I love muffin recipes, because they require the least work
Usually the instructions would go like this, mix wet and dry ingredient with a spatula, spoon mixture into muffin cups and pop them into oven
It is so simple and fuss free that even my 9 year can do it
No creaming is required, no extensive blending is needed and no messy mixer to clean up
It usually take less than 1/2 hour for me to have everything ready
Unfortunately, my muffins never turned out like those in the cafeterias
They were usually too dry and somewhat burnt at the top
I never really figured out why but mostly I blamed it on my mediocre baking skill and my temperamental oven
Then the other day, a friend brought over some homemade muffins
She is an amateur baker but her muffins tasted wonderfully soft and moist
I was totally impressed and her secret … A.Good.Recipe
And why didn’t I think of that ?!
Insanity is doing the same thing over and over again and expecting different result ~ Albert Einstein
So I dived into the website she recommended and I made Lemon Blueberry Muffins
I didn’t want to lose the momentum in feeding my elder blueberries since I got him started on my blueberry breakfast bars
I made these on Thursday
It took me 2 hours, more than triple the usual time because of shredded lemon zest, stresuel toppings and electric mixer
I would usually skip a recipe like this but it was well worth the effort
The muffins tasted like never before
They were soft, moist and crumbly
And the best part … They were gluten free !
And because it was Teacher’s Day on Friday where we came from, I had some of these packed and tagged with some really pretty tags which were actually jam bottle labels
That was how we ended up with some really tasty treats for the kids’ teachers on an ordinary school day
Recipe for Gluten Free Lemon Blueberry Muffins (Adapted from GimmeSomeOven)
1 1/2 cups fresh blueberries
2 cups + 3 Tbsp Gluten Free all-purpose baking flour
1 1/2 tsp Rumford Aluminium Free baking powder
1/2 tsp salt
1 stick unsalted butter softened
1 cup granulated sugar unrefined raw sugar
2 large eggs
2 tsp vanilla extract (I ran out of it)
7 tbsp milk buttermilk
1 tbsp lemon juice
1 tbsp of loosely packed lemon zest
Stresuel Topping Ingredients
2 tbsp melted butter, slightly cooled
2 tbsp Gluten Free all-purpose baking flour
2 tbsp granulate sugar
1/4 cup raw sugar
Preheat oven to 350º. Line a baking tray paper liners
Prepare the streusel topping according to instructions below.
In a small mixing bowl, toss blueberries with 3 Tbsp. flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.
In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.
To Make Streusel Topping:
Whisk together all ingredients until combined and mixture is crumbly.