free recipe that'll leave you questioning why you didn't try this sooner!?
Gluten-Free Flour Blend:
The flour blend is the prime ingredient you need to consider that'll make your recipe completely gluten-free. You can use specific gluten-free flours such as potato flour, rice flour, almond flour, etc. But gluten-free bakers often prefer using gluten-free flour blend.
If you don't know it already, flour blends are a mixture of different types of flours, which means that you'll get the benefits of 4-5 flours in your baking item. One of my favorite options to go for is Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I like that I don't have to go through the trouble of adding xanthan gum separately in the recipe with this product.
Baking Powder and Baking Soda- Why Use Both?
Yes, they're both utterly different chemical products used in baking. Why does this recipe call for both? Well, baking powder and baking soda are products that help baked goods rise and give them that ideal dome-shaped appearance.
If you're not using these, that might be the reason your baked goods sink when you take them out. Baking powder and baking soda act together to achieve that risen top. Additionally, they also help enhance the browning and flavor of the muffins.
Making the Recipe Dairy-Free or Vegan:
To make this recipe dairy-free or vegan, you don't need to go through too much trouble. All you've to do is kick out the yogurt and eggs and use a substitute. You can add flax seeds to your blueberry muffin recipe by mixing it with water to replace the eggs.
And, you can find numerous plant-based dairy-free substitutes for the milk. The best option for this recipe is to go for almond milk as a substitute. And behold, your recipe is gluten-free as well as dairy-free.
Blueberries- Fresh or Frozen?
Both options have their advantages, but which one should you use? If it's blueberry season and you're using fresh blueberries, the flavor will be incomparable. Nothing beats the taste of fresh blueberries.
Not to mention, topping off your muffins with fresh blueberries is just what you need for an inviting ending. However, arguably for the mixture, itself frozen blueberries are a better option. There are lesser chances of your blueberries popping in the oven if you're using frozen ones.
Simultaneously, frozen blueberries will melt into the muffins when they're baking, and your muffins won't sink. If you're still using fresh blueberries, toss them in flour first so that your muffins don't fall.
Can You Substitute the Blueberries?
Well, this is specifically a recipe for blueberry muffins. But if you're out of them or looking to try different berries, go for it! Raspberries, strawberries, blackberries; they all work great in muffins.
You can easily substitute the blueberries in this recipe for any one of these. You can also go all out and use a combination of berries in your muffins.
How To Achieve A Perfectly Moist Muffin:
Your muffins will be delicious if you follow two necessary steps- don't overbake them and use ingredients at room temperature. Using ingredients at room temperature allows the ingredients to blend easily into a smooth mixture.
Similarly, avoid overbaking your muffins since that can leave your muffins dry and hard instead of soft fluffy goodness. Another tip for a fluffy and moist texture is to substitute part of the milk with yogurt.
For this step, plain yogurt works best since any other type will bring in additional flavors to the muffins. But if you are willing to take the risk, you can always use flavored yogurts such as lemon or vanilla yogurt.
Can You Store Muffins?
The answer to this question is YES! You can store muffins in the refrigerator or even the freezer. Ensure you're putting them in an airtight container when storing them. In the fridge, blueberry muffins can easily last 3-4 days.
If you're putting them in the freezer, your muffins can keep up with you for around three months. You can let them thaw on their own after taking them out of the freezer. Another option is to heat them for a few seconds in the microwave.
How Long Should You Bake Them?
The standard baking time for blueberry muffins in an oven set at 370°F is around 20-30 minutes. The trick is each range works differently. The time it takes for the muffins to bake in one oven might not be the same for another.
Hence, if you're not familiar with your oven's baking times, keep an eye on the muffins. Once you see the muffins become golden and have risen, that's when it's time to take them out.
Wrapping it up
That's it for today, folks! Grab your baking utensils and get baking with this simple yet tasty recipe. Your tummy will be thanking you once you feed it this delicious muffin.
Blueberries and muffins; what can be a better combo for a gluten-free diet?
The Recipe
Makes – 6 Muffins
Bake – 30-40 minutes
Ingredients:
- 3/4 cup Gluten-Free Flour Blend
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup whole milk
- 1/4 cup plain yogurt
- 3 tbsp of light olive oil
- 1 tsp pure maple syrup
- 1/2 to 1 cup blueberries
Directions:
- Preheat the oven to 370°F. In a six muffin count tray, add paper liners.
- Combine the gluten-free flour, baking powder, and baking soda in a mixing bowl.
- In a separate mixing bowl, whisk the eggs while adding sugar, milk, yogurt, oil, and maple syrup. Continue whisking till the mixture has turned smooth.
- Fold in the blueberries to the flour mixture and then add in the wet mixture.
- Gently combine the mixture with a wooden spoon or a spatula till combined. Be careful that you don't overmix.
- Add the mixture to each muffin tin. You can either fill to the top for the classic muffin top or keep the muffins small with a balanced layer.
- Carefully put the muffin tray in the preheated oven, bake for around 20-30 minutes. Keep an eye on your muffins for a golden color and risen shape. That's when they're done.
- Once the muffins are baked, set them aside for a few minutes to cool, then you may want to place them on a wire rack to finish cooling.
- You can enjoy the muffins while they're still warm. You can also cool them down and top them with icing. If you want to add something a little extra, top the muffins with fresh blueberries or cinnamon powder.
Enjoy!!
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Fluffy Gluten-Free Blueberry Muffins Recipe
Ingredients
- 3/4 Cup Gluten-free flour
- 1/4 Tsp. Baking powder
- 1/4 Tsp. Baking soda
- 2 Large Eggs
- 1/4 Cup Sugar
- 1/4 Cup Whole milk Or Substitute for dairy-free milk
- 1/4 Cup Plain yogurt
- 3 Tbsp. Extra Virgin olive oil
- 1 Tsp. Pure maple syrup
- 1/2 Cup Blueberies Can add an additional 1/2 cup if desired
Instructions
- Preheat the oven to 370°F. In a six muffin count tray, add paper liners.
- Combine the gluten-free flour, baking powder, and baking soda in a mixing bowl.
- In a separate mixing bowl, whisk the eggs while adding sugar, milk, yogurt, oil, and maple syrup. Continue whisking till the mixture has turned smooth.
- Fold in the blueberries to the flour mixture and then add in the wet mixture.
- Gently combine the mixture with a wooden spoon or a spatula till combined. Be careful that you don't overmix.
- Add the mixture to each muffin tin. You can either fill to the top for the classic muffin top or keep the muffins small with a balanced layer.
- Carefully put the muffin tray in the preheated oven, bake for around 20-30 minutes. Keep an eye on your muffins for a golden color and risen shape. That's when they're done.
- Once the muffins are baked, set them aside for a few minutes to cool, then you may want to place them on a wire rack to finish cooling.
- You can enjoy the muffins while they're still warm. You can also cool them down and top them with icing. If you want to add something a little extra, top the muffins with fresh blueberries or cinnamon powder.
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