Sunday, May 8, 2011

Only the best Gluten Free Blueberry Muffin in the whole wide world....


My husband and little chef made these for me on Mothers day.  They were so good that I could not wait to tell you all about them.  Taking my first bite of this muffin was reminiscent of the ones we used to eat in the school cafeteria.  You know the ones, right?  The texture of these muffins were a bit lighter than your ordinary muffins.  It shocks me to tell you this but they did not add any Gelatin, jello or pudding to these as I usually do with baked goods.  I am surprised to say that they did not need it.   The absolute best part is they stayed fresh and soft on the counter in a ziploc for several days.  Next time I go away on a road trip, these muffins are going along with me.




4 Eggs (3 separated)
1 3/4 cups Sugar
1 cup (2 sticks) Butter, room temp.
12 oz. frozen Blueberries
3 cups gluten free Flour Blend
½ teaspoon Salt
2 teaspoons Baking Powder
1 teaspoon Xanthan Gum
1 Tablespoon Vanilla extract
1 cup Buttermilk

Preheat oven to 350 degrees.
Grease 2 six slot Texas Sized Muffin Pans.

  • Separate 3 Eggs.
  • Place Egg Whites in stand mixer and whip until soft peaks form.
  • Add ½ cup of the Sugar, continue to mix until Stiff peaks form.
  • In another mixing bowl, cream butter and 1 ¼ cups of Sugar until light and fluffy.
  • In a small bowl, combine 1/2 cup of reserved flour with blueberries.
  • Combine remaining dry ingredients.
  • Add vanilla, 1 egg and egg yolks to creamed butter mixture. Beat until well blended.
  • Using a wire mesh strainer, sift add dry ingredients into batter along with 1 cup milk, mix until thoroughly combined. Batter should be the texture of softened and whipped cream cheese, if it is too thick, add extra milk one tablespoon at a time.
  • Gently fold in whipped egg whites.
  • Fold in blueberry mixture.
  • Pour into prepared pans.
  • Bake for 50 minutes for Texas Sized Muffins or 30 minutes for regular muffins.
Note:

These muffins use egg whites for a portion of its leavening.  Therefore, you must bake them completely (they will be medium brown in color) in order for them not to collapse.  The mid brown color will NOT affect its awesome taste.  If the dark color turns you off, use baking paper cups and use a cinnamon sugar topping.


Check out these other Blueberry Muffin Recipes for inspiration:

Martha Stewart's Blueberry Muffin Recipe
Patti Cakes Jordan Marsh Blueberry Muffins
King Arthur Flour's Blueberry Muffin Recipe


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