August 5, 2010

Lemon-Blueberry Muffins (Gluten Free & Vegan)

Don't you just love unexpected gifts? The other night, a friend of mine showed up at my doorstep (ok, at my doorman), with a great book about living a gluten-free lifestyle. Of course, since I've been gluten free for over 7 years, they knew I didn't necessarily need the book. But they had a chance to scroll through it at Mrs. Green's grocery store and thought it might have some useful information. Turns out they were right!

Celiac Diease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed by Jules E. Dowler Shepard is full of awesome information including how to handle dinner parties when you're the guest, tips on eating out, and some really great recipes. I'm especially excited to try the recipe for gluten free Challah since my attempts in preparation for the Jewish Holidays have been complete failures every year for the last 5 years! The book also includes a recipe for a gluten free flour mixture that Shepard claims can replace regular flour in just about any recipe out there. Why not give it a try, right?

Since I've had Lemon-Blueberry muffins on my mind for the last few weeks, I decided they would be the perfect excuse to try out Jules's Nearly Normal All-Purpose Flour Mix. You can find Jules's flour mix recipe here. The recipe makes four cups and although the muffins only call for 1 3/4 cups of flour, I prepped all 4 cups and have stored the leftovers in my refrigerator for my next baking experiment. The only substitute I made was brown rice flour for the white rice flour in an attempt to add some sort of nutritional value.

For the muffins, I adapted a Food & Wine recipe to use the gluten free flour and to make it vegan. I also replaced the vegetable oil with applesauce. The muffins came out beautifully & are delicious! They're not too sweet and have a lovely but not overpowering lemon flavor. And the texture is wonderful: light & cakey with gooey blueberries.  I'll definitely be using this flour mix again!

Lemon-Blueberry Muffin

Lemon-Blueberry Muffins
adapted from Food & Wine
makes 12 muffins

1 3/4 cups Jules's Nearly Normal Gluten-Free Flour Mix
3/4 cup + 2 tablespoons of granulated sugar
2 tsps baking powder
3/4 tsp salt
1 cup blueberries (fresh or frozen)
equivalent of 2 eggs replacers
1/2 cup almond milk
1/4 cup unsweetened applesauce
finely grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice

Preheat your oven to 375 F. Prepare your muffin tin with liners or lightly spray.
In a large bowl, whisk together the flour mix, sugar, baking powder and salt. Add the blueberries and set aside.
In a separate bowl, whisk the egg replacer, almond milk, applesauce, lemon zest and lemon juice.
Gently fold the wet ingredients into the flour mixture until well combined.

Distribute the batter evenly in the muffin tin and bake for 20 minutes. Let the muffins cool for 5 minutes before carefully removing and placing them on a rack to cool.



  1. These look so moist. I am going to have to try this!

  2. yums those look amazing!!!! I will crave these muffins, all day lol

  3. OMG these look wonderful, I make blueberry muffins a lot so I'll have to try this soon! Thanks!

  4. I am ordering this book right now!