Last week the girls and I were at Costco and, as usual, we passed by their racks of enormous, delicious-looking muffins. I considered it for a second and decided to buy some. And since it’s a warehouse you have to buy two enormous packs of muffins, we chose apple streusel and chocolate chunk. Not that I could have any but it made me feel all warm and fuzzy inside knowing that Travis and the girls could have muffins on Saturday morning for breakfast.
I sat the packs of muffins on the kitchen island which meant that anytime I did anything in the kitchen I had beautiful, gluten-full muffins staring me in the face. As the day wore on I began scowling at the muffins every time I walked by. I was starting to get the impression that I hadn’t bought those muffins for Travis and the girls at all. Apparently I’d purchased them because it was I that wanted muffins.
After considering and scowling at those muffins for an entire day and a half, I decided that I needed to make some sort of baked good. I checked my Pamela’s mix bag and I had barely over 1 cup of mix left. Drat! I could have made pancakes but I didn’t want pancakes, I wanted muffins! So I checked my bag of Cup 4 Cup, a gluten free flour that I haven’t talked about yet here at The Button Casa, and I had two full cups of flour. Surely I could make something with 2 cups, right? So I went through some recipes I had in a folder and I found a blueberry muffin recipe that had turned out great with regular flour and it required the 2 cups of flour that I happened to have on hand.
I think it was meant to be.
The really great thing is that while these were fabulous when I made them gluten free, my non-gluten free friends can make them too. Just use your favorite flour.
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups Cup 4 Cup gluten free flour (or all purpose flour if you don’t want gluten free muffins)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups blueberries
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
- Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
I highlighted step #3 because it’s important and I forgot to do it. The batter ended up climbing up my mixer attachment.
You can find Cup 4 Cup flour at Williams Sonoma exclusively. It’s a little pricey- $19.95 for 3 lbs.- but it’s by far the best flour I’ve worked with. I’ve used others to make things like pizza dough and it honestly felt like I was working with sand and the texture of the finished product tasted like a biscuit. When Travis tasted these muffins he said he couldn’t tell the difference between the ones I made and regular muffins…except these tasted better 🙂 I think I’ll keep him around a while.
If you click the link for the muffins you’ll notice that these are supposed to have streusel. Well, when I made them before I realized that the streusel recipe isn’t very good and since I was out of flour at this point anyway I just topped them with raw sugar.
And there you have it, gluten free blueberry muffins. Enjoy!