Saturday, January 9, 2010

Gluten-Free Blueberry Muffins

This is the 2nd version of my blueberry Muffins. The 1st time when I baked the blueberry muffins was a little bit too sweet and have a little bitter after taste. So I modified the flour mix and the sugar level. I like it much better this time; hence, I am publishing this muffins recipe.

This recipe will make about 16 muffins.

Preparation Time: 15 minutes
Baking Time: 20-25 minutes

  • 2 cups of Silkie Flour Mix (1/2 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of corn starch, 1/4 cup of potato starch) - reserve a little bit of flour mix to toss blueberries
  • 1 teaspoon xanthan gum
  • 1 stick of unsalted butter, melted *
  • 1 cup of sugar
  • 3/4 cup of milk (cow, soy, rice)
  • 1/4 cup of olive oil
  • 1/2 teaspoon of bakng powder
  • 1/2 teaspoon of kosher salt
  • 1/2 of vanilla extract
  • 1 egg
  • 1 cup blueberries (fresh or frozen)
* If using salted butter, then do not add any salt.

  1. Prehead oven to 375 degree,  place paper liners in the muffin cups or grease cup muffin tins with nonstick cooking spray or butter.
  2. Mix Silkie flour mix, xanthan gum, sugar, and baking powder together
  3. Add the melted butter and stir to form a crumbled mixture, set aside
  4. Use a medium size bowl to mix milk, oil, egg, vanilla until blended.
  5. Add the mixture from step 4 to the crumbled flour mixture, stirring just until moist to make a batter.
  6. Lightly toss blueberries in a little Silkie flour mix, then fold them into the batter.
  7. Use a ice-cream scoop or a tablespoon to scoop the batter into the prepared muffin cups. Fill each cup about 3/4 full.
  8. Bake for 20-25 minutes. The muffins should be slightly golden brown on the top. 
  9. Let the muffins cool for 5-10 minutes before removing for the cup muffin tin.

Please free feel to leave any comment or suggestion on this recipes.

Happy Baking!

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