Tags
blueberry muffin recipe, breakfast, food, Gluten free blueberry muffins, gluten free flour, recipe
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.
Sort of.
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.
Dangit.
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.
Ingredients
- 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
Directions
- 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.
Mmmmm…..muffins.
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!
Oh my goodness. They look delicious!!!!
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Those looks so yummy. Looks like a great recipe. I will have to try it soon. A lot of my friends eat gluten-free, so I will share a link when I post my crumb cake/muffin recipe.
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Thanks, Corinne!
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I have been gluten-free, sugar-free, dairy-free, chtocloaoe and coffee-free for almost a year. Feel great, lost 25# and don’t miss any of the above. However, one thing I’ve noticed w/most gluten-free recipes is that they have quite a bit of sugar in the recipes. If I have to use sugar, I’ll substitute palm (coconut) sugar or agave in some cases. They have a low glycemic index, but are not as sweet. Once your tastebuds get used to less sugar, it’s fine, but sugar adds weight and contributes to many illnesses as disease can only thrive in an acidic environment which sugar provides. So I’d like to see less sugar used in recipes or conversions made available for those of us who are hypo-glycemic, diabetic, etc. Thanks! Mary
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