Gluten Free Whole Grain Blueberry Muffins (No Starch Added)

Ingredients:

For 4 Muffins:
• 1 cup minus 1 tablespoon No-Starch Added Whole Grain Flour Blend (110 g), plus more for dusting
• 2/3 teaspoon gluten free bakng powder (Rumford's or Featherweight for corn-free)
• 1/8 + scant 1/16 baking soda
• Scant 1/2 cup milk (.40 ounces)
• 3 tablespoons (1.5 ounces) unsalted butter, softened (or gluten free dairy free margarine (Earth Balance for vegan or Smart Balance)
• 1 large egg, at room temperature (or 1 tablespoon margarine + 2 tablespoons liquid from a can of white bean: cannellini or navy)
• 1/3 cup granulated sugar
• 1/3 cup gluten free whole rolled oats*
• 1/3 cup chopped nuts and seeds of your choosing (walnuts, sliced almonds, and a few raw sesame seeds)
• 1/3 cup fresh, frozen, or freeze-dried blueberries
• 2 teaspoons decorative sugar crystals or turbinado sugar for topping (optional)
For 1 Dozen Muffins:
• 2-3/4 cups No-Starch Added Whole Grain Flour Blend (330 g), plus more for dusting
• 2 teaspoons gluten free bakng powder (Rumford's or Featherweight for corn-free)
• 1/2 teaspoon baking soda
• 1-1/4 cups milk (or rice milk)
• 9 tablespoons (3 ounces) unsalted butter, softened
• 3 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup gluten free whole rolled oats
• 1 cup chopped nuts and seeds of your choosing (walnuts, sliced almonds, and a few raw sesame seeds)
• 1 cup fresh, frozen, or freeze-dried blueberries
• 2 tablespoons decorative sugar crystals or turbinado sugar for topping (optional)

Instructions:

1. If you are using frozen blueberries, defrost them and allow them to drain in a mesh strainer over a bowl. If you are using freeze-dried blueberries, soak them in hot water and set aside.
2. Whisk together the flour blend, baking powder, and baking soda. Sift into another bowl; set aside.
3. Preheat the oven to 375ºF. Line a muffin pan with 4 or 12 paper liners.
4. In the bowl of your electric mixer fitted with the whisk attachment, beat together the butter and sugar until fluffy and light in color, about 3 minutes in a high-powered mixer.
5. Add the eggs and beat another 2 - 3 minutes or until stiff on high speed.
6. Remove the whisk attachment and replace with the paddle attachment. Sprinkle in the dry mixture one-third at a time and fold in using medium-low speed.
7. Pour in the milk and beat on low speed until just blended.
8. Add the oats and nuts and fold in gently.
9. If you are using rehydrated blueberries, strain them. No matter what type of blueberries you are using, toss them with some additional flour to coat and absorb moisture. (This prevents from bleeding into the batter.) Add the berries to the mixing bowl and fold in using low speed until evenly distributed.
10. Scoop the evenly among the prepared pan, stacking the thick batter/dough well above the rim. If using, sprinkle decorative sugar on top.
11. Bake on the center shelf of the oven for 23 minutes or until a toothpick/cake tester inserted into one of the muffins comes out clean.
12. Remove the muffins from the pan as soon as possible and transfer to a wire rack to cool for 5 - 10 minutes. Serve warm or at room temperature with or without butter. Store wrapped tightly or in ziplock baggies or plastic wrap at room temperature. Consume within two to three days or freeze by the second day.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.