Gluten-free Blueberry Muffins

A lot of my friends have asked me to do something that is gluten-free.  I postponed it for the longest time because I wasn’t even sure how to begin with the process.  I had heard the baking time was different and you had to calculate the measurements…which would have been impossible with my math skills.  But in all honesty, I had not researched what actually had to be done.

I was reading through my Thomas Keller cookbook and in it he stated for gluten-free you should use Cup for Cup flour.  I put that in the back of my brain thinking I would look into it later, but I had honestly just forgotten about it.  A couple of weeks later,  I was speaking to a friend of mine at work who must eat gluten-free and she mentioned it, and the fact that it was a little pricey and that I could find it at Williams Sonoma.  One of my favorite stores ever, so of course I had to go and check it out.

I won’t say it wasn’t pricey, because it was, but the ease of the measurements was just like it said.  Cup for Cup. I used Ina Garten’s Blueberry Muffin recipe because since I was changing the gluten part  I wanted a recipe I could trust. The streusel was my little addition, just because I like a little crunch.  I did have to cook slightly longer, but that might have been just gluten-free awkwardness on my part, because the extra time was minimal.

I did think the texture was a bit different, but the taste was still there and that is what really matters.  So for all you gluten-free fans out there, try this recipe.  I think you will like it.

Gluten-Free Blueberry Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 muffins

Ingredients

  • 3 1/2 cups CUP FOR CUP flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk, shaken
  • 1/4 pound unsalted butter, melted and cooled 1 stick
  • 1 1/2 teaspoons grated lemon zest (I actually added 1 tablespoon because I like more of the lemon flavor)
  • 2 extra large eggs, slightly beaten
  • 2 cups fresh blueberries (2 half pints)
  • 2 Tablespoons CUP FOR CUP flour
  • 5 Tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons butter, diced

Instructions

  1. Preheat the oven to 350 degrees. Line muffin tins with paper liners.

  2. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard 2 1/4 inch ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

  3. Combine 2 tablespoons flour, 5 tablespoons sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or fork until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.

  4. Bake the muffins for 25 minutes, until golden brown.

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