Blueberry Season is in full swing, and its bounty is abundant. Those plump little guys make me happy. When you bite into them, when they’re ripe, they explode with this tart juicy goodness. I bought a couple of baskets with hopes of making a delicious blueberry tart but a couple of things happened. One, I got caught up in the stuff of life with kids, a move, and every day craziness. And two, by the time I realized that I had forgotten about them I was in need of something to feed my itty bitty girl who happens to be gluten and dairy free. So the tart will have to wait for another day.
Rather, I made some yummy muffins that let my little one enjoy them, too. Often times she has to miss out on desserts and baked goods because of the gluten and dairy. I like to make something every so often that just she and I can enjoy. What I didn’t know was that the rest of the family would enjoy them just as much! They were gone in a flash of blue-stained teeth.
When I was growing up, my mom made sure to make enough of everything that everyone got his or her portion of whatever it was that she made. Things were split evenly and labeled with names so that no one missed out. There were six of us kids, so as you can imagine if we didn’t dive in and take our share you would likely miss out completely. The even distribution helped a bit, but I can recall a few times when my labeled items still disappeared! For the most part, my kids are pretty good about being fair. But when I make baked goods, if I don’t tell everyone specifically how much they can have, it will likely disappear and someone will be left tearfully saying, “But I didn’t get any!” I like to avoid that as much as possible. This time I forgot, and they magically disappeared. I could tell who the culprits were by the blue-stained smiles, but I let it pass, with a quiet laugh.
These muffins come together in a jiffy. The flour that I use is a mix of brown rice flour and Gluten Free Flour from Betty Crocker. It’s a mix that I prefer to use that lets me do without having to add in Xantham Gum and other things that I can’t pronounce. I imagine that you could use a wheat flour, as well, and that they would turn out just as yummy. A regular flour will make more moist and less crumbly muffins. The gluten acts like a “glue” that makes breads, cakes and other baked goods stick together. Either way, they will turn out pretty good! If you do happen to try this recipe with a regular flour, let me know in the comments how they turned out.
Gluten Free Blueberry Muffins
1 ½ to 2 cups of Blueberries
1 ½ cups of Gluten Free flour
1 cup of Sugar, plus extra for the top of the muffins
1 cup of Yogurt or Sour Cream
½ tsp Salt
1 Tsp Baking Powder
Pick over your berries. Remove any stems, moldy or unsightly berries. You can rinse your berries in a bowl of water with a tablespoon of vinegar to remove any dirt or pesticides. Set them aside to dry.
Line your muffin tins. Set the oven to 350 degrees.
In a mixing bowl place your yogurt (or sour cream), eggs, and sugar. Mix thoroughly.
Add in your dry ingredients, and stir to combine.
Lastly, fold in the blueberries gently.
Divide the batter between 12 cupcake cups. The Gluten Free batter will not rise as much as a regular flour batter, so the cups can be more full than usual. Leave at least ¼ inch, though. Sprinkle the tops with sugar.
Bake the muffins for 20-25 minutes. The tops will golden slightly.
Follow Catholic Sistas’s board Food.Gluten Free & More on Pinterest.