On Friday, I finally picked up some of the special flours I need to try out the gluten-free baked goods in the Babycakes cookbook. Sunday morning, I woke up early and baked blueberry muffins for my gluten-allergic hubs. What came as a surprise, I loved these muffins (and I can eat all the gluten I want.) They definitely have a different taste and texture from my go-to Martha Stewart blueberry muffins, but they were delicious — straight from the oven and a day later. I substituted frozen blueberries I had on hand for fresh berries — I wouldn't make that switch again because the berries were less sweet. And I used our regular lowfat milk rather than rice milk (we're not vegan) and that seemed to work out just fine. These muffins smell amazing as they're baking, as there's real lemon extract in the recipe — I loved the kick of lemon mixed with the blueberries. They taste like a healthier muffin for sure, but I'm relieved to discover Dan can still enjoy a batch of blueberry muffins minus the gluten. (Thanks again for all your tips for going gluten-free!)
(Hammocks & High Tea tea towel; JK Adams wood plate; photograph by me)
