Good morning Friends!
I have been searching for great recipes which my gluten free family members can enjoy. The following recipe is adapted from Jeanne Sauvage’s Best Blueberry Muffins.
You will find this recipe to taste and feel like a traditional homemade muffin. I love Mrs Sauvage’s all purpose gluten free flour. It is great because it is bean free, corn free, soy free, and potato free. What you get is a beautiful fluffy and tasty product. I can not take credit for her flour. So, you can find her recipe at http://artofglutenfreebaking.com. Look for her all purpose flour mix. It is a mix of brown rice flour, white rice flour, sweet rice flour, tapioca flour or starch (same thing), and xanthan gum. I have used this mix for waffles this past weekend, and EVERYONE loved them. They had a belgian waffle like texture and feel.
She is knowledgeable about everything GF. I have found that just learning about what is gluten is an education itself. She gave a great talk on youtube about what is gluten and what are gluten replacers is a must listen to. Highly recommend this.
In the meantime, here is her recipe adapted by The Cooking Tutor for your reading enjoyment.
2 1/2 cups fresh blueberries, 1 1/4 cups sugar (I used raw sugar, but certainly you can use granulated sugar), 2 2/1 cups Mrs. Sauvage’s All purpose flour mix, 2 1/2 heaping tsp baking powder, 1 tsp kosher salt, 3 eggs, 4 TBSP butter or Ghee, 1/4 cup canola oil, 1 cup milk or almond milk with 1 TBSP vinegar mixed in (Mrs. Sauvage uses buttermilk and it is fabulous if are permitted to)
1/3 cup granulated or raw sugar, 1 large lemon zest
Preheat oven to 425. Line muffin pan with paper liners. I also find that spraying the top of the pan with cooking spray like Pam helps to prevent sticky messy clean up.
In a saucepan, bring 1 1/2 cups of fresh blueberries and 1/4 cup of sugar to a simmer over medium heat. Mash them as you cook them and stir frequently. They will thicken in about 5-10 minutes. Set aside.
In a small bowl, mix flour mix, baking powder and salt together. In a large bowl, beat eggs (mixer) until light. Add remaining 1 1/4 cup sugar and beat until almost foamy. This is the part of GF baking that is really important – beating the fat and the sugar together to create an airy texture. Slowly add melted butter and oil, beat a few minutes more. Add flour mix and milk alternating between the dry and the wet, but ending with the dry. Fold in remaining fresh blueberries.
Fill muffin cups and then spoon your prepared jam on the top. Using a toothpick gently swirl the jam into the batter.
Finally, sprinkle your lemon sugar topping onto each muffin.
Bake for 25 minutes. I tried Mrs. Sauvage’s 19 minute formula, but the batter was still uncooked. You may find that your oven needs another 3-5 minutes beyond. Look for lightly brown tops.
This is a wonderful recipe. Thank you Mrs. Sauvage. You are a genius.