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.
These muffins were one of my first forays into gluten-free baking, and they were quite the success. They baked up beautifully, all golden and puffy. The turbinado sugar on the top was a great addition – they give these muffins a subtle crunch and sweetness. Texture-wise, you can definitely tell that it’s not a regular muffin, though. I can’t quite describe it, but it just lacks the crumby deliciousness that muffins with gluten have.
I love gluten. I really, really love it. If gluten were a band, I would be its groupie and follow it around on tours and buy all of its CDs and get its name tattooed to my ass. That’s how much I love gluten.
But these gluten-free cupcakes…I would happily cheat on gluten with these babies. They use almond flour only, which is unique because almond flour is typically a secondary flour that’s used in conjunction with brown rice flour or other bean flours. Using almond flour really helps keep the flavor and texture similar to a regular cupcake, so you can’t even tell that it’s gluten free. There’s also no xanthan or guar gum, so no need to hunt around for specialty ingredients – at the same time, because these ingredients are omitted, these cupcakes don’t bake up quite as high as typical cupcakes would. Either way, they’re still delicious, and would make a great birthday treat for gluten-intolerants and gluten-lovers alike.
Comfort food at it’s finest: banana muffins.