Homemade gluten-free Blueberry muffins are not easy to make. Blueberry muffins have been a fetish of mine since I was a child. And when we needed to go gluten-free it was hard to imitate the same texture and level of moisture that regular blueberry muffins have.
Tips for Baking Gluten-free Blueberry Muffins
After several unsuccessful attempts I have finally figured out how to make gluten-free blueberry muffins light and moist. As most bakers soon realize gluten-free blueberry muffins are often dry and crumbly.
Gluten makes baked goods hold together nicely and it also holds moisture. This is because gluten is elastic. It’s the glue that holds baked goods together. This is because gluten is a protein. Gluten protein gives baked goods strength and structure and keeps them from collapsing. Gluten also creates pockets of air to make our baked goods light.
Reasons why Gluten-Free Baked Goods End up Dry
- You may be substituting with a single gluten free flour rather than a boxed blend of flours.
- If you are converting a gluten recipe, your 1:1 ratio may be incorrect and you may need less flour than the original recipe.
- Your gluten free recipe does not have gluten free flour with enough protein in it to provide strength and structure.
- Measuring dry ingredients improperly and creating a recipe with too much gluten free flour in it.
Making Your Gluten-free Blueberry Muffins Moist
Use a gluten free flour mix that includes enough protein and a starch. Flours to use include white or brown rice flour, bean flours, millet, quinoa, amaranth, buckwheat, and nut flours like coconut and almond. Starches include arrowroot, tapioca, and potato starch.
Rather than use sugar and a liquid, I substitute with maple syrup (honey tends to make them brown too fast) and I use 1/3 part almond flour in my muffin mix. I have used both fresh and frozen blueberries but I prefer fresh, folding them in after the batter is fully mixed. Gluten-free blueberry muffins batter can be more runny than a gluten batter.
Any brand of maple syrup is fine. You can pick up a 1/2 gallon sized container if you want to buy in bulk and save money. You can also buy a bulk bag of almonds and grind them yourself with a coffee grinder or mixer. I have used both whole ground up almonds and peeled varieties. It really made no difference.
Gluten-free Blueberry Muffins Recipe
- 2 cups of Pamela’s gluten-free baking and pancake mix
- 1 cup sweet rice flour
- 2 teaspoons of Hain’s Featherweight Baking Powder
- 1/2 cup of Butter
- 1 cup of maple syrup (or honey)
- 2 eggs
- 1 cup of fresh blueberries
In a mixer, combine the butter, eggs, and syrup. Blend on high for about a minute. Sift the dry ingredients together then add it to the wet ingredients in the mixer. Blend on the highest level continuously until the batter is smooth and ‘whipped’ (up to 3 minutes). Fold in fresh blueberries and scoop into lined muffin pan.
Bake at 375 degrees Fahrenheit for 20-25 minutes. You will know it is ready when the top gets nicely browned. Remove from oven and cool for approximately 15 minutes.