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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.
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