Cooking and Serving: 29 minutes | 7 muffin tops
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, omit if your blend already contains it | 2 tablespoons (18 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 14 minutes | Total Time: 29 minutes | Servings: 7 muffin tops
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
2 tablespoons (18 g) cornstarch
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (100 g) granulated sugar
¾ cup (125 g) whole blueberries, fresh or frozen (See Recipe Notes)
8 tablespoons (112 g) (112 g) unsalted butter, melted and cooled
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoon pure vanilla extract
3 tablespoons (1.5 fluid ounces) buttermilk, at room temperature
Coarse sugar, for sprinkling (optional)
Instructions
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,.
baking soda, salt, and granulated sugar, and whisk to combine well.
Transfer 1 tablespoon of the dry ingredients to a small bowl, add the.
blueberries and toss to coat, then set the blueberries aside.
Create a well in the center of the dry ingredients and add the butter, egg,.
vanilla, and buttermilk, and mix until just combined.
Add the blueberries and reserved dry ingredients, and gently fold the berries.
into the batter just until they are evenly distributed throughout.
Scoop the dough into about 7 mounds, each about 3 tablespoons, and place.
about 1 1/2-inches apart from one another.
With wet hands, press each mound down lightly to form a thick disk.
Sprinkle each top lightly with coarse sugar.
Place the baking sheet in the center of the preheated oven and bake until.
Remove the baking sheet from the oven and allow the muffin tops to cool for.
10 minutes before transferring to a wire rack to cool completely.
Notes
* 8 tablespoons (112 g) (112 g) unsalted butter, melted and cooled
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* 3 tablespoons (1.5 fluid ounces) buttermilk, at room temperature
* Coarse sugar, for sprinkling (optional)
* Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached
parchment paper and set it aside.
* In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,
baking soda, salt, and granulated sugar, and whisk to combine well.
* Transfer 1 tablespoon of the dry ingredients to a small bowl, add the
blueberries and toss to coat, then set the blueberries aside.
* Create a well in the center of the dry ingredients and add the butter, egg,
vanilla, and buttermilk, and mix until just combined.
* Add the blueberries and reserved dry ingredients, and gently fold the berries
into the batter just until they are evenly distributed throughout.
* Scoop the dough into about 7 mounds, each about 3 tablespoons, and place
about 1 1/2-inches apart from one another.
* With wet hands, press each mound down lightly to form a thick disk.
* Sprinkle each top lightly with coarse sugar.
* Place the baking sheet in the center of the preheated oven and bake until
puffed and set in the center, and just beginning to brown on the edges (about
* Remove the baking sheet from the oven and allow the muffin tops to cool for
10 minutes before transferring to a wire rack to cool completely.
Fresh or frozen blueberries
If your blueberries are frozen, do not defrost them before adding them to the
muffin top batter. Just rinse them in cold water before tossing in the dry
ingredients as described in the recipe instructions below.
Nutrition information is automatically calculated, so should only be used as an