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Easy Gluten Free Blueberry Muffins

 

 

Some of the guests who come to Pleasant View Bed & Breakfast are requesting a Gluten-free diet.  Whether it be for a gluten sensitivity due to celiac disease, or a personal choice, these folks have eliminated wheat, rye and barley from their diet.  As an innkeeper I am always eager to please my guests and give them an experience like no other, and since I am relatively new to this profession, I had some research to do so I could take excellent care of my guests.  Since my guests are greeted with fresh baked cookies and a muffin tray is offered in the morning I wanted to be sure to include all guests and not have to exclude anyone because of dietary restrictions.  If you are looking for more information on Celiac Disease, the Celiac Disease Foundation is a great place to start. 

My research yielded the discovery that there are plenty of gluten-free options for baking. In fact, it turns out there is a wide variety of gluten-free products.  You can even find recipes to make your own gluten-free flour, Erika’s All Purpose Gluten Free Flour Mix, if you are adventurous enough to try mixing your own.

At this point in my career I am not that adventurous and found a gluten free flour that you can substitute for All Purpose Flour cup for cup.  It doesn’t get much easier than that, no need to calculate conversion rates.

 

  • 1 egg
  • 3/4 cup milk
  • 1/2 cu vegetable oil
  • 1 tsp lemon zest
  • 1 tsp Lemon Extract
  • 2 cups all-purpose flour, or whole wheat flour, or gluten-free flour
  • 1/3 cup sugar
  • 1 TBS baking powder
  • 1 tsp salt
  • 1 cup fresh blueberries or ¾ cup frozen blueberries thawed and rinsed
  • 3 TBS Coarse Sugar
Preheat the oven to 400°.  Fill a medium 12-cup muffin tin with paper muffin liners.  Beat the egg, stir in milk, vegetable oil, lemon zest and lemon extract.  The lemon zest and lemon extract are something I added to a basic Blueberry muffin recipe I found years ago.  I felt that recipe was lacking something so I tried adding the lemon zest and extract to add an extra depth of flavor and have been pleased with this recipe ever since.  Stir in flour, sugar, baking powder, and salt until combined.  Fold in blueberries.
Fill muffin cups about 2/3 full.  Sprinkle coarse sugar on top of muffins.  Bake 18-22 minutes, until golden brown or a toothpick inserted comes out clean.  This time of year, can you think of a better way to start out a Saturday morning than with fresh baked blueberry muffins?  Even better, you can put the leftover muffins in your freezer and then pop them in the microwave for 20-30 seconds when you are ready to have another muffin.
Some of my guests have become accustomed to doing without such treats as muffins when they travel or go out for breakfast.  I had one guest who became somewhat emotional when she discovered I take the time to prepare food that she can eat and enjoy.  And that, folks, is why I love being an innkeeper.

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