There is something so comforting about a warm, moist blueberry muffin to me. I remember my mom baking them growing up with the sugar topping for special weekend breakfasts. I would cut it in half and slather on the butter.
This week Curly, the 5 year old, wanted to make some blueberry muffins. It is important to note that she will not eat blueberries plain, she will only eat them if they are covered in cake, muffins or ice cream. With an easy Pinterest search I found this recipe that was very easy to modify to make Gluten Free. We had everything we needed so while the twins napped we got to work. From my Gluten Free baking experience adding sour cream or greek yogurt really help food stay moist.
What You Need:
1 1/2 cups GF all purpose flour blend
3/4 cup of sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil or applesauce
1 egg, room temperature
1/3 cup milk
1 tsp GF vanilla extract
1/2 cup sour cream
1 cup frozen blueberries
Topping
1/4 cup GF all purpose flour blend
3 tbsp sugar
1/4 tsp cinnamon
2 tbsp butter, softened
How To Make It:
Heat oven to 400 degrees. Put paper liners into a muffin tin. In a bowl mix together the flour, sugar, salt and baking powder. In a separate bowl mix together the oil, egg, milk, and vanilla. Slowing pour the wet ingredients into the dry ingredients bowl. Once combined add in the sour cream. Then carefully fold in the frozen blueberries. Be careful not to over mix or your batter will turn purple. Fill muffin tin 3/4 full with the batter.
Combine all the topping ingredients together in a bowl. Using your fingers mix together so that clumps form. Sprinkle onto the muffin batter.
Bake for 20 minutes. Makes 12 muffins.
Curly and I inhaled 2 muffins as soon as they were cool enough to touch. When the twins woke up we shared some with them. The next morning the twins remembered the muffins and asked for them for breakfast. This is such an easy recipe and requires regular everyday ingredients.
Enjoy!
Here are some Gluten Free flour blends I use:
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