Filled with plump blueberries and yummy banana flavor, these moist, gluten free banana blueberry muffins are perfect for on the go snacking or a quick breakfast meal.
Gluten free baking comes with many challenges, but if there’s one baked good that’s a good starting point to master, it’s the muffin. Muffins are for the most part, very forgiving. A teaspoon more of flour or a little less butter even a cold egg… where these would be recipe no-no’s with yeast breads, with a quick bread like muffins, there’s a little more room for error. The reason why has to do with the ingredients and the resulting texture. More oil and hearty banana adds more moisture in this recipe, which contributes to a perfectly moist, never crumbly texture.
These muffins are a spin off of our lemon blueberry muffins – they’re both equally delicious, but when you have ripe bananas and want blueberry muffins, this is the recipe to turn to. Like these banana muffins, they have a lovely banana flavor, without being overly sweet.
Do these muffins have a heavy banana taste?
More like a subtle flavor… Even though banana is in the name, they are not overpowered by banana flavor. Since there’s only 1 for about 16 muffins, the banana acts more like a binder. But with a hint of flavor!
Can I make substitutions in the recipe?
Good news and not so good news when it comes to swapping ingredients – in this recipe, there are some good substitutions that I’d recommend… but then there are also some that I haven’t tested so I can’t say for sure.
Flour mix – this is one I have not tested with a substitute. I’ve only used the gluten free flour mix found here.
Eggs – the eggs CAN be substituted with an egg substitute.
Butter – the substitute for the diary free butter in the recipe would be regular, dairy butter and then coconut oil as well.
Honey – instead of honey, feel free to use pure maple syrup or agave nectar. Both are delicious alternatives.
Sour Cream – instead of sour cream, try plain or even vanilla flavored yogurt.
Do I need to use paper liners with these muffins?
Using liners is a personal preference (and often, a decorative one). I tend to keep a baseline of using liners with cupcakes and not with muffins. The reason why has to do with the texture – a cupcake is a lighter baked good. So a liner is needed to prevent a mountain of crumbs from falling from the cake. A muffin has a more substantial texture so liners aren’t really needed.
What’s the best way to store these muffins?
Since these muffins are so moist and tender, they store really well sealed in a plastic bag on the counter. For longer storage, double check the plastic bag to make sure it’s sealed and place the bag in the freezer. The muffins defrost easily in the microwave – just wrap them in a damp paper towel and heat for 1 minute.
Tips for Making these gluten free banana blueberry muffins
The ingredients
As with all gluten free baking recipes, letting the ingredients come to room temperature is important. But, as mentioned above, if the eggs are still chilly or the sour cream is not exactly room temperature, these muffins will still bake up beautifully!
Mixing
Once the ingredients are portioned, the recipe comes together quickly – just mix the dry ingredients in a large bowl. Pro tip: Use a large bowl, once you add the liquid ingredients, the space fills up quickly.
And then mix the liquid ingredients in a medium bowl. Pour the liquid ingredients in with the dry ingredients and mix well. The batter will be thick and fluffy. Once the blueberries are tossed with a bit of flour, gently fold them into the batter.
Resting
The resting time is another important time for these muffins. This period of time gives the batter time to absorb everything in the flours. Plus it helps develop that wonderful texture we all love.
Baking
While the batter is resting, preheat the oven to 425 F and prepare the pans. The batter will yield a bit more than 12 muffins – around 16 muffins, depending on how full you fill the muffin cups. After around 17 minutes of baking, you’ll have perfectly baked muffins!
Let me know how you like these gluten free banana blueberry muffins!
Marvelous Gluten Free Banana Blueberry Muffins
Ingredients
- 330 grams gluten free flour blend about 2 ½ cups
- ⅓ cup granulated sugar
- 1 teaspoon psyllium husk powder
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 4 Tablespoons non-dairy butter melted can be dairy butter
- 2 Tablespoons honey
- ¼ cup vegetable oil
- 1 banana mashed
- ½ cup dairy free sour cream can be dairy
- ½ cup unsweetened almond milk can be dairy
- 1 teaspoon pure vanilla extract
- 1 ½ cups blueberries fresh or frozen
Instructions
- In a large bowl, whisk together the flour blend, sugar, psyllium husk powder, baking powder and salt.
- In a medium bowl, add the eggs, butter, honey, vegetable oil, banana, sour cream, milk and vanilla extract. Mix with a sturdy spoon until well blended.
- Make a well in the center of the large bowl with the dry ingredients and add the wet ingredients to the dry ingredients and mix gently.
- In a small bowl or plastic bag, add the blueberries and a teaspoon of flour mix. Gently toss until coated.
- Add the floured blueberries to the muffin batter and gently fold in with a rubber spatula.
- After blueberries are incorporated into the batter, set the bowl aside to let the batter rest while the oven preheats.
- Preheat the oven to 425 F. Prepare two 12 cup muffin pans by spraying with cooking spray (the second pan will hold the remaining 4 muffins)
- Fill the muffin tins ⅔ of the way full. There won’t be enough batter to completely fill every cup in the second pan. Fill the remaining cups hallway with water to make sure everything bakes evenly.
- Bake for 17 minutes or until the muffins are golden brown.
- Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Then remove from the pan.
- Serve warm or at room temperature.
Notes
- Dairy free ingredients can be substituted with dairy ingredients.
- Use a large bowl when mixing ingredients.
- Let the batter rest while the oven is pre-heating.
- Muffin batter will fill about 16 cups.
- Muffins can be served warm.
- Place any leftovers in a plastic bag.
Nutrition
Have you tried our Gluten Free Strawberry Cake? Or how about some cinnamon rolls?
Or check out these delicious recipes:
- Gluten Free Pumpkin Muffins
- Gluten Free Artisan Bread
- Gluten Free Oatmeal Raisin Cookies
- Easy Gluten Free French Toast Casserole
- Buttery Gluten Free Crescent Rolls
[atricia
What egg substitute did you try? I have to be egg free.
Christine
Hi!
The chia egg works very well.
Hope that helps!
Christine