Thursday, November 13, 2008

Blueberry Muffins

My sister saw these when I posted them on my Flickr and has been begging me to post the recipe because she wants to make them so bad. We love muffins. Next I will make corn muffins, but I am out of cornmeal. Don't worry I have plenty of recipes to talk to you about in the meantime. 

Inspired by BFF Kellys muffins she made the other day, I embarked on my own muffin making journey. The first batch was terrible and went right into the trash (I hate doing that but no one would have eaten them) so I started again. The next ones were good. Phew. I've been needing grab and go things for breakfast to eat while I'm at work, and cookies are not the best option. Muffins, on the other hand, are!
Also, in case you didn't click on the link above about Kellys muffins, click here instead. Kelly has recently entered the world of 'adult blogging' as she calls it. She takes beautiful photographs and while she does not eat gluten free, I love her anyway. You should check her out.
Also, check out Jacobis version with cranberries and lemon glaze here!

Blueberry muffins
1 c rice flour mix
1 1/2 t baking powder
1/2 t salt
2 T sugar
1 egg, beaten
1/2 c plus 2 T milk
2 T melted butter
1 c blueberries (or more)

Preheat oven to 350. Mix together rice flour mix, baking powder, salt, and sugar. In another bowl, mix the egg, milk, and butter. Add some vanilla if you want. Stir the liquid mix into the dry ingredients, stirring only enough to fully combine ingredients. Add blueberries, stir once or twice to distribute, then pour into muffin pans, either lined with papers or well greased. Bake 20-25 minutes, let cool in pan. Eat with plenty of butter or some jam. 


  1. Hey Jill! Awesome recipe! I was curious, what brand of different flours do you use to make your mix? Bobs? Arrowhead Mills?

  2. I use Bob's red mill brown rice flour (I like to use half brown/half white), but the rest of my flours in my mix I get at the Asian grocery store by my house. I know they might not be totally safe, but I haven't had any negative reactions with any of them, so they work for me. Also, they're 79 cents a pound vs $4+ which is also how I'm able to afford to bake this much (and why I don't mind AS much when I make a mistake like the first batch of these muffins). I like the flours I use because they are really finely ground, I really don't like the coarser grained flours I've tried.

  3. Looks so colorful and tempting

  4. These are really great. My son asked for them again this morning! After reading your blog we went to the Asian market, it really cut the cost of flour down for us. Thank you!

  5. Anonymous5:47 PM

    These were wonderful! As a new person to the wheat free world I was pleasantly surprised. Thank you!!!

  6. These are good, not too sweet, they kind of remind me of scones. I used coconut palm sugar and a little vanilla extract. Thanks for sharing, love a gf recipe that turns out well the first time!!