Blueberry Muffins using Kamut or gluten-free flour

For the longest time  I made these muffins using gluten-free flour mix either Bob’s Redmill or a home blend. But since discovering I can tolerate kamut I’ve been making them using kamut flour. Either way they are delicious. If you’re going the gluten-free route your gluten eating friends will not be able to tell the difference, these muffins are THAT good. The original recipe calls for a streusel topping which I never do but you can find it at this fabulous gluten-free blog right here.

Blueberry Muffins
Makes 12 muffins

2 cups gluten-free flour mix or 2 cups kamut (or wheat flour)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum (I leave this in when using kamut because it contains less gluten than regular baking flour)
¼ teaspoon salt
¼ – ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla soy milk but you could also use almond or regular milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract

Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.

Thanks to http://iamglutenfree.blogspot.com for this great recipe.

Advertisements

3 Comments

Filed under Desserts and Cakes

3 responses to “Blueberry Muffins using Kamut or gluten-free flour

  1. these sound delicious!

    Can you have barley? I have been cooking a lot with barley lately and have been loving it.

    • Hi Nicole! These ARE delicious. I haven’t tried barley mainly because I’m afraid they’ll kill my stomach. I haven’t even tried spelt yet for the same reason. I’m wondering if there is something I can use in place of barley. I’m a big lentil, bean hound and I’m always looking for recipes with those things.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s