I have been working on this recipe as a Christmas recipe actually. Growing up my mom rarely made anything “fun” for breakfast, that was my dad. I remember Saturday mornings all of us anxiously waiting for the next waffle to be ready.
But this isn’t about waffles, it is about blueberry muffins, which we only got “homemade” for Christmas breakfast. Mom wasn’t one to make things from scratch, so the Kruteaz Blueberry Muffin mix became a staple for us on Christmas morning.
When creating this recipe I wanted muffins that were sweet, fluffy, and jammed packed with blueberries. These muffins are exactly that. To make sure the blueberries don’t sink or that the muffins are overly moist, be sure to use canned blueberries. The brand that I have been able to find at almost any grocery store is the black can, Oregon Specialty Fruit.
The blueberries are canned in a light syrup, but the ingredient label is 3 things: blueberries, water, and cane sugar. They are also large berries not those tiny Maine blueberries.
This recipe has a little customization, in that you can use either palm shortening, vegetable shortening, or butter for the solid fat and for the milk, you can use whatever your milk of choice is. I will say, that these brown nicer with cows milk.
Enjoy these not just on Christmas morning!
- 57g (¼ c) Shortening ( Palm, vegetable, dairy free butter or butter of choice)
- 113g (½ c) white sugar
- ¾ tsp xanthan gum
- 1 eggs
- 44g (⅓ c) Tapioca Starch
- 64g (⅓ c) Potato Starch
- 55g (⅓ c) white rice flour
- 2 tsp Baking powder
- ¼ tsp sea salt
- ¼ c milk of choice
- 1 tsp vanilla extra
- 1 can of Oregon canned blueberries, drained
- Preheat oven to 350 and grease or line a muffin tins
- Cream together the shortening, sugar, and xanthan gum.
- Add in the egg and mix until well combined
- In a separate bowl, sift together the starches, flour, baking powder, and salt.
- Add to sugar mixture alternating with the milk and vanilla extra ending with the flours.
- Fold in the blueberries.
- Fill prepared muffin tins ⅔ full and bake for 20-25 minutes. Rotate about halfway through baking.
