Hello,
I believe I found the original recipe for these Blueberry Muffins in Family Fun magazine. I altered the recipe to make it free of wheat, gluten, butter, eggs, and milk. I will post the original recipe along with my substitutions so you can pick the ingredients which fit your particular allergies.
Blueberry Muffins
Batter:
1/4 cup butter, room temperature (DF - Fleischmann's Unsalted Margarine, DFSF - Spectrum Organic All Vegetable Shortening)
3/4 cup sugar
2 eggs (1 tbls. EnerG Egg Replacer + 4 tbls. water)
1/2 cup milk (Rice Milk)
1 tsp. vanilla extract
2 cups all purpose flour (Bob's Red Mill GF All Purpose Flour, or Combine: 1 cup rice flour, 1/2 cup tapioca starch flour, 1/2 cup cornstarch or potato starch)
2 tsp. baking powder
1/4 tsp. salt
2 cups blueberries, stemmed and rinsed
Topping:
1/3 cup sugar
1/2 cup all-purpose flour (Bob's Red Mill GF All Purpose Flour, or Combine: 1/4 cup rice flour, 1/8 cup tapioca starch flour, 1/8 cup cornstarch or potato starch)
1 1/2 tsp cinnamon (We omit.)
1/4 cup butter, room temperature (DF - Fleischmann's Unsalted Margarine or DFSF - Spectrum Organic All Vegetable Shortening)
1) Heat the oven to 350ยบ F and line a 12 cup muffin tin with baking cups.
2) If you are planning to make this recipe gluten free and are not using Bob's Red Mill GF flour, it might be helpful to go ahead and measure out the flour combination above or make a big batch to use in any recipe that calls for 1 cup of all-purpose flour.
3) In a large mixing bowl, use an electric mixer to cream the butter (or alternative) and sugar. Beat in the eggs, then the milk and vanilla extract.
4) Sift the flour, baking powder, and salt into a medium-size mixing bowl.
5) Pour the dry ingredients over the wet ingredients and stir well, being careful not to over mix the batter.
6) Use a spatula to fold in the berries.
7) Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8) To make the crumb topping, stir together the sugar, flour and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Sprinkle the topping over each muffin.
9) Bake for 20-25 minutes or until they are lightly brown (unless you are using GF flours which will not really brown) and a knife inserted in the middle comes out clean. Cool in the tin for 15-30 minutes before serving. Makes 12.
I believe I found the original recipe for these Blueberry Muffins in Family Fun magazine. I altered the recipe to make it free of wheat, gluten, butter, eggs, and milk. I will post the original recipe along with my substitutions so you can pick the ingredients which fit your particular allergies.
Blueberry Muffins
Batter:
1/4 cup butter, room temperature (DF - Fleischmann's Unsalted Margarine, DFSF - Spectrum Organic All Vegetable Shortening)
3/4 cup sugar
2 eggs (1 tbls. EnerG Egg Replacer + 4 tbls. water)
1/2 cup milk (Rice Milk)
1 tsp. vanilla extract
2 cups all purpose flour (Bob's Red Mill GF All Purpose Flour, or Combine: 1 cup rice flour, 1/2 cup tapioca starch flour, 1/2 cup cornstarch or potato starch)
2 tsp. baking powder
1/4 tsp. salt
2 cups blueberries, stemmed and rinsed
Topping:
1/3 cup sugar
1/2 cup all-purpose flour (Bob's Red Mill GF All Purpose Flour, or Combine: 1/4 cup rice flour, 1/8 cup tapioca starch flour, 1/8 cup cornstarch or potato starch)
1 1/2 tsp cinnamon (We omit.)
1/4 cup butter, room temperature (DF - Fleischmann's Unsalted Margarine or DFSF - Spectrum Organic All Vegetable Shortening)
1) Heat the oven to 350ยบ F and line a 12 cup muffin tin with baking cups.
2) If you are planning to make this recipe gluten free and are not using Bob's Red Mill GF flour, it might be helpful to go ahead and measure out the flour combination above or make a big batch to use in any recipe that calls for 1 cup of all-purpose flour.
3) In a large mixing bowl, use an electric mixer to cream the butter (or alternative) and sugar. Beat in the eggs, then the milk and vanilla extract.
4) Sift the flour, baking powder, and salt into a medium-size mixing bowl.
5) Pour the dry ingredients over the wet ingredients and stir well, being careful not to over mix the batter.
6) Use a spatula to fold in the berries.
7) Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8) To make the crumb topping, stir together the sugar, flour and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Sprinkle the topping over each muffin.
9) Bake for 20-25 minutes or until they are lightly brown (unless you are using GF flours which will not really brown) and a knife inserted in the middle comes out clean. Cool in the tin for 15-30 minutes before serving. Makes 12.
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