Saturday, January 5, 2013

Gluten-Free Blueberry Muffins

                                     Picture of Gluten-Free Blueberry Muffins Recipe  
                                                          These are delicious!  
My mom is totally gluten-free and now dairy-free as well, so I decided to try out a few recipes for some of her favorite things to see if I could find a great muffin that didn't taste like it was 'missing something."  With NO gluten and NO dairy, these are wonderful!  This great recipe comes from the Food Network, from the owner of Babycakes Bakery, Erin McKenna. 
Click here to see a video that helps you break it all down!


  • 2 cups gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh blueberries


Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
Nutritional analysis per serving:
Calories 250; Total Fat 10 g; (Sat Fat 0.7 g, Mono Fat 5.6 g, Poly Fat 2.8 g) ; Protein 2 g; Carb 40.5 g; Fiber 2 g; Cholesterol 0 mg; Sodium 455 mg


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