Okay, so yesterday I decided I needed to make some muffins. But not just any muffins, they had to be gluten-free and dairy-free. My friend Sarah has those dietary restrictions, and I wanted something we could both enjoy. It took a bit of doing, but I think I nailed it.
First, I gathered all my ingredients. This took a while because, well, my pantry is organized chaos at best. I needed to find some specific stuff.
My Shopping/Ingredient Hunt
- Gluten-free flour blend: I used a store-bought one, easier. It had a mix of rice flour, tapioca starch, and potato starch.
- Baking powder and baking soda: Made sure these were fresh, the expriation date is important!
- Salt: Just a pinch.
- Sugar: I went with regular granulated sugar, nothing fancy.
- Eggs: From my neighbor’s chickens (super fresh!).
- Dairy-free milk: I use almond milk usually, but I found unsweetened this time.
- Oil: Vegetable oil, because it’s what I had.
- Vanilla extract: Essential for that good muffin smell, you know?
- Blueberries: Fresh ones, because it’s summer and they’re delicious,I love it!.
Then i tried to get ready to mix everything up! I grabbed two bowls – one big, one medium. In the big one, I whisked together the flour, baking powder, baking soda, and salt. Super simple, just made sure there were no big flour clumps.
In the medium bowl, I mixed the wet stuff. I beat the eggs, then added the sugar, almond milk, oil, and vanilla. I whisked that until it was all frothy. Gotta get some air in there, I always say!
Next step: I carefully added the wet ingredients to the dry ingredients. I used a spatula and folded it all together. The key here is not to overmix. Overmixing makes for tough muffins, and nobody wants that. I stopped mixing when there was just a tiny bit of flour still visible.
Then, the best part: the blueberries! I gently folded those in. Again, gentle is the key. Don’t want to smash them all up.
Baking Time!
I preheated the oven to 375°F (190°C). While that was heating up, I lined a muffin tin with paper liners. Then, I spooned the batter into the liners, filling them about two-thirds full.
Into the oven they went! I baked them for about 20-25 minutes. The way I check if they’re done is to stick a toothpick in the center. If it comes out clean (or with just a few crumbs), they’re ready.
I let them cool in the tin for a few minutes, then moved them to a wire rack to cool completely. This is the hardest part – waiting! They smelled so good.
Finally, I could eat one! And let me tell you, they were amazing. Light, fluffy, perfectly sweet, and bursting with blueberries. Sarah loved them too! Success!
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