Tuesday, March 20, 2012

Blueberry Muffins (Gluten-Free)

This has been quite a week for posts!  Tonight I decided that I wanted to make muffins.  I'd been thinking about making them for a while, but I worried they wouldn't come out well.  I'm sort of picky about my muffins - they have to be perfect for me to want to eat them.


Preheat the oven to 375°F.


Line a 12-cup muffin pan with paper liners.


Melt butter/margarine (about 1 minute in the microwave).  Allow to cool until room temperature.


Combine sorghum flour, tapioca flour, and brown rice flour in a medium bowl.


Add sugar, baking powder, xanthan gum, and salt.  Stir until combined.


In a large bowl, whisk together butter, milk, eggs, lemon juice, and vanilla.  Gradually add dry ingredients until just combined.


Stir in blueberries.  The batter will be thick, but don't over-stir.


Spoon the batter into the muffin cups, filling each cup about 3/4 of the way full.


Bake for 10 minutes.  Rotate the pan and continue baking for about 10 minutes, or until the tops of the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out dry.


Remove from the oven and cool in pan for 3 minutes.  Serve warm, or cool completely on a wire rack.


Enjoy!!  Store at room temperature.


Blueberry Muffins (Gluten-Free)
Adapted from Driscolls

Ingredients
2/3 cup sorghum flour
2/3 cup tapioca flour (also known as tapioca starch)
2/3 cup brown rice flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter/margarine
1/2 cup milk
2 large eggs
1/8 teaspoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

Instructions

1. Preheat oven to 375°F (191°C).


2. Line a 12-cup muffin pan with paper liners.


3. Melt butter/margarine and then let cool to room temperature.


4. Combine sorghum flour, tapioca flour, and brown rice flour in a medium bowl.  Add sugar, baking powder, xanthan gum, and salt.  Stir until combined.


5. Whisk together butter/margarine, milk, eggs, lemon juice, and vanilla extract in a large bowl.


6. Gradually add dry ingredients to large bowl, stirring until just combined (do not over-stir).


7. Add blueberries to batter.  The batter will be thick.


8. Divide batter into muffin cups, filling each about 3/4 of the way full.


9. Bake for 10 minutes.


10. Rotate pan and continue baking for 10 minutes or until muffins are golden brown and a toothpick inserted into the center of a muffin comes out dry.


11. Cool muffins in pan for 3 minutes.


12. Serve muffins warm, or transfer to a wire rack to cool completely.  Store at room temperature.

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