Blueberry Muffins
This recipe is the gluten free version of “sweet muffins” found on page 47 of vintage Betty Crocker cookbooks. My mom made these muffins growing up and I LOVED them because they didn’t need blueberries or lemon juice or poppyseed to be yummy. Just warm from the oven slathered with some real butter.
I didn’t like the texture of berries in baked goods when I was a kid, and I hated the overly sweet taste of boughten muffins so this recipe was perfect.
And it still is!
Even though I’ve grown and adapted to where I like blueberries and lemon juice and poppyseeds in muffins — I still have a soft spot for “plain” muffins, still warm from the oven, with some melty butter in each bite.
Christmas 2020 I whipped up a couple batches of these homemade blueberry muffins to give to neighbors and friends. All of the feedback was positive (even from the non-gluten free folks!)
Blueberry Muffins
This is the unadapted recipe as it appears in the Betty Crocker cookbook — perfect for enriched all-purpose wheat flours!
1 egg
1/2 cup unsweetened original almond milk
1/4 cup oil
1/2 cup granulated sugar
1 1/2 cups Better Batter Gluten Free Flour, measured correctly
4 teaspoons baking powder (not a typo! As a rule of thumb, I always double the baking powder in gluten recipes when converting to gluten free — helps make up for the extra density)
1/2 teaspoon salt
1 cup fresh blueberries, chopped in halves or quarters (tossed in gluten free flour or cornstarch)
Heat oven to 400°F.
In medium bowl, combine egg, oil, sugar, and almond milk. In a separate small bowl, whisk together gluten free flour, baking powder, and salt.
Add dry ingredients to wet ingredients and mix well. Gently fold in floured blueberries and transfer batter to cupcake-liners in metal muffin tins.
Bake for 15-20 minutes or until tops are golden brown and a toothpick comes out clean.
Not feeling blueberry? Try these variations!
Apple: Stir one cup of grated apple with the oil and add 1/2 teaspoon of cinnamon with the flour. Bake 20-25 minutes.
Cranberry-Orange: Fold one tablespoon orange zest and one cup of chopped cranberries, sliced in half, into batter.
Surprise! Muffins: Fill muffin liners just half full and drop 1 teaspoon jelly in center of each, then fill with batter to 2/3 full.
