I’ve been searching for some new breakfast ideas. In the past I’ve made some bagels, muffins, or the old stand by crustless quiche. Lately I’ve just been having some yogurt or eggs for breakfast. Usually my weekends are my baking time but not so much this weekend, I had to work on Saturday and today was spent watching one of my best friends and her mom cross the line of the Big Sur Marathon, then off to hang out and relax with them for the day. – Way to go Lisa and Lorraine. But tonight when I got home I was determined to make some muffins before The Amazing race started. I picked up a bag of frozen blueberries today and blueberry muffins would be made tonight! I went to one of my favorite Gluten Free Cookbooks – The Allergy Free Cookbook by Alice Sherwood (if you haven’t tried any recipes from this cookbook you really should).
Blueberry Muffins (page 63) – The Gluten Free Version
1/4 cup butter
2 cups GF all-purpose flour
1 tbsp baking powder
pinch of salt
1/4 cup superfine sugar plus extra for dusting (optional)
2/3 cup milk + 1/4 cup – per the gluten free version of this recipe (I use soy)
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1 egg, beaten
1 cup blueberries
1/4 cup chopped pecans*
ground cinnamon for dusting*
* I added the pecans and cinnamon (into the mix) which weren’t called for in the recipe. The cinnamon was just suggested for dusting.
Line 6 large or 10 small sections of a muffin pan with paper muffin cups or butter the pan well. (I have cupcake tins so I needed all 12 of mine lined) Preheat oven to 400 degrees F
Melt the butter in saucepan. Remove from the heat and let cool.
Sift the flour, baking powder and salt into a bowl. Stir in the sugar and 1/4 teaspoon of cinnamon.
Make a well in the center, pour in the milk, lemon juice, vanilla extract and egg. Fold the mixture quickly to combine, but don’t worry if there are a few lumps. Fold the blueberries and pecans carefully into the mixture.
Spoon (I use an ice cream scoop) the mixture into the prepared pan (they will be almost full).
If desired, sprinkle lightly with cinnamon and sugar.
Bake in the oven until risen, lighlty golden in color and the centers spring back when lightly pressed, about 25 minutes.
Transfer to wire rack, dusk with superfine sugar and let cool.
These muffins are so good!! Same great texture of a real muffin, awesome flavor and I think the addition of the cinnamon and pecans into the recipe was a good idea 🙂 Eventually I would like to get a muffin tin to make slightly larger ones but for now my cupcake tin works just fine. The great thing about this recipe is you could add pretty much any fruit you like to it…next time I think I’ll add some cranberries, orange zest and a little bit of walnuts, hmmmm.
I love this cookbook and the recipes I have tried out of here. This is also the cookbook that I get my bread recipe from.