Happy 2015! I hope the coming year brings you all good things.
This is my second year belonging to a winter farm share. One of the items I’ve happily learned to count on each month is frozen organic blueberries. With these berries, I usually make smoothies, scones, and muffins.
Recently I was flipping through the new book Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed. (Silvana is a friend of mine and she was sweet enough to give me a copy of her book.) The blueberry swirl muffins caught my eye: they feature both whole and swirled cooked blueberries, along with a lemon sugar topping, and looked positively delectable. So I gave them a try, and delectable they are!
This recipe (along with all of the recipes in Silvana’s book) is both gluten and dairy free. You can find the recipe for the Gluten-Free All-Purpose Flour in her book on page 195 (the recipe is also on her blog and she sells it packaged here); Silvana’s cashew milk recipe is in the book, as well.
These muffins are wonderful and though I do not follow a gluten or dairy-free diet by necessity, I look forward to making more of the recipes in Silvana’s cookbook. If you do follow a restricted diet, I think you’ll be very excited by the recipes in here- there are a number of different baked goods, breads, and pasta dishes, in particular, that look positively fantastic!
Recipe for Gluten-free, Dairy-free Blueberry Muffins
- *1 1/4 cups plus 1 teaspoon sugar I used turbinado sugar
- *Finely grated zest of 1 lemon
- *2 cups fresh blueberries I used frozen blueberries
- *2 1/4 cups Silvana's Gluten-Free All-Purpose Flour recipe in the book and here
- *1 tablespoon baking powder
- *1 teaspoon salt
- *2 large eggs at room temperature
- *1/2 cup canola oil I used melted coconut oil instead
- *1 cup Homemade Cashew or Almond Milk or store bought (I used homemade Almond Milk; you may use dairy milk if you like)
- *2 teaspoons pure vanilla extract
- 1. In a small bowl, stir together 1/4 cup of the sugar and the lemon zest. Set aside.
- 2. Preheat the oven to 425°F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray (or line 12 muffin cups with paper liners).
- 3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
- 4. In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir just until combined. Fold in the remaining blueberries. Pour the batter into the muffin cups until two-thirds full. Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until until a toothpick inserted into the center comes out clean, 16-18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to a month.)