In years past we have eaten as many blueberries as we can before they go bad and freeze the rest. But I haven't been happy with the texture of the frozen blueberries once they have been thawed (except in smoothies). So this year I am looking for ways to use up the 13 lbs of blueberries we came home with. Of course we will have blueberry pancakes tomorrow night for breakfast for dinner (one of the kids' favorites). And the hubby is planning on making lots of blueberry jam.
|Blueberry muffins made from a mix|
I found this blueberry muffin recipe on allrecipies.com, but of course I had to modify it to meet our needs.
1 1/2 c gluten free flour (I used King Arthur Flour Gluten Free Multi-Purpose Flour)
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c oil
1 egg equivalent (I used EnerG Egg Replacer)
1/3 c rice milk
1 c fresh blueberries
Crumb Topping (mix together with a fork):
1/2 c sugar
1/2 c gluten free flour
1/4 c milk-free butter (I used Earth Balance Soy Free)
1 1/2 tsp cinnamon
Preheat oven to 400º. Place liners in muffin pan. Combine dry ingredients. In a separate bowl, mix together oil, egg replacer, and milk. Add to flour mixture and mix well. Fold in blueberries. Fill muffin cups to the top and sprinkle with crumb topping. Bake for 20 minutes.
Next time I would like to try adding about 1 tsp of xanthan gum to see if it makes them more light and fluffy, but, really, they are already pretty cake-like as is.
|Blueberry muffins made from scratch|