I don’t have a picture for these muffins because, to be quite honest, they were terribly ugly. Mashing the blueberries gave the batter a gross gray color, which I knew would happen beforehand, from prior childhood experience with overmixing blueberries into batter for pancakes. But I went by the book anyways, because I trust Camilla Saulsbury, and after tasting these muffins, I’m not sure there’s a better way of infusing the maple flavor into these.
They were really delicious – maple syrups and blueberries are a great pairing – so try to forgive the ugly exterior and give these muffins a try.
Gluten-Free Maple Blueberry Muffins (4 of 750)
Originally made 7/9/12
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (34 minis)
- 1 cup blueberries
- 2 tbsp pure maple syrup
- 1 3/4 cups gluten-free flour blend
- 2 tsp gluten-free baking powder
- 1 tsp salt
- 1/2 tsp xanthan gum
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 cup packed light brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk (decrease to 3/4 or even 1/2 cup)
- Preheat oven to 350F.
- In a small bowl, coarsely mash blueberries and syrup.
- In a large bowl, whisk together flour blend, baking powder, salt, xanthan gum, cinnamon, and baking soda.
- In a medium bowl, whisk together brown sugar, eggs, and oil until well blended. Whisk in buttermilk until blended.
- Add the blueberry mixture and the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
