Gluten Free Blueberry Muffins Recipes

Steps:

• Preheat oven to 325°F Line muffin tin with paper liners.
• In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
• Combine almond flour, baking soda, salt, and cinnamon in a bowl.
• In another bowl combine the blueberries, vanilla, honey, and eggs.
• Add dry ingredients to wet ingredients and mix well.
• Evenly divide the batter among 12 muffin cups.
• Bake 25-30 minutes.
• VARIATION - MIDNIGHT ROSE MUFFINS:.
• Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.

Steps:

• Preheat the oven to 325.
• Line 12 muffin cups.
• In a large mixing bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
• In a separate bowl, blend the honey, vegetable oil, milk, vanilla and eggs.
• Stir the wet ingredients into the dry ones.
• Gently mix in the blueberries.
• Divide the batter evenly into the muffin cups.
• Bake for 20-25 minutes.

Steps:

• Preheat oven to 400 degrees.
• Mix together the flour, sugar, baking soda, and salt, in a bowl.
• Combine the eggs, oil, and milk and stir into dry ingredients until just moistened.
• Add and stir the berries throught the mixture.
• Grease the muffin tins with coconut oil or organic butter. Spoon batter into muffin tins.
• Bake 20 minutes, or until tops are firm, sides are evenly browned.
• I like them fresh out of the oven. Leftovers are great heated in the toaster oven with a spread of jam.

Steps:

• 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.

Steps:

• Whisk together coconut flour, salt and baking soda in a small mixing bowl. In a separate small mixing bowl, whisk together the eggs, honey, oil and vanilla. Whisk the dry ingredients into the wet ingredients until fully incorporated. Fold in blueberries.
• Divide the batter evenly between 6 paper lined muffin cups. Bake at 375* for 22 minutes.

Steps:

• Preheat the oven to 200c and put 12 paper cases into a muffin tin.
• Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
• In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
• Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
• Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
• Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
• Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
• Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Steps:

• Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
• Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
• Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
• Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
• Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
• Nutrition information and more recipe ideas can be found at becel.ca.