Laura's Kitchen: Blueberry Muffins (with a Gluten-Free Option)

Tuesday, September 30, 2014

Blueberry Muffins (with a Gluten-Free Option)

This delicious recipe comes form Canada's own, Chef Michael Smith. I was very pleased to find a copy of his book, Chef Michael Smith's Kitchen: 100 of My Favourite Easy Recipes in new condition (with the Chapters receipt inside the cover) at Value Village for $4.99. Of course the original recipe was not gluten-free, but I easily adapted it by including a homemade gluten-free flour blend. It was very easy.

If you have been following my recent posts, you may have seen a photo of some produce I was able to purchase at significant savings. I needed to use the blueberries, so decided to try the blueberry muffins, thinking they would be a great snack to have in the freezer for lunches, etc. With the remaining blueberries, I made cranberry blueberry sauce for turkey.

Ingredients

2 1/2 cups all purpose flour (or gluten-free blend with xanthan gum)

2 Tb. baking powder (g.f. variety if following gf diet)

2 tsp. nutmeg

1/2 tsp. salt

4 eggs

1 cup brown sugar

1 cup milk

1 cup melted butter

1 Tb. vanilla

2 cups fresh or frozen blueberries

1/4 cup coarse sugar

Method

Preheat your oven to 400 degrees F. Lightly oil the cups and top surface of a standard 12-muffin pan. (I like to use mini muffin pans. Use whatever is your preference).

In a large bowl, whisk together the flour, baking powder, nutmeg, and salt, evenly distributing the finer powders among the coarser ones. In a separate bowl, whisk together the eggs, brown sugar, milk, butter, and vanilla. Pour the wet mixture into the dry mixture. Stir together with a few quick strokes just until a slightly lumpy batter forms, about 20 seconds. Pour in the berries and gently stir them in with just a few more strokes. Portion the batter into the muffin cups. Evenly coat the top of each one with a sprinkling of coarse sugar.

Bake for 20-25 minutes or so, until the muffins are golden brown and a toothpick inserted into several of them comes out clean. Res on a rack for a few minutes before turning them out of the pan

Have you tried using parchment paper muffin cups? I prefer these as there is no sticking at all.

I made several batches of this delicious recipe

Ready for lunches and snacks

No comments:

Post a Comment

About Me

For as long as I can remember, I have loved to cook! I also like to eat, and for me the two activities go hand in hand. I like to try new recipes and enjoy reading through cookbooks. I baked gluten-free for four years, so you will see many gluten-free options. I now eat wheat, so my recent recipes reflect that. Hopefully you can find some recipes that will work for you. I also love photography, and this fits quite well with my interest in cooking.

I am a mom to an adult daughter and I am a proud auntie. My husband (of nearly 29 years!) helps to give me instant feedback with my recipes and this is something I value. I work full time as an Associate Professor in the Early Childhood Education Program at Thompson Rivers University, so I understand the need for getting a meal onto the table in a short amount of time. You may notice that I love make ahead meals as it helps for those times when getting a meal to the table is challenging.

I like to cook for family and friends and find food brings people together. Simply put, I think food is important. I hope you will be inspired to try something new or be reminded of the joy that a good meal can bring. Great things often happen around the kitchen table.