This post originally ran in September 2013.
Gluten-free muffins are an easy breakfast, though storebought glutenfree muffins can be pricey. When you make your own gluten-free muffins, you can control the price of the ingredients. You can also avoid allergens if you have food allergies.
I decided to tinker with my gluten-free coconut muffin recipe to come up with something similar in taste and texture to the Udi’s Gluten Free Blueberry Muffins (1 Case) I tried over the summer. Big and tasty, the Udi’s Muffins didn’t taste like a gluten-free muffin. While I loved them, I didn’t love the price – $2.04 per muffin.
Fortunately, I have 2 gluten-free friends who were willing to be guinea pigs as I worked on the recipe. The first batch was a bit eggy, not quite sweet enough, and didn’t have enough vanilla flavor. I altered the recipe slightly, and of course, increased the blueberries because what’s a blueberry muffin without a blueberry oozing in every bite? The second time proved to be just the right combination.
If you want to save money on gluten-free baking, take advantage of Amazon’s Subscribe and Save program. You don’t need to be an Amazon Prime member to sign up for Subscribe and Save. You can change your delivery options at any time; Amazon will send you an email alert before each delivery. Not sure if you’ll use an entire case of coconut flour? Well, it does freeze well. See if a friend wants to split a case with you.
Almond Flour and Vanilla Extract
I do not buy my almond flour through Amazon. I buy mine from Trader Joe’s which sells it for about $3.99/lb., much cheaper than Amazon’s price. Almond flour also freezes well. I pick up a few extra bags each time I’m at Trader Joe’s and throw them in the freezer.
I purchase my vanilla extract from Costco; their Kirkland brand is gluten-free. Amazon carries Gluten-Free Vanilla Extract. However, only Rodelle Organics Pure Vanilla Extract-Bourbon appears to be available in the Subscribe and Save program.
Ingredients through Amazon Subscribe and Save
- 5 eggs
- 1 cup organic sugar
- 5 T unsalted butter, melted
- 1½ tsp. vanilla extract
- 1½ cup frozen blueberries
- ¼ cup coconut flour
- 1 cup rice flour
- ½ tsp. baking powder
- Have the ingredients ready at room temperature, especially if your home is cool. The coconut flour will not mix well if it's cool.
- Mix together melted butter, eggs, sugar, and vanilla in a large bowl.
- Combine the coconut flour, rice flour, and baking powder, and mix together. Then, add to the wet mixture; mix until there are no lumps in the batter. If your coconut flour is cold, make sure you break up the lumps and mix them in.
- Put batter into 6 large greased muffin cups or muffin cups lined with baking cups.
- Mix together the crumb topping with a pastry blender. Sprinkle the crumbl topping over the muffins.
- Bake at 400 degrees for 25 minutes or until done.