Sunday, August 15, 2010

Gluten Free Blueberry Muffin Recipe

This is a great gluten free blueberry muffin recipe to make during blueberry season in July and August. Not only did I want to have another muffin immediately after finishing my first, but I actually wanted to bake another batch right away so in love I was with my new creation. Finely ground cashews in dairy-free baked goods give them a rich buttery flavor. My great blueberry experiment in which I reworked an egg free blueberry muffin recipe I found on turned out a terrific gluten free blueberry muffin that rivals any blueberry muffin I have ever tasted. I have posted substitutions at the bottom.

½ cups cashew nuts-ground finely

1½ cups gluten free flour blend
2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon xanthum gum

1 teaspoon ground cinnamon

½ cup canola oil

2/3 cup maple syrup

2 eggs

6 tablespoons coconut milk

1 tablespoon vanilla extract

1& 1/3 cup blueberries

1. Preheat oven to 325º and prepare muffin tray by spraying muffin liners with oil or using a paper towel to grease tray with oil or organic spectrum shortening.

2. Grind ½ cup cashews in a food processor or blender. Add dry ingredients to ground cashews and blend more to combine.

3. Put dry ingredients in large mixing bowl.

3. Mix wet ingredients together separately.

4. Wash blueberries and place on a sheet tray to dry. Toss with 1 Tablespoon of dry ingredients.

5. Add wet ingredients to dry ingredients and stir until combined.

6. Add blueberries until mixed in. Scoop into 12 prepared muffin tray using an ice cream scooper. Sprinkle with granulated sugar or cinnamon sugar. Bake at 325º for 25-30 minutes.


For nut free muffins: add ½ cup gluten free flour to replace ½ cup ground cashews

To use regular flour: replace gluten free flour with regular wheat flour and leave out xanthum gum.

For egg free muffins: eliminate eggs and use 2/3 cup milk instead of 6 Tablespoons.