Okay, so I’ve been trying to get into this whole gluten-free thing lately, and let me tell you, it’s a wild ride. I decided to start with something that sounded delicious: gluten-free zucchini blueberry muffins. Sounds pretty good, right? I mean, who doesn’t love a good muffin?
First off, I gathered all my ingredients. This was a bit of a scavenger hunt because, apparently, gluten-free flour isn’t just sitting on the shelf next to the regular stuff. I got some gluten-free flour blend, which felt a bit denser than regular flour.
- Gluten-free flour blend
- Sugar
- Baking soda & powder
- Salt
- Eggs
- Oil
- Vanilla extract
- And of course, zucchini and blueberries!
Then came the shredding of the zucchini. I used a box grater, and let me tell you, my arms got a workout. I made sure to squeeze out as much water as possible from the zucchini. This part is kind of important, as I read that too much moisture can mess with the muffins.
After that, I mixed the dry ingredients in one bowl and the wet ingredients in another. Mixing the dry ingredients was pretty standard – flour, sugar, baking soda, baking powder, and a pinch of salt. For the wet ingredients, I whisked together some eggs, oil, and a splash of vanilla. Nothing too crazy there.
Then, I gradually added the dry ingredients to the wet ones, mixing until it was just combined. I’ve heard that overmixing can make muffins tough, so I tried not to go overboard. Then I folded in the shredded zucchini and the blueberries. The batter looked pretty thick, but I figured that was normal for gluten-free stuff.
I spooned the batter into muffin liners, filling them about two-thirds full, then they were ready to bake! I popped them into a preheated oven at 350°F (175°C) and waited. The smell that started filling my kitchen was amazing.
The recipe said to bake for about 20-25 minutes, or until a toothpick comes out clean. I checked them after 20 minutes, and they were still a bit gooey, so I gave them another 5 minutes.
Finally, they were done! I let them cool for a little bit before I dug in. They were denser than regular muffins, for sure, but still pretty tasty. The blueberries were nice and juicy, and the zucchini added a nice moistness. I’m going to keep messing with the recipe for sure, but overall, I think my first try at gluten-free zucchini blueberry muffins was a win! I feel pretty good about making something that’s both tasty and a little bit healthier. Next time, I might add some nuts or maybe try a different kind of fruit. The possibilities are endless!
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