Monday, December 6, 2010
Gluten Free Blueberry and Oat Muffins
I have a fascination with blueberry muffins. This is my second recipe for blueberry muffins that I have created and blogged about. This time I added gluten free rolled oats and gluten free oat flour.
Not all people with Celiac can tolerate oats. If you can tolerate them, I suggest Bob's Red Mill Gluten Free varieties. Shawn is one of the super sensitive to gluten types and he can tolerate gluten free oats.
I will be doing even more blueberry muffin recipes in the future. This one is still very American, in that it is more similar to a cupcake than a hearty muffin. Next time I pick up some blueberries at the market I will make a denser, heartier, breakfast muffin.
Don't get me wrong. These are delicious, wonderfully textured, and moderately healthy.
1 cup Gluten Free Oat Flour
1/2 cup Quinoa flour
1/2 cup Sweet Rice Flour
1/2 cup Gluten Free Rolled Oats
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Guar Gum
1/2 teaspoon Xanthan Gum
1 cup sugar
1 stick of unsalted sweet cream butter (softened)
1 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup organic applesauce
Begin by mixing the flours, oats, salt, nutmeg, baking powder, and gums together in a separate bowl and set aside.
Next cream the butter and sugar. I used my stand mixer for this.
Next add the eggs, milk, applesauce, and vanilla to the butter/sugar and blend thoroughly. Reduce the speed and slowly add in the flour/oat mixture until thoroughly blended together being sure to keep one tablespoon of the flour out for the next step.
Wash and remove the stems from the blueberries. Put them into a bowl and sprinkle a tablespoon of the flour mixture that you held back , onto the blueberries and toss slightly to coat them.
Next fold the blueberries by hand into the batter. Mixing the blueberries in by hand seems to keep more of them "whole".
Spoon the mixture into your paper lined muffin tin. Sprinkle the tops with brown sugar and gluten free rolled oats.
Bake at 350 degrees for 25 - 30 minutes, remove and cool a few minutes in the muffin tin.
After a few minutes, remove from muffin tin and cool on a wire rack.
These are a great dessert type muffin. Makes 18 muffins. Store in the refrigerator.