Who isn't a fan of butter?
So, I decided to try the recipe out with the few tweaks below.
1. Gluten free flour: as you know by now, PH can't have gluten. It's been about a year or so now since he went off gluten and he feels so much better. My baking hasn't really caught up yet, but I decided to give it the old college try.
So, to make these blueberry muffins gluten free I just swapped out the regular flour for Bob's Red Mill Gluten Free All Purpose Flour with Xanthan Gum. This is my favorite in baking so far. It's a one to one swap, and hardly affects the texture at all!
2. Flax egg: we have a lot of eggs in the house, but since I'm pregnant I decided to swap out the egg for flax egg. I like being able to have a little taste of the batter when baking, and when there are no eggs I can still test the batter out. For you. To make flax egg take 1 tablespoon flax seed meal and mix with 2.5 tablespoons water. Stir and let sit for a few minutes before adding it to your recipe. You'll need two flax eggs for this one, so just double it.
3. Brown sugar: We ran out of granulated sugar when making this recipe. I just finished out the measurements using brown sugar. I'm not even sorry because I usually like brown sugar better in baking anyway. I feel like it gives my baked goods a nice depth of flavor that you don't get from regular granulated sugar.
4. Almond milk: Or any other plant based milk you like. I swap it out in recipes all the time and have never noticed a difference. Honestly, if you wanted to make the recipe totally vegan just swap out the butter for these Earth Balance buttery sticks and you've got yourself a vegan blueberry muffin!
5. Quantity: Paula's recipe says it makes 12 muffins. Don't believe her. My muffin tins were so full and I had to bake them a little longer to get them to cook all the way. I'd say shoot for 18-24. Or do what I had considered doing in the first place and make extra large muffins. They will still have to cook for a few minutes longer than she says. I just had way too much batter for 12 muffins. I don't know what kind of muffin tins she uses, but this recipe definitely makes more than 12.
And that's it! Follow Paula's recipe exactly, or go off of my tweaks to make them gluten free, and vegetarian (with a vegan option) to change it up a little. These muffins were delicious and I'm happy to add them to our blueberry repertoire!