Last summer, I discovered that I had an autoimmune disease that required me to eat a gluten free diet. Sadly, this came almost immediately after I perfected the best whole wheat blueberry muffin recipe ever. And just substituting a flour blend didn’t cut it, no matter how hard I wanted it to work. I tried again and again with little success. I was so sad! All I wanted was some dang multigrain gluten free blueberry muffins! The worst part came when my sister told me that I had better just give up eating baked goods if I was going to stick with the gluten free thing. Knowing that this wasn’t just a fad diet that I would give up on after a month or two, I refused to give up all baked goods. I tried buying packaged gluten free items… THAT was an adventure! Sure, thanks to all the people hoping on the gluten free bandwagon that don’t really need to be there, there has been a huge influx in demand for quality gluten free baked goods. However, sometimes I wonder if those companies actually taste their own products. Some of the stuff out there is utter crap. The stuff that is actually decent is utterly expensive. So, back to the drawing board.
By Christmas, I was eyeballing the Complete America’s Test Kitchen cookbook (honestly, the shiniest cookbook ever) and stumbled across the answer to my problem!!
(Volume 2 is available HERE.)
If you have never heard of America’s Test Kitchen, boy, are you missing out. It is THE coolest cooking show in the ‘verse. They test all kinds of recipes, equipment, ingredients, etc. and then tell you what they changed, liked, disliked, and so on. They are like the consumer reports and evil scientist of the food industry. Well, maybe not evil… but they do a lot of weird experiments, so maybe mad scientists? Ha!
So, now I had a recipe for some good multigrain gluten free blueberry muffins to start with (page 44 if you get the book, which you should, because it’s awesome). On to tweaking it even further than they had to achieve the best flavor. Because I aim to misbehave and I refuse to follow a recipe exactly. I have this innate need to make it my own. Even when it is as perfect as a Test Kitchen multigrain gluten free blueberry muffin recipe.
Now, of course you are wondering what I did, so on to the recipe!
Multigrain Gluten Free Blueberry Muffins
Adapted from America’s Test Kitchen
(Makes 12 regular muffins or 6 jumbo muffins.)
One note before we start: It is super important to go by weight rather than cups when cooking gluten free as different flours weigh different amounts.
- 6 ounces brown rice flour
- 1 7/8 ounces white rice flour
- 1 3/4 ounce potato starch (NOT potato flour)
- 3/4 ounce tapioca starch
- 1 ounce buckwheat flour
- 5/8 ounce almond flour
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp xanthan gum (hello secret ingredient!!)
- 5 ounces sugar
- 1/2 cup butter, browned and cooled
- 1/2 cup plain whole-milk yogurt
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries (you can use frozen, but they will turn your muffins purple)
- 2 tablespoons coarse sugar
Whisk together your dry ingredients. In a separate mixing bowl, whisk sugar, browned butter (make sure to scrape all of those little browned bits of goodness out of the pan!), yogurt, eggs, and vanilla together. Stir egg mixture into dry ingredients until no more lumps remain (your batter will be thick). Fold in the blueberries evenly, cover the bowl with plastic wrap and set aside for 30-ish minutes (I just let it sit for as long as it takes to preheat the oven and prep the muffin pans. This step helps eliminate grittiness from the rice flours).
Preheat your oven to 350°F. Prep your muffin pans: line the cups with paper or silicone liners OR grease the cups with coconut oil, butter, etc and dusting lightly with rice flour (I regularly switch back and forth depending on the pan since I don’t have jumbo muffin liners…yet). Scoop large portions of the batter into muffin cups and sprinkle with coarse sugar (sprinkles totally work in a pinch as evidenced by my purple tops!)
Bake the muffins for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing the muffins from the pan (especially important if you did not use liners). Then crack those bad boys open and enjoy the warm goodness of a great blueberry muffin!
I you liked this multigrain gluten free blueberry muffins recipe then be sure to check out the other dandy gluten free recipes HERE.
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