I must admit. There is another man. My husband is a dear soul and I love him. But before I was gluten free, there was Chef Lavon.
Chef Lavon (who, by the way is 78 years old), teaches at the same vocational program that I do. He periodically retires, and we throw him a party. He goes home and realizes that he just can’t keep his hands out of dough. So he comes back. For one more semester. Everyone cheers. His breads and muffins are the stuff of dreams. This is my gluten free adaptation of his blueberry muffins.
When you make these, a “soft” flour blend is best- something with potato starch or corn starch in it. If you aren’t using the Chebe blend (or another blend with a modified starch), use a ¼ tsp of Expandex if you can find it, or a ½ tsp of Clear Gel, if possible. They will turn out fine without either.
These muffins are very sweet, so you can cut the sugar a bit, if you want. I have made this with low fat (not fat free) sour cream, but you have to carefully check labels for gluten if you do.
Almost Chef Lavon’s Blueberry Cream Muffins
36 mini muffins or 18 large
3 eggs, at room temperature
1 cup sugar
½ cup vegetable oil
1 tsp vanilla extract
2 cups Chebe Flour Blend or another blend you like (w/o Xanthan gum is best here)
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 cup fresh blueberries or still frozen berries
Course sugar (optional)
Preheat over to 375* F. Line muffin pan with papers and spray inside of liners with Canola spray.
With a stand or hand mixer, beat eggs: gradually add sugar. While continuing to mix, slowly pour in the oil, then vanilla.
Sift dry ingredients together. Using a rubber spatula, add alternately with the sour cream. Fold in the blueberries gently.
Pan up muffins, filling the muffin cups ½ to 2/3 full. Bake for 20-25 minutes until internal temperature of muffins is 205* F. Cool on rack. These freeze well.
Chef Lavon (who, by the way is 78 years old), teaches at the same vocational program that I do. He periodically retires, and we throw him a party. He goes home and realizes that he just can’t keep his hands out of dough. So he comes back. For one more semester. Everyone cheers. His breads and muffins are the stuff of dreams. This is my gluten free adaptation of his blueberry muffins.
When you make these, a “soft” flour blend is best- something with potato starch or corn starch in it. If you aren’t using the Chebe blend (or another blend with a modified starch), use a ¼ tsp of Expandex if you can find it, or a ½ tsp of Clear Gel, if possible. They will turn out fine without either.
These muffins are very sweet, so you can cut the sugar a bit, if you want. I have made this with low fat (not fat free) sour cream, but you have to carefully check labels for gluten if you do.
Almost Chef Lavon’s Blueberry Cream Muffins
36 mini muffins or 18 large
3 eggs, at room temperature
1 cup sugar
½ cup vegetable oil
1 tsp vanilla extract
2 cups Chebe Flour Blend or another blend you like (w/o Xanthan gum is best here)
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 cup fresh blueberries or still frozen berries
Course sugar (optional)
Preheat over to 375* F. Line muffin pan with papers and spray inside of liners with Canola spray.
With a stand or hand mixer, beat eggs: gradually add sugar. While continuing to mix, slowly pour in the oil, then vanilla.
Sift dry ingredients together. Using a rubber spatula, add alternately with the sour cream. Fold in the blueberries gently.
Pan up muffins, filling the muffin cups ½ to 2/3 full. Bake for 20-25 minutes until internal temperature of muffins is 205* F. Cool on rack. These freeze well.
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