Blueberry Muffins
Do you ever just know you’ve made something divine? Because I made blueberry muffins during this wild blizzard we’re having, and when I tell you the clouds parted and celestial light shone down upon the muffin tin sitting atop my counter this morning, it’s no joke. In general, I don’t like to post recipes to this blog unless they reach a certain standard (the primary reason for my inconsistency in posting recipes). These knock it out of the park, imho.
You literally would never know they’re gluten free. And I know, I know: everybody says that. But trust me. You could mix in any fruit, and I have no doubt these would work. If I had been thinking about it, I might have been inclined to mix some lemon zest into this batch along with the blueberries.
Hm... Thoughts for next time...
Ingredients
1/2 cup of softened butter
1 cup of sugar
2 eggs
2 teaspoons of vanilla extract
2 cups of cup4cup or your all purpose gf flour of choice
1/2 teaspoon of salt
2 teaspoons of baking powder
1/2 cup of buttermilk
1 1/2 cups of blueberries, washed and patted dry
turbinado sugar to top
Instructions
Preheat the oven to 375°.
Cream butter and sugar until light.
Add eggs one at a time, beating well after each addition. Add vanilla.
In a separate bowl, mix flour, salt, and baking powder. Add 1 cup of blueberries.
Crush remaining 1/2 cup of blueberries and add to wet mix.
Add dry mix and buttermilk alternatively until completely folded in.
Line a 12 cup standard muffin tin with liners and spoon in batter. Sprinkle plenty of turbinado sugar over top.
Bake 30-35 minutes.
Note: these will need to be stored in an airtight container/ziplock overnight to keep their moisture. If you do happen to leave them out, they’ll be quite dry the next day. However, you can fix that by wetting a paper towel, wrapping your muffin up, and microwaving for 10 or so seconds.
I hope you enjoy the muffins!
