The first time I heard of gluten-intolerance was about fourteen years ago, back when we still had the B & B at our previous house. A guest who was staying with us for six weeks had Celiac’s disease and so I learned how to cook without wheat, barley or rye, and how to avoid cross contamination of the gluten-free foods. After that, it was several more years before I had another guest ask for a gluten-free breakfast. Now we receive that request every few weeks. Our gluten-sensitive and gluten-intolerant guests are always delighted to have these sweet and moist muffins. (Note, there are different degrees of gluten-sensitivity; but if you are cooking for someone who is truly gluten-intolerant, you will need to be extremely careful to avoid cross-contamination and even use cookware that has never has never had a gluten product in it. I always make a point to tell people on a gluten-free diet that we do not have a gluten-free kitchen, but that we take every possible precaution to avoid cross-contamination.)
Best Ever Gluten-free Blueberry Muffins
(Makes about 12)
2 c. white rice flour
1 c. granulated white sugar
1 T. baking powder
1 stick unsalted butter, melted
1 c. low-fat buttermilk
2 lg. eggs
2 c. blueberries (fresh or frozen)
confectioner’s sugar for serving
(1) Preheat oven to 400 degrees F. Line muffin pans with muffin cups (using a foil cup inside a paper cup) or place muffin cups (using a foil cup inside a paper cup) on a large baking tray.
(2) In a large bowl, whisk together rice flour, sugar and baking powder. In a medium bowl, whisk together butter, buttermilk and eggs. Stir buttermilk mixture into dry ingredients. Fold in blueberries.
(3) Scoop batter into muffin cups. Bake for about 20 minutes or until muffins are firm to the touch and lightly golden brown around the edges.
(4) Place muffin pans or baking sheet on wire racks until muffins are cool enough to serve – about 10 minutes. Sprinkle with confectioner’s sugar before serving. Individually wrap any leftover muffins in plastic wrap and freeze.