Gluten Free Blueberry Muffins
Hi Bakers,
Blueberry muffins are a classic bake that often goes wrong and when you make them gluten-free all bets are off. A bakery in my hometown had the most crave-able muffins that I would go out of my way to get and enjoy in the park before riding home (no I wasn’t the cool kid with a car in high school but the strange one with her pants rolled up to avoid getting stuck in my bike chain) I’ve been searching for a similar recipe for decades…This is that muffin. With a moist crumb, with lots of sugar crunch on top and tons of berries. Not as sweet as cake but more than a scone. Rich without being oily. This muffin is the perfect complement to a hot cup of tea and some quiet time or something amazing to grab on your way out of the house for a quick bite. I hope you love this one as much as I do and get a chance to share a batch with your family and friends. Have fun in the kitchen and make something that tastes amazing- Carolyn
Gluten-Free Blueberry Muffins
Adapted for gluten-Free from the recipe for Cranberry Breakfast Cake by The View From Great Island
Makes 12 regular-sized muffins
Dry Ingredients
1 3/4 cups Cup4Cup Multipurpose Flour
1/4 cup blanched almond flour
1 teaspoon sweet rice flour
2 teaspoons baking powder
1/2 teaspoon salt
Wet ingredients
1/2 butter, softened
1 cup granulated sugar
1 egg + 1 yolk
1/4 cup 1/2 &!/2
1/4 cup unsweetened applesauce
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups blueberries, fresh or frozen
Sparkling sugar for topping
Preheat oven to 350F and place oven rack in the middle position.
In a medium-sized bowl, whisk together flour, almond flour, sweet rice flour, baking powder, and salt. Set aside.
In a small bowl combine egg, yolk, 1/2&1/2, and extracts and set aside.
Cream butter and sugar in a large bowl until light and fluffy. Add half the dry ingredients and mix until just combined. Add egg mixture and stir until just incorporated. Add remaining dry ingredients and when mixed gently stir in the blueberries. Scoop into a lined or greased muffin tin and smooth out the top, then sprinkle with sparkling sugar. If you are using frozen berries, the batter will be very thick. The sugar is optional but will give the tops a nice crunch and sweet boost to the fruit flavor of the tops. Bake about for 12-16 minutes for fresh berries or 25-30 minutes for frozen. Muffins are done when a toothpick inserted into the center comes clean. You may need to cover the top with foil if it is browning too much.
Cool and enjoy!
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