Garlic & Zest

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Gluten-Free Blueberry Muffins

I don’t adhere to any particular diet — unless “I’m game for anything” qualifies as an eating plan.  I don’t have any food allergies or sensitivities (knock on wood) and unless I’m trying to get into a bathing suit, gluten is still my friend.    So you’re probably wondering why I’m touting these gluten free blueberry muffins…. Well…

 


Dry ingredients and lemon zest wet ingredients and butter

My Aunt Heather has a gluten intolerance and because she was celebrating Christmas with us this year, I felt I should make an effort on her behalf.  I baked a holiday ham, made a crustless version of this quiche, supremed some Florida oranges for a nice citrus salad and whipped up these delicious — and gluten free — blueberry muffins.

 

adding eggs to wet ingredients batter for Gluten-Free Blueberry Muffins

I’ve had the most success with gluten free baking when I use a combination of arrow root and coconut flour.  Together they yield a moist, delicate crumb that’s more than just a passable substitute — it’s really delicious!  Of course, coconut flour soaks up liquid faster than a ShamWow, so you need an inordinate amount of eggs and liquid.  In this case — six eggs and instead of regular sugar, I used honey.

 

adding blueberriestopping for Gluten-Free Blueberry Muffins

For the crumb, instead of my usual flour/brown sugar/butter combo I used ground hazelnuts and arrowroot with the butter and a little bit of white sugar.  It doesn’t have the same towering streusel appearance that my recent coffeecake did, but it does provide a nice contrast to the muffin.  And did I mention these were blueberry muffins?  As in an avalanche of blueberries?

 

scooping batter into tins for Gluten-Free Blueberry Muffins topping with streusel

For fun, I made regular sized muffins as well as a tin of minis.  In fact, this recipe made 24 mini muffins and 10 full sized!  Who can resist a mini muffin?  No one in this house – they were the first to go…

 

baked Gluten-Free Mini Blueberry Muffins Gluten-Free Blueberry Muffins on a cooling rack Stacked Gluten-Free Blueberry Muffins

I confess — just before serving I made a little glaze to spoon over them so they’d be even more festive — but I didn’t have time to take pictures – so you’ll have to imagine the sweet swirls and drizzles on top – even better, right?

 

Gluten-Free Blueberry Muffins in muffin tin Gluten-Free Blueberry Muffins freshly baked Ready to eat Gluten-Free Blueberry Muffins

 

Gluten-Free Blueberry Muffins
Print
Gluten Free Blueberry Muffins
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Loaded with fresh blueberries these muffins have a moist, tender crumb and are absolutely irresistible!  

Course: Breakfast
Cuisine: American
Servings: 12
Calories: 257 kcal
Ingredients
For the muffins
  • 1/2 cup arrowroot flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 meyer lemon or regular, zested
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup honey orange blossom is fine
  • 6 large eggs
  • 12 ounces blueberries
For the streusel
  • 1/2 cup arrowroot flour
  • 1/2 cup hazelnut flour (can substitute almond flour
  • 1/4 cup sugar or coconut sugar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon cinnamon
  • 4 tablespoons unsalted butter at room temperature
For the glaze (optional)
  • 1/2 cup confectioner's sugar
  • 3-4 teaspoons milk or cream
Instructions
  1. Preheat oven to 350°. Arrange muffin liners in the muffin tin and spray with vegetable spray. Set aside.
  2. In a medium bowl combine the arrowroot flour, coconut flour, baking soda, sea salt and lemon zest. Whisk to combine.
  3. In a large bowl, with a hand mixer beat together the honey and butter until smooth. Add the eggs and mix until smooth. Add the dry ingredients and mix until just blended. Fold in the blueberries and let the batter rest for 5 minutes.
  4. Meanwhile, make the streusel. Combine the arrowroot flour, hazelnut flour, sugar, sea salt, cinnamon and butter in a small bowl and use your fingers to work it together to form the crumble.
  5. Divide the batter among the muffin tins and top with the streusel. Bake for 20-25 minutes or until golden brown and set. Let the muffins rest for 5 minutes in the pan. While muffins are cooling, make the (optional) glaze. Stir together the confectioner's sugar and cream until smooth. Drizzle the glaze over the cooled muffins and serve.
Recipe Notes

For mini muffins bake 10-14 minutes.
These muffins freeze well - but if you're going to glaze them -- wait until they've thawed from the freezer, then add the glaze.

Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 257 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 113mg 38%
Sodium 215mg 9%
Potassium 63mg 2%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 23g
Protein 4g 8%
Vitamin A 7.7%
Vitamin C 3.4%
Calcium 2.4%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

 More Gluten Free Fare:

 

Gluten-Free Blueberry Muffins
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Comments

  1. Yummed this for later! These muffins look amazing. Each year we pick fresh blueberries. I am a huge blueberry fan!

    Reply

    • Thank you, Cindy — these were a hit — even with the family members who don’t have an issue with gluten — so that’s saying something!

      Reply

  2. Dear Lisa, these muffins are beautiful! I love the golden color with the little pop of color…such a wonderful treat to have in the morning with coffee. Pinned for later!

    Reply

  3. “coconut flour soaks up liquid faster than a ShamWow”-LOL so true. I was on a gluten free diet for a while and I learned the hard way you definitely have to mix coconut flour with another flour! I never tried arrowroot though. It’s so nice of you to take such good care of your aunt while she was visiting-I’m sure she really appreciated it-it’s so hard being the odd ball out diet-wise during the holidays. That crumb top looks amazing!

    Reply

  9. Goodness, the first time I tried coconut flour was a disaster! I had no idea about how it sucks up liquid!! These gf muffins look wonderful! Your aunt’s a lucky lady!

    Reply

  10. My family loves blueberry muffins so definitely pinned this to make. I loved that you used coconut sugar and lemon zest for added flavor. Thanks for sharing this recipe.

    Reply

  11. Lisa these look great! We just learned that Bella has Celiacs so I am on the look out for great gluten free recipes. Where did you get the arrow root flour?

    Reply

  12. Oh Lisa, you’ve done it again and made me curious about baking,lol. You mange to provide the most adorable yet informative posts. Love the pics too.

    Reply

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