A recipe for gluten-free blueberry muffins that is moist and actually holds its’ shape, even after you take the paper off? Check. Even better? Its actually delicious. Scroll on for my full gluten free blueberry muffin recipe.Jump to Recipe
I’ve probably got some explaining to do. I’ve been absent from this blog for a while – for a few months actually.
When I started Bake + be Happy, I was getting back into blogging after a long haiatus from my previous blog EatsLeeds. I had needed the time off (it was in the middle of organising my wedding and arranging the mortgage for/moving into our first home together) and, after a lot of thinking, I returned to blogging with a totally fresh start, and more focus.
I threw my heart & soul into Bake + be Happy for a few moths and then, in September, I was totally taken out by some health issues (nothing too serious – I fell over & sprained my ankle and then I caught shingles and slept for like 10 days straight). In all, I’ve been away from Bake + be Happy for about eight weeks.
Though this break was kind of forced (its hard to bake on one leg, guys) I also kind of needed it – I was definitely starting to get burned out. Much as I want to develop a bunch of new recipes every week, post tonnes videos, be active all over Pinterest, Twitter, Insta, and Facebook, release eBooks and write helpful blog posts I just can’t do #AllTheThings if I also want (need?) to hold down a full-time job and to have a healthy social & family life.
So Bake + be Happy is back, with recipes, videos, blog posts, and a (somewhat less ambitious) social media presence. I love baking and I love blogging but, right now, its my hobby and not my life, so I’m easing off a bit and having fun with it again again.
Right, are we ready to bake? These gluten free blueberry muffins are a coeliac-friendly twist on the classic. Definitely more of a dessert or a snack than a breakfast muffin (though I’m not totally averse to a spot of baking for breakfast…) this recipe is moist, springy, and plenty sweet, with that burst of blueberry baked right in.
Should You Use Fresh or Frozen Blueberries in Muffins?
Use frozen blueberries in muffins, to get a swirl of blueberry juice through the batter, which makes the muffin sweeter, and gives the whole cake a blueberry flavour, instead of it being a plain vanilla muffin with blueberries thrown in.
Frozen blueberries are also (generally) cheaper than fresh ones – especially in the UK outside of late summertime (when blueberries are in season) – another reason to use frozen over fresh for baking.
- 225 g Golden Caster Sugar
- 225 g Margarine or Butter (unsalted)
- 4 Eggs (medium)
- 1 tsp. Vanilla Essence
- 100 g Ground Almonds
- 100 g Ground Rice
- 1 tsp. Xanthan Gum
- 1.5 tsp. Baking Powder (gluten-free)
- 0.25 tsp. Salt
- 200 g Blueberries (frozen, plus more to top)
First, preheat the oven to 180°C (350°F approx.)
Whisk the Sugar and Margarine (or butter) together in a bowl, using an electric hand-whisk. The way to make gluten-free bakes fluffy (instead of stodgy) is to add a lot of air, so whisk for around 90 seconds at this point
Add the Eggs , one at a time, whisking for another 30-60 seconds between each one, and for a final 90 seconds once all the Eggs are added, then stir in the Vanilla Extract
Sift over the Ground Rice, Ground Almonds, Xanthan Gum, Baking Powder and Salt, and then fold them gently into the batter
Add the frozen Blueberries to the batter (no need to defrost them first), and stir through
Divide the batter between 12 muffin cases, then add a few loose Blueberries to the top of each muffin, to decorate
Bake the muffins in the oven for 30 minutes - until the tops are golden and a skewer inserted into the centre of one comes out clean
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here
Visit my full shop here, to stock up on gluten free baking essentials.
I’ve been gluten free since 2014 and, gutted with the lack of truly awesome gluten free cake, I’ve been developing recipes for better gluten free bakes ever since.
Now I share recipes, tips + ideas for gluten free cake lovers here on bakeandbehappy.com. What I do isn’t ‘gluten free baking’. Its just great baking. Without gluten.