Gluten-Free Blueberry Muffins
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According to food writer Katarina Cermelj, “a perfect blueberry muffin has to be quick to whip up, have a beautifully domed, caramelized top, be absolutely loaded with blueberries and have a moist, tender crumb.” We tend to agree—fortunately, this recipe for gluten-free blueberry muffins (from her new cookbook, Baked to Perfection) ticks all those boxes.
You notice the measurements are provided by weight, which may seem complicated, but leads to a way better result. Precision is key, so your baking scale will come in handy.
“Other berries, such as raspberries or blackberries work well in these muffins, too,” she continues. “Or, try chocolate chip muffins: Instead of the blueberries, simply add dark or milk chocolate chips. An extra sprinkling of granulated sugar just before they go into the oven gives them a pretty sparkle, and a sweet crunch as you bite into them.”
Recipe adapted from Baked to Perfection, Copyright Katarina Cermelj, 2021. Reprinted by permission of Bloomsbury.
280g gluten-free flour blend
80g almond flour
150g light brown soft sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
Zest of 2 lemons (preferably unwaxed)
130g unsalted butter, softened
140g whole milk, cold (see note)
140g full-fat plain or Greek yogurt, cold (see note)
2 eggs, cold (see note)
2 tablespoons lemon juice
1 teaspoon vanilla bean paste
180g fresh or frozen blueberries
1 tablespoon granulated sugar, for sprinkling
1. Preheat the oven to 375°F and line a 12-cup muffin tin with muffin liners.
2. In the bowl of a stand mixer or a large mixing bowl, sift together the gluten-free flour blend, almond flour, brown sugar, baking powder, baking soda, xanthan gum and salt.
3. Add the lemon zest and butter and, using the paddle attachment (or a hand mixer fitted with double beaters), work the butter into the dry ingredients until the texture resembles breadcrumbs.
4. In a separate bowl, whisk together the milk, yogurt, eggs, lemon juice and vanilla paste. Add the wet ingredients to the flour mixture and whisk until you get a smooth, thick batter with no flour clumps.
5. Spoon about 1 tablespoon of the blueberry-free batter into the bottom of each muffin liner. (This ensures that even if some blueberries do sink slightly during baking, the distribution of the fruit is fairly even throughout the muffins.)
6. Set aside about 2 tablespoons (30g) of the blueberries to sprinkle over the top of the muffins. Fold the remainder into the remaining batter in the bowl. Divide the batter equally between the 12 muffin liners, filling each to the brim.
7. Scatter the reserved blueberries on top of the muffins, sprinkle with granulated sugar, and bake until an inserted toothpick comes out clean or with a few moist crumbs attached, 20 to 22 minutes (if using fresh blueberries) or 24 to 26 minutes (if using frozen).
8. Remove the muffins from the tin and transfer to a wire rack to cool. The muffins are best on the day they’re made but can be stored in an airtight container in a cool, dry place for up to 4 days. When serving on days 3 or 4, reheat in the microwave for 5 to 10 seconds first.
Note: Cold ingredients (including the yogurt and eggs), as well as the thickness of the batter batter, help with the formation of the dramatically domed muffin top.