My first ever gluten-free recipe! Y’all, I have been shocked by how many requests I have gotten for GF recipes and, honestly, I have been kind of afraid to try any. I’ve been working on eating less gluten lately and it’s pretty easy to make recipes that are naturally GF, but recipes that are supposed to have gluten are a whole other monster. So, this was my first foray into alternative flours and I am so happy with how it turned out.
I went with a recipe that I knew well so I would be able to tell the difference that GF flour made. We love the normal version of these Blueberry Muffins and, let me tell you if I didn’t know that these were Gluten-Free Blueberry Muffins I never would have known the difference. SERIOUSLY. Even my husband agreed and he is not afraid to tell me the truth! I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and I am beyond impressed. You literally just trade out the flour in a recipe with an equal amount (this is for cups. If you are using grams it is not 1-to-1) of the GF flour, no crazy conversions. If you are GF or want to try GF baking, buy this right now. You will not be disappointed.
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Gluten-Free Blueberry Muffins
- 1 1/2 cup (257 grams) Bob's Red Mill GF 1:1 Baking Flour
- 3/4 cup (148 grams) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 cup blueberries fresh or frozen
- 1/3 cup (66 grams) granulated sugar
- 1/4 cup (43 grams) Bob's Red Mill GF 1:1 Baking Flour
- 3 tablespoons butter, cold and cubed
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees (F). Spray muffin pan with non-stick spray or line with muffin liners. Set aside.
- In a medium bowl, combine GF flour, sugar, salt, and baking powder. Whisk until free of lumps. Place 1/3 cup vegetable in a 1 cup measuring cup, add the egg and fill the rest of the cup up with milk. Mix in with the flour mixture.
- Fold in the blueberries. Fill the muffin cups about 3/4 of the way full and top with the crumb topping.
- In a small bowl, combine sugar, GF flour, butter, and cinnamon. Use clean hands or a fork to mix together until the butter is broken up and the mixture has a coarse texture. Place on top of muffin batter.
- Bake muffins for 25-30 minutes. Check for doneness with a toothpick. Allow muffins to cool in pan.
Gluten-Free Blueberry Muffins
- Preheat your oven to 350 degrees (F). Spray a muffin pan (I used this one) with non-stick spray. Set aside.
- In a medium bowl, combine the GF flour, sugar, salt, and baking powder. Whisk until free of lumps.
- This part is a little confusing, but you only need 1 cup total of liquid. So take 1 cup measuring cup and add 1/3 cup of vegetable oil and the egg. Fill the cup up the rest of the way with milk. Add to flour mixture and combine. Fold in the blueberries. A lot of recipes call for fresh blueberries, but I use frozen and have never noticed a real difference.
- Fill the cups of the muffin pan with batter. Top with crumb topping.
- In a small bowl, combine sugar, GF flour, butter, and cinnamon. Using clean hands or a fork to mix. You want to break up the butter until the whole mixture has a coarse texture. There will be bigger chunks of butter as well. Place on top of the muffin batter
- Bake for 25-30 minutes or until done. Check for doneness with a toothpick. Allow to cool in pan
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