Lighter Gluten Free Blueberry Muffins - Gluten-Free on a Shoestring

By sandycon

Ingredients

• Ingredients
• 1 3/4 cups (245 g) all-purpose gluten free flour (I used my Better Than Cup4Cup flour, and like it best here)
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup (about 200 g) fresh or frozen blueberries (frozen will bleed into the batter, which only affects color, not taste)
• 4 tablespoons (56 g) unsalted butter, at room temperature
• 10 tablespoons (120 g) sugar
• 1/2 cup (114 g) nonfat Greek-style plain yogurt (you can strain regular nonfat plain yogurt to make it Greek-style)
• 1 egg + 1 egg white (total 90 g, out of shell) at room temperature, beaten
• 1/2 cup (4 fluid ounces) lowfat buttermilk
• 2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice
• Coarse sugar, for sprinkling (I used Sugar in the Raw)

Details

Servings 1
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.

In a medium-size bowl, place the flour, xanthan gum, baking powder, baking soda, and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, add the blueberries and toss to coat the blueberries in the dry ingredients. Set both bowls aside.

In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the butter on medium-high speed until light and fluffy. Add the sugar, yogurt, egg and egg white, and beat until smooth. Add the bowl of dry ingredients to the bowl of the mixer, and beat until just combined. Add the buttermilk and lemon juice, and beat until combined. Remove the bowl from the mixer, and add the blueberries and reserved dry ingredients in 3 parts, gently folding the blueberries into the batter after each addition until they are evenly distributed throughout. The batter will be thick.

Divide the batter evenly between the 12 prepared muffin wells, and smooth the tops with wet fingers. Sprinkle the top of each cup of batter lightly with coarse sugar. Place in the center of the preheated oven and bake until a toothpick inserted in the center (and not in a blueberry) comes out with no more than a few moist crumbs attached. Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.