Fabulous Gluten Free Blueberry Muffins
This recipe is on the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour package (we have not provided a live link as it is not on their site). We figured we should give one of their recipes a test-run as we assumed they spent some time perfecting it. It is a basic buttermilk-based blueberry muffin recipe and we love the way they came out. Big, tender, very similar to the iconic blueberry muffins of a New England childhood. A fabulous example of how well this baking flour works.
Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour Blueberry Muffins
Author: Dédé Wilson
Makes: Makes 12 standard sized muffins
Ingredients
- 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened and cut into pieces
- 1 ¼ cups plus 1 tablespoon sugar, divided
- 2 large eggs, at room temperature
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
Instructions
- Position rack in center of oven. Preheat oven to 425°F. Grease muffin tin or line wells with paper cups.
- Whisk together flour, baking powder and salt; set aside.
- In a large bowl cream together the butter and 1 ¼ cups sugar until light and fluffy, scraping down sides of bowl once or twice. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold in the blueberries.
- Spoon batter into prepared muffin pan. Sprinkle with remaining 1 tablespoon sugar. Place in the oven and immediately turn oven down to 375°F. Bake for about 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely.
Bakepedia Tips
- We beat the batter gently and not as vigorously as they describe and liked our results.
- We tried this with frozen blueberries and it worked very well.
- Watch the baking time. We found them to bake in slightly shorter time. Start checking at 25 minutes.
These were delicious. Used vanilla Almond milk instead of buttermilk, added almond extract and Chocolate chips. Also I used Margarine. I did exactly the time to bake and temperature reducing. Nice and light and airy.
Hi. Your oven temperature instructions are totally wrong. Muffins got dry and burned at the bottom. I’d be careful giving such advice. You owe me a whole pan of muffins! Not good to eat. Too bad as I had a social gathering tomorrow where I wanted to share them. :(
I baked mine for 35 minutes. It depends on the oven.
Love this recipe. I used 1/2 stick less butter because it is all that I had and they still came out fabulous. I also put a lemon sugar mix on the top of each raw muffin an lightly swirled it in on the top before baking. I will add this to my recipe book with the less butter. Thanks!
This is the same recipe that was on the back of my last bag, right? My 13 year old loved these so much, she ate 6 right away – she is celiac….
Just made these today and they were great!
(I did make 1 change though; I put only 2/3 of a cup of sugar, and it was just perfect for us at this sweetness!)
Delicious. Cut the sugar in half and used Oat Milk Barista Blend. I have IBS reason for the changes and I did well .