Blueberry Buttermilk Muffins
Makes 12 large muffins
Ingredients
2½ Cups GF all-purpose flour* (I use King Arthur Gluten Free Measure for Measure Flour or Better Batter Original All Purpose Flour Blend)
¾ Cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 Cup buttermilk
½ Cup canola or vegetable oil
2 eggs
1½ teaspoons vanilla extract
1 ½ cups fresh blueberries
Golden vanilla cane sugar, to taste (optional)
*If you aren’t medically required to follow a gluten free diet, use an equal amount of regular all-purpose flour in place of the GF flour blend.
Instructions
Preheat your oven to 400°F. Line a muffin tin with foil liners. If using paper liners, spray each one with nonstick baking spray.
In a large mixing bowl, combine GF flour, sugar, baking powder, baking soda, and salt.
In a small mixing bowl, combine buttermilk, oil, eggs, and vanilla. Whisk until well-combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold the blueberries into the batter.
Divide the batter evenly into each muffin well. Sprinkle each muffin with cane sugar, if desired.
Bake for 22-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Store leftover muffins in the refrigerator or individually wrap them in saran wrap and freeze them in a Ziploc bag.
REGINA’S GASTROPARESIS TIP:
Individuals with gastroparesis (GP) are generally unable to tolerate raw fruits and vegetables. However, baking them helps break down the fiber, making them easier to digest and, therefore, less likely to exacerbate GP symptoms. In my personal experience with GP, I found that frozen wild blueberries like Wyman’s were best tolerated. I recommend decreasing the blueberries in this recipe to ¾ Cup or less depending on the severity of your GP. If you know you are unable to tolerate blueberries at all—even cooked—you can omit them entirely and serve your muffins with jelly or jam to add a fruit flavor. Alternatively, you can substitute the blueberries for ½ Cup of chocolate chips (I recommend mini chips so they spread more evenly). Resist the urge to add more chips as fat exacerbates GP symptoms.