Gluten-Free Blueberry Muffins
When plump, juicy blueberries arrive at markets in late spring, it’s time to bake a batch of these muffins, which even gluten-free eaters can enjoy. Sour cream lends richness and tang to the batter and ensures the muffins will turn out moist and tender. This recipe was developed using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. If you use a different brand, you might need to adjust the bake time, and the texture of the finished muffins might be slightly different.
Ingredients:
For the muffins:
- 1 1/2 cups (7 1/4 oz./222 g) plus 1 tsp. gluten-free flour, such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup (7 oz./200 g) sugar
- 1/2 cup (2 oz./60 g) almond flour
- 1 1/4 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 cup (3 3/4 oz./120 g) sour cream
- 1 tsp. grated lemon zest
- 2 cups (8 oz./250 g) fresh blueberries
For the streusel:
- 1/4 cup (1 3/4 oz./50 g) sugar
- 1 Tbs. gluten-free flour
- 1/8 tsp. ground cinnamon
- Pinch of kosher salt
- 1/2 Tbs. unsalted butter, melted and cooled
Directions:
To make the muffins, preheat an oven to 425°F (200°C). Place a 12-cup Silpat silicone muffin pan on a baking sheet.
In a medium bowl, whisk together the 1 1/2 cups (7 1/2 oz./235 g) gluten-free flour, the sugar, almond flour, salt, baking powder and baking soda. Set aside.
In another medium bowl, whisk together the melted butter, eggs and vanilla, then whisk in the sour cream. Using a rubber spatula, fold in the flour mixture until combined, then fold in the lemon zest.
In the bowl used for the flour mixture, combine the blueberries and the 1 tsp. gluten-free flour and toss to coat. Gently fold the blueberries into the batter, distributing them evenly. Divide the batter evenly among the prepared muffin cups.
To make the streusel, in a small bowl, whisk together the sugar, gluten-free flour, cinnamon and salt. Pour in the melted butter and stir with a fork until crumbly. Sprinkle the streusel evenly over the muffins.
Bake until a toothpick inserted into the center of a muffin comes out clean and the blueberries on the surface have just burst, about 20 minutes.
Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the muffins to the rack and let cool for about 30 minutes before serving. Makes 12 muffins.
Williams Sonoma Test Kitchen
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