I needed a perfectly amazing blueberry muffin.
You see, when you hear the words “Blueberry Muffin” there is a very definite idea of what that should be. It should be light and mildly sweet, and plain enough that the blueberries are in the spotlight, but not so plain that they are flavorless.
The barely perceptible strain of lemon flavor in these muffins adds that tiny bit of extra flavor, but the blueberries are very much the spotlight.
I’ve made a lot of blueberry muffins in the past few weeks, but I don’t think my little sisters had any objections. You’ll notice that in one of the pictures the blueberry muffins have wrappers and in the rest they don’t. Well, that’s because I made the wrapper batch one day, and then the next day I wanted to test the muffin recipe one more time but ran out of wrappers.
Either way, these are good. Either way, you need to make these.
Why do you need to make these? Simply because there’s something so wonderful about a soft blueberry muffin steaming on your breakfast plate.
- 6 tablespoons butter
- ½ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup brown or white rice flour
- ½ cup potato starch, cornstarch, or tapioca starch
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 teaspoon xanthan or guar gum
- ½ cup buttermilk
- ¼ cup yogurt
- 2 cups blueberries (preferably fresh, but you can use frozen. See note*)
- Preheat the oven to 375 and line a muffin tin with wax paper liners OR oil it with olive oil.
- Melt the honey and butter in a saucepan on medium low.
- Pour the melted honey and butter into a bowl and add the eggs, vanilla, lemon, and salt. Beat with a fork, then add the baking powder and beat with a fork until the baking powder is fully incorporated.
- Add the remaining ingredients (except for the blueberries) and stir until combined.
- Gently stir in the blueberries.
- Spoon into the prepared muffin tin.
- Sprinkle with brown sugar and cinnamon (optional).
- Bake for 25 to 30 minutes, until a toothpick inserted into a muffin comes out clean (a few crumbs are fine, so long as they don’t smear) and the muffins are lightly browned on top.
Hi you smart cookie!! (Sorry – couldn’t help myself. You ARE smart :-). I cannot have any of the “gum” ingredients that act to hold baked goods together and have yet to find a substitute. Have to steer clear of yeast too, which is a bit of a predicament for me. Just wondered if you have ever thought of – or know of – any other ingredient that could work reasonably well. Tried a lot without any success. Many thanks for any thoughts you have. Best wishes – Deborah
I’ve only used xanthan gum and guar gum in baking, but I’ve heard of a number of different substitutes. A lot of people swear by Psyllium Fiber and even says it works better than the gums. Other substitutes that are said to work well: chia seeds, flax seeds, and gelatin (I have used gelatin before and it definitely improves structure and “hold,” though I haven’t actually run a test to see how it compares to xanthan or guar gum). You can search all these using the keywords “How to replace xanthan gum with [insert substitute].” Anyway, I hope this helps!