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
- 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
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
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.
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.
Bake the muffins for 25 minutes, until golden brown.