Sunday, January 17, 2010

Gluten-Free Blueberry Muffins = Yum!




The above ingredients are just a few that you'll need to replace traditional flour in this delicious recipe for gluten-free blueberry muffins!

I stumbled upon the blog for the Gluten-Free Girl and was checking out some of the recipes she's made when I saw one for blueberry muffins. It didn't look that difficult, so I thought I'd try it out and my husband and I could have gluten-free pancakes, scrambled eggs, and blueberry muffins for dinner! And it wasn't that difficult! And they smelled so good baking! Try it out for yourself by accessing the original recipe here or go by my adapted version below:

10 tablespoons unsalted, soft butter
1 cup white sugar
2 large eggs
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups plain yogurt
1 cup blueberries (frozen are fine)
2 tablespoons raw sugar

Preheat the oven to 375.

Combine all the dry ingredients together. Set aside.

Cream the butter and sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined. Add the eggs, one at a time, mixing after each egg.

Add one half of the dry ingredients, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.

Add as many blueberries as you can.

Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup. Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.

Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of warm blueberry muffins. If your sweetie wakes up from the smell, the muffins are done.

Makes 18 muffins.



Don't they look good? My first batch ended up kind of burnt, so I cooked the second and third batches for less time (25-30 minutes) than the recipe called for and they turned out fine. Just keep an eye on them until they look how you want them to look. I thought they tasted great. My husband said they reminded him of corn muffins. Either way, they are sweet and soft. Just perfect!

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