We woke up this morning to another cold, wet Spring morning, and I really wanted some pancakes for breakfast, but I only had enough maple syrup left for a batch of granola bars. I needed to come up with an alternate breakfast plan.
I’ve still got a couple bags of blueberries in the freezer, so I checked out my favorite gluten-free bloggers to see if I had all the ingredients I’d need for some muffins, and mostly I did, with a few modifications. As usual, Gluten-Free Girl had a recipe that sounded both delicious and simple enough for my limited patience with gluten-free baking. I am so thankful that there are gluten-free bakers out there like Shauna – I would not have the patience to play with all the gluten-free flours to come up with the right proportions to make tasty baked goods with a soft crumb – they’ve done all the work for me, and I just have to bake them up.
I halved Shauna’s recipe, as we didn’t need 18 muffins (knowing that they’ll all be gone by the end of the day). I used greek yogurt instead of regular yogurt, and corn flour in place of tapioca. I also added cinnamon, a few grates of nutmeg and a healthy glug of vanilla, as I love it so much. The muffins turned out perfectly, a nice crunchy crust on top, and soft and fluffy inside. Topped with a pat of melting butter – it was the perfect breakfast for such a dreary morning.
Based on a recipe from Gluten-Free Girl
Makes 9 muffins
4 Weight Watchers points per muffin
5 tablespoons unsalted, soft butter
1/2 cup white sugar
1 large egg
2 teaspoons lemon zest
1/2 cup sweet white sorghum flour
1/2 cup white rice flour
1/2 cup corn flour
1 tsp cinnamon
1/4 tsp fresh grated nutmeg
1 tsp vanilla paste (or extract)
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cups plain 0% fat greek yogurt (I use Fage)
1 cup blueberries (frozen are fine)
Preheat the oven to 375.
- Combine all the dry ingredients together. Set aside.
- Cream the butter and sugar together, until just combined. Add the eggs and mix again until just combined.
- Add one half of the dry ingredients, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
- Fold in the blueberries with a spatula.
- Oil a muffin tin, then sprinkle a little cornstarch on the bottom of each cup. Fill muffin cup two-thirds full.
- Bake the muffins for about 35 minutes, or until the tops have browned and started to harden. Test with a toothpick to make sure they’re done all the way through, then cool on a rack for 5 minutes, before turning the muffins out of the pan to serve.