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Beyond Basic Gluten Free Blueberry Muffins

March 26, 2019Cole Whitney
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BeginnerBreakfastExpandexGluten FreeI'm Free Perfect Gluten Free Baking FlourI'm Free Perfect Gluten Replacement


Gluten Free muffins can easily have the density of a bowling ball. With a little help from our I’m Free Gluten Free products, these muffins are gloriously fluffy and light. The recipe is delightfully easy and quick from bowl to plate.

Ingredients

  • 255g (2 cups) I’m Free Perfect Gluten Free Flour
  • 50g (6 tbsp) Expandex
  • 9.6g (1 tbsp) I’m Free Gluten Free Baking Powder
  • 2.5g (1/2 tsp) Salt
  • 0.75g(1/4 tsp) I’m Free Perfect Gluten Replacement
  • 150g (10 tbsp) Granulated Sugar
  • 113g (1 stick) Butter, Melted
  • 125g (1/2 cup) Yogurt
  • 150g (3 ea) Eggs, Large
  • 5g (1 tsp) Vanilla Extract
  • 200g (1 1/3 cups) Blueberry, Whole Fresh

Equipment

  • Stand Mixer with Paddle Attachment
  • Sifter
  • Muffin Man
  • Cooking Spray
  • Muffin Cups

Timing

Active Time: 30 Minutes

Total Time: 2 Hours

Yield

8 Muffins

  • Freeze Blueberries

    Preheat an oven to 350°F.

    Place blueberries in the freezer for an hour before making the muffins, this will keep them from breaking up in the mixer.

  • Sift Ingredients

    Sift together the I’m Free Perfect Gluten Free Flour, Expandex, I’m Free Perfect Baking Powder, and I’m Free Perfect Gluten Replacement.

  • Stand Mixer

    In the bowl of a stand mixer equipped with a paddle attachment add the eggs, salt, and sugar.

    Begin mixing on medium low speed until the mixture has turned a light yellow colors and no clumps are visible. About 2 minutes.

  • Add Flour and Blueberries

    With a spoon add ⅓ of the sifted flour mixture and mix until smooth 30 seconds, then add ⅓ of the melted butter and yogurt. Mix until smooth once again, about 30 seconds. Alternate between the dry and wet ingredients until all have been added.

    Once all the ingredients have been mixed add the frozen blueberries and mix for 10 seconds.

    Place the bowl in the freezer and chill the Muffin mix for 15 minutes before portioning and baking.

  • Bake, Cool, and Serve

    Grease a muffin pan with cooking spray and place the paper muffin cups each compartment.

    Fill the muffin cups with the batter about 1/4th of an inch from the top of the paper. Sprinkle the top of each muffin with some sanding sugar.

    Bake at 350°F for 25-30 minutes or until a cake tester comes out clean from the center.

    Allow the muffins to cool before serving.

Summary
recipe image
Recipe Name
Beyond Basic Gluten Free Blueberry Muffins
Author Name
Modernist Pantry
Published On
2019-03-26
Preparation Time
0H30M
Total Time
2H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
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