Blueberry Honey Muffins

by Jeanne on October 26, 2009

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

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the muffins)

Special equipment needed
A hand mixer is helpful


1/4 C butter, melted
2 large or extra large eggs
1/2 C honey
1/2 C buttermilk (or milk w/ 1/2 tsp vinegar mixed in)
zest of one lemon (optional)
2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 C 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
-add buttermilk
-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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