Hello from 9,000 feet (2,743 meters) above sea level!
In between this post and last post, I moved house from the Front Range to the Western Slope. All TC wanted was muffins once we were in our new place, so I made these blueberry muffins, complete with crunchy sugar on top.
Baking at 9,000 feet isn’t terribly different from baking at almost 5,000 feet above sea level. I don’t generally go the reduced route in baking; instead, I almost always have to add 1/4 cup of additional flour. My gluten-free flour of choice for this is coconut flour as it’s pretty hydrophilic.
Nota bene that I’ve never set foot in a Jordan Marsh department store; the also-defunct New England department store with which I’m familiar is Filene’s Basement. I found this recipe particularly blueberry-ish and it met TC’s cravings for a Perkins blueberry muffin (never had one of those, either!). I personally do not mind blue blueberry muffins. Since VGF baked goods turn out very brown (off-white flours, brown sweeteners), another colour is much to be desired. King Arthur Flour recommends rinsing frozen berries then patting them dry with a paper towel to avoid over blue-ness. I prefer to leave frozen berries as-is and toss them with a little tapioca starch to absorb the melt. Whatever floats your muffin, man.
Jordan Marsh Style Blueberry Muffins
Modified from King Arthur Flour
- 3/4 cup sugar (I used half coconut sugar and half organic sugar, blitzed to powder)
- 1/2 cup vegan margarine (Earth Balance)
- 2 tablespoons ground chia seeds
- 1/2 cup warm water
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sorghum flour
- 1/2 cup GF oat flour
- 1/4 cup tapioca starch additional for high altitude
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 cups frozen blueberries
- 1 tablespoon tapioca starch (for tossing blueberries)
- 1/4 cup sugar, for topping (I used organic turbinado sugar)
- Preheat the oven to 375 degrees Fahrenheit.
- Line a 12-well muffin tin with papers or grease the wells. (If your pan is nonstick, you won’t need papers, even with exploding molten fruit.)
- In a small bowl, toss together the blueberries and 1 tablespoon tapioca starch and set aside.
- In a small measuring cup, mix the chia seeds and the water and set aside (alternately, if you don’t have a large jar of chia seed meal in your freezer for these occasions, you blitz the water and chias in a blender; the same goopy egg substitute will result).
- In another small measuring cup or bowl, mix cider vinegar and almond milk and set aside to curdle.
- In a large bowl, sift then whisk together flours, tapioca starch, xanthan gum, baking powder, and salt.
- With a stand mixer or hand mixer, cream together the margarine and sugar until fluffy.
- Beat in the vanilla and then the chia mixture. The margarine-sugar-chia mixture will look curdled; this is OK.
- With the same mixing set up, alternate mixing in the flour mixture and the almond milk mixture in three additions, mixing until a uniform batter develops.
- Stir in the blueberries.
- Transfer batter to the prepared muffin tin.
- Sprinkle turbinado sugar on top of each muffin.
- Bake for 25-30 minutes or until muffins spring back to the touch and pass the toothpick test.
- Cool in the pan for 5 minutes before removing to a rack to cool completely.
Enjoy with a pat of Earth Balance while warm! (As Sheepish Bun is doing to the left, tee hee!)
What in hell have you been doing, Q? I’m so glad you asked.
Filling up Leuchtturm 1917’s with my stories!