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Blueberry Muffins

Blueberry Muffins

Gluten Free Blueberry MuffinsThe Internet is a weird, wild place.

Way back in 2009 (21 years ago in Internet time), I posted a bunch of recipes. They sported some horrible photos in bad lighting, but the food sure was tasty.

All of a sudden, readers started getting mad at me (it happens). It seems that some of those older recipes had disappeared, leaving behind, like, one sorry little photo and a title. Nothing else. Like a food blog ghost town, saloon doors still swinging.

I want you to know, I am not holding those recipes hostage. I haven’t seen them. They don’t call, they don’t write. Search me, I say.

Gluten Free Blueberry Muffins

Some of those older posts did stick around, though, and Blueberry Muffins is one of them. Since it’s a favorite of mine, I figured it deserved a shiny new set of photos. The lost recipes? I’m afraid they’re just … lost. My apologies. But I blame it on the Internet. Who knows.

Oh, and I used this recipe to test what turned out to be my first super-successful DIY All-Purpose Gluten-Free Flour blend, to be revealed later in the week. For those of you simply won’t use a commercial blend no-way-no-how. Or for when Better Batter is out of stock. It works, and I’ve got the photos to prove it. You’ll see.

Gluten Free Blueberry Muffins

These muffins start with some pretty basic ingredients. But I know some of you have had some trouble with muffins and cupcakes. If you substitute in something like margarine instead of butter, the recipe will have a ton more moisture, and may not work. If you change the recipe, it isn’t the same, and it may not work. Please don’t yell at me. I don’t like to be yelled at, just like I’m sure you don’t, either.

The batter is thick. It is best to smooth it out in the muffin cups with a wet hand.

Gluten Free Blueberry Muffins

Oh, and even when blueberries are in season, I still prefer to use high quality frozen ones. They’re more consistent in shape and size (and even flavor), and they make for gorgeous muffins.

IMG_1990

come to mama

Here’s one of those sorry little photos. We all started somewhere. What matters to me is where we go from there. Cheers.

Blueberry Muffins
Recipe Type: Muffin
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 5 mins
Cook time: 19 mins
Total time: 24 mins
Serves: 12
Gluten-free sour cream blueberry muffins
Ingredients
  • 1 1/2 cups (210g) high-quality all-purpose gluten-free flour
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup (67g) sugar
  • 1 cup (187g) frozen whole blueberries
  • 8 tablespoons (112g) unsalted butter, at room temperature
  • 1 extra-large egg, beaten
  • 1 cup (240g) sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat your oven to 350 degrees F. Grease or line a standard 12-cup muffin tin, and set it aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. In a small bowl, place the frozen blueberries and 1 teaspoon of the dry ingredients on top of the blueberries. Toss to coat, and set the bowl aside.
  3. To the large bowl of dry ingredients, add the butter, egg, sour cream and vanilla, mixing well after each addition. The batter will be thick. Add the blueberries and reserved dry ingredients to the batter, and mix to evenly distribute the blueberries throughout the batter.
  4. Fill the prepared muffin cups about 3/4 of the way with batter. With wet hands, smooth the tops. Place the muffin tin in the center of the preheated oven and bake, rotating once, for 19 minutes, or until lightly golden brown and a toothpick inserted in the center comes out mostly clean.
  5. Remove from the oven and allow to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
Notes

If you change the ingredients or make your own substitutions, your recipe may not come out properly. Be sure to use a standard 12-cup muffin tin that has relatively deep wells. A muffin tin with very shallow wells will not turn out nice-looking muffins.

Love,
Me

P.S. If you haven’t yet, please pick up a copy of both of My Cookbooks! I can’t keep the blog going without your support!

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  • Thank You Thank You!!! Thank you for using ingredients that we celiacs can find at the NORMAL grocery store without spending an arm and a leg!!! I always hesitate when I find a recipe that has 5 different kinds of flours…some of which I have no idea where to buy!! I’m making these this morning!!!

    • Nicole

      Hi, Jen,
      You are so very welcome. I always had the same reaction (except less polite) whenever I would see gluten-free recipes with different mixes of flours. Too expensive, too complicated, and too limiting. And it always made me feel incompetent, thinking that I’d never be able to come up with anything good on my own, since I don’t know all the intricacies of the various gluten-free flours (and I don’t care to learn all that). Forget it. The only recipe on the site that needs a mix is the Tom’s Bread, since that’s not my recipe and I didn’t want to start tinkering with it (since it’s so good). In the book, I have tons of new bread recipes that all use any all purpose gluten-free flour. Thanks for posting, and I hope you enjoyed the muffins!
      Warmly,
      Nicole

  • Brittany

    Hi!

    I love muffins too. I’m so excited to make these! If I’m making them the night before, what step to I work up to and where do I stop? Batter in the bowl in the fridge or in muffin tins in the fridge? Do I have to cook them longer if they come from the fridge to the oven?

    Thanks!!

  • Nicole

    Hi, Brittany,

    I usually complete the batter, and leave it in a bowl in the fridge, covered with plastic wrap. If I think I am going to be really pressed for time in the morning, I will go a step further and divide the dough between the prepared muffin cups, then cover the muffin tin with plastic wrap until morning. Make sure you don’t leave the batter uncovered, or it will begin to dry out. You might be toward the higher end of the baking time when you start out with refrigerated batter, but you shouldn’t notice much of a difference in baking time. Easy peasy!
    Thanks for posting. I’m sure your question helped someone else, too!

    Warmly,
    Nicole

  • Kim Murphy

    I don’t know what went wrong with mine. They rose beautifully and then completely flopped as they cooled!

    I used all blueberries and no cranberries.

    The only thing I didn’t do was refrigerate the batter overnight. I am going to try again!

    picture of my flopped muffins:
    http://www.facebook.com/photo.php?pid=30894537&l=25fb75ee96&id=1121874050

  • Kim Murphy

    Wait! I think I know what went wrong!

    I used Smart Balance sour cream, instead of the real deal. I bet that’s what did it.

    I’m definitely trying again!!

    • Nicole

      Hi, Kim,
      When muffins collapse like that, it’s because of too much moisture. I don’t know exactly what’s in Smart Balance, but I wouldn’t be surprised if it has a higher water content than real sour cream. In any event, you want the batter to be very thick. If it’s not, you can always adjust the texture by withholding some of the wet ingredients a bit here and there. Don’t worry. You’ll get there! Thanks for posting, and let me know how it turns out!
      Warmly,
      Nicole

  • Lyndsey

    Your recipes look soo good but i cannot use the xanthan gum. Is there an alternative for xanthan gum?

    • Nicole

      Hi, Lyndsey,
      In place of xanthan gum, you can use arrowroot powder (1/2 teaspoon per cup of gf flour) or guar gum (1 1/2 teaspoons per cup of gf flour). I hope that’s helpful!
      Warmly,
      Nicole

  • Tess

    Made these last night! Yummy! They were fabulous right out of the oven! I love your blog.

    • Nicole

      Hi, Tess,
      I’m so glad. These are my favorite muffins, I think. So moist they are even great for a couple days as leftovers. Thank you for posting!
      Warmly,
      Nicole

  • Courtney

    Thank you so much for all your wonderful recipes! A friend told me about this site and I just love it. It is so easy to understand and so funny! I made the banana muffins and they were a huge hit so I am going to try these tonight. Thanks again, you rock!

    • Nicole

      Hi, Courtney,
      I hope the muffins turned out well. Both muffin recipes you are making are very popular in my house – with my family, and with me too! Thank you for posting!
      Warmly,
      Nicole

  • Michelle

    I made these again this weekend- as always they are a huge hit!!! I only use 1/3 the amount of butter and then use apple sauce, they are still wonderful (my 3 year old and 16 month would have eaten all of them). Thank you so much for all your hard work! All your recipes have been a lifesaver! Looking forward to the book:)

    • Nicole

      Hi, Michelle,
      I’m so glad you find this recipe useful. I make them all the time, too! I have never tried substituting part of the fat for applesauce. Thank you for posting that you do that, and that it’s successful. I love it when people make these recipes their own! Thanks for posting…
      Warmly,
      Nicole

  • I just found your site and I am so glad that I did! I am a new Celiac (Sept. ’10), and an AVID baker. I’m having fun trying to replicate some of my old recipes, and having more fun finding new ones! I have a feeling I will be trying these tomorrow – maybe with the half butter/half applesauce like a previous poster mentioned. Thanks for sharing your wonderful recipes!!

    • Nicole

      Hi, Heather,

      I hope the butter-applesauce combo works for you. I haven’t tried that yet myself, but it makes sense. Post back and let us know how it turns out! Thank you for posting, and good for you for experimenting!

      Warmly,
      Nicole

  • Laura

    Thanks for this recipe! I have a good friend who just found out she has a wheat allergy. I made these for her as a pick me up. She said “These taste normal!” This was an easy recipe and the ingredients were easy to find.

    • Nicole

      Hi, Laura,
      Guess what? Your friend Heather posted on the blog about how lovely you are, and how you made muffins for her. It appears that I have 2 very similar recipes on the blog – one of you posted on one of them (she on (Blue)berry Muffins) and one on the other (you here on Cranberry-Blueberry Muffins). Think I have some spring blog cleaning to do? Please forgive me – the blog was just redesigned and I’m still getting my bearings.
      Thank you so much for posting your success (and for being such a good friend!), and for spreading the word that gluten-free should taste wonderful!
      Warm regards,
      Nicole

  • Ah Ha! I found Laura’s comment! :D
    So Nicole, to clarify, is this Cranberry-Blueberry recipe the same as the (Blue)Berry recipe? I posted the (Blue)Berry one on my food blog but I want to make sure I got the right one. I hope you don’t mind me sharing (and giving you credit) your recipes on my food blog??
    Thanks again for all of your hard work to make recipes us GF/WF people can enjoy! I’m heading to Barnes & Noble to get your cookbook ASAP!
    God Bless,
    heather (your new #1 fan) :)

    • Nicole

      Hi, Heather,
      To be honest, I’m trying to clarify that myself! They’re very, very similar. I noticed that I posted one of these recipes in 2009, & up until very recently, the functionality of this blog was not, well, very good for reviewing old recipes. Either recipe works, and will turn out nearly the same product (save the type of berries, basically). A distinction without a difference, it seems.
      I don’t ‘mind your reposting my recipes at all (I clicked through and noticed that you had done that), but please be sure to include attribution and a link back to the blog. My publisher asks me to be pretty strict about that, even for recipes that are on the blog.
      Thank you for buying the book! I hope you’ll continue to noodle around the blog (especially now that it’s easier to do that), and keep participating by posting!

      Warm regards,
      Nicole

  • Pamela G

    MMMMMMMMMMMMMMMM…Thank you! :) and Scott thanks you…and Mollycakes thanks you….. :)

    • Aw, Pam, you know you’re all so welcome. :)
      xoxo Nicole

  • I’m curious to see why the DIY AP flour is more expensive – mostly because I believe you! I have suspected as much but didn’t have the proof.

    • Hi, Gina! The short answer to why it’s more expensive is that you really need to use superfine rice flours (the ones that aren’t superfine are super-gritty) in a DIY blend, and they’re pricey. Plain and simple. And since I’m just one person, I have little to no economies of scale. I’ll explain it in more detail, but that’s the gist. :)
      xoxo Nicole

  • Chris

    Not to butt in here, always late to the party anyway…..but you can also just leave the xanthan gum out most of the time. I make muffins all the time, using my own flour mixes, and I rarely, if ever, use it. I read somewhere that it helps to extend the shelf life but I can’t substantiate that. I’ve just gotten into the habit of freezing half of the completely cooled muffins right away. Pretty handy idea for me since I don’t always get ‘help’ eating them up before they start to go bad. And I can’t waste a good muffin! I also rarely use xanthan gum in my cookie recipes. Things like waffles and pancakes REQUIRE it, or a good substitution. But I tried recipes out both ways and there seems to be no appreciable difference. So I quit adding it! (A.K.A., I quit throwing money away!)

    I absolutely love Bob’s sweet sorghum flour and use it as the base for almost everything I make. Are you experimenting with it?

    I find a decent flour mix is achieved by weight, not cup measurements. It hasn’t failed me yet! Yes, of course there can be a little trickiness with the ‘odd’ flours, like almond and coconut, for example. But it doesn’t take long to get the hang of it! Eventually, you’ll just intuitively know what looks and feels right. Honest!

    I’m really excited to see what you came up with and how it compares to my usual mixes! Soon?

    • Hi, Chris,
      I’m glad you found what works for you. I agree that baking by weight is essential. However, merely baking by weight, without regard for what flours you use to make up that weight, doesn’t work. What goes in does matter very much. If it didn’t, then all of the ‘all-purpose’ flour blends I have been testing would all perform exactly the same, as I am measuring each by weight.
      Nicole

      • Chris

        I don’t have a one-size-fits-all all-purpose blend. I just hit on something that always works for cakes, for example. I like to feel my way around cookies. I guess I’ve kind of learned how to bake more like I cook…..whatever ‘strikes’ me at the moment to try. I’m really trying to get rid of as much starch as possible and still make recipes work. All those useless carbs make me cringe more and more. But I really don’t like the end result when leaving it out altogether either. We WANT to bake so we can EAT it, therefore, a girl has to do what a girl has to do!

        I’m definitely with you on the bean flour front…..you have to be really careful where/how you use that stuff. It doesn’t go over well around here outside of using a little in bread…..and even then, I have to watch it. Kind of like quinoa flour. If I go there, I’m on my own.

        I don’t really understand how they can label WITH CERTAINTY that “so-and-so’s” G-Free flour blend is all-purpose and I, for one, am glad you’re doing all the testing! You’re going to save a lot of bakers A LOT OF MONEY!

  • Donna

    I’m learning how to bake GF and tried your Brownie Cookie recipe for a group. Other than the dough being thin not thick as described – I went back and read comments and found someone had chilled the dough before making balls with it. I did that and also put the balls in the freezer as instructed on a plate since a whole cookie sheet wouldn’t fit. The cookies taste fabulous! The best cookie I’ve had since going GF! I find GF baking like Home Ec 101 all over again. I feel I have a recipe, after working out the quirks, that I can rely on for a quick cookie. Thanks for developing it for us. I will try this muffin since it is a past favorite before GF. P.S. I do have a flour blend that I use with a good bread recipe – I haven’t tried yours yet. I just got used to making that one.

    • Cookies are always best handled and baked while cold. I’m glad you are enjoying the recipe, Donna.
      xoxo Nicole

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