Gluten-Free Blueberry Muffins

Muffins are small, individually baked cakes, typically made in paper liners. We’re talking about American-style muffins here, which are made with baking powder, unlike their English counterparts that use yeast. But we’ll leave English muffins for another time. Today, let’s dive into dairy-free and gluten-free muffins, perfect for taking to a gathering, setting out for a kids’ party, or packing for a school snack.

Muffins, as we know them today, have become an integral part of American culinary tradition. American muffins evolved through the culinary experiments of settlers in the New World. One of the key factors in their development was the use of leavening agents like baking soda and baking powder instead of yeast. This sped up the preparation process, allowing people to bake them more quickly and with minimal effort.

American homemakers quickly embraced muffins for their simplicity and versatility — various ingredients like fruits, berries, and nuts could be added to the batter, allowing for experimentation with flavors and textures.

This time, I chose to make blueberry muffins because my child prefers this berry. However, you can easily swap in raspberries or even add cinnamon and chopped apples. The variations are endless, so you can choose the flavor you love most.

Ingredients for 6 muffins:

• 40 g rice flour
• 45 g tapioca flour
• 10 g coconut flour
• 50 g oats
• 125 ml dairy-free milk
• ½ tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp baking soda
• 1 egg
• 1 tsp psyllium husk
• 80 g sugar (I used coconut sugar, but regular sugar works too)
• 1 tbsp vegetable oil
• 110 g fresh or frozen blueberries*

*If using frozen blueberries, I rinse them under cold water before adding to the batter to prevent the muffins from turning an unappetizing color.

Instructions

In a small bowl, mix the oats, milk, lemon juice, and vanilla. Let it sit for a few minutes. Preheat your oven to 180°C and line your muffin tin with 6 paper cups.

In a mixer, beat the egg, sugar, psyllium, and vegetable oil until the sugar dissolves completely. Add the oat mixture, flours, and baking soda, mixing until smooth. Lastly, fold in the blueberries. Using an ice cream scoop, fill each muffin cup about ¾ full. Bake for 20-25 minutes, checking for doneness with a toothpick. If it comes out clean, your muffins are ready. Let them cool in the tin for 5-10 minutes, then transfer them to a wire rack.

These muffins are tender and crumbly, with no heaviness in your stomach afterward. Even picky eaters will happily gobble up these little cakes!