Wednesday, June 22, 2011

Frugal Recipe: Gluten Free Blueberry Muffins

Submitted By Helen Chin Lui of
Original Recipe from Free Range Cookies in Missouri

Prep Time: 20 minutes
Bake time: 15-20 minutes

Combine the following dry ingredients in a large mixing bowl and set aside:
2 1/4 cups gluten free flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon baking soda
Pinch salt
Combine the following wet ingredients then add to large bowl:
2 eggs
1 cup soured almond milk, soy milk, milk
1/2 cup canola or vegetable oil
1 tablespoon vanilla extract
Zest of one lemon

Fold in:
1 cup blueberries, lightly dusted with gluten free flour
Preheat oven to 375 degrees. Fill paper lined muffin tins mostly all the way to the top. Bake for about 27-28 minutes. Yield: 17 fluffy muffins. (back to top)

Gluten Free Muffin Baking Tips
A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like Bob’s Red Mill or use your favorite all-purpose mix. Make your own rice flour blend by combining 6 cups brown rice flour, 2 cups potato starch, and 1 cup tapioca starch in a large container. Use this in recipes calling for a gluten-free flour blend.
Using ½ cup of almond meal as part of your total flour mixture in this recipe will add moisture and enhance the texture of your muffins. Regular dairy milk can be substituted in this recipe. To sour any kind of milk, pour 1 tablespoon of apple cider vinegar (or 2 tablespoons lemon juice) into a measuring cup and add milk to measure 1 cup. Stir and let sit for about 10 minutes.
If you don’t have any brown sugar, just use all granulated sugar. And feel free to reduce the amount of sugar to your taste.
You can make this recipe with unsoured milk also. If you do this, you can leave the baking soda out.
You can reduce the amount of oil by using applesauce in place of some of the oil. For example, place 2 tablespoons applesauce in a measuring cup, then add oil to equal ½ cup. Feel free to experiment and play here. You’ll have about 2 cups total wet ingredients.
Make sure the oven is preheated. Your muffins will be higher and better defined.

Michael J. Schiemer B.S. CSCS CPT
Certified Personal Trainer at Boston Sports Clubs Watertown, MA
Owner of FRUGAL FITNESS Boston, MA & Worldwide
Author of The Frugal Diet and The Frugal Workout Books & E-Books 
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