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Now that my first picture has your mouth watering – This morning I got up with another Cooking attack that led to a Breakfast of G.F. Blueberry Muffins.
If you can’t stand blueberries but like muffins, then this recipe will still work wonders for your gastronomic anatomy!>) If you can’t stand muffins, then this blog is not for you, just go and sulk over your bowl of blueberries.
Materials? Right here! Note the two bowls, one for wet ingredients and the other for dry stuff. Coffee maker to the right is not needed, but is making my beverage to go along with the goodies.
OK enough yak, here’s the Recipe:
Preheat your oven to 400F while you are putting everything together.
Combine in your Dry Ingredients Bowl: 2 Cups of G.F. Flour (any kind will do) This batch used “Krusteaz” Flour, but often I just use the regular generic baking G.F. flour found in bins. 1/4 Cup Sugar, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt.
Combine in your wet Ingredients Bowl: 1 and 1/4 cups of Buttermilk, 3 tbs of Canola or Olive oil, 3 large eggs or 4 small eggs (The eggs are a binder and add a slight bit of liquid).
Beat the Wet ingredients well to get everything to a smooth frothy mixture.
NOW! BEFORE YOU MIX WET AND DRY: Get out your muffin tins and grease them! (2×8 or a 12 and an 8) This is one of the places I fine a spray Canola Oil works better than trying to smear olive oil or butter or even Canola around each muffin hole with a piece of paper towel. A single “POOF” of oil into each hole is plenty.
You do this, because once you get the Wet and Dry Ingredients together, you will want to put them in the pans and directly into the oven right away!
Now Combine your Wet and Dry Ingredients, mixing them just enough to get a smooth batter.
Immediately, fold in your Blueberries. You will already start to see the batter rising a bit as the acid in the buttermilk combines with the baking soda to release Carbon Dioxide.
Keep Moving! Fill each cup in the tin 2/3 full of batter. I find that a 1/3 cup of batter is plenty for this. You will fill 16 – 18 muffin cups this way.
Put your tins in the preheated oven. Set the timer for 23 minutes.
At 18 minutes, check the muffins. I find that this is a good time to turn the pans around in the oven so that any browning is nice and even. You know your own oven so you may not have to do this.
At 20 minutes, check the muffins for brownness.
If they look golden brown take them out! If not, Check again at 22 minutes. DON’T LET THEM BURN!
Remove your two tins, loosen the muffins with a spatula and tip them so they breath for a minute.
Select your 3 – 4 muffins, add a slice of butter and feast your heart out! Add Jam if you didn’t add berries!
PS: IF YOU DON’T HAVE OR LIKE BUTTERMILK – 2 WORKAROUND FIXES
A. Use Regular milk or Almond milk instead of buttermilk, Add 2 tsp of lemon juice to your batter as you are combining the wet and dry mixtures. NOT BEFORE THIS OR THINGS WILL CURDLE! The lemon juice provides the acid to get the Soda working for initial carbon dioxide.
B. NO LEMON? Use Regular milk or Almond milk instead of buttermilk, Leave out the Soda! Add an extra tsp of Baking Powder. This will give you ample rising once the batter is in the oven and the heat and moisture work on the Baking powder to release carbon dioxide.
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