This recipe is part of my cookbook adaption series, where I adapt one recipe from a cookbook each month to be gluten free. This month’s recipe is for blueberry muffins, adapted from the book Muffins and Quick Breads by Williams-Sonoma
Let me tell you something: with all the baking I’ve been doing lately, I can’t believe I haven’t posted a muffin recipe yet! I love having some basic recipes on hand, especially ones that I can come back to time and time again. Blueberry muffins are just one of those classic recipes I love. Speaking of which, this recipe for gluten free blueberry muffins is sure to be a staple in your home!
This recipe is my monthly cookbook adaption recipe for March. If you haven’t read about it yet, you can learn more about it on my page for Baked Apple Donuts. To quickly review, I adapt a new gluten free recipe every month from a cookbook I find in my kitchen. This recipe originally comes from the “blueberry muffin” recipe out of the book Muffins and Quick Breads by William’s-Sonoma.
What I love most about these muffins is that they are just slightly sweet. I don’t care too much for muffins loaded with sugar… so these are perfect to me. They are light and tender on the inside, and also freeze and defrost really well! Making them the perfect make-ahead snack or for part of your breakfast.
Here are some of the main adaptions I made to this recipe:
Flour and Sugar
I decided to add a few Tablespoons of cornstarch to my dry ingredients. Cornstarch is a great ingredient to add to some gluten free quick breads and muffins, as it provides some extra structure to the finished product. It also can help make a lighter and more tender baked good.
For the sugar, I ended up cutting down the amount slightly to 1/2 cup. I find they are sweet enough with just the 1/2 cup! If you like a sweeter muffin, feel free to add an additional 1/4 cup or try adding another 1/2 tsp of cinnamon instead!
I always adjust leavening slightly when adapting recipes to be gluten free, as heavy gluten free flours tend to need additional leavening in order to rise (so they don’t end up too dense). For these muffins, I adjusted the baking powder slightly and added some additional baking soda to help with the buttermilk I added.
The original muffin recipe called for plain milk, but I adjusted that to use buttermilk instead. Buttermilk adds such a nice tenderness to gluten free quick breads! Since I didn’t have buttermilk on hand, I made my own… just mix 3/4 cup of ROOM TEMPERATURE milk with 2 1/4 tsp of white vinegar and let sit for 5-10 minutes.
I emphasize using room temperature milk because if your milk is too cold, it may not make a reaction when you add the vinegar. Ideally, your milk will become slightly thickened and may curdle slightly. If you don’t have vinegar or you happen to have buttermilk on hand, just replace the milk and vinegar mixture with store-bought buttermilk instead!
Baking Time and Temperature
I always adjust my oven temperature when adapting a recipe to be gluten free. Ideally, I reduce the temp by about 25℉ since gluten free flour tends to brown more easily than regular flour. This also helps to reduce any incidences of the outside cooking faster than the inside (we don’t want gummy muffins here). Bake these muffins for about 20 minutes, or until a toothpick inserted in the center comes out clean. Start watching them at about 18 minutes so they don’t over-bake!
Now for the blueberries! Fresh is always best, but you can use frozen blueberries if that’s what you have on hand. Just use them as is without thawing first.
Seriously though, these muffins are so easy to make. Looking for more tips and tricks to adapting recipes? Check out these other cookbook adapted recipes I’ve made!
Recipe adapted from the book Muffins and Quick Breads
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