gluten-free blueberry muffin

Old-Fashioned Blueberry Muffins

These Old-Fashioned Blueberry Muffins are tangy, tender, and bursting with freshly picked summer blueberries. Here in the Midwest, blueberries are now in season and ready to be made into delicious summer baked goods like muffins, scones and pies.

 

Vintage Inspiration: I’ve gone back to my roots and taken my great Aunt Ruth’s vintage recipe for Old-Fashioned Blueberry Muffins and baked them modern swapping out methods and ingredients. Aunt Ruth worked for a prominent family that owned a department store in West Virginia. This is where she mastered her baking skills and created several recipes that have been passed down within our family.

How to make Old-Fashioned Blueberry Muffins:

Use fresh or frozen berries:

These blueberry muffins are delicious year-round, however, they taste even better with fresh hand-picked blueberries. After picking the berries, put them in them in an air-tight container and store in the fridge for 1-2 weeks. To freeze them, place berries on a 1/2 sheet pan lined with parchment paper. Do not wash them as their natural coating helps preserve them. Spread in a single layer and freeze for 1 hour. Place berries in ziploc bags or vacuum seal them for up to 8-10 months.

 

 

 

Avoid mushy or fruit stained muffins:

Before adding the berries to the batter, toss them in a bit of flour or cornstarch. Mix together all the ingredients and then fold in the berries by hand as the last step. This will ensure that the blueberries will be evenly incorporated and not sink to the bottom or turn your batter into blue mush.

 

How to zest and juice a lemon:

Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leaveners like baking soda and baking powder to ensure they rise. Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge. Always remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane. To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.

How to prepare the muffin pan:

Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. Even when using muffin liners, I always lightly spray the muffin pan before I put the muffin liners in to prevent the muffins from sticking in case they spill over. Fill your muffin liners at least 3/4 of the way full to ensure they will rise above the liner when baked and come out bakery style.

    Equipment

    • Mixing Bowl
    • Measuring Spoons
    • Measuring Cups
    • Whisk
    • Spatula
    • liquid measuring cup
    • Muffin Pan
    • Muffin Liners
    • Citrus Squeezer
    • Microplane or Lemon Zester
    • Muffin Scoop or Disher
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