Whole Grain Gluten Free Blueberry Muffins
These healthy whole grain muffins are made with freshly milled gluten free grains and loaded with blueberries! Full of satisfying fiber to jump-start your day with nutrition!
What are freshly milled gluten free whole grains? Why are they better than the prepackaged flours?
Whole grains are one of the champions of nutrition, especially for B vitamins and fiber! When you mill your own gluten free flour, it is so much healthier than the packaged gf flour mixes at the store. You have the advantage of balancing your blood sugar because of the fiber in the flour. It is also amazing the nutritional profile of brown rice and sorghum, for example. These are the main grains that I grind to make my own whole grain gluten free flour. They have fiber, which is good for blood sugar and insulin resistance since it contains the bran, germ and endosperm of the grain. Plus, the whole grain freshly milled gluten free flour is a good source of Magnesium, Thiamin (B1), Niacin (B3), Pyridoxine (B6), Pantothenic acid (B5), iron, Phosphorus, Zinc, Copper, Potassium, Manganese and Selenium.
Grinding your own gluten free flour is EASIER than you think!
Are these dairy free?
Yes! You can use your favorite unsweetened dairy free milk for these muffins. If you can eat dairy, then feel free to use dairy milk, too. Sometimes I use raw milk kefir instead of the milk and they are tender and delicious made with kefir, too.
I don’t have a grain mill, can I use pre-packaged gluten free flour instead?
Absolutely! You won’t get all of the nutritional benefits from the freshly milled flour, but the finished muffins will be nearly the same. You can just use prepackaged sorghum flour and brown rice flour, half and half OR all brown rice flour. I have found that the freshly milled flour has a slightly sweeter flavor than the prepackaged flours.
Storage:
Store cooled muffins in an airtight container for 2-3 days at room temperature. These are great to make ahead and freeze! You can freeze the muffins for up to 6 months.
Ingredients needed:
- Freshly milled gluten free flour– either all brown rice or half and half of brown rice and sorghum (ideally organic)
- Tapioca Starch/Tapioca flour
- Organic white sugar
- Baking powder (ideally aluminum free)
- Xanthan gum
- sea salt
- melted coconut oil, avocado oil or another mild flavored cooking oil
- Zest and juice of 1 lemon
- Dairy free or dairy milk
- Eggs, large
- Fresh or frozen blueberries
Gather all of your ingredients and preheat your oven to 350 degrees. I prefer to use line my muffin pan with parchment paper liners. I find that the traditional paper muffin cup liners ridiculously stick to gluten free muffins and make my kids frustrated! Who wants have the muffin to be stuck to the liner?! No thank you!! My solution is to either spray the pan and go without the liners OR use parchment paper liners, which work amazing!
Alright, Let’s make these muffins so you can enjoy them!!
Start by grinding your grain!
If your flour is already ground and ready, skip this step.
Note: It’s okay if you grind too much. It does not need to be precise, because if you’re anything like me, you’ll be baking within 2-3 weeks before the grains “go bad”. It’s easy to use up any “extra” grain that you don’t use immediately if you like to bake!
I actually grind about 6 cups of flour at a time, which is 2 cups of brown rice and 2 cups of sorghum. It’s pretty easy for me to use up 6 cups of flour in 2-3 weeks.
Let’s make the muffins! This recipe makes 24 standard sized muffins.
You can freeze any leftover muffins for up to 6 months. Makes a quick and easy breakfast for busy days!
- 2 1/2 cups of whole grain flour (sorghum/brown rice or a mixture of both)
- 1 cup tapioca starch
- 1 1/2 cups white sugar, plus a little bit more for sprinkling
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup melted coconut oil, avocado oil or other neutral flavored cooking oil
- Zest and juice of 1 lemon
- 1 1/2 cups unsweetened plain dairy free milk, (may need to tweak the amount of milk to get the right consistency)
- 2 eggs, large
- 2 cups blueberries (fresh or frozen)
Preheat your oven to 350 degrees.
Line your muffin tins with parchment paper liners or spray the pan with cooking spray.
Grab a large mixing bowl and add all of the dry ingredients.
Stir to combine all of the dry ingredients.
Next, add the wet ingredients and mix until the batter is combined. If you find that the batter is too thick, here’s where you can tweak the amount of milk and add a bit of milk at a time to get the right consistency of muffin batter. I say this because some df milks are thicker than others and you may need to add a bit more milk.
Next, fold in the blueberries and fill the prepared muffin cups 3/4 of the way full.
Sprinkle the muffin batter with a pinch of sugar. This is optional, but it adds a nice texture on the top!
Bake at 350 degrees for 22-25 minutes or until they are fully baked and just lightly golden brown. You can test them by carefully touching the top of the muffin top, it should not indent or feel mushy. It should be mostly firm and not mushy/jiggly batter. If they look wet, or are jiggly, they need more time to bake.
Makes 24 standard sized muffins
Whole Grain Gluten Free Blueberry Muffins
Ingredients
- 2 1/2 cups of whole grain flour sorghum/brown rice or a mixture of both **See Notes
- 1 cup tapioca starch
- 1 1/2 cups white sugar plus a little bit more for sprinkling
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup melted coconut oil avocado oil or other neutral flavored cooking oil
- Zest and juice of 1 lemon
- 1 1/2 cups unsweetened plain dairy free milk (may need to tweak the amount of milk to get the right consistency)
- 2 eggs large
- 2 cups blueberries fresh or frozen
Instructions
- Preheat your oven to 350 degrees.
- Line your muffin tins with parchment paper liners or spray the pan with cooking spray.
- Grab a large mixing bowl and add all of the dry ingredients.
- Stir to combine all of the dry ingredients.
- Next, add the wet ingredients and mix until the batter is combined. If you find that the batter is too thick, here’s where you can tweak the amount of milk and add a bit of milk at a time to get the right consistency of muffin batter. I say this because some df milks are thicker than others and you may need to add a bit more milk.
- Next, fold in the blueberries and fill the prepared muffin cups 3/4 of the way full.
- Sprinkle the muffin batter with a pinch of sugar. This is optional, but it adds a nice texture on the top!
- Bake at 350 degrees for 22-25 minutes or until they are fully baked and just lightly golden brown. You can test them by carefully touching the top of the muffin top, it should not indent or feel mushy. It should be mostly firm and not mushy/jiggly batter. If they look wet, or are jiggly, they need more time to bake.
- Makes 24 standard sized muffins