There’s nothing quite like waking up on a cold winter day to a hot cup of coffee and a warm blueberry muffin. Whether from your local bakery or fresh from your oven, it’s simply breakfast comfort food at its finest.
For those of us muffin lovers who are also gluten-free, I’m sure you’ve noticed that the store-bought variety are totally sub-par. They’re packed with sugar and starchy flours, making them light, cake-like, and lackluster in flavor. Not to mention how overly priced they are.
Sounds like it’s about time to strap on our aprons, whip out our mixing bowls, and make some gluten-free muffins, don’t you think?
As I’m sure you can attest, King Arthur’s gluten-free flour is perfect for any type of baking you can think of. It produces amazing breads, cookies, cakes, pies, and the like. Many of our readers even like to substitute our gluten-free flour for our all-purpose flour in some of our recipes (although you do need to do a little bit of tweaking to get them just right). However, we also often get the question about replacing whole-wheat flour with a whole-grain, gluten-free alternative.
When we first started experimenting with our gluten-free flours, we always envisioned having a whole grain option to share, since our whole wheat flour is so popular. We didn’t want the gluten-free folks to miss out on baking with these nutrient-rich, gluten-free grains.
After much testing, with a variety of different flours, measurements, etc., we’ve finally developed a whole-grain gluten-free flour that we’re happy with. And that means that you gluten-free bakers out there can bake up a plethora of whole grain goodies with ease!
3/4 cup frozen blueberries
1 tablespoon cornstarch
1 tablespoon sugar
1/4 cup melted butter
2 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract
Evenly distribute the batter between your eight muffin cups. Sprinkle the tops of each muffin with 1 teaspoon Demerara sugar.
Bake the muffins on the center rack for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a rack to finish cooling completely.
Enjoy these muffins as is, or briefly reheated in the microwave with a dab of butter. Any which way you choose to eat them, they’ll certainly brighten your day.
Please bake, taste and review our Gluten-Free Whole Grain Blueberry Muffins.
Print just the recipe.