It’s getting to that time of year when summer is just passed and I feel its passing keenly. The rain and cold are right for this time of year, and I welcome them as a part of the turning of the seasonal wheel, but I still have the tastes of summer on the tip of my tongue. I need a little bit of summer now to help me transition to this next season. Blueberries are such a part of the tastes of summer for me. And I love muffins. So, you can’t go wrong when you combine the two.
Even though it’s not blueberry season, you can make blueberry muffins year-round if you have access to frozen blueberries. I like to freeze my own blueberries in July and August, but when I run out, I also get frozen ones from my local organic grocery store. This recipe is one of my family’s favorites, and I also like to bring them to breakfast and brunch events.
I adapted this recipe from The Streamliner Diner Cookbook, by Irene Clark, Liz Matteson, Alexandra Rust, and Judith Weinstock. I wrote about this cookbook in previous post. I love it–it’s one of my go-to cookbooks for recipe ideas.
Recently my friend Stephanie asked for the recipe (I made it for a gathering we attended this summer) and I realized that I hadn’t shared it here yet. So, here it is!
Gluten-Free Blueberry Honey Muffins
-adapted from The Streamliner Diner Cookbook
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
Special equipment needed
A hand mixer is helpful
1/4 cup butter, melted
2 extra large eggs
1/2 cup honey
1/2 cup buttermilk (or milk w/ 1/2 tsp vinegar mixed in)
zest of one lemon (optional)
2 cup Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup fresh or frozen blueberries that are thawed
Preheat the oven to 350 degrees
-Grease 12 muffin tins or line with muffin papers
-in a medium bowl, combine dry ingredients (and lemon zest if using)
-wash and pat dry blueberries (they should be as dry as possible)
-in a small bowl, mix blueberries with 2 TBL of the dry ingredients, set aside
-in a large bowl, beat together butter and honey. Beat until fluffy
-add eggs, beat well
-mix dry ingredients into wet ingredients–don’t over mix
-add floured blueberries–don’t over mix (you don’t want to break the berries)
-spoon into muffin tins
-bake for about 20 minutes (until tester comes out without crumbs)
This recipe make 12 muffins.
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