| Level: | Easy |
| Total: | 1 hr 42 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 22 min |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 250 |
| Total Fat | 10 grams |
| Saturated Fat | 0.7 grams |
| Sodium | 455 milligrams |
| Carbohydrates | 40.5 grams |
| Dietary Fiber | 2 grams |
| Protein | 2 grams |
Reviews
Excellent! Between celiac and egg allergies, I’m having a hard time finding good recipes. The internet is full of GF, allergen free recipes but they always end up horrible. This one worked so well! Muffins are soft, moist, light, and fluffy, not dense and crumbly like most recipes without eggs and gluten. I skipped the cinnamon and I replaced the rice milk with coconut. I mixed baking soda and baking powder with 1 TB of apple cider vinegar (you can also use 1 TB of lemon juice) to kill that baking soda taste. This is a great basic recipe for any type of muffin. If you skip the cinnamon, you can try any combination flavor such as choco chips, orange and cranberries, lemon and poppy seeds. Thank you, Erin, for this wonderful recipe!
Can’t anyone ever just post a review of the ACTUAL recipe! I’d like to see opinions on THAT before all these other changes. Then I could make up my OWN mind!
The worst gluten free recipe, ever!!!
I made the following substitutes. Maple syrup instead of agavae, regular milk instead of rice milk. The batter was very dense. I kept thinking there should be an egg in it. Will add one next time. edible but no cigar
These muffins were OK. Flavor kind of blah. I used Namaste AP gluten free flour so did not have to add the xanthum gum since Namaste already has xanthum gum in it. I did have to make adjustments, as I did not have some of the ingredients. I used lactose free milk as I did not have rice milk, and used honey since I did not have agave nectar. Used sunflower oil as I did not have canola oil. Increased blueberries to 2 cups as 1 cup did not seem enough. Muffins baked a little browner than I would
like but that could have been the honey. They were moist and spongy, not dry or crumbly. Not bad tasting but did not wow me either. Wonder if a streusel topping on top would help.
A little chewy, but a good flavor. GF is always a little tricky.
Better than I expected. I used Bob’s Red Mill gluten free all purpose mix and used soy milk instead of rice milk. Other than that I followed the recipe. Next time I would used less salt and add some honey. They came out nice and fluffy and the tops were a bit crispy. Very nice!
I made half a batch, which made 12, so my adjustments are for half a batch too. I used gluten free Stashu’s all purpose flour. The changes I made were: 1/4 tsp regular salt, regular vegetable oil, 1/3 cup brown sugar instead of nectar, 1 egg, and skim milk. I also put in more berries 3/4 a cup and used frozen mixed berries that were thawed and dried off. The muffins came off the cupcake papers easily, the texture was perfect. It wasn’t bitter at all but not real sweet which I liked. With my changes I give it a 5 star.
It’s a good base recipe but I did the following changes: Used store-bought flour blend that included the xanthan gum, used vegetable oil vs canola, used real milk instead of rice milk and used honey vs agave nectar. They probably weren’t as sweet, since I didn’t use agave, but I don’t use agave as it’s too high in fructose and corn syrup. I will definitely make these again but only with the mods I made.
weird after taste not my favorite