I was thinking about blueberry muffins this weekend. Since we no longer eat gluten, we don't have a loaf of bread sitting around just waiting to be made into toast for quick breakfasts. Gluten-free quickbreads and muffins have really helped as we transition to eating gluten-free and, for me, less grain in general.
Okay, so...blueberry muffins. I wanted some. I didn't have a go-to GF recipe, though, and really wasn't in the mood to improvise. I wanted a recipe that was already tested and that I could put together easily on Sunday morning.
Thankfully, I remembered that Shauna had posted her favorite whole grain GF muffin recipe. Now that I'm accustomed to baking by weights and ratios (rather than volume), I looked forward to making this recipe work for me*. Since I don't want to imply that I'm the one who came up with this recipe, I'm just going to tell you the adjustments that I made. Please click on the link above to see Shauna's recipe, and then make it work for you!
First of all, I modified Shauna's recipe for all-purpose GF flour mix, swapping out the cornstarch for an equal weight of tapioca starch. For the muffins, I swapped sugar-free coconut milk (I like the So Delicious brand) for the buttermilk, and sunflower oil for the grapeseed (only because I didn't have any coconut oil on hand, otherwise I would have used that - YUM!!!). I added frozen blueberries until I thought I'd stirred in enough.
I used muffin tin liners, because I really don't like greasing muffin tins OR cleaning them afterward. I baked according to her instructions. These muffins were delicious! The dark brown sugar makes for a really warm sweetness. The texture was delightful, with the whole-graininess feeling light and tasty, rather than dense like whole wheat baked goods. They rose into lovely domed muffins, with a slight crunch to the top. They even held together well over the next two days, which was a nice surprise.
And the best part? Rob loved them! I wasn't sure if he would, given that they were so different from what he had been used to me baking. These are definite keepers. Try some!
* Since I am allergic to corn, I am careful not to use cornstarch, baking powder that contains cornstarch, or other corn by-products that are included in many store-bought items. I am also allergic to milk, so I always use a different liquid in my baked goods.
