baking soda, baking powder, and kosher salt.This recipe calls for 3/4 cup, though you can reduce it to as little as 1/3 if you’d like a less sweet muffin. It bakes up beautifully with a sturdy crumb without being too gritty. My favorite gluten-free flour blend for this recipe is Cup4Cup. whole milk, though you can use any fat or any dairy milk substitute you prefer.The trick is time, patience and not multi-tasking. If you’re unsure about browning butter here’s an easy tutorial.
#Smittenkitchen blueberry crumb cake skin#
It was all very summertime romantic until Will asked me if I ran into any poison ivy and I wasn’t sure so I scrubbed my skin within an inch of its life… for no reason, there was no poison ivy. I wore a bungee cord and a bucket around my waist and ate nearly as many berries as I picked. We couldn’t have planned it better if we tried (and I suppose it’s a good thing we didn’t try). These very blueberries were picked from Blue Tara Organic Blueberry Farm from dewy leaves under blue skies.
A noble and luxurious cause, to be sure – but also, a check off the ol’ Summer Bucket List. My friend Emily and I set out to pick blueberries in Mississippi early one morning, hoping to dodge the rain but fully expecting to be swept away by a flood, all in an effort to spend the late morning making gluten-free blueberry muffins. I’ve quickly learned to just get out in the world despite the rain and if you plan it just so (and the gods are on your side)….it likely won’t rain at all but probably will. The rain is a welcome relief to the blanket of humidity we lie under unless, of course, you planned to be outside picking blueberries during said torrential downpour. It was supposed to rain last Wednesday, as it’s always supposed to rain every summer afternoon down south.
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