Gluten-Free Blueberry Muffins

Meet my new BFF:

This is Bob’s Red Mill millet flour. Millet flour is brilliant. It gives gluten-free cakes and muffins a wonderful, light, crumbly texture but has a very neutral taste. It’s inexpensive in comparison to a lot of other gluten-free flours. And it’s this soft, buttery color:

I use it in a baking mix that is 2 parts flour to 1 part starch:

1 cup millet flour

1 cup white rice flour

1/3 cup tapioca starch

2/3 cup potato starch

Mix everything up really well and store in a glass jar or plastic bag.

We love using this mix in blueberry muffins.

Into a large bowl, mix 2 1/2 cups of flour mix, 2 tablespoons flaxseed meal (optional), 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon cinnamon (I like Saigon cinnamon).

Beat 3 eggs. Add 3/4 cup of milk and blend.

Add 1/3 cup of vegetable oil.

And 1/2 cup of honey. Here’s a tip that I may have been the last person on earth to learn: if you’re using the same measuring cup for your liquid measures, measure oil before sticky ingredients such as honey or maple syrup. Those sticky ingredients are much more willing to come out of the cup.

And 2 teaspoons of applesauce. Applesauce is a binder, which is important in gluten-free baking, especially if you’re not using xanthan or guar gum. It also adds a little sweetness to the finished product.

Add the flour mixture. Stir until combined.

Looks good, but something’s missing.

Mix in 1 1/2 cups frozen blueberries and the zest of half a large lemon.

Time to work on their suntans.

After 18-22 minutes, or when a cake tester inserted into the center of a muffin comes out clean, remove the tray from the oven. Cool the muffins on a rack.

Better make sure they’re tasty.

Gluten-Free Baking Mix


1 cup millet flour

1 cup white or brown rice flour

1/3 cup potato starch (NOT potato flour)

2/3 cup tapioca starch or flour


Mix all ingredients until incorporated. Store in an airtight container.

Gluten-Free Blueberry Muffins

makes 12 muffins


2 1/2 cups flour blend

2 tablespoons flaxseed meal (optional)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

3 extra large eggs

3/4 cup milk

1/3 cup vegetable oil

1/2 cup honey

2 teaspoons applesauce

1 1/2 cups frozen blueberries

zest of half a lemon


1. Preheat oven to 325 degrees.

2. Mix flour, flaxseed meal, baking soda, baking powder, salt, and cinnamon in a medium-sized bowl.

3. Use a standing or electric mixer to beat the eggs.

4. Add the milk.

5. Add the vegetable oil, honey, and applesauce. Mix until well-blended, using a rubber spatula if necessary.

6. Pour the dry ingredients into the wet ingredients and mix until blended.

7. Add the blueberries and lemon zest.

8. Pour the batter into a greased or lined muffin pan. Bake 18-22 minutes, or until a cake tester inserted into a muffin comes out clean. Cool on a wire rack.


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One response to “Gluten-Free Blueberry Muffins

  1. Pingback: Meatloaf Cake, Or, When Cooks Go Smug | The Adventures of Pho Girl and Nacho Man

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