Blueberry Swirl Muffins {Silvana's Kitchen Giveaway} - Bob's Red Mill Blog
Blueberry Swirl Muffins {Silvana's Kitchen Giveaway}
Special Diets, Recipes 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.

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

Blueberry Swirl Muffins

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

  • 1 1/4 cups plus 1 tsp Sugar
  • Finely grated zest of 1 Lemon
  • 2 cups fresh Blueberries, divided
  • 2 1/4 cups Silvana’s Gluten-Free All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 2 large Eggs, at room temperature
  • 1/2 cup Canola Oil
  • 1 cup Homemade Cashew or Almond Milk or store-bought
  • 2 tsp pure Vanilla Extract
  1. In a small bowl, stir together 1/4 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 
spray.
  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.)

21 Comments

  1. Mary Lisa Robinson
    Mary Lisa Robinson
    Your cookbook looks like exactly what I need. Sure hope I win! :-)
    Reply
  2. irma
    Great cookbook.
    Reply
  3. Bonnie Stutzman
    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!
    Reply
  4. Kathy
    Muffins look great!
    Reply
  5. Janae
    I have really enjoyed your first cookbook
    Reply
  6. Brenda Penton
    Awesome! Is this open to Canadians?
    Reply
  7. Rebecca Jacobs
    These look delicious! Also a fellow gluten free and dairy eater!
    Reply
  8. irma
    Thank You!!!
    Reply
  9. Donna
    Oh my goodness. These look delicious. Cant wait to try. Hope I win a cookbook.
    Reply
  10. Silvia
    For the recipe. Can I replace the flour with the same amount of the 1 to 1 Bob Red Mills Flour?
    Thank you
    Reply
  11. Julie
    they are amazing! Taste like blueberry pie ! Thanks for sharing it!
    Reply
  12. Kari
    What is the temp for baking these muffins? I can't find it on the recipe!
    Reply
  13. Kymbre
    Is there a substitute for eggs that you recommend?
    Reply
    1. Cassidy Stockton
      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.
      Reply
  14. Julia
    Just want to make sure the 1 tablespoon of baking powder isn't a typo. Seems like a lot of baking powder!

    Thanks :)
    Reply
    1. Cassidy Stockton
      This is not our recipe, but I believe it's accurate. Gluten Free baked goods often need a little extra help to rise properly.
      Reply
  15. Andrea C
    Tried this recipe two days ago, love love love it. Thanks for sharing
    Reply
  16. cis
    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!
    Reply

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