Gluten-Free Buttermilk Muffins
These happened due to a need to use some things up. I had a batch of home blended GF flour that I did not love. Actually, that’s not fair to the blend. I do not love GF baking because it is still very much a struggle for me. I’m sure I’ll love it better once it stops feeling so hard. These muffins blew me away. They were amazing. I fed them to CT and Ross without telling them they were GF, and they raved and raved about them. Both were shocked when I told them there’s no wheat in these. Ross did not want to take any of these to work to share with his coworkers, and all but one were eaten before they were stale. The last one went into bread pudding.
This was the blend: 75% brown rice flour, 19% coconut, and 6% sorghum. You can definitely taste the sorghum in here, but not in an off-putting way.
I’m giving the details of the blend for those of you who like blending your GF flours. The rest of you will do fine with a Cup4Cup flour.
In addition to that, y’all know I am drowning in buttermilk from having made such an outrageously large amount of butter. Anything that I could bake got buttermilk subbed in for whatever I normally use.
Lastly, I have a lot of beautiful marmalades and jams that Sarah B. sends me. I really like to use them in baked goods, because they add such an unusual character to them I’ve used her jams in babka, kolaches, thumb print cookies, pound cake, and now these so far. She has a really keen sense of where to add unusual flavors to her batches, and so much so that Child Tester doesn’t hate anise anymore due to the Meyer lemon and anise marmalade.
We went with orange pomegranate this time, as I love both of these fruits!
Here’s what you’ll need
1 cup of butermilk (or any liquid dairy)
1-2 teaspoons vanilla extract
1 egg
1/4 cup vegetable oil
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 cups GF flour blend
4-8 ounces of jam, jello, or marmalade (I had 4 so that’s what I used. 8 will have a stronger flavor)
Here’s what you’ll do
Preheat oven to 400F/200C/GM6.
Whisk together your buttermilk, vanilla, oil, egg, and sugar.
Stir in your salt, flour, and baking powder. You can mix those together first if you want, but I never do. I just dump and mix. Note that for muffins, you do not need a smooth batter. You want to mix the dry ingredients in until just combined. The lumps will help keep the muffins tender.
Stir in your jam. It doesn’t have to be mixed evenly.
Bake time!
Scoop roughly 1/4 cup portions into your prepared, standard-sized muffin pan. Preparing the pan means you either oil the cups of the muffin pan or you put cupcake liners in them. You can eyeball this, use a dry measuring cup, or use a portion scoop. These are listed in order of increasing consistency.
Bake for 20-25 minutes.
