Gluten-Free Blueberry Muffins (Coconut Flour)
Baking a batch of fresh blueberry muffins is one of my favorite simple pleasures.
I do it early, before the summer day turns sultry and my body slows to a liquid ballet of movement designed to conserve every last salty drop of intention and energy my creaky, vanilla lotioned body can muster. I rise and bake to the rosy morning sun, stirring my batter half asleep, sipping hot coffee. A northern mockingbird sings his deceit outside the kitchen window. He is remarkable in his uncanny repertoire, a gifted mimic, silhouetted high against a summer-blue sky, perched on the tallest utility pole.
Karina's Gluten-Free Wheat-Free Blueberry Muffin Recipe with Hazelnut and Coconut FlourRecipe posted July 2012 by Karina Allrich.
These fragrant summery muffins have a fabulous texture- thanks to the soft, fluffy nature of hazelnut flour. A bit of coconut flour adds moisture and a delicate hint of coconut. Heavenly. Our new favorite.
1 cup hazelnut flour or almond flour
1/2 cup sorghum or organic brown rice flour
1/2 cup tapioca starch/flour or sweet rice flour
1/4 cup coconut flour
1 cup light brown sugar
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup non-dairy milk
2 teaspoons bourbon or Tahitian vanilla
2 cups organic blueberries, washed, drained well, patted dry
Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.
In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.
Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.
Stir in the blueberries by hand, using a big spoon or silicone spatula.
Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.
Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.
Absolutely divine still warm. We
Makes one dozen muffins.
Recipe Notes:I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.
I use Bob's Red Mill Hazelnut Flour (I found it at Whole Foods Market). If you cannot find it locally, you can order it at Amazon here.
Baking the night before- I bagged the leftover muffins in a large storage bag and left them on the counter overnight, as an experiment (gluten-free baked goods usually fare better if frozen the same day they are baked). The next morning these muffins were still tender and moist. (I attribute this wonderful bonus to using hazelnut flour and coconut flour.) After breakfast, I wrapped the remaining muffins in foil, bagged them, and tossed them into the freezer for future breakfast treats.
Subbing eggs- I anticipate the question, Can this be vegan? I hesitate to say that these muffins can be egg-free without a loss of quality. The recipe really benefits from the three eggs. I suspect they will lose their lovely, moist texture and lightness (hazelnut flour and coconut flour are two gluten-free flours that work best with eggs).
I do have a tasty vegan blueberry muffin recipe with almond flour here.
Xanthan gum is a touchy topic lately. Some Internet folks insist it's beyond disgusting. I'd say it's hardly that. It's an inert starch, made from corn. And yes, it is cultivated from fermentation/mold (so is cheese, and balsamic grape must; tempeh is inoculated with a fungus). And yes, some folks report it may work as a laxative on sensitive tummies (as does guar gum, locust bean gum, etc).
Here's the thing. Xanthan gum really helps gluten-free baked goods attain a tender, springy texture that doesn't crumble apart as soon as you bite into it. I've baked with it and without it. Some inherently gooey gluten-free recipes don't need it- like my gum free Dark Chocolate Brownies.
But the truth is xanthan gum can make a big difference in the texture of gluten-free cookies, breads and cakes. So I have used it willingly.
Until I started having some persistent tummy issues, after years of living strictly gluten-free. So I'm now experimenting.
See my new Gluten-Free Blueberry Muffin Recipe without Xanthan Gum here.
Read more about xanthan gum here.
For more substitution help, please see my guide to baking with substitutions here.