Gluten-Free Blueberry Muffins
Why This Recipe Works
Even the best traditional bakeshops often come up short when they attempt to make gluten-free muffins—the results are usually gritty, crumbly, and pale. We set out to make a golden-domed gluten-free muffin that also had a tender, delicate interior. To fix the grittiness, we found that resting the batter before baking hydrated the flour and softened its texture—but we had to be careful because the longer we let the batter sit, the more dense the muffins were and the less they rose. While we typically use two eggs in a muffin recipe, this thick batter needed three to achieve the proper richness and structure. For the liquid component, we were after something that would help create a moist crumb and also lend some flavor. A few tests with various dairy options proved plain whole-milk yogurt was the answer (you can use low-fat yogurt, but the muffins will be a little drier). Finally, sprinkling the muffins with turbinado sugar before they went into the oven helped create the browned tops we were after.