Tuesday, August 21, 2012

Gluten-Free Browned Butter Blueberry Muffins

Did you get that?

Browned butter... blueberry... muffins. And they're gluten free. 

Do you need a minute? Yes, I can wait. Go ahead and compose yourself- it took me a minute when I first stumbled upon this recipe, too.

I love, love, love these muffins. Love them, I tell you! I had them for breakfast this morning in fact, and am still ready to go whip up another batch right now for lunch. They are just like the Duncan Hines blueberry muffins that come in a box mix- you know, the ones that taste good but are full of all kinds of frankenfood? Trust me, you're going to prefer this gluten-free, real food alternative!

*Small disclaimer: this recipe calls for sugar. Raw, organic cane sugar, but sugar none the less. Some of my whole-food readers might not love this fact, but I have to tell you that every once in a while we still eat sugar, and we do enjoy it. Not a lot, but yes, we use it every once in a while while cooking at home. This is one of those times!

Gluten-Free Browned Butter Blueberry Muffins
Makes 12 muffins
Adapted from Joy the Baker (if you haven't ever checked out her site, you should! It's fantastic!), who adapted it from The Gourmet Cookbook, by Ruth Reichl

You will need:

For the batter:
7 Tbs. organic butter
2 eggs, 1 egg yolk
1 tsp. vanilla extract

1/3 cup buttermilk
3/4 cup white rice flour
3/4 cup soy flour
3/4 cup raw cane sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
2 cups washed blueberries (local and organic are always best, if you can)

For the topping:
3 Tbs. cold butter, cut up into pea sized bits
1/4 c. millet flour
1/4 c. white rice flour
4 Tbs. cane flour 

The Process:

1. Put an oven rack into the top one third of the oven, and preheat it to 375 degrees.

2. Put the 7 Tbs. of butter into a small saucepan and melt over low to medium heat. Let the butter melt completely. You'll notice that the butter, after it's completely melted, will begin to fizz (like soda) and crackle a bit, which is good. Once the fizzing is done it will start to brown almost immediately so you'll need to watch it closely because it will burn just as fast. Remove from heat when you see tiny little brown bits on the bottom of the pan- that's the brown butter.

3. In a large bowl, combine all the dry ingredients and mix well.

4. In a smaller bowl, beat eggs, milk, vanilla well. Add the browned butter and combine.

5. Mix wet ingredients into the dry ingredients, combining well.

6. Gently fold the blueberries into the batter.

7. Grease muffin tins and pour batter evenly into each tin.

8. Combine ingredients for the topping in a small bowl, using fingers until topping is crumbly. This might give you carpal tunnel syndrome, so try using both hands at once to increase your efficacy. :)

9. Sprinkle topping evenly over muffins in tins and bake for about 20 minutes, or until browned on top.
10. Remove muffin tins from oven and let rest for 10 minutes. Serve warm.




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