June 23, 2013

Gluten Free Lemon Blueberry Muffins

We've been on a gluten-free culinary adventure ever since we found out that my eldest daughter has a gluten allergy.  One of her favorite baked treats is blueberry muffins, but I've been daunted at the prospect of coming up with a GF recipe from scratch.  Last week we enjoyed an incredible GF blueberry muffin at Acre in Petaluma.  It was so delicious that I felt inspired to give my own recipe a go at last.

I've been wanting to give the Gluten Free baking mix at Trader Joe's a try, so I picked up a bag and a handful of other ingredients and came up with this recipe that the whole family loved.  These muffins are easy to make and are moist, but with a delicate texture.  For fun, I sprinkled on a little bit of Swedish Pearl Sugar, but you can use any kind of sugar you like.  I hope you'll enjoy...

Gluten Free Lemon Blueberry Muffins
(can be made dairy free as well)

  • 2 cups gluten free flour (I used Trader Joe's brand)
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup coconut sugar (regular sugar is fine, or use your favorite 1/1 sugar substitute)
  • 1/2 cup vegetable or canola oil
  • 1/2 cup milk (or milk substitute)
  • 1 teaspoon vanilla extract
  • 1 cup applesauce
  • 1 1/4 cups frozen wild blueberries (I used Trader Joe's)
  • 2 Tablespoons melted butter (or butter substitute)
  • 1 Tablespoon sugar (I like to use a large grain sugar for crunch)

Preheat oven to 350 degrees F
Line a muffin tin with baking cups

Step 1:   In a medium bowl, whisk together the gluten free flour, baking soda, cinnamon, salt and lemon zest.  Set aside.

Step 2:  In a separate bowl, whisk together eggs, sugars, oil, milk and vanilla.  Stir in applesauce.

Step 3:  With a large fork, gently stir the frozen blueberries into the dry ingredients.  Pour wet ingredients into the dry ingredient bowl.  Gently fold the ingredients together with a rubber spatula to combine.  Scoop batter evenly into the prepared muffin pan.

Step 4:  Bake for 20 minutes.  Brush muffin tops with the melted butter, then immediately sprinkle with sugar.  Bake an additional 2 minutes.  Remove from oven, cool, and enjoy!

This post has been linked-up with:
Wet Paint Wednesday @ The Clumsy Crafter


  1. Looks scrumptious! And speaking of scrumpsh, I just finished reading your caramel recipe and would love to try it...maybe even today. I was wondering one thing. Can it be cooled in the fridge or do you leave it out to slowly cool on purpose?

  2. I have been wanting to try that gluten free TJ's mix, your muffins looks great!


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