Bread | Breakfast | Healthy eating/specialty diet | Muffins | On the go | Quickbreads | Recipes | Snacks | Vegan

Blackberry streusel muffins (glutenfree + vegan)

April 21, 2014

If you know me you’d know that I like to experiment with my baking and today, I decided to try going gluten free by making muffins with rice flour. Going into this recipe I didn’t know much about rice flour so I’m not exaggerating when I say this was truly an experimental process. What I learned from making these is that rice flour doesn’t add very much flavor or volume to your baked goods. What I mean is that because rice flour doesn’t have the “wheaty” flavor wheat flour does, you’ll have to add extra flavorings to get the same amount of flavor as you would get by using wheat flour. As for volume? Rice flour doesn’t rise very much so you wont’ get much height in your bake meaning you might have to add extra leavening agents to make up for it. As you can see, my muffins top ended up looking quite flat.


Ingredients (makes 12 mini or 6 regular):

1 egg (or 1 tablespoon ground flax + 3 tablespoons water)
1/2 cup milk of choice
2 tablespoons sugar
2 tablespoons oil
1 cup rice flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup blackberries

streusel topping:

2 tablespoons sugar
1 1/2 teaspoons white rice flour
1 teaspoon canola oil

Let’s get crackin;

1. Combine the rice flour, sugar, baking powder, salt, and cinnamon in a large bowl. Mix in the flax egg, milk, and oil until just incorporated. Fold in the blackberries.


2. Scoop the batter into greased muffin tins and top them with streusel topping.


3. Bake at 425F for 15-20 minutes until golden browned.

IMG-20140320-04562Even though these muffins didn’t rise very much and ended up being quite flat, I added enough berries in them to keep them flavor packed. I was actually surprised to see that these muffins actually turned out quite light because I’ve had gluten free bread before and it has been quite dense. I guess it really depends on what type of flour you use and what you’re baking. Anyways, now that I’ve learned all this new information and realized that gluten free isn’t as intimidating as it sounds, I think I’m going to be ready for the next time I decide to embark on a gluten free adventure.

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