So after my round of blueberry picking, I decided there was no way I’d be able to preserve them. They were too good and we all just wanted to eat them fresh. However, I found that I had enough blueberries to make the BEST gluten-free blueberry muffins I’ve ever eaten, EVER!
This recipe came from The Baking Wizard, Greg Patent, a man (who after reading his bio), has truly done amazing things in his life. His passion was inspired by the cooking channel on the first TV his family had ever owned.
Below is his recipe and my adaptations:
Yields: About 30 mini muffins
1 cup granulated sugar
2 ½ cups (12 ½ ounces) Bob’s Red Mill gluten-free all-purpose baking flour – I used a GF flour mix I had concocted with Authentic Foods Brown Rice Flour Superfine. The key here is to weigh your flour!
¾ teaspoon xanthan gum – my gum came from nuts.com
2 ½ teaspoons baking powder
1 tsp kosher salt (or 3/4 teaspoon table salt)
1 ½ cups (7 ½ ounces) fresh blueberries
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted
¼ cup vegetable oil – I used safflower oil
½ cup full-fat sour cream
½ cup whole milk
1 teaspoon pure vanilla extract – make sure your brand is GF. I make my own.
Finely grated zest of 1 lemon
Turbinado sugar, for sprinkling on muffin tops – I didn’t have any, so I just sprinkled regular sugar, but think it would have been even better with turbinado.
Adjust an oven rack to the center position and preheat the oven to 425 degrees. Spray a standard size muffin tin, preferably non-stick, with nonstick spray.
- In a large bowl, whisk together thoroughly the sugar, flour, xanthan gum, baking powder, and salt. Add the berries and toss to coat.
- In a medium bowl, add the eggs, butter, oil, sour cream, milk, and vanilla.
- Whisk to combine and add the lemon zest.
- Add to dry ingredients and fold in gently until batter is thoroughly moistened and smooth. Let stand 5 minutes.
- Divide among muffin cups, filling them almost to the top. Sprinkle with the turbinado sugar.
- Bake 17 to 19 minutes until golden and muffins feel firm to the touch, rotating pan halfway through baking.
- Cool in pan 5 minutes, then prop the muffins on their sides in the cups to cool further. Serve warm or at room temperature.
- Makes 12 large muffins. These are great warm with butter.
The beautiful blueberries I picked!