Adaptable Recipes

Tuesday morning Bakery Style Blueberry Muffins

Once again tis the season. The holidays look different for all of us this year, but that doesn’t mean we can’t begin the month on a sweet note, and set the tone to be merry.

This recipe is based on the Brown Eyed Baker’s recipe. I’ve adapted it for:

  • Vegans- including dairy allergies
  • Gluten sensitivities
  • Low-sugar and sugar free diets
  • Vegetarians

Bakery-Style blueberry muffins by the Brown Eyed Baker adapted by me

INGREDIENTS:

 2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, brown rice, almond, or sweet rice flour)

 1 tablespoon baking powder

 ½ Teaspoon salt

 1  egg (3 tablespoons Aquafaba, ¼ cup silken-tofu plus 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or egg replacer)

 1 Cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed)

 4 Tablespoons unsalted butter, melted and cooled slightly (vegan butter, margarine)

 1¼ Cups sour cream (dairy: light sour cream, plain Greek yogurt) (non-dairy: almond, soy, rice, or light coconut milk)

1 teaspoon vanilla

¼ teaspoon lemon or orange extract (optional)

 1½ Cups frozen or fresh blueberries

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder and salt in a large bowl until combined.

Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 additions, whisking gently to combine after each addition. Add the vanilla, then the sour cream in 2 additions, whisking just to combine.

Add the blueberries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the blueberries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

Divide the batter among the muffin cups Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

RECIPE NOTES:

Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.

Blueberries: Frozen blueberries can be used; no need to thaw them or alter the recipe.

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