Michael and Rachel's

Recipe Book

contents • login

Blueberry Muffins

Updated: 11 Jan 2019

Ingredients

  • 112g unsalted butter
  • 150g granulated sugar
  • 1 tsp vanilla
  • 2 eggs
  • 200g fresh or frozen blueberries, washed and left to dry
  • 245g plain GF flour
  • 1/2 tsp xanthan gum
  • 36g corn flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 8 fluid ounces (about 225g) buttermilk

Method

  1. Heat oven to 180c. Place 12 cases in a cupcake tray.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla, and beat until well combined.
  4. In a small bowl, place the flour, xanthan gum, corn flour, baking powder, baking soda, and salt, and whisk to combine.
  5. Take 1 tsp of this dry mixture and sprinkle it over the blueberries, ready to mix in later.
  6. To the btuter mixture, add the dry ingredients and the buttermilk in batches, alternating between the two and beginning and ending with the dry ingredients, mixing until just combined after each addition. The batter should be thick but soft.
  7. Fold the blueberries in by hand until they are evenly distributed.
  8. Divide the batter evenly among the cases. They will be almost completely full (made 12 last time).
  9. Shake the pan to settle the batter, then place in the centre of the preheated oven and bake until the muffins are puffed, very very pale golden, and firm to the touch. A toothpick inserted in the centre should come out with just a few moist crumbs attached. Total time is about 20 minutes.
  10. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a whire rack to cool completely before serving.

N.B if using frozen blueberries, to minimie the amount of colour that bleeds into the batter, dno't deforst them - rinse them with cold water until the water runs clear, then immediately add them to the batter.