Blueberry Muffins

Imagine biting into the perfect blueberry muffin, freshly baked and still warm from the oven. The aroma fills the kitchen. Muffins are a light golden-brown color, laced with a delicate sprinkle of sugar. As you split it in half, the muffin holds together beautifully. The interior is a subtle, pale yellow, speckled with deep blue and purple hues of berries that slightly seeped into the batter during baking. Plump blueberries are scattered throughout the muffin, each one bursting with a sweet-tart complement to the subtle sweetness of the muffin itself. The blueberries are evenly distributed, ensuring berries in every bite… little pockets of joy and flavor.

The texture has a light crumb, airy and satisfying. Is it really gluten-free? There is no graininess or heaviness; instead, it is perfectly balanced and light. The flavor is a harmonious blend of natural sweetness from the blueberries and a hint of vanilla. The sugar topping adds a satisfying crunch that contrasts wonderfully with the soft, tender interior. With each bite, the muffin practically melts in your mouth, leaving behind a lingering sweetness. It's a perfect balance of flavors and textures, making it the ultimate comfort food—a muffin that you can enjoy wholeheartedly, knowing it is gluten-free and safe for you to eat. This is the muffin that makes you forget all the worries and restrictions, allowing you to indulge in your favorite treat with pure, unbridled joy.

A video demonstration of Gluten Free Blueberry Muffins is on Celiac Kitchen’s YouTube channel.

Blueberry Muffins

This is a small batch recipe that yields 6 large muffins; the recipe can easily be doubled

 Ingredients

1¼ cups (175g) fresh or frozen blueberries

4 tablespoons butter, room temperature

½ cup + 2 tablespoons granulated sugar

2 tablespoons plain Greek yogurt

1 egg, room temperature

¼ teaspoon vanilla

1 cup flour (we used King Arthur Measure for Measure Gluten Free Flour)

¼ teaspoon salt

1 teaspoon baking powder

4 tablespoons milk

Directions

1. Prepare Blueberries

• Wash fresh blueberries and let dry

OR

• Thaw frozen blueberries and let dry

Use either fresh or frozen blueberries…

…either way, give them a chance to dry off before they go in the batter.

2. In large mixing bowl, add:

• Butter

• Sugar

• Yogurt (helps maintain moisture content)

Slowly increase mixer’s speed; cream together 5 - 10 minutes, until sugar is well incorporated

 3. Add egg

Incorporate into mixture (about 3 – 4 minutes)

4 . Add vanilla

Mix for about 1 minute

5. Add to mixing bowl:

• 1/2 of the flour

• Salt

• Baking powder

Mix to combine for 1 – 2 minutes; start on low, then increase speed

6. Add:

• Remaining flour

Mix 2 – 3 minutes; start on low, then increase speed

7. Add Milk

• Mix in 1 tablespoon at a time (1 - 2 minutes)

GF flour blends vary greatly in how much liquid they will absorb

Adding 1 tablespoon of milk at a time lets you adjust the amount to fit the flour blend you’re using. Four tablespoons of milk worked well with the flour blend we used.

8. Gently fold in ½ the blueberries at a time

Can use chocolate chips instead of blueberries

9. Line a muffin tin

• Scoop a generous 1/3 cup of batter into each liner

10. Optional

• Rest in fridge for 15 minutes to help hydrate the starches in GF flour

11. Sprinkle tops with granulated sugar 

We sprinkled the tops with turbinado sugar

And filled every other spot to allow space for our jumbo sized muffins to rise

12. Bake 

• Place in a preheated 400° F oven for 5 minutes,

• Then lower oven temperature to 350° F (to maximize rise) and

• Bake for another 30 - 35 minutes,

• Until light golden brown and fragrant.

Bake time may be less for smaller muffins, so check on them after 20 minutes.

13. Cool 

• Let cool, in pan for 15 - 20 minutes

Enjoy!