2 1/2 cups (350 g) all purpose gluten free flour (I used Better Batter)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups (about 250 g) fresh or frozen blueberries*
10 tablespoons (140 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
2 eggs (100 g, weighed out of shell), at room temperature
3/4 cup (6 fluid ounces) low fat buttermilk, at room temperature
2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice
Coarse sugar, for sprinkling (optional)
*If using frozen blueberries, do not defrost them, but do rinse them with cold water before tossing in the dry ingredients. This will help keep the color of the blueberries from bleeding into the batter during baking.
For a “lighter” recipe that is lower in fat and sugar, in place of the butter, sugar and eggs in the amounts listed above, use the following (and leave the rest of the recipe unchanged):
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, cornstarch, 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. Set both bowls aside. If using frozen berries, set the tablespoon of dry ingredients aside to use when the batter has been prepared.
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), place the butter and sugar and beat on medium-high speed until light and fluffy. Add the eggs, and beat until well-combined. Add half of the dry ingredients, then the buttermilk and lemon juice, followed by the remaining dry ingredients and beating until just combined after each addition. The batter will be quite thick. Add the blueberries and reserved dry ingredients, and gently fold the berries into the batter just until they are evenly distributed throughout. If you’re using frozen berries, remove them from the freezer, rinse them quickly and toss in the reserved dry ingredients. Fold them carefully into the batter, working quickly.
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 the optional 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 (about 20 minutes). Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Originally posted on the blog in 2014. Recipe modified from original the make larger muffins. “Lighter” recipe is now a traditional recipe with notes to make lower in sugar and fat. Photos and video all new.