What does this gluten-free blueberry muffin recipe contain butter?
>> Good question! This recipe contains butter simply because it’s based on a> beloved recipe from the Jordan Marsh department store. It’s a really tasty> recipe and one that several of you requested I make gluten-free. If you are> on a dairy-free diet, this recipe easily adapts. Replace the butter 1:1 with> a dairy-free alternative like Earth Balance for baking.When you mix this batter, combine the room temperature butter and sugar andmix on medium-low speed until just combined. That’s it! Then add the eggs, oneat a time, and mix, again, until just combined. No need to whip anything untilfluffy with this recipe.Once the butter, sugar, and eggs are added, go ahead and add the dryingredients. Mix until just combined. The batter will be thick. Add the milk.Mix until the batter is smooth, stir in the blueberries and you’re done!
Why toss blueberries in flour?
This is a really important step – DO NOT SKIP IT. The flour prevents theblueberries from sinking to the bottom of the muffin. Think of it as gravityprevention. The flour allows the blueberries to essentially float in thebatter while baking.
Fresh Blueberry Muffins Recipe with Crumble Topping
A fresh, hot from the oven, muffin is always a welcomed way to start my day.This blueberry muffins recipe is ideal for any breakfast or snack, and thecrumble topping makes it even better. Soft and moist muffins with a sweet andbutter topping turn this into a delicious treat. I have always loved blueberrymuffins, but the streusel style topping on top elevates these tot he nextlevel making them a fantastic choice for a satisfying addition to anybreakfast or brunch.
Tips for making homemade blueberry muffins
* Use room temp ingredients. Be sure your brown butter is cooled before using it and bring your eggs to room temperature so that they do not coagulate with the butter. Simply run your eggs under warm water for a few minutes to bring them to room temp. * Don’t overmix the batter. Mix the dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want. * Use muffin liners & spray. I recommend spraying your muffin liners with a bit of cooking spray to prevent any sticking.
Sour Cream Blueberry Muffins Recipe:
This muffin recipe is so easy and literally takes few minutes to whip up. Itcan be your next easy breakfast idea. When I shared this recipe with myfamily, it instantly became their favorite blueberry muffin recipe.They taste incredibly delicious with a cup of coffee or tea. You can enjoythem for breakfast, mid-day snack or any-sized gathering. If you love muffins,you will love our Double Chocolate Banana Muffins recipe as well.Blueberry muffin recipe calls for fresh blueberries, but you can mostdefinitely use frozen berries and make them in the middle of winter. That’sexactly what I do :). There is no way I can wait until summer for freshberries to enjoy these.I was never really into muffins based on my memories eating Costco muffins.There was a long pause (over a decade) when I couldn’t even look at muffins.But the good news – these are nothing like Costco muffins. They are so muchbetter! If you lost your appetite for muffins, I can assure you – you will getit back!
More Blueberry Recipes to Explore:
Blueberries are in style throughout the whole year in our house. I pick fromlocal farms at end of summer and freeze to use in dessert recipes during falland winter. Blueberries are really costly when they are not in season. Freshblueberries are delicious by themselves, but they create even more amazingbaked goods!
Blueberry Muffin Ingredients
* 2 cups all-purpose flour * 2 tsp baking powder * ½ tsp salt * 2 large eggs * 1 cup granulated sugar * 1 cup sour cream * ½ cup vegetable oil * 1 ½ cups fresh blueberries * 1 tbsp flour (for coating berries)”