Gluten Free Wild Blueberry Muffins

This recipe is dear to my heart. I first made it with one of my aunts (I have many aunts--my dad was one of 13!) at her house in Quebec, Canada, after we had picked wild blueberries. Most people know that blueberries grow wild in Maine, but they actually grow in other places in New England too. My mom even has a wild blueberry bush growing in her backyard in Connecticut. I make this with my mom during blueberry season almost every year. I adapted this recipe to be gluten free, for my boyfriend, who has celiac disease. It originally included regular and whole wheat flour, so I swapped those for Bob's Red Mill 1-to-1 Gluten Free Flour and oat flour. I love using oat flour lately, especially in breakfast foods like pancakes and muffins. I associate oats and cinnamon with the morning.

As always, I suggest gathering your ingredients and supplies before you start, or you risk forgetting an ingredient. This recipe is very easy and can be done in about forty-five minutes. It makes about 12 regular size muffins or 24 mini size.

Ingredients:

Dry

• 3/4 cup of Bob's Red Mill 1-1 Gluten Free Baking Flour
• 3/4 cup of gluten free oat flour (I suggest Bob's Red Mill)
• 1/2 tablespoon of cinnamon
• 2 teaspooons of baking powder
• 1/4 teaspoon of baking soda
• 3/4 cup packed brown sugar
• 1/4 teaspoon of salt

Wet

• 1/3 cup (2.7 ounces) of melted butter (use Earth Balance buttery sticks, or Nutiva Shortening if you can't have dairy)
• 1 large egg
• 3/4 cup of milk of your choice (I used whole cows milk)
• 1 teaspoon of vanilla extract
• 1 1/2 cups of fresh or unthawed frozen wild blueberries (do not use cultivated berries)

Topping

• 2 tablespoons of granulated, or turbinado sugar
• 1/2 tablespoon of cinnamon

Equipment

• muffin tin, regular or mini
• baking spray or paper muffin liners
• oven mitts
• 2 medium sized mixing bowls, glass or metal
• measuring cups
• glass or plastic liquid measuring cup
• measuring spoons
• a whisk
• a spatula for scraping sides of bowl
• small bowl for mixing topping
• a large scoop to portion batter into tin

Pre-heat oven to 375 degrees. Combine dry ingredients in mixing bowl. Vigorously stir with whisk for about a minute until mixed, and no lumps remain. If you really want to get fussy, you could sift this mixture, since oat flour and brown sugar both sometimes have lumps, but I didn't. If you didn't use the same flour blend I did, then add 1 teaspoon of xanthan gum. The flour blend I used already has xanthan gum in it. If you omit the gum, the muffins will be very crumbly.

Add all wet ingredients to your other mixing bowl, and whisk together.

Dump the dry mixture into the wet, and stir until everything is incorporated, about 30 seconds.

Add your blueberries to the batter, and gently fold in using a spatula. If you accidentally let your frozen blueberries thaw, the batter will turn a grayish-purple color, like what happened here. Oops! They will still taste good!

Grease your muffin tin with non-stick cooking spray, or line with paper liners. I always use liners when making gluten free muffins to ensure no residue from previous baking contaminates the muffins. I also spray the paper lightly with non-stick spray so the muffins don't stick when you try to eat them. Use an ice cream scoop, a spoon, or a quarter cup measuring cup, scoop the batter evenly into the muffin tin. Each well should be full to the top.

In a small bowl, mix 2 tablespoons of sugar and 1/2 tablespoon of cinnamon together. You can use regular granulated sugar, or turbinado sugar. Sprinkle the topping evenly over each muffin in the tin. Place muffins in oven, and bake for 25-30 minutes, until muffins spring back when touched, and a toothpick comes out clean when pierced into muffins. Add additional time as needed.

Let the muffins cool in the tin for about 15 minutes, and gently remove. Let cool completely and then enjoy! The muffins are very delicate while warm, so be careful if you try to eat one before it's cool. Muffins will stay fresh for a day or two, kept in a sealed container at room temperature, or muffins can be frozen for up to 1 month. To serve a muffin that has been frozen, microwave for 15 seconds, then toast in a toaster oven an additional 10 minutes if desired.