This weekend, with the beautiful warmer weather I had the itch to bake. And bake I did! I had some extra blueberries left over that needed to be used up so I decided to make blueberry muffins. After a few hours of trying to find EASY gluten-free recipes with minimal ingredients (and no yeast because ain’t nobody got time for that) I came across Gluten-Free on a Shoestring’s recipe for blueberry muffins! And let me tell you, her recipes are simple and easy to follow! It’s my new go-to website for everything food!
These definitely passed the test two! My boyfriend and his cousin inhaled these muffins on Saturday! They’re great at room temperature or even heated up,cut in half and smeared with a little bit of butter!
Preheat your oven to 350 degrees F and line or grease a muffin pan and set aside!
Combine all the dry ingredients (except for the sugar) in a large bowl and whisk to combine.
Taking a tablespoon of dry ingredients, add to a small bowl with the cup of fresh or frozen blueberries and coat them. I was expecting them to be coated as in now white blueberries, but they simply become dusted while the rest sits at the bottom of the bowl.
Beat the egg and egg white in another bowl. The best way to separate the egg yolk from the egg white is to crack the egg in half and instead of dropping the entire egg in the bowl, keep the yolk in one half of the egg while the egg white drips into the bowl. Go back and forth with the yolk into the two halves of the shell, careful not to break the yolk, until all the egg white has separated.
Combine all the wet ingredients in another bowl (sugar included) and beat with a mixer until smooth like below.
Combine the dry and wet ingredients until combined and then add the buttermilk and lemon juice and mix until combined as well. Then fold in your blueberries! Cook for 22-27 minutes (depending on your oven). I always explain this as saying you can always add minutes to finishing baking but you can never uncook something that is overcooked. If you do not know your oven, always start with even a few minutes under the recommended cooking time and add minutes. The muffins will be golden brown and a toothpick should come out fairly clean!
For more recipes like this check out Gluten-Free on a Shoestring!
Gluten-Free Blueberry Muffins
1 3/4 cups all-purpose gluten-free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup of fresh or frozen blueberries
4 tablespoons of unsalted butter at room temperature
10 tablespoons of sugar
1/2 cup Greek plain yogurt
1 egg + 1 egg white at room temperature, beaten
1/2 cup of buttermilk
2 tablespoons of freshly-squeezed lemon juice
Coarse sugar, for sprinkling (I did not do this)