There is a bazaar taking place Saturday in town to raise funds to support local services that assist those in need. Since going on the low FODMAP diet forced me to try my hand at gluten-free baking I decide to make some gluten-free items for the baked goods table. The two recipes I chose are ones I really like a lot and the ones I thought would keep best for a couple of days plus hold up to sitting out in the summer heat.
Click here for my post on this lemon bread. I made a double batch for the sale.
Visit the Strands of My Life blog for the recipe for these Blueberry Muffins. I altered the recipe only a tiny bit. I made 1.5 times the recipe as I had 2 cups of blueberries to use, then I did not have enough sour cream on hand, so I used vanilla yogurt to make up the difference. Suzanne’s recipes are low sugar, so I upped the sweetness by sprinkling extra sugar on top prior to baking. I love the little crunch it gives these muffins. Of all the GF baking recipes I have tried these muffins are my favorite. I don’t even care for regular Blueberry Muffins but if I have to eat wheat-free these are my go to treat.
Sugar Topped Raspberry Muffins
- 2 eggs
- 1 & ¼ cup sour cream
- ⅓ cup canola oil
- 2 cups of gluten-free flour (with gum, or add 1 tsp)
- 2 tsp baking powder
- ½ cup table sugar (I use my zesty sugar)
- 1 TB Chia seeds
- ¼ tsp cardamom
- 1& ¼ cups fresh raspberries
- 12 reserved raspberries
- 2 TBs granulated maple sugar
- 1 TB table sugar
Preheat the oven to 350°F.
Mix the first 3 liquid ingredients until smooth
Whisk together flour and baking powder. Remove a couple tablespoons to toss with raspberries. Add Chia seeds and cardamom to remaining flour.
Pour liquid ingredients into dry flour mix and stir until well combined.
Add raspberries to the batter and fold gently.
Scoop batter evenly into 12 paper lined muffin cups.
Place a reserved raspberry in the center of each muffin.
Blend maple sugar and table sugar. Sprinkle over tops of muffins.
Bake for 12 to 15 minutes (Mine took a bit longer)
I was inspired by Suzanne Perazzini’s recipe for BLUEBERRY LEMON MUFFINS. Her recipe calls for sour cream and I have yet to find lactose-free sour cream in my area so I knew I would need to switch things up. I used a combination of lactose-free yogurt and milk, plus a little vinegar (on reflection I should have taken the time to juice a lemon — something I will do next time.) I also decided to add a maple sugar topping as the muffin itself is not overly sweet. For me the topping really made these muffins.
Blueberry Maple Topped Muffins
- 2 cups of my 10 Blend GF Flour, or flour of your choice
- 1/8 tsp Baking Powder
- 1 tsp Xanthan Gum (omit if contained in your flour)
- 1/2 cup “Zesty” Sugar (or white sugar & optional citrus zest)
- 6 oz. Lactose Free Low Fat Plain Yogurt
- 1/4 cup Fat Free Lactaid Milk
- 1 TBsp Vinegar, or Lemon Juice – preferred
- 4 TBsps Canola Oil
- 1 large Organic Egg
- 1 + 1/2 cups Fresh Blueberries (1 cup could do)
- 3 TBsps Maple Sugar (you could use white or brown sugar)
- a pinch of Salt
- 1/8 tsp Ground Cardamom
- Preheat the oven to 350°F.
- Measure 2 cups flour into a large bowl. Remove about 1/4 cup of flour to add to your blueberries.
- Add xanthan gum & baking powder to the remaining flour. Whisk to combine. Then add sugar and whisk again thoroughly.
- In a smaller bowl, combine your yogurt, milk, vinegar or lemon juice. Then add your oil and egg. Whisk until smooth.
- Make a well in your dry ingredients. Pour wet ingredients into the dry and fold until nearly mixed.
- Add the blueberries and continue folding until just combined.
- Scoop the batter into paper lined muffin tins, filling right to the top.
- In a small dish, mix maple sugar, salt, and cardamom for topping.
- Sprinkle topping over the batter filled muffin cups, and pat gently.
- Bake for 12 minutes.
This is the most like “normal” GF baked item I have produced to date. Will certainly make again with lemon juice.