Monday, September 10th, 2012
Muffins make Mondays better. I’m pretty sure it’s science…but I need to keep conducting these studies. One can never be quite sure.
I’ve talked about this flour before…but it’s magical. It doesn’t smell all that great and I wouldn’t taste the batter while it’s raw, but such is life with gluten-free flour, I’ve found. The important thing is that it yields muffins which are miraculously tasty and tender, while still gluten-free. If you’re feeding friends for whom this is important, Bob’s your man. Muffins shouldn’t discriminate!
These muffins are gently adapted from Gwyneth’s recipe. I can’t think of a lovelier muffin-maker…and she has really great hair. These are my deep thoughts of the moment.
Gluten-Free Blueberry Muffins
Adapted from My Father’s Daughter
Makes 12 muffins
1/2 cup unsalted butter or margarine, melted and cooled slightly
1/2 cup soy (or other) milk
2 cups gluten-free flour mix
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen wild blueberries
coarse sugar, for sprinkling
Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners and set aside.
Whisk butter, eggs and milk in a bowl. Combine flour, sugar, baking powder and salt in another bowl. Stir wet ingredients vigorously into dry ingredients; fold in blueberries very gently.
Divide batter evenly among muffin cups; sprinkle with coarse (or additional granulated) sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.