Gluten-Free Vegan Blueberry Banana Muffins - Rhian's Recipes (2024)

FAQs

Why did my blueberry muffins fall? ›

Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink.

KEY TIP: Do not over mix the batter, a few lumps is ok! Overmixing = tough muffins.

Gluten-free muffin base ingredients:

avocado oil, or neutral oil of choice. milk of choice at room temperature - If you're dairy free, use dairy free milk. vanilla extract. 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Brown rice flour contains one single ingredient—brown rice. And while all brown rice flours are naturally gluten free, it's essential to check that the one you're using was made in a gluten free facility. In recipes, brown rice flour works best in bread, muffins and cookies.

What is the best non gluten flour for muffins? ›

But if you're looking for a good store-bought gluten-free blend, I recommend Bob's Red Mill 1 to 1 baking flour. This is based on sweet rice flour, and it makes a good sub for sweet rice flour in my recipes if you don't have any on hand.

The Bakery Gluten Free Blueberry Muffins (1 muffin) contains 51g total carbs, 49g net carbs, 17g fat, 5g protein, and 370 calories.

Muffins, banana (1 medium - approx 2 3/4" to 3" diameter) contains 53.5g total carbs, 51.4g net carbs, 12.4g fat, 6.6g protein, and 348 calories.

Without enough gluten, muffins don't have enough structure, so while the baking powder will cause the tops to rise, they'll eventually deflate when it's time to take them out of the oven, because there's not enough gluten to support it.

How to fix: set your oven to the temperature the recipe is calling for. Make sure to have an oven thermometer so you can regulate the temperature. If you under bake the cupcakes they will sink, because the middle of the cupcake won't have a chance to set and rise properly.

There are multiple reasons that could happen. Not baked long enough to set the structure. Not enough structure which might include lack of strength in flour, too much shortening, not enough egg, too much liquid (sugar).