These gluten free blueberry pumpkin muffins are so soft and tender, fairly healthy and really easy to make. Made with Doves Farm gluten free flour and yummy pumpkin spice flavours.
While the rest of Europe basks in a heatwave – or the usual warmth of summer at the very least – of course, the UK is spiralling down into winter wonderland instead… SURPRISE SURPRISE. It’s been so cold and rainy for weeks that I genuinely considered putting the heating on a few days ago!
And even though the sun has actually decided to make its existence known today so far, just to give you a bit of perspective, I wore a t-shirt, hoodie AND a jean jacket earlier this morning. In early August. And though I wasn’t cold, I wasn’t warm either. Yes, let that sink in. After nearly 15 years in this country, you’d think I’d have taken some steps towards acceptance by now… But no, sorry, never. Summers like this should be made illegal!
So I thought baking would cheer me up this morning and what could be more fitting than some classic autumn-esque pumpkin spice muffins to match our ever so inspiring summer weather? But with some blueberries for a summery touch. 😉
What you’ll need for this recipe, besides standard muffin ingredients, is canned pumpkin. If you don’t have or can’t find any (it’s actually not that easy to find here in the UK outside of that short Halloween celebration window), steamed sweet potatoes make a great substitute.
Tips to get a great texture:
1. Let the batter rest. Among other things, this allows the flour to absorb some of the liquid and helps produce a better, softer texture.
2. Use room temperature ingredients. I’m not a baking expert, but room temperature ingredients are said to incorporate more air into the batter and result in a fluffier texture.
3. Add more eggs. Adding more eggs than ‘normal’ (and even the average gluten free) muffin recipes always produces a better texture in my opinion. So I added 3 in this one.
4. Use xanthan gum. My flour blend (Doves Farm) already contains xanthan gum, but if yours doesn’t, add 1.5 teaspoons if you can.
Gluten free blueberry pumpkin muffins recipe:
Preparation time: 10 minutes
Resting time (optional): 15-30 mins
Cooking time: 30-35 minutes
Cooking temperature: 180C (350F)
Yields: 12 muffins
Calories (per muffin): 196
- 1 + 1/2 cup / 280g gluten free sell-raising flour blend (I use Doves Farm)
- 1/2 tsp baking powder
- 5 Tbsp / 80g unsalted butter
- 250g canned pumpkin
- 3 medium eggs / 160g
- 1/2 cup / 100g whole milk
- 1/2 cup / 75g brown sugar (I used dark muscovado) Note: I made these low in sugar on purpose so for a sweeter flavour, add at least 3/4 cup / 115g instead.
- 1 cup / 165g blueberries
Notes: if you don’t have a self-raising flour blend, add 2 teaspoons of baking powder and 1.5 teaspoons xanthan gum.
- Pre-heat the oven to 180C (350F).
- Combine the flour and baking powder (and xanthan gum, if your flour blend doesn’t already contain it) in a mixing bowl.
- Add the butter (cold or room temperature) and mix with your hands until you reach a breadcrumb-like texture.
- Add the canned pumpkin, eggs and milk and mix with a spoon.
- Then add the sugar and mix well. The batter consistency should be quite thick, as seen below. Note: if using packed sugar like dark muscovado, crumble it with your hands first to get rid of any lumps.
- Spray a non-stick muffin tin with cooking oil spray (or line with muffin cups) and spoon the batter in.
- Let the batter rest in the muffin tin for 15-30 minutes before baking. Among other things, this allows the flour to absorb some of the liquid and helps produce a better, softer texture.
- Bake for more or less 30-35 minutes. To check if they’re fully cooked, poke the centre of a muffin with a tooth pick, skewer or knife. If it comes out clean, they’re ready.
- Take them out of the oven and let them cool down.
Serving suggestion: slightly warmed up with a yummy sweetened cream cheese spread. 😛