How to Make Gluten Free Banana Blueberry Muffins



Do You Need to Refrigerate Blueberry Muffins?


These muffins will last for 1 to 2 days, at room temperature, if stored in asealed plastic bag. They’ll keep for up to 1 week, if placed in a sealedplastic bag and stored in the refrigerator.Jim and I really enjoy these blueberry muffins. They’re perfect as a quickbreakfast with coffee before heading off to work, or as a snack any time ofthe day. We go through these muffins so quickly I need to start making morethan one batch at a time.If you’re looking for a quick muffin recipe and enjoy the flavor ofblueberries, give these Easy Gluten Free Blueberry Muffins a try. I knowyou’ll be baking them again and again! Happy Baking!

More Gluten Free Muffin Recipes


Find more tasty recipes in the Recipe Index.If you tried this recipe or any other recipe on the blog, don’t forget toleave a star rating and let me know how it turned out in the comments below. Ireally enjoy hearing from you!You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of thedelicious food I’m making! Easy Gluten Free Blueberry MuffinsThese Easy Gluten Free Blueberry Muffins are moist, sweet, and filled withblueberry flavor. They’re a perfect grab-and-go breakfast or afternoon snack! Course: Breakfast, SnackCuisine: American, Gluten freeYield: 12 muffinsCalories: 168 kcalIngredients: * 1 1/2 cups gluten free flour blend * 3/4 cup granulated sugar * 1/2 teaspoon salt * 2 1/2 teaspoons baking powder * 1/3 cup vegetable oil * 1 large egg * 1/3 – 1/2 cup nut milk (cashew or almond) * 1 1/2 teaspoons vanilla extract * 1 cup frozen blueberriesDirections: 1. Preheat oven to 400 degrees and line muffin pan with baking cups. 2. Whisk together the gluten free flour blend, sugar, salt, and baking powder in a large mixing bowl. 3. Using a 2-cup liquid measure, add the vegetable oil and egg. Continue filling the liquid measure to the 1-cup line with almond or cashew milk. 4. Add the vanilla to the liquid measure and stir until combined. 5. Pour the wet ingredients over the flour mixture and use a fork to mix everything together. 6. Use a spatula to fold the frozen blueberries into the batter. 7. Divide the batter evenly between the baking cups. 8. Bake for 20 minutes, or until a wooden pick inserted in the middle comes out clean. 9. Allow the muffins to cool on a wire rack. 10. Serve plain or with butter.Notes * Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum. * Lining your muffin pan with baking cups works better than greasing the pan. These muffins are delicate and the baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier. * When mixing the wet ingredients together, use a liquid measuring cup that holds more than 8 ounces. * (I use the 2-cup size giving me room to quickly stir the liquid without sloshing any over the sides.)Recipe adapted from Nerdy Foodie MomNutrition FactsEasy Gluten Free Blueberry MuffinsAmount Per Serving (1 muffin)Calories 168 Calories from Fat 63% Daily Value*Fat 7g11%Saturated Fat 5g31%Cholesterol 15mg5%Sodium 107mg5%Potassium 99mg3%Carbohydrates 25g8%Fiber 1g4%Sugar 14g16%Protein 2g4%Vitamin A 30IU1%Vitamin C 1.2mg1%Calcium 48mg5%Iron 0.7mg4%* Percent Daily Values are based on a 2000 calorie diet.This recipe was first published in 2018, but was republished in 2019 toinclude updated images, step by step instructions, and nutritionalinformation.

Can I use frozen blueberries to make these muffins?


I used fresh blueberries in the muffins that are pictured. If you’re able tofind them at your local store, fresh blueberries are a great choice.You can use frozen blueberries if you prefer. You’ll want to thaw theblueberries completely and pat them dry between paper towels before tossingwith the gluten free flour.

Baker’s Tips


* Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum. * Lining your muffin pan with baking cups works better than greasing the pan. The baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier. * When adding the dry ingredients to the wet ingredients, be careful to not over mix the batter. Over mixing can lead to muffins that are tough.

How to Make Gluten Free Banana Blueberry Muffins


Preheat your oven to 400 degrees and line a standard muffin pan with bakingcups.In a medium mixing bowl, whisk together the gluten free flour, baking powder,baking soda, and salt (photo 1). Set the bowl aside.In a large mixing bowl, use an electric mixer to cream together the butter andsugar (photo 2).Add in the eggs, mashed bananas, buttermilk, and vanilla. Then beat the mixuntil combined (photo 3).Using a wooden spoon, stir the dry ingredients into the wet ingredients untiljust combined (photo 4).In a small bowl, toss the blueberries with 1 tablespoon of gluten free flouruntil the berries are well coated (photo 5).Use a rubber spatula to gently fold the blueberries into the batter (photo 6).Divide the batter evenly among the prepared baking cups. Sprinkle theturbinado sugar over the tops of the muffins (photo 7). If your local storedoesn’t carry turbinado sugar, you can find it here.Bake for 20-25 minutes, or until a pick inserted in the center comes outclean.Allow the muffins to cool in the pan, for 5 minutes, before removing to a wirerack to cool completely (photo 8).

Can I substitute milk for the buttermilk?


You can use regular milk if you like, but you’ll miss out on the subtle tangthe buttermilk adds to the flavor. The buttermilk adds additional moisture tothese muffins.Milk can be converted to buttermilk very easily by adding a little lemon juiceor distilled white vinegar. For the amount of buttermilk required in thisrecipe simply add ¾ teaspoon of lemon juice to regular milk. Stir the twotogether and let stand for 5 minutes to allow the mixture to thicken.If you’re looking for an easy, sweet, start to your day, give these GlutenFree Banana Blueberry Muffins a try. The blend of blueberry and banana flavorswill have you baking these muffins again and again. Happy Baking!

More Gluten Free Breakfast Recipes to Try


If you tried this recipe or any other recipe on the blog, don’t forget toleave a star rating and let me know how it turned out in the comments below. Ireally enjoy hearing from you!You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of thedelicious food I’m making!Gluten Free Banana Blueberry MuffinsThese Gluten Free Banana Blueberry Muffins are tender, moist, & finished witha sweet, crisp topping. A flavor filled, gluten free, muffin you have to bake!Course: Breakfast, SnackCuisine: American, Gluten freeYield: 12 muffinsCalories: 232 kcalIngredients: * 1 3/4 cup gluten free 1 to 1 flour * 1 teaspoon baking powder * 1/4 teaspoon baking soda * 1/2 teaspoon salt * 1/2 cup unsalted butter, softened * 1 cup granulated sugar * 2 large eggs * 1 cup mashed bananas (about 3 medium) * 1/4 cup buttermilk * 1 teaspoon vanilla extract * 1 cup blueberries * 1 tablespoon gluten free 1 to 1 flour to toss with the blueberries * 1 1/2 tablespoons turbinado sugarDirections: 1. Preheat oven to 400 degrees and line a muffin pan with baking cups. 2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Add eggs, mashed bananas, buttermilk, and vanilla and beat until combined. 4. With a wooden spoon, stir the dry ingredients into the wet ingredients until just combined. 5. In a small bowl, toss the blueberries with 1 tablespoon flour until well coated. 6. With a rubber spatula, gently fold the blueberries into the batter. 7. Divide the batter evenly among the prepared baking cups. Sprinkle the turbinado sugar over the tops of the muffins. 8. Bake for 20-25 minutes, or until a pick inserted in the center comes out clean. 9. Allow the muffins to cool in the pan, for 5 minutes, before removing to a wire rack to cool completely.Notes * Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum. * Lining your muffin pan with baking cups works better than greasing the pan. The baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier. * When adding the dry ingredients to the wet ingredients, be careful to not over mix the batter. Over mixing can lead to muffins that are tough.Nutrition FactsGluten Free Banana Blueberry MuffinsAmount Per Serving (1 muffin)Calories 232 Calories from Fat 81% Daily Value*Fat 9g14%Saturated Fat 5g31%Cholesterol 48mg16%Sodium 204mg9%Potassium 105mg3%Carbohydrates 36g12%Fiber 2g8%Sugar 22g24%Protein 3g6%Vitamin A 299IU6%Vitamin C 2mg2%Calcium 38mg4%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.Gluten Free Blueberry Lemon MuffinsSo I’ve mentioned before that my husband can’t have gluten anymore. It’s full-on baking season for me, now – and it’s finally the dreaded time of year forhim where he’s really missing his baked goods. I’ve tried a lot of differentkinds of flours this year since we first found out, and was really excited totry Bob’s Red Mill Gluten Free Baking Flour, after hearing success storiesfrom other friends in our same situation. It’s a 1-to-1 substitution for all-purpose flour that’s specifically formulated for baking, and I’m reallyimpressed with it! My husband has been asking for blueberry muffins ever sincethe end of summer, and with a few tweaks, I’m thrilled to say, we’ve got awinning gluten free blueberry lemon muffin recipe here. (Okay, it didn’treally win anything but a place in our regular recipe rotation, but you knowwhat I mean – this one is a keeper.)The best part is that if you’re serving guests who don’t have a glutenallergy, this recipe is delicious on its own, so you can make just one recipefor everyone! Today I’m going to give you a few tips if you’re trying to bakegluten-free for what may be the first time – because this is the time of yearthat we bake and share, right? If someone you know can’t have gluten, thenthey can’t have wheat – and wheat is in SO MANY things. But don’t beintimidated. Just being aware of every ingredient, and of your kitchen space,goes a long way.All flours are not created equal. You have to start out with a great 1-to-1flour blend (meaning, you can substitute it into your regular recipes exactlyas it’s measured with wheat flour), and I’m loving Bob’s Red Mill. It’s ablend of brown rice flour, sweet white rice flour, whole grain sorghum flour(which helps your goodies to brown properly), potato starch, tapioca flour andxanthan gum (which helps make your cookies chewy and your breads soft).A quick note if you don’t normally bake gluten-free: check over your kitchenand your work space before you begin, if you’re serving someone withallergies. Even trace amounts of wheat can make someone with celiac diseasesick – and that’s no fun for anyone! Make sure you don’t still have traces ofwheat flour in your mixer or anywhere else. Don’t bake a wheat flour recipe atthe same time as a gluten free recipe – all it takes is a spoon from one batchof batter to the next to cross-contaminate a recipe, even if you’ve checkedall your ingredients. Check your baking powder to be sure it’s gluten free (itshould be, but during processing, traces of wheat can get in there, so youwant a brand that’s processed in a gluten free facility). Use paper bakingcups, or regular butter to grease your pans – baking spray can sometimescontain gluten. Finally, don’t store baked goods together in the samecontainers.Now, if your guests are going gluten-free voluntarily, you won’t need to be someticulous. Trace amounts of wheat won’t affect people who choose to avoidgluten. But actual allergic reactions to gluten are similar to food poisoningor the flu, though – and that’s not a fun way to spend a holiday! My husbandhas been there, and it’s a bummer for everyone.Don’t be intimidated, though – because a proper gluten free muffin or cookieis such a wonderful treat for someone who usually can’t enjoy home bakedgoods. It’s SO worth the extra steps! Gluten Free Lemon Blueberry MuffinsAuthor:Happy Hour ProjectsServes: 8Prep time: 15 minsCook time: 30 minsTotal time: 45 minsIngredients * 1 c. Bob’s Red Mill gluten free baking flour * 2 tsp. baking powder (for gluten allergies, check that it’s a gluten-free formula) * ¼ tsp. salt * ¼ c. butter * ¾ c. sugar, plus a tablespoon or so to sprinkle on top * 2 tsp. finely grated lemon zest (one lemon is plenty for this much) * 1 egg * ¼ c. buttermilk (tip: since you are already zesting your lemon, you can use fresh lemon juice and whole milk or heavy cream – I’ll note that below) * ¾ – 1 c. blueberriesInstructions 1. Preheat your oven to 375°F. Grease a muffin tin or use paper baking cups. This recipe makes 8 muffins. 2. If you don’t have buttermilk, not to worry! You can prepare some, but it should rest for 10 minutes before beginning your recipe. Measure ¾ tsp. of lemon juice into a ¼ c. measuring cup, and fill it up the rest of the way with milk or cream. Stir gently and allow it to rest. It may curdle – and that’s perfectly fine. You can double this if you’re planning to double your recipe. 3. Sift your flour and baking powder together in a small bowl and set aside. 4. Cream together butter, sugar, egg, salt, lemon zest, and milk. Stir the flour into the milk mixture. Finally, fold the blueberries into the batter gently. 5. Pour into baking cups and bake for 28-32 minutes (remember, altitude and weather pressure can affect cook times, I’m not going to travel around the country to test for adjustments, I’m just going to note that you should check for when they brown, rather than rely on the timer). 6. Note: do NOT add your batter to the oven early, be sure your oven is fully heated before adding your muffin batter. This is something I’ve noticed anytime I cook gluten free – and some recipes even suggest you preheat your oven 50 degrees hotter, and then turn it down as you add your recipe to account for the heat loss from opening the oven door. What you can get away with using wheat flour isn’t necessarily the same when you’re baking gluten free. 7. Your muffins are done when they’ve browned slightly on the top like the photo (you can toothpick test them, too).3.3.3077Most gluten free baked goods are best enjoyed right away, but we found thatthese muffins have held up really well for a couple of days, which says a lotabout the flour! I can’t wait to start converting some Christmas cookierecipes now that we’ve found a true 1-to-1 blend – this is going to be so mucheasier just to use our favorite tried-and-true recipes, than to search out newgluten free ones with specialty ingredients.Bob’s Red Mill also has other great flours, including an organic whole wheatflour and an organic unbleached all purpose white flour. You can click here todownload a $1 off coupon for any Bob’s Red Mill product.What’s your favorite thing to bake this time of year?I was selected for this opportunity as a member of Clever Girls Collectiveand the content and opinions expressed here are all my own.Easy Gluten Free Blueberry MuffinsThese Easy Gluten Free Blueberry Muffins are moist, sweet, and filled withblueberry flavor. They’re a perfect grab-and-go breakfast or afternoon snack!Summer is behind us and so is the availability of fresh berries here in theNorthwest. However, these muffins are the perfect opportunity to takeadvantage of frozen blueberries. You can use fresh blueberries if you prefer,but I really like using frozen berries for this recipe.I’ve made these muffins a couple of times with fresh berries, but the frozenblueberries make these muffins extra moist. Plus, you can’t beat theconvenience and year-round availability of the frozen variety.These blueberry muffins come together very quickly and don’t require any fancyequipment to prepare. And you only need the following ingredients: * Gluten free flour blend * Granulated sugar * Salt * Baking powder * Vegetable oil * Egg * Nut milk (cashew or almond) * Vanilla extract * Frozen blueberries(This post contains affiliate links. Read my disclosure policy here.)”

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