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Blueberry-Rosemary Muffins (Gluten-Free)

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Course Bread
Servings 18 to 20 muffins

Ingredients
  

  • 2-1/4 cups gluten-free flour or unbleached all-purpose flour see Notes
  • 3/4 cup almond flour see Notes
  • ¾ cup sugar
  • 4-1/2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 tablespoons chopped fresh rosemary
  • 2 large eggs beaten
  • 1-1/2 cups buttermilk see Notes
  • 6 tablespoons 3/4 of a stick unsalted butter, melted and cooled
  • Zest from 1 lemon
  • 1-1/2 teaspoon vanilla extract
  • 1-1/2 cup fresh blueberries

Instructions
 

  • Preheat oven to 350°F. Grease muffin pans. Recipe will make between 18 and 20 muffins.
  • In a large bowl, mix together flour, almond flour, sugar, baking powder, salt and rosemary.
  • Make a well in the center.
  • Stir in eggs, buttermilk, butter, lemon zest and vanilla extract, being careful not to over mix.
  • Gently fold in blueberries into the batter – it’s okay if a few break up. Batter will be “sticky.”
  • Fill the muffin cups about three-quarters full.
  • Bake for 20 to 22 minutes until lightly golden and a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not over bake.

Notes

* Recipe works well with gluten-free flour (such as Cup4Cup Multipurpose Flour) or all-purpose flour.
* For almond flour, I recommend Bob's Red Mill Natural Almond Flour.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Don’t have fresh berries? Use frozen ones straight from the freezer instead – no need to defrost them.
Blueberry-Rosemary Muffins (Gluten-Free)
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