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May 7, 2008

Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

Before the gluten had to go Blueberry Muffins were one of Jamison's favorites. Of course his version came out of a box, but that's neither here nor there! ;oP So now it was time to come up with a gluten free version that Jamison could enjoy and this happened to fill that bill.

One nice thing about these muffins is that they stay moist, even days later. The consistency is very good as well. There is no residual graininess or anything of that nature either that sometimes happens with gluten free baked goods. This is one you could definitely take and serve to gluten eaters without them really noticing and sometimes that is just what you need.

Gluten-Free Blueberry Muffins

What You'll Need:
2 cups of sweet potato flour
1 cup of tapioca flour
1 cup of sorghum flour
1 3/4 cups of organic cane sugar
4 tablespoons of powdered milk
3 tablespoons of xanthum gum
1 teaspoon of sea salt
1 heaping tablespoon baking powder
1 cup of plain yogurt (Note: I used fat free.)
4 eggs
1/3 cup safflower oil
1 tablespoon vanilla
1 1/2 cups of buttermilk
1 - 10 ounce package of frozen blueberries (Note: If you can't find a 10 ounce package then 12 or 14 ounces will work fine.)

Preheat oven to 375 F.

In a large bowl mix or sift together sweet potato flour through baking powder. Set aside.

In a separate bowl mix together through buttermilk until smooth. Add wet mixture to dry mixture and stir until dough forms.

Gluten-Free Blueberry Muffins: The Dough

Stir in blueberries until incorporated and place dough in muffin pan that has been lined with cupcake liners. Each liner should be 3/4ths of the way full. Bake for 18-20 minutes until golden brown.

Makes roughly 30 muffins. Store in an airtight container to retain moistness.

Gluten-Free Blueberry Muffins

Notes: In theory this should work with any frozen berry. I say in theory, because as I've learned since this gluten free adventure began, theories that might work with regular flour sometimes go astray when you're dealing with no gluten.

Posted by Dianne at May 7, 2008 1:29 PM

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That's amazing! Usually GF stuff turns into bricks. You are becoming quite the GF expert! Awesome!

Posted by: Allie at May 7, 2008 2:16 PM

Thanks! I was quite surprised by this too. This one and the bread that I make weekly for Jamison's lunch seem to stay tender when stored in airtight containers. Several of the gf products we bought not so much.

Posted by: Dianne at May 7, 2008 3:29 PM

You know what was missing? When you make them properly from the box, the blueberry's aren't over powering and you can actual taste the entire muffin rather than horrible aftertaste of blueberries. Any chance we could get some real blueberries like from the mix and give it another try?

Posted by: Jamison at May 8, 2008 8:05 AM

You're hopeless! ;o)

Maybe we can try dried bluberries next time. The blueberries you are used to are actually a lot smaller than the ones I used too. I've never seen those bluberries in the real world. ;o)

Posted by: Dianne at May 8, 2008 8:14 AM

I really thought when they started putting those canned blueberries in the mixes instead of the regular ones, they'd gone way too far away from a winning setup. But that's just me.

Posted by: Jamison at May 8, 2008 9:27 AM

They started doing that when I upgraded you to a classier mix! ;oP

Posted by: Dianne at May 8, 2008 10:12 AM

Wow Dianne, looks great! I always love your food photos!

Posted by: Karen at May 12, 2008 6:42 PM

Thanks Karen!

Posted by: Dianne at May 12, 2008 6:57 PM

Wow, scrumptious is the word that comes to mind. Yum! Thank you for sharing this on Friday Foodie Fix.

Posted by: Diane-thewholegang at June 12, 2009 8:15 AM

Thanks! I haven't made these in a while, but they were good!

Posted by: Dianne at June 13, 2009 10:10 AM

Where do you purchase your sweet potato flour?

My daughter is also a celiac. In addtion to the CD, she is allergic to rice, soy, corn, peanut, and tree nuts which makes finding alternative flours challenging. Since her condition was discovered in January, we have been using sorghum, millet, tapioca, and potato starch. I really would like to find some others for a bit of variety.

Posted by: Melissa at May 3, 2010 6:20 PM

I order mine from a farm called "Barry Farms" through Amazon: http://www.amazon.com/Sweet-Potato-Flour-1-lb/dp/B000FA6GY4/ref=sr_1_1?ie=UTF8&s=grocery&qid=1273070388&sr=8-1

I've ordered several things from them and have been pleased with them all.

Posted by: Dianne at May 5, 2010 10:50 AM

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