Much has happened over the course of this last year and a bittersweet year it has been.
I dropped off of the blogosphere radar back in October, if any of you were following my other blog, Gluten Free Belly Baking Company you may have noticed. Life was thick and gritty there for awhile....without going into too much detail I realized that I was no longer Wonder Woman and that I had to take stock of what was important and pare down what was superfluous.
Last time I touched base with you all, I was enjoying the whirlwind of opening GF Belly Baking Company....well it happened and it was fun while it lasted albeit very brief. So GF Belly was Bittersweet. Sweet at the start, Bitter when I realized what I was doing wasn't sustainable long-term, Bittersweet closing the doors & back to Sweet now that I think back on it all. It was a learning experience for me that I won't forget, especially if I venture down that road again.
Within this last year T, my lovely fiance, yes I said fiance, proposed and we are onto our next adventure! I apologize now, as I will definitely be blogging a bit less this summer while we are, well.... getting married and while we are honeymooning. All Sweet of course!!
Something pretty sweet that we've just recently discovered is that T can again eat dairy!! He's managed to heal the villi in his belly by staying away from gluten! So hooray for us T can now have GF goodies with Dairy, it's like a whole new world!
Speaking of GF goodies! You will find my recipes, food styling, food photography and food tales here for all of my creations, regardless of gluten content. I am saying Arrivederci to Gluten Free Belly Baking Company in the virtual world too!
With that my dearest blog readers, I leave you with a gluten-free treat!
Victoria's GF Blueberry Muffins
yields: 1 dozen muffins
When baking it's always key to have your ingredients at room temperature to ensure a proper rise. For this recipe please make sure that the butter, buttermilk, sour cream and eggs are all at room temperature. This muffin has a very delicate crumb, which we love in our house, but if you are new to GF baking you may not be used to this. Feel free to add 1/4 teaspoon of your favorite gum (xanthan or guar), just add along with all of the dry ingredients.
9 oz/256 grams your favorite GF flour, divided
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 oz/ 170 g blueberries
4 oz/ 114 g sour cream
2 1/2 oz/ 71 g buttermilk
1/2 teaspoon vanilla extract
1 stick (4 oz/114 g) unsalted butter
6 oz/ 170 g sugar
2 eggs
raw sugar for sprinkling
Preheat oven to 350 degrees F. And prepare a muffin tin with muffin liners.
In a bowl whisk together most of the GF flour, reserving about 1/4 cup; whisk in the baking powder, baking soda and salt (this would be where you want to add your gum if you are using), set aside.
In a small bowl toss together the remaining GF flour and the blueberries, set aside.
In a separate bowl, whisk together the sour cream, buttermilk and vanilla extract, set aside.
Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Scrape down the mixing bowl and turn the speed to medium-low, add the eggs one at a time, scraping down in between additions. On low speed alternate adding one third of the flour mixture and half of the sour cream mixture, starting and ending with the flour mixture. Stir together on low speed until everything is well mixed.
Remove the bowl from the mixer and gently fold in the reserved blueberry-flour mixture.
Using a large ice-cream scoop, scoop the batter into the prepared muffin tin. Sprinkle the tops of the muffins with the raw sugar and bake until the muffins are golden and pass the toothpick test. About 28-32 minutes.
Let cool completely on a wire rack before unmolding.
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