Gluten Free Blueberry Muffins


2 cups gluten-free all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups Driscoll's Blueberries


Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
Divide batter evenly between muffin cups, filling each about three-fourths full.
Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.


Elizabeth's picture

I just made these and they are wonderful!! I added a few extra blueberries and shouldn't have, but they are the best gluten free baking I've done so far (not that I've done much yet). I never would be able to tell they are gf. Thanks so much for this recipe!


People with wheat-allergies no longer have to forego delicious treats like blueberry muffins. With many gluten-free flours on the market it's easy to make them from scratch. Xanthan gum is an important ingredient in gluten-free baking as it helps provide structure. Recipe courtesy of Driscoll's.


12 servings


Friday, January 25, 2013 - 12:27pm


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