Friday, August 14, 2009

Gluten Free Double Loaded Blueberry Muffin Cakes

I made these last week just before my surgery so that the blog could be updated on Gluten Free Friday without much real cooking. Keep in mind that this recipe turns out really moist, super gooey, really sticky and messy muffins. They are best eaten from a bowl with a fork because they are so jammed with berries and juice that they can't hold their form. Remove any "good" clothing before consumption- even oxy clean won't help the stainage from the drippings of these muffins. You can barely notice that the berries were once scattered all over the kitchen floor, right?


8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 cups fresh blueberries
2 1/2 cups Ju;es Nearly Normal GF flour
1/2 cup milk
1/4 teaspoon cinnamon

Preheat the oven to 375 degrees F. Grease a muffin tins with Pam- when you think you have sprayed them all over. Spray them one more time for good measure. In a mixer cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, GF vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork.Add to the batter and mix. The blueberries will blend in make the dough a nice blue color without many whole berries left.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.I add cinnamon sugar to both the bottom and the tops of the filled tins so when I turn out the muffins there is a nice syrupy coating on the bottom. The syrup will begin to get too firm after it cools more than 30 minutes so try to release them onto a platter before they are stuck for good.

We eat these with a spoon or fork rather than like a traditional cupcake muffin. These photos will show you the correct image of the finished product.

Per the kids request I made both cupcakes and bunny cakes.

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