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Gluten free Blueberry Muffins
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| Recipe: Gluten-Free Blueberry Muffins |
You needn’t restrict yourself to blueberries—other types of berries will work as well in these muffins, or add some chopped dates or dried figs, or a combination of dried cranberries and walnuts. Almond flour, often sold as ground almonds, is available at many supermarkets and health food stores. Use a mild extra-virgin for this recipe—an arbequina from California would be perfect.Active Time: 20 minutes Total Time: 40 minutes, including baking time Makes: 8 muffins
Preheat oven to 425 degrees. Grease 8 cups of a standard muffin pan with extra-virgin olive oil or use muffin liners. In a large bowl, stir together 2 cups almond flour or very finely ground blanched almonds, ¼ cup sugar, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon.In a small bowl, combine 2 large eggs, 2 tablespoons extra-virgin olive oil, 1 teaspoon vanilla extract and 2 tablespoons plain yogurt, then stir wet mixture into dry ingredients. (It’s OK if there are lumps in the dough.) Use a rubber spatula to fold 1 cup blueberries into batter.
Spoon batter into muffin pan, filling each cup to just below the brim. Bake 5 minutes, then decrease heat to 350 degrees and continue to cook until tops of muffins are lightly golden and dry to the touch, 15-20 minutes more. Transfer muffins to a rack to cool.
http://www.wsj.com/articles/recipe-gluten-free-blueberry-muffins-1431706264
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