Here’s a terrific gluten-free blueberry muffin recipe that I’ll bet will please just about anybody. The muffins are light and tender from butter, sour cream, oil, and eggs.
One of the many things I’ve discovered in my brief exploration of gluten-free baking is the amazing latitude I have in the flour and starch mixtures I use. There are so many gluten-free flours available, where does one begin? I began with a ready-made all-purpose gluten-free baking flour by Bob’s Red Mill. It’s got sweet sorghum, fava bean, and garbanzo flours combined with tapioca and potato starch. I’ve tried it in muffins, crackers, and cookies, and it works like a charm. I don’t know yet how well it’ll work in cakes and pastries. If any of you do, please let me know.
Using a Scale to Measure Flours and Starches
A word about measuring. For greatest accuracy, I strongly advise bakers, especially gluten-free bakers, to weigh flours and starches. Starches, in particular, like to stick to utensils and can be hard to measure with precision. And the flours vary tremendously in density and clumpiness. If you must measure, spoon the flour into dry measuring cups to overflowing and level off with a straightedge. The baking flour mix in this recipe will measure just fine this way. It's when you are making your own mixes that measuring, instead of weighing can give you problems.
In the meantime, here’s a terrific gluten-free blueberry muffin recipe that I’ll bet will please just about anybody. The muffins are light and tender from butter, sour cream, oil, and eggs.
The muffins freeze well and reheat perfectly in a 325-degree oven for 10 minutes.