Food & Drink Magazine

The Best Damn Muffins… Ever.

By Fashionlushxx @fashionlushxx

cream cheese blueberry muffinslove at first bite, and second, and third.

Being gluten free is something that I have easily incorporated into my life, for the most part at least. I have my vices (of course) which include: beer, baked goods, bagels, and burritos. All foods that start with the letter B… how odd. Anyways my sister was in town so we thought it was a good idea to embark in a baking project, especially when we came across this yummy recipe in Glamour for blueberry cream cheese muffins. Coincidentally, a few days earlier I stumbled upon gluten free flour in the store and decided to grab a few bags. I hadn’t messed with GF flour before, so I figured this would be the optimal time to break it out. I made a good decision, because these were the best damn muffins ever. Seriously, they only lasted a day and a half.

gluten free flower

Ingredients (makes 12 muffins):

  • 7 tablespoons of unsalted butter
  • 3 tablespoons of vegetable oil
  • 1 cup low fat plain yogurt
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 1/4 cups Bob’s Red Mill gluten free flour
  • 1 tablespoon baking powder
  • A little less than 1 cup of fine sugar
  • 1/4 teaspoon of salt
  • 6 ounces of blueberries
  • 4 ounces of (light) cream cheese

gluten free blueberry muffins

yummy, blueberries!

gluten free blueberry muffins

  • Step 1: Line a cupcake pan with liners (cheetah ones are recommended, but optional) & preheat the oven to 400 degrees Fahrenheit.
  • Step 2: Melt butter in a pan on a low heat setting. Once melted, remove from the heat and whisk in the oil, yogurt, vanilla, and eggs.
  • Step 3: Sift flour and baking powder into a large bowl and add the sugar and salt.
  • Step 4: Create a little “hole” in the center of your dry ingredients and pour in the wet ingredients. Fold the wet & dry ingredients together with a spatula (rubber, preferably).
  • Step 5: Pour in your blueberries and stir gently. Don’t smush those berries!
  • Step 6: Fill up your muffin pan half way with batter and add a dollop (appx. 1/2 tsp) of cream cheese. Fill up your muffin pans the rest of the way and add another dollop of cream cheese.
  • Step 7: Bake for approximately 20 minutes, cool for about 10 minutes, eat for about… ever!

gluten free blueberry cream cheese muffins

I need these in my kitchen at all times.

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