Gluten Free Muffins – Blueberry
Several years ago, I lived in the Northern Alberta city of Fort McMurray, known for the oil sands. I lived there for 2 years and for entertainment in this small (then) town we would hike through the forest in search of wild berries. Blueberries were always my favorite. Blueberry wine was amazing but no one can rival a good gluten free muffin with blueberries.
We had a secret spot near the oil sands that had the perfect amount of Jack Pine trees and Poplar trees in sandy soil. Blueberries like acidic soil so finding these trees in combination usually indicated a great place to find fresh blueberries. Unfortunately, Black bears also enjoyed the wild blue berries and you would always have to be on the look out for bears. I still remember picking raspberries near our home and the bear patrol would come around sounding an alarm to get out of the forest because there were bears in the neighborhood.
These vegan muffins use chia instead of eggs as well as vegan coconut butter ( any butter will work here even regular butter if you want). Creating Chia ‘Eggs’ are simple. basically you use 1 tbsp ground chia and 3 tbsp water. Mix these together and refrigerate about 15 minutes until the chia has a chance to absorb the water and thicken. They will have a gooey texture like raw eggs. You can also substitute with flax ‘eggs’ (which is basically the same) I use Flax ‘eggs’ in my Vegan Cinnamon buns.
I measured out my gluten free flour blend a head of time by weight. I want 2 cups of flour so I am working with basically 280 grams. I love the website Gluten free on a shoe string and I think her gluten free flour blends are spot on. I highly recommend her site when making flour she has a lot of good advice and expertise to share. The flour blend I am using today is inspired from her with just a few tweaks (but really not much different). I always sift my flours together which can take time but I find they make for a smoother batter especially if you are using Almond meal. To begin with I take out my scale and reset it to zero. I weigh and sift each ingredient into a large mixing bowl. I am using white rice flour, cornstarch, brown rice, tapioca, Almond meal, Potato Starch and Xanthan gum. Once I have measured out the flours I mix in the rest of my dry ingredients, baking powder and salt. Then I sit it aside while I prepare my wet ingredients.
I want the ‘butter’ to be at room temperature so it will cream together nicely with the sugar. If your butter is too cold you can measure it out and microwave it for 10 seconds at a time until it starts to soften up but you want to be careful not to liquidity it. Put the butter in a medium sized bowl and add the sugar, using a mixer, blend the two together so they are pale and somewhat fluffy. Then mix in your Chia ‘eggs’, vanilla, and coconut milk.
Slowly add your dry ingredients to the wet in 1/2 – 1 cup increments and blend till mixed. Once everything is mixed together add the blueberries and fold in gently. Too much stirring will cause your batter to turn blue. It will still taste delicious though.
Immediately transfer the batter by careful spoonfuls to the muffin tin and bake in a 375 degree preheated oven for 25 minutes or until you can gently press the top of the muffin and it springs up leaving little or no impression.
- 86.8 grams White Rice Flour
- 50.4 grams Cornstarch
- 47.6 grams Brown Rice
- 42.0 grams Tapioca
- 39.2 grams Almond Meal
- 8.4 grams Potato Starch
- 5.6 grams Xanthan Gum
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp ground Chia seeds
- 6 tbsp water
- 1/2 c Vegan Coconut Butter (any vegan butter will do)
- 1 c Sugar
- 1 tsp Vanilla
- 1/2 c Coconut milk
- 2 1/2 c Frozen Blueberries (fresh works great too)
- Preheat Oven to 375 degrees
- Mix together Chia seeds and water and then put in the refrigerator to set 15 minutes until water is absorbed and mixture is gooey in texture.
- Measure and sift dry ingredients (White Rice, Cornstarch, Brown Rice, Tapioca, Almond Meal, Potato Starch, Xanthan Gum, Salt and Baking Powder) Then set aside.
- Using an electric mixer, cream together butter and sugar until pale and fluffy. Add Chia 'eggs', Vanilla and coconut milk. Mix together well.
- Slowly add dry ingredients 1/2 -1 cup at a time mixing it well.
- Fold in blueberries being careful NOT to over mix.
- Spoon into muffin pan and bake 25 minutes in 375 degree preheated oven until muffin springs back when gently pressed.
- Recipe makes 12 medium sized muffins