{"id":1305,"date":"2019-06-25T13:00:47","date_gmt":"2019-06-25T19:00:47","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1305"},"modified":"2019-06-25T13:00:47","modified_gmt":"2019-06-25T19:00:47","slug":"gluten-free-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2019\/06\/25\/gluten-free-blueberry-muffins\/","title":{"rendered":"Gluten free blueberry muffins"},"content":{"rendered":"

When you have a load of nice local blueberries<\/a>, one feels obligated to bake with them. <\/p>\n

DRY INGREDIENTS<\/strong><\/p>\n

  • 2 cups gluten free flour (recommended: buckwheat, but use whatever you have on hand)<\/li>\n
  • 1 tsp xanthan gum (omit if your GF flour blend contains it already)<\/li>\n
  • 1 cup fresh, frozen or canned blueberries<\/li>\n
  • 1\/3 cup granulated sugar<\/li>\n
  • 3 teaspoons baking powder<\/li>\n
  • 1\/2 teaspoon salt <\/li>\n

    WET INGREDIENTS<\/strong><\/p>\n

  • 1 cup milk <\/li>\n
  • 1\/4 cup fruit\/vegetable oil(e.g. avocado oil)<\/li>\n
  • 1\/2 teaspoon vanilla<\/li>\n
  • 1 large egg<\/li>\n

    STREUSEL TOPPING<\/strong><\/p>\n

  • 1\/4 cup GF flour<\/li>\n
  • 1\/4 cup packed light brown sugar<\/li>\n
  • 1\/4 tsp ground cinnamon<\/li>\n
  • 2 tbsp butter<\/li>\n

    If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.<\/p>\n

    Mix dry ingredients in a large bowl, adding the blueberries last. Stir thoroughly to mix all ingredients.<\/p>\n

    Mix wet ingredients in a small bowl.<\/p>\n

    Pour wet ingredients over dry and mix thoroughly until all the dry is mixed and wet.<\/p>\n

    Heat the oven to 400\u00b0F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.<\/p>\n

    Spoon the batter into the muffin cups, dividing batter evenly. Sprinkle evenly with the streusel topping. Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.<\/p>\n

    WHAT IF I AM NOT GLUTEN FREE?<\/strong>
    \nStart preheating your oven before you mix any ingredients. Instead of the first 2 ingredients just use plain \/ all-purpose flour, likewise for the streusel topping.<\/p>\n

    THIS COMES OUT TOO SWEET, WHAT CAN I DO?<\/strong>
    \nIn the streusel topping substitute a good quality cooking oil such as avocado oil or regular (not extra virgin) olive oil. If you use a finishing sugar or other large grain sugar you get a nice crunch on the top as well as an almost savoury edge from the fruit oil.<\/p>\n","protected":false},"excerpt":{"rendered":"

    When you have a load of nice local blueberries, one feels obligated to bake with them. DRY INGREDIENTS 2 cups gluten free flour (recommended: buckwheat, but use whatever you have on hand) 1 tsp xanthan gum (omit if your GF flour blend contains it already) 1 cup fresh, frozen or canned blueberries 1\/3 cup granulated […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66,3,18],"tags":[76,77],"class_list":["post-1305","post","type-post","status-publish","format-standard","hentry","category-gluten-free","category-information","category-recipe","tag-gluten-free","tag-baking"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1305"}],"version-history":[{"count":6,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1305\/revisions"}],"predecessor-version":[{"id":1311,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1305\/revisions\/1311"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}