Lemon Poppyseed Blueberry Muffins (gluten free)

If you are cooking gluten-free, then you need to familiarize yourself with Karen Morgan of the Blackbird Bakery. Her baking book was recommended to me when I was diagnosed Celiac and everything I've made from it (scones, crepes, muffins) has been delicious. The texture of things is obviously different from your non-gluten free baked goods but she has got the flavour down. Today, there is a snowstorm in Nova Scotia so Mom and I tried her blueberry muffin recipe and I learned how to brown butter.

This recipe makes 12 small muffins

4 1/2 Tbsp browned butter (instructions to follow)
1/2 cup sorghum flour
1/4 cup + 1 Tbsp rice flour
1/4 cup tapioca flour
3 Tbsp cornstarch
3/4 cup granulated sugar
2 tsp guar gum
1/2 tsp salt
1 tsp baking powder
2 whole eggs
1/3 cup sour cream
1 cup blueberries
1 Tbsp lemon zest
1 Tbsp poppyseeds

Preheat oven to 350F (recipe called for 375 but we found that was too hot and was burning the tops). Line a cupcake pan with muffin liners.

To brown the butter, melt it in a saucepan over medium heat. Once the butter has melted, swirl the pan around, slightly lifted off of the element. Do this very gently and continue until the butter pops and takes on a darker colour. This took me quite some time so I don't think I have it down yet. I'd say a good 5 minutes.  Remove from the heat once you see grainy brown specks appear and put it in a bowl to stop the browning the process and cool down.

Combine the dry ingredients in a large mixing bowl with a whisk. Pour the browned butter into the dry ingredients and stir five times. Add the eggs and sour cream to the bowl and stir to combine until you no longer see any dry bits. The batter should be thick. Add the lemon zest and poppyseeds, stir these in and then finally fold the blueberries in gently. Don't overmix as the colour will bleed into the batter.

Using a spoon, divide the mixture into the muffin pan. Fill each liner about 2/3 full. This should make about 12 muffins.

Bake for 20-25 minutes (ours took 22 minutes exactly!)