Trying to make anything gluten free can be really difficult to get the texture and flavor right. Thankfully these gluten free blueberry muffins will have people questioning that they don’t have gluten in them they’re so good.
I had been making a lot of foods out of oat flour, but unfortunately the company changed the oats and I can no longer eat them. So on to the next staple household ingredient – rice! This recipe makes 12 muffins.
I love rice, will eat it for breakfast, lunch or dinner in so many different forms. But it can also be ground up and made into rice flour. One tip I have is to make sure you use a coffee grinder and NOT a blender when making the rice flour. It’s fairly easy to make your own rice flour- here’s easy instructions here!
What makes these rice flour muffins special and work? The magic ingredient is a banana. Without the banana, these gluten free blueberry muffins are dense and the blueberries just rise to the top, rather than being evenly spread around the mixture.
What You’ll Need
Rice flour is the key ingredient in this recipe, so you’ll either need rice flour (I use brown) or rice and a coffee grinder. This is what’s great about this recipe is you don’t need any extra flours or weird powders to make this work – just the rice flour!
Make sure if you’re using your homemade rice flour it is extremely fine. If it’s not, this recipe won’t work and will have a grainy texture.
Other dry ingredients you need for these rice flour muffins include baking powder (or baking soda and cream of tartar), salt and cinnamon.
For wet ingredients, you’ll need your chosen sugar (I use maple syrup, regular sugar would probably work too), eggs, a ripe banana, maple syrup, almond milk, sunflower oil, vanilla extract, and blueberries!
Other tools to make these gluten free blueberry muffins include a mixing bowl, a fork or potato masher, wooden spoon, and muffin tin (and muffin liners if you need them).
Making The Rice Flour Muffins
Making these muffins takes all of 5 minutes and you don’t even need 2 bowls like most muffin recipe require. Preheat the oven to 350 F (175 C). Get out your muffin tin, and line if you need to.
Start by mashing the banana. If it’s not ripe enough to mash, peel, and put it in a microwave safe bowl and microwave for about 30 seconds – 1 minute to soften it up. Add in 2 eggs and mix together.
Next, add in 1 cup of almond milk (or your preferred milk) and 1/4 cup maple syrup. Mix to ensure all of this is evenly combined. Add in 1 tablespoon of sunflower oil and 1 tsp vanilla extract.
To this mixture, add in 2 cups of rice flour, 2 tsp baking powder (or 1 1/2 tsp cream of tartar and 1/2 tsp baking soda), a dash of cinnamon, and a dash of salt. Mix this all together, and finally add in about 1/2 cup of blueberries. Gently stir to combine. Then evenly distribute this mixture into your muffin tin. These will rise some, but not a ton during the baking process.
Bake for about 20-22 minutes, or until they bounce back upon touching the top of the muffin. If your oven does not heat evenly, turn the muffins halfway through the baking process.
Let them cool in the muffin tray until you can handle them, and then allow them to completely cool on a cooling rack. Store in an airtight container for up to a few days on the counter, or freeze them for up to a month. I love to pack 2 in my lunch box and they’ve thawed by the time it’s lunch!
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