Gluten-Free Blueberry Muffins

When my son was first diagnosed with celiac disease, I thought that meant saying goodbye to all my cookbooks. I definitely have learned that is not the case! So many recipes in my favorite cookbooks (like Mastering the Art of French Cooking) are naturally gluten free or can be adapted. The tricky adaptations come when I want to bake something and can clearly remember what the full gluten version tastes like.

Making these blueberry muffins from the First Edition of McCall’s Cookbook (1963) has been challenging, but I finally got it right! We have been housebound this school vacation week due to one kid with pneumonia, who is luckily on the mend, so the kids wanted to bake. In between marathon games of Monopoly, playing Angry Birds Star Wars on the Ipad and watching many, many movies, this recipe finally came together!

Gluten-Free Blueberry Muffins (adapted from McCalls, First Edition 1963)

Ingredients

1 ¾ cups sifted gluten-free Cup4Cup flour

¼ cup sugar

3 teaspoons of baking powder

½ teaspoon salt

½ teaspoon cinnamon

1/8 teaspoon fresh ground nutmeg

1 1/3 cup of milk

6 Tablespoons of melted butter

3 eggs, beaten

8 to 10 ounces fresh blueberries, rinsed and dried

Cinnamon sugar, optional for topping (1/4 cup of sugar and 1 teaspoon cinnamon)

Directions

Preheat oven to 400 degrees and either grease muffin tin or line with paper liners. Sift flour, sugar, baking powder and salt into a large bowl. Add cinnamon and grate in nutmeg. In another bowl combine milk, melted butter and eggs. Add wet mixture to dry and mix using a fork, just until all dry ingredients are combined. Fold in blueberries. Using a 1/4 cup measuring cup, scoop a little less than 1/4 cup of batter into each muffin cup, around 3/4 full. Sprinkle about 1/8 of a teaspoon of cinnamon sugar over each muffin, if you like. Bake at 400 degrees for about 20 minutes.

These muffins are not very sweet, so the cinnamon sugar on top helps give a little more sweetness to each bite. This usually makes 14 to 15 muffins each time. We made these yesterday and are already down to 5 this morning 🙂 I’ve only had one. These are great to throw in with school lunches or bring as a snack on a road trip.

If you want to try one of my other baking adapations, try these amazing Buttermilk Biscuits! You would never even know that they are gluten free.

I have started quite a cookbook collection, which I keep adding to whenever I go into a consignment shop or get a gift card to Amazon. I love cookbooks. I could sit and read cookbooks all day. What are your favorites?

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12 thoughts on “Gluten-Free Blueberry Muffins”

  1. This looks so yummy! And I love the fact that they´re gluten free. I love blueberries and well, who doesn´t love blueberry muffins?! Definitely giving these a try. Thanks for sharing 🙂

    1. You should be able to substitute almond milk for cow milk when baking, from what I have read. I have not tried it, but I would think you can. Maybe coconut milk and some coconut cream might help thicken it? Let me know if you try. Would love to hear if it works.

  2. Oh my gosh yes!!!! I’m gluten free so finding out that there are more and more gf options is so encouraging! I’m sure your son appreciates you greatly 😊

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