One day I started wondering what the most popular variety of muffin is. I did a bunch of searching on the web. Over and over again, every list or article said that Blueberry Muffins are the favorite. Although it isn’t usually my first choice, I figured that I should see what I’ve been missing. Don’t get me wrong, I’ve eaten many blueberry muffins over the years. They just haven’t been my first pick. So off I went to my kitchen to start developing gluten-free Blueberry Muffins that I would want to eat. A moist and tender crumb, buttery cake, fresh berries and a sweet topping were must-haves. Have I mentioned how much I love what I do?
Ingredients
- ½ cup sugar
- 6 tablespoons butter - softened to room temperature
- 2 eggs
- ½ cup full-fat buttermilk - sub plain Greek yogurt if you'd like
- 2 teaspoons lemon juice - freshly squeezed
- 1 cup gluten-free flour blend
- ¼ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup fresh blueberries - rinsed and dried well
Instructions
- Preheat the oven to 425 degrees. *Note that you will be turning the oven down to 350 degrees after the first 8-10 minutes of baking. Baking at a higher heat to start will allow them to rise more. Place 12 paper liners in muffin tins.
- Cream butter and sugar together in a large bowl using a hand mixer. Add eggs and mix until combined well and creamy, then add buttermilk and lemon juice. Mix again until combined well. It may look a little curdled or like it is separating some. That is okay.
- Add in the flours, baking powder, baking soda and salt. Using your hand mixer, combine them completely, scraping down the sides as needed.
- Using a small scoop or tablespoon, place a scoop of batter (without blueberries in it) into each cupcake liner.
- Now combine the remaining batter with the blueberries, stirring gently with a wooden spoon or spatula. Spoon the blueberry mixture evenly into each muffin liner, filling only ⅔ of the way.
- Place in the 425-degree preheated oven for approximately 8-10 minutes, when you notice that they have started to rise nicely, turn the oven down to 350 and continue baking for 8-10 more minutes until lightly browned and set in the center.
- Remove from the oven and let cool
Watch the video above to see Shay make this delicious dish.
Visit AtHomeWithShay.com for detailed instructions, nutritional information, and more gluten-free recipes.
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