Tag Archives: gluten free quick breads

Celebrating a new web home: Best Ever GF Blueberry Muffins

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Best Ever Gluten Free Blueberry Muffins

Welcome to the new “home” for GlutenFreeGobsmacked!

I’ve owned this domain for years, but for some crazy reason, I never left wordpress.com.  Well, I bit the bullet now.  It took a bit of a migraine to get everything over here and things may not be exactly the way I want/need them to be, but for now it works.  I’m going with “works”.  There are too many other things in life to worry about (I’m a bit of a worrier) than a website.   That is for sure!



I thought my first post here would be a recipe for this delicious Cinnamon & Honey bread that I made this winter a few times.  It’s so good – and makes the best bread for sandwiches.  (And I know I shouldn’t say this as almost everyone toasts their GF bread and wishes for the delectable NON-toasted bread – but wow, I love it toasted with peanut butter too. )  I even have another recipe in waiting:  gluten free pumpkin muffins.

The sad news there?  They are so good, I never get a picture in time! I did make a mini-loaf with the same pumpkin muffin recipe and that one lasted a bit longer (thanks to the fact that I hid one for my lunch!).   The muffin kick around here has made lunch packing super easy for me too.  The mini muffins fit perfectly into their little bento boxes with some fruit and cheese.  And done. 😀

My sweet husband brought the girls to the grocery store last night after work.  We haven’t been in more than two weeks (thanks to the flu).  We were literally out of everything but milk.  The fridge is now stuffed to the gills and there is enough fruit and fresh vegetables to kick this influenza to the curb.  He even picked up some fresh blueberries for me and the girls.  But since he also picked up a pack of blueberry muffins from the bakery for the girls, I started craving blueberry muffins.  And then I remembered this super easy recipe I made last summer a bunch of times.

It’s perfect.  Not too sweet (some muffins should just be called cupcakes, in my opinion).  Not too big (again, mini muffins rule the world here). And quick to make (like all muffins should be!)

I do use gluten free oats in this recipe.   I only use certified gluten free oats as the cross-contact concerns are real.  Please feel free to substitute the oat flour in this recipe for brown rice flour and rice bran (50/50).

To make the oat flour, I just put a cup of oats into my food processor and whirled away until ground up nicely.  To make the oats less “bumpy” as my girls say, i soak them a bit before adding them to the mix.  Adding them directly makes for some chewier spots in the muffins which is a bit of a distraction for the Littles in the house, just a head’s up.

Happy gluten free muffins to you and yours –

PS.  I had some issues with my recipe plugin for WordPress.  Please click on this image to get to a PDF/Google Doc of the recipe.  Sorry for the inconvenience! GFBlueberryMuffins

GF: Luscious Lemony Poppy Seed Muffins

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Have you ever stood at the counter of your favorite coffee spot just wishing the line would move FASTER? Not necessarily because you were not truly enjoying the wait for the SuperFrappaWappaLappa whatever that the person before you had ordered, but because you were hungry and the goodies were making you think about it?

I am lucky not to be tempted by those treats. Usually I check them out to get flavor ideas. The other day I saw a HUGE (!!) piece of pound cake that looked like a good idea. We have some incredibly delicious strawberries now and I thought pound cake with strawberries would be good. And then I thought about the one pound of butter in the pound cake and thought maybe not. That, and let’s be honest, there are only two people in my house. We really do NOT need a whole pound cake floating around the house. Really. Not necessary.

When I got home, I opened the refrigerator to have a couple strawberries and saw a fabulous lemon sitting along side them in the fruit drawer. Oh yea. LEMON! I love lemony treats.

I must warn you here though. When I enjoy a lemony treat, I *really* want that lemon flavor to shine through…completely! I getdisappointed with lemon treats when the lemon flavor is just a glimmer or hint. I want to bite in to lemon goodness. What do you prefer?

Considering the fact that I contemplated the lemon long enough to completely forget the strawberries and pound cake idea, I knew I was going to be spending some time working on some treats today. And now I can’t wait for my mid-morning snack/breakfast tomorrow. (I don’t eat breakfast in the morning. I’m one of those people for whom the idea of food in the morning is NOT a good one.) Tomorrow, I’m packing some strawberries to accompany this luscious lemony poppy seed muffin.

It’s going to be the closest thing to heaven on a hectic Monday morning tomorrow. And it’s going to be hectic.

So, here’s a little treat for you in hopes that your Monday morning can begin with lemony goodness like mine.

Gluten Free Luscious Lemony Poppy Seed Muffins
Makes 6 muffins

4 Tablespoons butter
1/2 cup sugar
1 egg
1 teaspoon lemon extract
1 1/2 Tablespoons lemon zest (or the zest from one large lemon)
2 Tablespoon lemon juice (from the lemon you zested)
1/2 cup + 1 Tablespoon GF Flour mix (with xanthan gum)
OR 1/3 cup tapioca starch + 1/4 cup superfine rice flour + 1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almond flour (otherwise called almond meal)
2 teaspoons poppy seeds (+ to taste/preference)
1/4 cup milk or buttermilk

Lemon syrup ingredients:
2 Tablespoons lemon juice
2 Tablespoons sugar


  1. Preheat oven to 350F.
  2. Cream together butter and sugar.
  3. Add the egg, lemon extract, lemon zest and lemon juice. Blend together well.
  4. In a separate bowl, whisk together flour(s), baking powder, salt, and almond flour.
  5. Add dry ingredients to creamed sugar/butter/egg mixture alternating with the milk.
  6. Fill muffin cups/paper liners and bake for 16-20 minutes until lightly golden.
  7. While the muffins are baking, mix together the sugar and lemon juice for the lemon syrup and set aside.
  8. Test muffins by inserting a toothpick. If they are done, the toothpick will come out clean.
  9. Puncture several small holes in each muffin (6 or so). Spoon the lemon syrup over the top of each muffin.
  10. Allow the muffins to sit for 15 minutes before removing from the pan. (Warning: the muffin liners may be sticky. If serving the muffins to guests, remove the liners before serving.)

Serve topped with cut berries and a dollop of whipped cream (not the super sweet cream though) or eat them plain.

Happy Lemon Muffin Making! :)

PS. UPDATE:  4/29/2008:   know I just made these the other day, but they were quickly gobbled up at home. I made another batch last night (for my afternoon meeting snack) and this time I folded some of the cut strawberries in to the batter before baking. Oh yea. I think I’m in love. 😉