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.
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.
3 responses to “Blueberry Muffins using Kamut or gluten-free flour”
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.
Hmm… Yeah, I had a friend who had a gluten intolerance, and I can’t remember if spelt worked for her or not. I know it is a lot of trial and error with gluten allergies.
Here is a great website where I get a ton of veggie recipes – 101cookbooks.com.
This chickpea stirfry is amazing – http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html
She has some really delicious soups on there as well, great for those rainy vancouver days.