Thursday, March 24, 2011

Gluten Free Berry Explosion Muffins

I have been baking just about every other day to keep up with demand. With lunch boxes to fill, and a house full of people, a batch of gluten free sweets goes quickly. After my major haul of fresh produce from Costco this week, I had berries out the wazoo. Here is my after school project, baking muffins with four helpers.


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose GF flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
fresh blueberries, blackberries, strawberries, raspberries

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.Break up any fighting between siblings as they argue over who filled more than the other.

Wash, and remove the stems of the berries. Chop strawberries into bite size pieces, setting the berries aside to drain/dry. Police the clean fruit to keep small hands from swiping and sampling the goods. Repeat until all kids have been warned and banished from the bowls of ready berries. Check their pockets for berries, as I can whole heartidly advise after the incident of last summer.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggsone at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the berries with a spatula and be sure the batter is completely mixed.

Allow children to lick the mixing beaters

only if you do not fear samonella poisioning from the raw eggs. After the video yesterday, where Natalie licks the inside of the Sesame Teriyaki sauce cap, then replaces it onto the bottle, surely this mixing beater stunt is nothing. SHUDDER!

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.This is when the hungry kids go ape shit crazy waiting for their creations to cool enough to remove them from the pans.

If and when there are any muffins left, proudly display them on a cake stand and time how long it takes for all the hard work to be devoured. In my case, I squirreled some muffins into sandwich bags and stashed them into the freezer, which allows a stash to be out of sight, out of mind- and will assure there are in fact muffins left for the above mentioned lunch box.

Watch for signs of samonella poisoning, pre-treat the berry stained clothing with oxy-clean, and spend half an hour picking up shards of paper muffin tin liner scraps.



Pamela said...

Those look incredible. Do you put all the berries in the muffins, together?

Helene Eichenwald Slutsky said...


I do a mix of the blue, red raspberry, blackberries and strawberries. You can use whatever you have/like.

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