I’m not an expert on gluten-free baking (yet), but I’m getting there! I relied on a gluten-free flour blend my friend shared with me and it performed quite nicely. However, if you aren’t gluten-free, simply sub all-purpose or whole-wheat pastry for an equally stellar muffin. (In case you’re dying to know, it’s 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour.) These muffins are made of simple ingredients and require just one bowl (thanks to a little trick I share). From start to finish they take a little more than 30 minutes, and are ready to eat right away. I could hardly stand letting mine cool before digging in. These babies are moist, sweet and very blueberry-y. I will disclaim that the gluten-free flour gives these a slightly crumbly texture, as it doesn’t absorb liquid like all-purpose. But, if you’re a gluten-free eater, I’m sure you’re more than familiar with this concern. With that being said, I’d recommend loading these babies up with as many blueberries as possible so you get an equal muffin:blueberry ratio. That’ll clear that crumbly texture issue right up. I absolutely adored how simple this recipe was, how big and flavorful the muffins were, and how I didn’t have tons of leftover muffins to pass out. I don’t do well with leftovers; something I’m working on. Plus, it makes the perfect romantic breakfast treat for 2, something us empty-nesters appreciate in this season of life. If you’ve got more mouths to feed, simply double or triple the recipe. It’ll work just the same.
