Gluten Free Blueberry Muffins Made With Coconut Flour Food
DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS
After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).
Provided by jstorment
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
- Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
- Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g
GLUTEN-FREE COCONUT BLUEBERRY MUFFINS
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
GLUTEN FREE BLUEBERRY MUFFINS
Make and share this Gluten Free Blueberry Muffins recipe from Food.com.
Provided by bunnycook
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix together the flour, sugar, baking soda, and salt, in a bowl.
- Combine the eggs, oil, and milk and stir into dry ingredients until just moistened.
- Add and stir the berries throught the mixture.
- Grease the muffin tins with coconut oil or organic butter. Spoon batter into muffin tins.
- Bake 20 minutes, or until tops are firm, sides are evenly browned.
- I like them fresh out of the oven. Leftovers are great heated in the toaster oven with a spread of jam.
Nutrition Facts : Calories 134.2, Fat 4.7, SaturatedFat 4, Sodium 159.2, Carbohydrate 21.8, Fiber 0.7, Sugar 9.3, Protein 1.8
GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR
In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.
Provided by King Arthur Flour
Categories King Arthur Flour
Time 33m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
- Sift together the coconut flour and baking powder, and mix until well blended.
- Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
- Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
- Scoop the batter into the prepared muffin cups, filling each about half full.
- Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
Nutrition Facts : Calories 143 calories, Carbohydrate 13.3 g, Cholesterol 108.3 mg, Fat 9.3 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 198.7 mg, Sugar 10 g
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