Category Archives: Gluten-free Muffins

Gluten-Free Pumpkin-Mincemeat Muffins

Gluten-free Pumpkin-Mincemeat Mini Loaves
Gluten-free Pumpkin-Mincemeat Mini Loaves

These mini loaves/muffins are super tasty and it’s hard to tell they are gluten-free! I believe this is so because I use a mix of gluten-free flours that include almond and coconut flours which lend exceptional texture and flavour to baked goods. After several testings, I have fixed on a blend of flavorful spices for these loaves/muffins – cinnamon, nutmeg, ginger, allspice, and cloves. The spices, combined with pumpkin purée and mincemeat, results in a very flavorful mini loaf/muffin.

Gluten-free Pumpkin Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins

I find gluten-free baked goods take more leavening than do gluten products so this recipe calls for a substantial amount of baking powder along with some soda. I like muffins that are perfectly domed and this recipe delivers well on that front.

Gluten-free Pumpkin Mincemeat Muffins
Gluten-free Pumpkin Mincemeat Muffins

Because there are several different flours in this recipe, make sure the dry ingredients are mixed really well to ensure the zanthan gum, flours, spices, and leavening agents are well mixed. I use a whisk and do a count of 50 while briskly whisking the ingredients every which way in the bowl. You can, of course, put the ingredients through a flour sifter or fine wire mesh sieve and then give them a good stir. Either method works.

There is a small amount of buttermilk or soured milk called for in this recipe. While it’s only 2 1/2 tablespoons, it is nonetheless an important ingredient.  The acidity of buttermilk combined with the soda called for in the recipe helps to make muffins that have a tender crumb.  If you don’t have buttermilk, don’t go buy it for just 2 1/2 tablespoons. Instead, take regular milk and add about 1/2 teaspoon of vinegar to it.  Let it stand for 5-10 minutes and it will be duly soured.  For those using non-dairy milk substitutes, use soy or almond milk in this recipe.

It’s important to use pure pumpkin purée, not pumpkin pie filling, in this recipe.  The purée has a different texture and no spices added to it. This allows the baker to add his or her own combination of spices appropriate to the recipe. Pumpkin purée freezes well so I open a can for the recipe I am making then freeze the remainder in one-half cup portions in freezer containers for use in other recipes.

If you have an 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep that holds about 2/3-cup batter), this recipe makes cute little mini loaves. Otherwise, use 10 standard muffin cups (each having apx ½-cup capacity).

Gluten-free Pumpkin-Mincemeat Mini Loaves
Gluten-free Pumpkin-Mincemeat Mini Loaves

The loaves/muffins have a lovely texture and a tender crumb.

Gluten-free Pumpkin Mincemeat Muffins
Gluten-free Pumpkin Mincemeat Muffins

These mini loaves/muffins freeze really well so are great to have on hand for school or work lunches.

Make a batch of the mini loaves at Christmas and tie each with a ribbon and they make a perfect little remembrance gift for the foodies on your list.  They’re perfect little hostess gifts, too!

Gluten-free Pumpkin-Mincemeat Mini Loaves
Gluten-free Pumpkin-Mincemeat Mini Loaves

[Printable recipe follows at end of posting]

Gluten-Free Pumpkin-Mincemeat Muffins

Ingredients:
1 cup gluten-free all-purpose flour
2 tbsp potato starch
¼ cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
1¼ tsp zanthan gum
5½ tsp baking powder
½ tsp soda
½ tsp salt
1 tbsp ground chia seeds
2½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp allspice
1/8 tsp cloves

¾ cup light brown sugar, lightly packed
2 large eggs, room temperature, lightly beaten
1/3 cup vegetable oil
1½ tsp vanilla
2½ tbsp buttermilk or sour milk*
½ cup canned pure pumpkin purée (not pumpkin pie filling)
½ cup mincemeat

Method:

Preheat oven to 450°F.

Prepare 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep – about 2/3-cup capacity) or 10 standard muffin cups (each apx ½-cup capacity) by spraying each cavity or muffin cup with cooking spray or greasing individually.

Combine flours, zanthan gum, baking powder, soda, salt, chia seeds, and spices together in a large bowl.  Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.

In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, oil, vanilla, milk*, pumpkin, and mincemeat.  Whisk ingredients well. (To sour milk, add scant ½ tsp vinegar to the 2½ tbsp milk.  Let stand for 5-10 minutes before using.)

Pour wet ingredients into well in dry ingredients.  With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.

Spoon batter into prepared mini loaf cavities or muffin cups, filling almost to the rim.  Let sit for 3 –4 minutes before transferring to pre-heated oven. Immediately reduce oven temperature to 400°F.  Bake for 16-18 minutes, or until loaves/muffins are just firm to the touch and a cake tester inserted into center of muffin or loaf comes out clean.  Remove from oven and let loaves/muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 8 mini loaves or 10 standard-sized muffins

Gluten-free Pumpkin-Mincemeat Muffins

These gluten-free Pumpkin-Mincemeat Muffins are moist, flavorful, perfectly domed, and totally delicious!
Course Breakfast
Author My Island Bistro Kitchen

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 2 tbsp potato starch
  • 1/4 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/4 tsp zanthan gum
  • 5 1/2 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 tbsp ground chia seeds
  • 2 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 3/4 cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • 1/3 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 2 1/2 tbsp buttermilk or sour milk To sour milk, add apx. 1/2 tsp vinegar to the milk and let it sit 5-10 minutes before using
  • 1/2 cup pure pumpkin purée (not pumpkin pie filling)
  • 1/2 cup mincemeat

Instructions

  1. Preheat oven to 450°F.
  2. Prepare 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep – about 2/3-cup capacity) or 10 standard muffin cups (each apx ½-cup capacity) by spraying each cavity or muffin cup with cooking spray or greasing individually.
  3. Combine flours, zanthan gum, baking powder, soda, salt, chia seeds, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
  4. In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, oil, vanilla, milk*, pumpkin, and mincemeat. Whisk ingredients well. (To sour milk, add scant ½ tsp vinegar to the 2½ tbsp milk. Let stand for 5-10 minutes before using.)
  5. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.

  6. Spoon batter into prepared mini loaf cavities or muffin cups, filling almost to the rim. Let sit for 3 –4 minutes before transferring to pre-heated oven. Immediately reduce oven temperature to 400°F.

  7. Bake for 16-18 minutes, or until loaves/muffins are just firm to the touch and a cake tester inserted into center of muffin or loaf comes out clean. Remove from oven and let loaves/muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

    Yield: 8 mini loaves or 10 standard-sized muffins

For other great gluten-free muffins from My Island Bistro Kitchen, click on the links below:

Gluten-free Blueberry Muffins
Deli-Style Gluten-Free Beet Muffins

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Gluten-free Pumpkin-Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins

Deli-style Gluten-Free Beet Muffins

Beet Muffin
Gluten-Free Beet Muffin

We have all heard of carrot muffins and don’t think twice about including the carrot vegetable into baked goods.  What is less commonly heard of is the use of beets for the same purpose. Today, I am sharing my newly-created and tested recipe for deli-style gluten-free beet muffins which are moist and packed full of wonderful flavor.  This is definitely in the category of “don’t knock it till you’ve tried it“!

Beets
Beets

Our garden did extremely well this year and our beets, in particular, grew very well….to the point that we had way more than what we could eat fresh or pickled.  I am always looking to add new gluten-free muffins to my recipe repertoire so, with an abundance of beets available, I figured this was a good time to experiment with them and I am very pleased with the results.  These deli-style gluten-free beet muffins have undergone several testings, in different ovens, and have produced consistently good results to the point that I am ready to publish my recipe here on my website.

Beet Muffin
Gluten-Free Beet Muffin

For those of you who follow a gluten-free diet, you are likely aware that it is often difficult to get good quality baked goods that reasonably replicate gluten baked goods and that are appetizing and tasty.  I have been doing a lot of experimenting with gluten-free recipe creation over the past while and am having very good results, particularly with muffins.  I love a muffin for coffeebreak at work every day and I absolutely detest any muffin with a flat top!  I expect my muffins to resemble deli-style muffins – those that are beautifully raised, with the dome top, and are a reasonably good sized muffin.

 Beet Muffins
Gluten-free Beet Muffins

In order to get that deli-style muffin, I have learned that gluten-free muffins take more leavening. This is probably due to the properties in the gluten-free flours and they obviously must take more leavening.  I find some gluten-free flours produce baked goods that have a “gritty” texture to them while others will result in a “gummy” textured product, and still others can have an offputting taste that is just not very appetizing.  I have come up with a flour mixture blend that alleviates these issues and I attribute a lot of that to my use of small amounts of almond and coconut flours in my baked products.  These flours cannot be used cup-for-cup substitutions for all-purpose flours because they react to liquid differently and, hence, the use of them in any quantity requires modifications to the liquid content in a recipe.  However, small amounts of them can be used and I find they do enhance both the texture and certainly the flavor of baked goods like cookies and muffins.

Beet Muffin
Gluten-free Beet Muffin

The other thing I have learned about gluten-free baking is that the addition of several flavor enhancers greatly improves the flavor of the baked product. This is where the use of yogurt, vegetables (such as beets), maple syrup, cocoa, and so forth come in. For this beet muffin recipe, I use a thick Mediterranean-style/Greek yogurt.  Many recipes will call for the use of plain yogurt and that certainly works in this muffin recipe.  However, I have also tested it with coconut and lavender (yes, lavender!) flavored yogurts and both are very good in these muffins.  Don’t substitute regular yogurt for the thick Mediterranean-style yogurt in this recipe as the regular yogurt will be too watery and will change the ratio of wet-to-dry ingredients in the muffins.

For this recipe, I incorporate beets in two ways – as a purée and in shredded form.  The purée should be of the consistency of applesauce or baby food and should look like this.

Beet Purée
Beet Purée

A small food processor or blender works well for the purée but I often use my immersion blender. If the beets are soft enough, the immersion blender will work. I use my tall 2-cup measuring cup when using the immersion blender to purée these beets as it contains any splatters – you really do see how red beets can be if you find splatters on the wall!

To shred the remaining beet(s) required for the recipe, I use a simple shredder like the one shown in the photo below. As you can see, the beets are shredded rather coarsely.

Shredded Cooked Beets
Shredded Cooked Beets

Some recipes call for shredded uncooked beets to be used in muffins; however, these muffins only take about 20 minutes to bake and, since beets are firm and take a while to cook I find, to ensure the beets are cooked in the muffins, I have better success using cooked beets in this recipe. Both the beet purée and shredded beets give these muffins flavor and moisture.

Beet Muffins
Gluten-free Beet Muffins

I love chocolate so have incorporated some cocoa and chocolate chips into the muffins as both add lovely flavor to the baked product.

While I cook the beets especially for these muffins, if you happen to have cooked too many beets for another purpose, these muffins would be a good way to use the left-over beets. Three-quarters of a pound of beets (weighed after leaves removed) are required for this recipe. The ones in the photo below are from our garden so, as you can see, they are of varying sizes! Just know that the bigger beet is going to take longer to cook to fork-tender state. Don’t split the beets before they are cooked as they will bleed and their goodness will be poured down the drain.

Beets
Beets

As always, make sure that all the ingredients called for in the recipe are gluten free.

Beet Muffins
Gluten-free Beet Muffins

These are great muffins to make in the summer and fall when you have fresh beets in the garden or can access them at local farmers markets or roadside farm market stands. These muffins freeze well.

[Printable recipe follows at end of posting]

Gluten-Free Beet Muffins

Ingredients:

¾ lb beets

1 cup gluten-free all-purpose flour (or gluten-free one-to-one flour)
1/3 cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
2 tbsp arrowroot starch
1¼ tsp zanthan gum
¼ cup gluten-free small flake rolled oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp ground chia seeds
1/3 cup cocoa
Scant 2/3 cup brown sugar, lightly packed
¾ tsp cinnamon

2 extra-large eggs, room temperature, lightly beaten
½ cup almond milk or whole milk
¼ cup coconut oil, melted and cooled
1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor)
4 oz beet purée (see method below)
2 tbsp maple syrup
1½ tsp vanilla
½ cup shredded cooked beets

½ cup chocolate chips (optional)

Method:

Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender.  Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.

Preheat oven to 450°F.

Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.

In large bowl, combine the dry ingredients by whisking very well.  Make a well in the middle of the dry ingredients and set aside.

In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.

Pour wet ingredients into well in the dry ingredients.  Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.

Spoon batter into prepared muffin tins, filling almost to the muffin cup rim.  Let batter sit for 5 minutes before baking.

Transfer muffins to oven and immediately reduce heat to 400°F.  Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 15 muffins

Gluten Free Beet Muffins

Yield: 15 muffins

A deli-style gluten free muffin that combines beets with chocolate to create a moist, tasty muffin

Ingredients

  • ¾ lb beets
  • 1 cup gluten-free all-purpose flour (or gluten-free one-to-one flour)
  • 1/3 cup gluten-free oat flour
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 tbsp arrowroot starch
  • 1¼ tsp zanthan gum
  • ¼ cup gluten-free small flake rolled oats
  • 5½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground chia seeds
  • 1/3 cup cocoa
  • Scant 2/3 cup brown sugar, lightly packed
  • ¾ tsp cinnamon
  • 2 extra-large eggs, room temperature, lightly beaten
  • ½ cup almond milk or whole milk
  • ¼ cup coconut oil, melted and cooled
  • 1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor)
  • 4 oz beet purée (see method below)
  • 2 tbsp maple syrup
  • 1½ tsp vanilla
  • ½ cup shredded cooked beets
  • ½ cup chocolate chips (optional)

Instructions

  1. Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender. Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.
  2. Preheat oven to 450°F.
  3. Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.
  4. In large bowl, combine the dry ingredients by whisking very well. Make a well in the middle of the dry ingredients and set aside.
  5. In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.
  6. Pour wet ingredients into well in the dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.
  7. Spoon batter into prepared muffin tins, filling almost to the muffin cup rim. Let batter sit for 5 minutes before baking.
  8. Transfer muffins to oven and immediately reduce heat to 400°F. Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  9. Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.
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Beet Muffins
Gluten free Beet Muffins

 

For another great gluten-free muffin recipe from My Island Bistro Kitchen, try this Blueberry Muffin recipe.

These delicious Deli-style Gluten-free Beet Muffins are made with cooked beets and chocolate to create moist,tasty muffins.

Gluten-free Beet Muffins

 

Gluten-free Blueberry Muffins

Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Blueberry muffins are a favorite and, while I have a “go-to” recipe for blueberry muffins that calls for regular gluten flour, I did not have one that was gluten-free. So, I set about developing one of my own and this is the result. My aim was to create a bistro, or deli-style, muffin and I am pleased with the end result.

I have discovered several things about gluten-free muffin making.  First, some gluten-free flours have a “grainy”, or an almost “gritty”, texture to them and this will come through in the baked item. Some flours can result in, what I would describe as, gummy texture products. Hence, not all gluten-free flours yield good textured muffins. And, in my view, some gluten-free flours just don’t have a pleasing taste. Second, I find gluten-free flours seem to react differently than gluten flours to leavening.  And, third, it often takes more ingredients and flavor boosters to end up with a tasty muffin that, as closely as possible, replicates a regular muffin. The remedies?  It often takes a combination of more than one gluten-free flour to arrive at a satisfactory result. I add more leavening to my gluten-free muffins than I would usually add to gluten muffins to get that lovely gentle dome shape on the top that is so desired in muffin making.  I bump up the spices and other flavorings (e.g., orange juice, maple syrup, orange rind, and applesauce) to get deep appetizing flavor.

The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins

My favorite gluten-free flours to use in muffins are a combination of coconut flour, almond flour, and gluten-free oat flour. I use these in combination with gluten-free all-purpose flour. I find that, if I use just the gluten-free all-purpose flour for the recipe’s entire flour content, the muffins often lack sufficient structure, flavor, and I sometimes detect a grainy/gritty texture. Adding a combination of other flours with different textures tends to solve this problem for me.  The coconut and almond flours add beautiful flavor to baked foods. The addition of some potato starch and zanthan gum also helps with structure and crumb texture. With the availability of bulk food stores, it is easy and convenient to purchase just the amounts of specialty flours and starches called for in recipes rather than having to buy large, expensive bags of them. It’s also a better way to ensure fresher product.

My gluten-free blueberry muffin recipe calls for either eggnog, almond milk, or whole milk.  I have tested this recipe with all three products and had equally good results but must say that the eggnog makes the richest muffins with the most pleasing and complex flavor. However, to make the muffins dairy-free, by all means, use almond milk – it works very well.  The recipe calls for maple syrup and plain works fine. I had some lavender and chai infused maple syrup on hand and, since the lavender plays well with blueberries, it added a layer of pleasing flavor complexity. Some recipes just do require a layering of flavors and, sometimes, one might think that such a small amount of an ingredient called for  could be left out of the recipe with no notice; however, I believe all called-for ingredients in a recipe contribute to the end result, even if they are just playing small supporting roles and are not the main star of the recipe.

This recipe for blueberry muffins makes one dozen muffins and the muffin cup size should be one-half cup capacity. I like to use my square muffin tins for many muffin recipes. Apart from simply liking the shape, the square muffins are easy to wrap, store, and freeze. Several times a year, I go on a muffin-making frolic, making different kinds of muffins for the freezer. I will bag up different varieties and freeze them so they are quick and easy to pull out for weekday coffeebreaks at work.  If a muffin does not freeze well, it will not get added to my repertoire of batch-making muffins.  These blueberry muffins freeze very well.

To get the desired dome-shaped muffin, the muffins need to start out in a relatively high oven temperature – i.e., 450F.   Using the high temperature to begin the baking process allows the outside of the muffin to quickly set while still allowing the inside to continue to rise.  This also gives that nice soft muffin top.  As soon as I place the muffins in the oven, I drop the temperature back to 400F.

The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins

The texture of a good muffin should have a loose, coarse interior crumb, like those shown in the photograph above.  Do not overmix muffin batter as this will cause the muffins to be tough, rubbery, and somewhat heavy.  Stir only until the dry ingredients are just barely incorporated.  In fact, in muffins in which I am adding fruit (which gets added last, using the “folding” technique), I don’t completely incorporate all the dry ingredients to the wet because, when the fruit is folded in, the dry ingredients will get further incorporated then.  The batter should be lumpy, not smooth.

Muffins will quickly dry out if they are overbaked.   I have found, in my oven, that about 20 minutes bakes these muffins perfectly but, as every oven is a bit different,  I suggest checking the muffins at about the 16-17 minute mark and, just as soon as they spring back to a light finger touch, insert a cake tester or toothpick into the center of a muffin – if it comes out clean, the muffins are done. Let the baked muffins rest in the baking tin for 5-7 minutes, then transfer them to a wire rack to finish cooling.

The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins

[Printable recipe follows at end of posting]

The Bistro’s Gluten-free Blueberry Muffins

Ingredients:
1 cup gluten-free all-purpose flour
1/3 cup coconut flour
1/3 cup almond flour
¼ cup gluten-free oat flour
2 tbsp potato starch
1½ tsp zanthan gum
¼ cup gluten-free large flake rolled oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
1½ tbsp ground flax seed
2/3 cup brown sugar, lightly packed
1 tbsp finely grated orange rind

2 large eggs (room temperature), lightly beaten
2/3 cup eggnog, almond milk, or whole milk
½ cup vegetable oil
¼ cup orange juice
1½ tsp vanilla
2 tbsp maple syrup, plain or flavor-infused (e.g., lavender and chai)
1/3 cup applesauce

1 cup blueberries, fresh or frozen

Method:

Preheat oven to 450°F.

Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased.

In large bowl, combine the dry ingredients and grated orange rind by whisking very well.  Make a well in the middle of the dry ingredients and set aside.

In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, eggnog (or almond or whole milk), oil, orange juice, vanilla, maple syrup, and applesauce.

Pour wet ingredients into well in the dry ingredients.  Combine just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the blueberries.

Spoon batter into prepared muffin tins, filling almost to the muffin cup rim.  Let batter sit for 5 minutes before baking.

Transfer muffins to oven and immediately reduce heat to 400°F.  Bake 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: Apx. 12 muffins

The Bistro's Gluten-free Blueberry Muffins

Yield: Apx. 12 muffins

These flavor-packed deli-style gluten-free blueberry muffins are light and moist with a tender crumb.Hard to believe they are gluten free!

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • ¼ cup gluten-free oat flour
  • 2 tbsp potato starch
  • 1½ tsp zanthan gum
  • ¼ cup gluten-free large flake rolled oats
  • 5½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1½ tbsp ground flax seed
  • 2/3 cup brown sugar, lightly packed
  • 1 tbsp finely grated orange rind
  • 2 large eggs (room temperature), lightly beaten
  • 2/3 cup eggnog, almond milk, or whole milk
  • ½ cup vegetable oil
  • ¼ cup orange juice
  • 1½ tsp vanilla
  • 2 tbsp maple syrup, plain or flavor-infused (e.g., lavender and chai)
  • 1/3 cup applesauce
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Preheat oven to 450°F.
  2. Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased.
  3. In large bowl, combine the dry ingredients and grated orange rind by whisking very well. Make a well in the middle of the dry ingredients and set aside.
  4. In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, eggnog (or almond or whole milk), oil, orange juice, vanilla, maple syrup, and applesauce.
  5. Pour wet ingredients into well in the dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the blueberries.
  6. Spoon batter into prepared muffin tins, filling almost to the muffin cup rim. Let batter sit for 5 minutes before baking.
  7. Transfer muffins to oven and immediately reduce heat to 400°F. Bake 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  8. Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Notes

Please be sure to read the entire blog posting that accompanies this recipe as it contains several tips and hints on making gluten-free muffins.

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The Bistro's Gluten-free Blueberry Muffins
The Bistro’s Gluten-free Blueberry Muffins