First, two very important rules about making blueberry muffins:
Choose your blueberries wisely! Purchase those that have a deep-blue hue and are plump. If you notice that the berries have a mild chalky coating, this is actually a good thing because it means there has been less handling. If possible, taste one or two before you buy, to make sure they are sweet and flavorful. I recommend that you always use fresh berries, and never use frozen ones. Using frozen blueberries will result in blue muffin batter and can alter baking times in an unpredictable manner.
When it comes to the texture of your muffins, a lot of things can alter the outcome. For example, using too much flour will result in dense muffins, and no one wants that. I love to add full-fat yogurt or sour cream to my muffins and cakes because it creates a rich and tender texture—it's basically magic. I also prefer to use oil rather than butter in my recipes. While I do like the flavor butter provides, using oil can result in a lighter and moister texture.
A very important step in muffin making is to dress up the tops! Top your muffins with turbinado or coarse raw sugar before baking in the oven. It’s beautiful to see a shiny and crackly top on the finished muffins. Remember: people eat with their eyes first.
Lena Kwak's Gluten-Free Blueberry Muffins
Makes 16 large muffins or 24 small muffins
- 1 1/3 cups granulated sugar
- 1 cup full-fat yogurt
- 2 large eggs
- 1 cup canola or coconut oil
- 2/3 cup milk
- 1 teaspoon pure almond extract
- 2 1/2 cups Cup4Cup gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
1. Preheat oven to 375 degrees.
2. Line muffin tins with paper cups.
3. Whisk together the sugar, yogurt, eggs, oil, milk, and almond extract in a large bowl.
4. In a separate bowl, combine the remaining dry ingredients except the berries together. Then mix into the wet ingredients until just combined. Do not overmix!
5. Fold the fresh blueberries into the muffin batter. Lastly, sprinkle coarse sugar on top for the crackly finish later on.
6. Scoop into muffin pan and bake for 25 to 35 minutes or until a toothpick inserted comes out clean.
7. Cool and enjoy!
Learn more about Lena Kwak in the video below!