I haven’t had any berries in what seems like forever. If I’d been really smart, I would have frozen lots of local ones last summer so I’d have a stash to dive into all winter. But I wasn’t/didn’t. So while I felt kind of guilty about buying blueberries this time of year, when I spied organic ones for half price at my local natural foods store, I just had to snatch some up. And make some muffins.

gluten free blueberry muffin

I’ve never posted a blueberry muffin recipe here on the blog before, so I figured now would be a great time. I decided to make these with teff flour, something I haven’t used much apart from in the Ethiopian flatbread injera that I made for this post. I tested these blueberry muffins with a couple of different gluten free flour combinations and found I liked them best when the teff was combined with an equal amount of almond flour, and a lessor amount of brown rice flour. They’re hearty yet moist and tasty, without being a thinly veiled disguise for cake (like most commercial muffins). Using whole grain and nut flours means these contain fiber, protein, calcium and iron; the blueberries provide antioxidants.

I love the addition of just a bit of orange zest in this muffin recipe. You could use lemon zest instead, if you like. When employing citrus zest in a recipe, I feel pretty strongly that you should use organic citrus, if possible; I used organic blood orange zest here.

Recipe for Gluten Free Blueberry Muffins

Makes 8 medium sized muffins
adapted from Vintage Mixer's delicious looking recipe for Best Blueberry Muffins

Ingredients:

*1/2 cup salted organic butter
*1 cup organic cane sugar
*2 eggs, preferably organic and free-range
*1/2 cup raw or organic milk
*1 teaspoon vanilla extract
*2 teaspoons baking powder
*1 cup almond flour
*1 cup teff flour
*1/2 cup brown rice flour
*1 1/2 cups blueberries, preferably organic

Directions:

1. Preheat oven to 350°. Grease muffin tins with melted butter.

2. In the bowl of an electric mixer, cream the butter with the sugar. Add the eggs, one at a time, until well mixed.

3. Combine the milk with the vanilla extract and add to the butter mixture. Beat on low speed to combine.

4. In a medium bowl, whisk together the baking powder and the flours. Combine with the rest of the ingredients in the mixer and beat on low speed until mixed. Fold in the blueberries.

5. Fill muffin cups almost all the way with the batter, then bake in preheated oven until the muffins are light brown on top and a knife inserted in the center of the muffins comes out clean (approximately 22-25 minutes). Cool slightly before serving.

gluten free blueberry muffins

This is my entry for Weekend Herb Blogging. This week’s host is Yasmeen. For more information about this event, which was started by Kalyn, please see the rules over at Cook Almost Anything. I am next week’s host!

More muffins that look great:

Strawberry Buckle Muffins from Modern Comfort Food
Gluten Free Blueberry Muffins from Gluten Free Goddess
Sugar Free Teff Muffins from Gluten Free By Nature

 

15 Comments

  1. 1

    Janis — March 6, 2011 @ 8:28 am

    I make injera a lot. I have 25 kilos of Teff in my house. I am going to give these a try. Also have blueberries that I picked that I froze. Thanks for the recipe.

  2. 2

    Jeanette — March 6, 2011 @ 8:42 am

    I am so happy to find this recipe as I have a pack of teff flour on my shelf and have been staring at it, not sure how to use it in baking. My son is recently gluten free, so I’ve been experimenting a lot. Thank you!

  3. 3

    stephanie — March 6, 2011 @ 11:22 am

    Winnie,

    Such a beautiful photo. wow.

    I am with you – we are also huge berry fans in this house! Sadly, I didn’t freeze any this past year.

    These muffins look spectacular. I love the idea of adding zest to things. It gives such a great boost of flavor. I am going to have to add these to my repertoire – we eat quite a bit of teff in our neck of the woods.

    Thanks for including a mention of my teff muffins – that was very kind of you!

    xo
    Stephanie

  4. 4

    Alison @ Ingredients, Inc. — March 6, 2011 @ 8:37 pm

    These look awesome. Can’t wait to try them

  5. 5

    Vicki @ Wilde in the Kitchen — March 7, 2011 @ 9:13 am

    These sound really healthy, I love all the good ingredients in the recipe! I don’t want to wait for berry season, it’s so far away! I wasn’t smart either and have no local frozen berries, sad.

  6. 6

    Lindsay — March 7, 2011 @ 3:34 pm

    Hi, I just stumbled across your website… and as I am gluten-free, I certainly am going to try these muffins! They look great! I do have one question, though. Can I use almond meal where it calls for almond flour? Is it the same thing? How would it affect the outcome?

  7. 7

    Jess@HealthyExposures — March 7, 2011 @ 8:00 pm

    I would love to work more with organic flours, and teff flour is no exception. I’ve never even had it before though, so I don’t even have a vague idea as to what it may taste like! I do know, however, that I adore pairing blueberry with citrus zest :)

  8. 8

    Amanda — March 7, 2011 @ 8:07 pm

    These look great Winnie, and score on the blueberries!! I’ve been watching the sales too, and waiting… I’ve never heard of teff flour, there are so many I haven’t tried. My neighbor grinds her own wheat flour and gives me bags of it :)

  9. 9

    irena — March 8, 2011 @ 11:12 am

    I made these….big fan:)

  10. 10

    Nutmeg Nanny — March 8, 2011 @ 11:44 pm

    Yum! I do not have to eat gluten free but I have heard that most people feel better when they reduce the amount of gluten you have in your diet. I’m thinking about trying to cut out the amount of wheat in my diet. This looks like a great way to start :)

  11. 11

    kate@ahealthypassion — March 9, 2011 @ 6:33 pm

    wow these look so amazing I love blueberry muffins!

  12. 12

    Gluten-Free Flour — April 11, 2011 @ 6:00 am

    Gluten Free Flour eliminates all the problems when entertaining. All your food preparations, delicious sauces and gravies will be gluten free and your non-celiac guests will enjoy the wonderful food and never taste a difference.

  13. 13

    Susan — June 30, 2011 @ 6:40 pm

    Substitutions? For cane sugar? Maple
    syrup, honey? For baking
    powder – arrowroot? How about for the eggs- 3T water
    to 1T ground flax? AND does
    anybody know if I can put teff seeds
    into a vitamix to make
    teff flour?

  14. 14

    Joanne T Ferguson — June 3, 2013 @ 5:54 am

    G’day! I have made injera with little success, TRUE!
    Your recipe is now on my list to do!
    Cheers! Joanne

  15. 15

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    […] Recipe and Photo credit: www.healthygreenkitchen.com […]

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