EDIT: 5/16/18 I updated the recipe below with a newer and improved version of the original. The new version is lighter and fluffier and less dense due to separating the eggs and whipping the egg whites until foamy. I also changed the amounts of yogurt and milk. After several years of attempting gluten-free and dairy-free baking, I’ve discovered by trial and error what works, what doesn’t work, and ways to improve overall texture, flavor and consistency. Additionally, I made my blueberry sauce a little less thick by adding more water than what I originally called for. Honestly, I liked the thicker version, but the thinner version seemed to top the muffins nicely without weighing them down. I uploaded some new pictures that show the fluffier texture of the muffins.
Coincidentally, last time I made these muffins, I was wearing blue nail polish (which I didn’t realize until I pulled up the pictures!), and today I am once again wearing blue nail polish! It’s weird because I’ve probably only had my nails painted blue 2 or 3 times in my entire life. Anyway, on the left is a photo of the original recipe and on the right is a muffin made with the new recipe. You can see how much lighter the crumb is and the air holes in the muffin, versus the denser version on the left.
(Original Post) This is an unplanned post. I had already decided that today’s Sunday Funday was about Book Club; typed it up and posted it, but then I whipped up these beauties and just had to share them with you all. So it’s a 2-for-1 day on The Blog.
The blueberries are so good right now; super sweet, nice sized, and nicely priced. Last weekend I whipped up some mini blueberry tarts to go with a lemon sorbet my friend Dana made for Book Club. I didn’t take any pictures, but I can assure you they tasted and paired perfectly with the tart lemony goodness of Dana’s sorbet.
So I grabbed two more pints while I was at the grocery store on Friday, and when I opened up the fridge this morning, I decided to make some muffins, gluten-free and dairy-free of course so my hubby can enjoy them.
Some things I’ve discovered about gluten-free and dairy-free baking:
1. A mixture of flours works best. Most all purpose gluten-free blends are a mixture of the various types of flours, plus some xanthan gum which is good enough. Depending on what I’m making, I like to mix it up even more. For these, I added some coconut flour because it has a unique, sweet flavor that lends nicely to baked goods.
2. Plain unsweetened coconut milk yogurt alternative is an excellent alternative for buttermilk or sour cream. I use SoDelicious; in fact it has become a staple in my fridge.
3. (new) Separate the eggs. I have found that whipping up the egg whites until foamy, and mixing them in at the end helps to produce a lighter and fluffier texture.
4. Mix it well. Gluten-free batters and doughs do not get tough from over-mixing like traditional ones made with wheat flour, because there is no gluten, and gluten is the stuff that can get tough if worked too much. In fact, I have found that mixing more is better – it helps reduce the graininess that comes with some of the gluten-free flours.
5. Let it rest. I always let my gluten-free batters and doughs rest about 20 minutes before baking. I think it helps reduce the graininess because the dry ingredients have more time to absorb the liquid. This is not a scientifically proven theory, it’s just something I discovered by accident one time.
Gluten-Free Dairy-Free Blueberry Muffins (new, improved recipe)
1 pint fresh blueberries, washed and stems removed
1/4 cup granulated sugar
2 teaspoons tapioca starch (or cornstarch)
1/2 to 3/4 cup water*
1 teaspoon vanilla
1 teaspoon fresh squeezed lemon juice
Place blueberries in a sauce pan. Pour the sugar over them, and sprinkle with starch. Stir in the water, making sure all of the starch and sugar dissolves; you don’t want any gooey globs of starch in there. Bring to a boil, stirring to make sure the mixture doesn’t burn, then reduce to a low simmer, stirring occasionally, until sauce begins to thicken and blueberries are cooked through and soft (about 3-5 minutes). Remove from heat, transfer to a clean bowl. Stir in the vanilla and lemon juice and set aside to cool.
*You can go with a thicker sauce, or with a thinner sauce by adding more water. I like it both ways, but found that the slightly thinner sauce didn’t weigh down the muffins like the thicker sauce did.
1 cup gluten-free all purpose flour blend (I use Bob’s Red Mill 1-to1 Baking Flour)
1/4 cup coconut flour
1/4 white rice flour
1/4 tapioca flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup plain dairy-free coconut milk yogurt (about one 5.3 ounce container)
3/4 almond milk
1 teaspoon apple cider vinegar
2 eggs, separated
1/4 canola oil
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup fresh blueberries, washed and stems removed
In a small bowl or measuring cup, add the vinegar to the almond milk and set it aside. In a large bowl, whisk the flours, baking powder, and salt together. In a separate small bowl or glass measuring cup, beat the egg whites on high with an electric mixer until foamy – you don’t need stiff peaks, just a nice foam with soft peaks. In another bowl, beat the egg yolks until creamy, then pour in the canola oil, and beat for another minute. Slowly add the granulated sugar, beating until it is all mixed in. Add the almond milk and yogurt and blend well. Pour the liquid mixture into the flour mixture and mix with an electric mixture for 30 seconds until all the flour is incorporated. Scrape down the sides with a rubber spatula, and mix again on high for 3 minutes. Stir in the vanilla, then add the whipped egg whites into the batter, folding gently until all of the egg whites are mixed in. Let the batter rest for 15 minutes.
Prepare a regular size muffin pan with non-stick spray or line with cupcake papers and pre-heat your oven to 375 degrees F. Gently fold the fresh blueberries into the batter, then using a small ice cream scoop, fill each muffin cup about 2/3 to 3/4 of the way full. *You may have some batter left over; I usually have enough to fill a 12-cup muffin pan, plus make 4 more muffins. Make a small well or indentation in the top of each muffin cup of batter, then using a 1 teaspoon measuring spoon, add a spoonful of the blueberry sauce you prepared earlier to the top of each muffin. Bake for about 18-22 minutes at 375 degrees.
*Note: you will have some blueberry sauce left over, and this is a GOOD thing. Put it on your oatmeal, spoon it over ice cream, smear it on toast, or just eat it out of the bowl. It will keep in an airtight container in your fridge for about a week.
Let the muffins rest in the pan for about 3 minutes or so, then gently remove with a fork to a cooling rack. These are best enjoyed immediately, however if you have leftovers, keep them in an airtight container in the refrigerator.
Ziggy loves blueberry muffins. Actually, there’s not much that he doesn’t love!