Gluten and Dairy Free Blueberry Muffins
During a cooking/baking frenzy this past weekend I decided to try out this gluten and dairy free muffin recipe. Normally I’m super skeptical about my own abilities to bake with rice flour; I can never seem to get the liquid to flour ratio right and the finished product always seems to come out gummy. However, this recipe somehow comes out of the oven with the perfect texture without being dry or crumbly. As someone who is quite picky about muffins and cupcakes, I was quite pleased with how these muffins came out, and my taste-testers enjoyed them as well. Happy baking!
Blueberry Muffins (Gluten and Dairy Free)
(makes 6 muffins; recipe can easily be doubled or tripled)
Recipe slightly adapted here
1 large egg
½ cup non-dairy milk (or liquid of choice, even just water)
¼ cup granulated sugar
2 tablespoons canola oil
1 cup brown or white rice flour (I used brown)
2 teaspoons baking powder
¼ teaspoon salt
½ cup fresh or frozen blueberries (I used frozen and tossed them in a bit of rice flour before adding to the batter to prevent them from sticking to the bottom. Feel free to add in or substitute chocolate chips, another fruit, nuts, or any add-ins that you prefer!)
1 tablespoon sugar
1/4-1/2 teaspoon cinnamon
Preheat oven to 425 degrees. Line 6 muffin cups with paper liners or coat the cups with canola cooking spray, or use a silicon muffin pan.
- In large bowl, combine egg, milk or liquid of your choice, sugar, and canola oil, mix until smooth.
- Add the rice flour, baking powder, and salt.
- Mix just until combined.
- Stir in nuts (if desired) and fruit of choice.
- If using; mix together the sugar and cinnamon in a small bowl.
- Divide batter among the prepared 6 muffin cups.
- Sprinkle the tops of the muffins with the cinnamon and sugar mixture and bake for 15-17 minutes or until toothpick inserted in the center of largest muffin comes out reasonably clean.
- Hope Kabel ’14