Bakery-style blueberry muffins


The chickpea flour cookbookThe polka-dotted charm of blueberry muffins is evident before you take a single bite. A vanilla scented chickpea flour batter is the perfect foil to the jammy berries.

  • Yield: 18 MUFFINS


  • Nonstick cooking spray
  • 2¼ cups (270 grams) chickpea flour
  • 4 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 0.33 cup natural cane sugar
  • 7 tablespoons unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 1½ cups blueberries
How to Make It
  1. Preheat the oven to 350°F. Spray 18 cups of two 12-count standard muffin tins with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, using an electric mixer, beat the sugar and butter on medium speed for 1 to 2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula. Add the eggs and vanilla; beat for 1 minute, until blended and fluffy.
  4. Mix half of the flour mixture and half of the milk by hand into the butter mixture until just blended; repeat with the remaining flour mixture and milk. Fold in the blueberries.
  5. Divide the batter equally among the 18 prepared muffin cups (cups will be about half full; do not overfill).
  6. Bake for 13 to 18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pans on a wire rack for 5 minutes, then release them onto the rack to cool completely.

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