Gluten-free Banana-Blueberry Muffins

I know I promised no more recipes for awhile but I just made these and they came out so good that I had to share.

The muffins are so light and fluffy. I had some trouble finding xanthan gum but found it at Whole Foods.  Instead of frozen blueberries like the recipe calls for, I used fresh.  I found this recipe in Gluten-Free On A Shoestring. Check out the Pots of Gold I recently made on my food blog, The Good Food Diaries.


1 stick (8 tablespoons) unsalted butter, at room temperature

2/3 cup sugar

1 teaspoon  pure vanilla extract

1 extra-large egg, at room temperature

½ cup sour cream (low-fat is fine, non-fat won’t work)

2 medium-size ripe bananas, 1 mashed and 1 diced)

1 ½ cups all-purpose gluten free flour

¾ teaspoon xanthan gum

1 ½ teaspoons baking powder

¼ teaspoon  baking soda

¾ frozen (or fresh) blueberries


Preheat the oven to 350 degrees. Grease or line a standard 12-cup muffin tin with unsalted butter and set aside.

In a large bowl, cream the butter and the sugar until light and fluffy. Add the vanilla and the egg and mix until well combined. Next. Add in the sour cream, and then the mashed banana, and mix again until well blended.

Add the flour, xanthan gum, baking powder, baking soda, and salt to the wet ingredients., reserving a few tablespoons of flour in a separate bowl. Beat the batter well until it becomes thicker and a bit more elastic, which means that the xanthan gum has been activated.

Carefully fold the diced bananas into the batter. Toss the blueberries in the reserved flour, and carefully fold them into the batter as well. Divide the batter evenly among the twelve prepared muffin cups.

Place the muffin tin into the center of the preheated oven and bake at 350 degrees for 20 to 25 minutes, or until the muffins are brown around the edges and a toothpick inserted into the center of the middle muffin comes out with a few moist crumbs attached.


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6 Responses to Gluten-free Banana-Blueberry Muffins

  1. monica June 7, 2012 at 16:17 #

    Those look YUMMY!
    monica recently posted..Shopping Bathing Suits 2012My Profile

  2. LeeAnne June 11, 2012 at 17:43 #

    I’m going to make this one this week-end!! Blueberries and Bananas is almost as good as Strawberries and Bananas!

  3. Lisa August 19, 2012 at 08:38 #

    Just wondeirng about the salt – it is not on the ingredient list, but it’s in the directions… also, I am assuming you are measuring the berries in cups and not by weight, right?

    • Elle August 19, 2012 at 11:51 #

      Hi sweetie! Sorry about that. The salt goes in after the wet ingredients are mixed. The blueberries are by cups. 🙂 They are the fluffiest gluten free muffins I’ve had. I hope you enjoy if you try them. 🙂

      • Lisa August 20, 2012 at 05:45 #

        So, how much salt should I be adding to the recipe?

  4. Megan June 27, 2014 at 06:23 #

    These came out great! I used 1/2 tsp salt. I also had a lot more batter than 12 muffins for some reason. I was able to make an additional 8 mini muffins (baked for 15 minutes).

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