Recipes, Special Diets on October 31, 2014 by

Blueberry Swirl Muffins {Silvana’s Kitchen Giveaway}

We are big fans of Silvana’s Kitchen around here, so we were delighted when she told us about her new book, Silvana’s Gluten-Free and Dairy-Free Kitchen. Silvana and food go way, way back to her days as the founding editor of Every Day with Rachel Ray Magazine and time spent in the Food & Wine test kitchen. When her son, Isaiah was diagnosed with an intolerance to both gluten and dairy, Silvana put her food skills to good use and has developed recipe upon recipe that can easily fool the harshest critics. Now you can make those recipes in your own kitchen and take all of the glory for yourself. It’s hard to argue with a book that promises bagels, English muffins and puffy breadsticks. I admit to getting really excited about the Fake-Out Takeout recipes that include Baked Honey Barbecue Popcorn Chicken and Pretzel-Crusted Mini Crab Cakes with Dijon Dipping Sauce. This book is full of classics like these blueberry muffins and more exotic dishes like Moo Shu Vegetables with Sesame Pancakes. Most recipes are accompanied by beautiful photos and all are broken down into easy-to-follow steps.

Silvana has generously offered a copy of this book for one lucky winner and we’ll pair the book with the ingredients needed to make her gluten free all purpose flour referenced below (white rice flour, tapioca flour, potato starch and xanthan gum). To enter, simply follow the prompts below. We’ll select one lucky winner at random from all who enter by 11:59 pm on 11/6/14. If you just can’t wait or want to give this gorgeous book as a gift, head over to Amazon and grab a copy for $18.00.

Blueberry Swirl Muffins from Silvana's Kitchen, gluten free, dairy free

Blueberry Swirl Muffins

Makes: 12 muffins • Prep Time: 20 minutes Cook Time: 25 minutes

  • 1¼ cups plus 1 teaspoon Sugar
  • Finely grated zest of 1 Lemon
  • 2 cups fresh Blueberries, divided
  • 2¼ cups Silvana’s Gluten-Free All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 large Eggs, at room temperature
  • ½ cup Canola Oil
  • 1 cup Homemade Cashew or Almond Milk or store-bought
  • 2 teaspoons pure Vanilla Extract
  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425 ̊F with a rack in the 
middle. Spray a 12-cup muffin pan with cooking 
  3. In a small saucepan over medium heat, bring 
1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two- thirds full. Spoon about 1 teaspoon of the blue- berry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. 
(The muffins can be frozen in an airtight container for up to 1 month.)


Mary Lisa Robinson says:

Your cookbook looks like exactly what I need. Sure hope I win! 🙂

irma says:

Great cookbook.

Bonnie Stutzman says:

I love your products! I am not Celiac but some of my children and grandchildren are so I’ve learned to cook gluten free when I’m with them or they come to my home!

Kathy says:

Muffins look great!

Janae says:

I have really enjoyed your first cookbook

Brenda Penton says:

Awesome! Is this open to Canadians?

These look delicious! Also a fellow gluten free and dairy eater!

irma says:

Thank You!!!

Donna says:

Oh my goodness. These look delicious. Cant wait to try. Hope I win a cookbook.

Silvia says:

For the recipe. Can I replace the flour with the same amount of the 1 to 1 Bob Red Mills Flour?
Thank you

Julie says:

they are amazing! Taste like blueberry pie ! Thanks for sharing it!

Kari says:

What is the temp for baking these muffins? I can’t find it on the recipe!

Kymbre says:

Is there a substitute for eggs that you recommend?

For these, a flax-water egg replacement would work well. To make, combine 1 tbsp flax with 3 tbsp water and let sit for five minutes. Use as you would an egg.

Julia says:

Just want to make sure the 1 tablespoon of baking powder isn’t a typo. Seems like a lot of baking powder!

Thanks 🙂

This is not our recipe, but I believe it’s accurate. Gluten Free baked goods often need a little extra help to rise properly.

Andrea C says:

Tried this recipe two days ago, love love love it. Thanks for sharing

cis says:

I was disappointed to see you listing canola oil (and for baking of all things!).
Canola oil is NOT healthy, Americans (and Australians) have been brainwashed!

View Comments

Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now