Cream cheese and blueberry gluten free muffins: Blueberry muffins are arguably the most popular American muffin in America and perhaps, the world! During the early morning hours on weekends and at family celebrations, you are likely to see a bunch of freshly baked blueberry muffins sitting in the kitchen. Just help yourself!
So, we think you should be able to enjoy a blueberry gluten free muffin too! Following our basic recipe for muffins (there is no need for a lot of confusion over a recipe for muffins even if it is gluten free), just add some fresh blueberries and our own twist on a blueberry muffin, the Philadelphia cheese … and ‘voila’!
Cream cheese and blueberry gluten free muffins: Makes 7-8 large muffin
- 60 grams (2 ounces) of potato starch
- 60 grams (2 ounces) of tapioca flour
- 80 grams (3 ounces) of rice flour
- 1/2 teaspoon salt
- 15 grams (3 teaspoons) of baking powder
- 2 gr (1/2 teaspoon) of xanthan gum
- 134 gr (5 ounces) sugar
Wet ingredients: Using a measuring jug, add the ingredients in this order. In my experience eggs are not always the same size and may slightly change the final version so I want you to arrive at 300 mls (1 1/4 cups) of wet ingredients so that the final preparation is always the same.
- 2 medium eggs
- 100 ml (0.4 cup) vegetable oil
- 100 ml (0.4 cup) of milk or yogurt
- 1 teaspoon pure vanilla extract
- 150 grams fresh blackberries, cleaned and dried
- 50 grams Philadelphia cream cheese, at room temperature
- Preheat the oven to 185C / 370F.
- Mix all the dry ingredients thoroughly in a mixing bowl.
- In a measuring jug, gently mix all the wet ingredients and the cream cheese, then using a fork combine for 30 seconds.
- Then pour the wet ingredients into the bowl of dry ingredients and stir gently down for 1-2 minutes. If you mix the batter too much, you will notice that it will have the consistency of glue. If this happens your muffins will also have the consistency of glue. Therefore, carefully fold the batter to combine. Don’t worry if the mixture is not homogeneous. Add a little ‘milk or flour if necessary. An extra 2 tablespoon of flour or milk will make no difference to the results.
- Add the blueberries and mix in carefully. The batter should be the consistency of thick cream and ‘dollop’ from a spoon.
- Fill the muffin cups two-thirds full.
- Place the pan in the center of the oven for 17-18 minutes. To check the cooking time, run a toothpick through a muffin and if it comes out dry, the muffins are ready.
- Remove from the oven and allow to cool to room temperature before serving.