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July 22, 2011 / amyjmcintosh

Gluten-free blueberry muffins

Gluten-free blueberry muffins

They say leopards don’t change their spots, but can people change their palates? Can a sweet tooth embrace their inner salty tooth, and vice versa? As a long-suffering owner of a sweet tooth (or two), the prospect of becoming a salty tooth seems like a great idea. Unless, of course, I replace my love of chocolate with a hankering for hot chips, it would be an entirely useless exercise.

So, chocolate and chips aside, do you think it’s possible to change your culinary persuasion? I decided to put this experiment to the test over a year ago after receiving an earful from my doctor about my high sugar intake. I felt like a naughty schoolgirl as she wagged her finger at me and warned me about the associated risks of high blood pressure, heart disease, obesity and diabetes, so much so that I vowed to never eat sugar again.

I wouldn’t say I’m a reformed sugar addict, but I’ve made some massive inroads in my pursuit of a healthier diet. I’ve even kissed goodbye by morning chai lattes and 4pm Freddo Frog break. And, shock horror, I still have Easter eggs leftover from April. That is unheard of in my household! These days, my main vices are dairy-free 70% cocoa dark chocolate, red wine, salami and the occasional pack of chippies.

So, have I given up my sweet tooth altogether? In short, the answer is no. I’ve suppressed it more than anything and toned it down a notch or two – kind of like a smoker who has kicked their nicotine habit but would still kill for a ciggy given half the chance.

I got back in touch with my sweet tooth on the weekend by whipping up a batch of gluten-free blueberry muffins. I hung up my baking apron around the same time that I gave up sugar, but in the interests of writing interesting blog posts, I decided to get back in the swing of it, and boy was it fun.

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Gluten-free blueberry muffins

Makes 12 muffins

2 cups rice flour

2/3 cup caster sugar

1 tablespoon baking powder

1 teaspoon baking soda

¾ teaspoon xanthan gum

pinch salt

2 tsp ground cinnamon

1 ½ cups frozen (I don’t defrost them) or fresh blueberries

½ cup gluten-free soy milk

½ cup canola or safflower oil

2 large free-range eggs

½ teaspoon vanilla essence

Crumble topping:

1½ cup pecan nuts, finely chopped

1/3 cup brown sugar (loosely packed)


Preheat oven to 180 degrees. Spray muffin pan with cooking spray.

Mix sifted flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add blueberries; stir to coat evenly.

Combine milk and oil in small bowl. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just combined.

To make the crumble topping, mix the pecans with brown sugar.

Spoon mixture into muffin pans. Sprinkle each muffin with crumble topping. Bake in the centre of the oven for 25 minutes or until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.

The muffins can be frozen and taken to work for morning-tea treats!

The moral of the story is that you can take the girl out of the sweet tooth, but you can’t take the sweet tooth out of the girl.

So, tell me readers, are you a sweet tooth or a savoury tooth? 

One Comment

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  1. earle mcintosh / Jul 22 2011 1:28 pm

    That is one of your best we had friends over and i made the Muffins for afternoon tea everyone loved them washed down with a refreshing Howard Park 9[Margaret River) Chardy .Do u do a rasin scone they are hard to find so i thought u may have a recipe we could use your recipes are easy to follow and the food is magic. Thank You so much Best Wishes Earlene

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