Giant Gluten Free Blueberry Muffins
These massive Costco-copycat gluten free blueberry muffins are the joy of every day - and way too easy to make!
Servings: 6 muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (or 1 regular muffin pan for 12 regular muffins)
- Electric mixer
- Cookie sheet
Ingredients
- 1 Cup salted butter, browned room temp - instructions below to brown butter
- 1 1/2 Cups white sugar
- 1/4 Cup canola oil
- 1/2 Cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 Cup milk
- 2 1/4 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 3/4 teaspoon xanthan gum)
- 3/4 Cup corn starch (corn flour in the UK)
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 2 1/2 Cups fresh washed blueberries
Instructions
- First, make your browned butter! (it will need to re-set to room temp so you can make this a day ahead if you'd like, or just pop it in the fridge). In a small saucepan over medium-low heat, melt the 1 cup of salted butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. The butter may foam, so keep stirring/lifting up spoonfuls of the butter to see the color. The browned milk solids will foam up in the center of the pan - once it does that- immediately take off the burner and let sit for a few minutes, then pour (scrape ALL of the brown bits - that's the flavor!) into a heat-proof small bowl and let cool on the counter until room temp (you can speed this up by putting it in the fridge, but it should still be liquid - don't let it harden)
- Once the butter is almost to room temp, whisk 3/4 cup of the browned butter (you will have about 3/4 cup after browning it, so this should work) with the sugar and vanilla. Add in the eggs, oil, sour cream, and milk until smooth. Finally, add in your gluten free 1-1 flour, corn starch (or cornflour), baking powder, and salt and stir in using a spoon, spatula, or whisk until completely smooth. Then fold in 2 1/4 cups (save the last 1/4 cup for the tops!) of your fresh blueberries.
- Then grease the six 4-inch round cake pans with cooking spray or butter and place them on a cookie sheet (this will help keep them steady in the oven since they're smaller than a normal cake pan). Scoop the blueberry muffin batter evenly into the six cake pans and then top each muffin with a few of the leftover fresh blueberries. Let the batter rest, in the muffin pans, for 30 minutes before baking. [If you're making regular-sized muffins, line a muffin tin with paper liners and scoop in the muffin batter, filling each muffin cup to the brim]
- Once rested, preheat the oven to 425° Fahrenheit. Then bake for 5 minutes at 425 and then immediately lower to 350° Fahrenheit (do NOT open the oven door!!) and continue to bake for 30-35 minutes (15-18 minutes if making regular-sized muffins) try to look through the oven door before opening it and if you do have to open the oven do so very quickly to tap the top of the muffin. If the muffin doesn't spring back, then it needs a few more minutes. For a final check, insert a skewer into the center of a muffin and if it comes out nearly-clean they're done! Then remove from oven when they're finally done, and let cool for at least 10 minutes before turning out and eating!