Friday, August 10, 2012

Gluten-Free Lemon Poppyseed Blueberry Muffins

Here’s another experiment with gluten free flours. I saw this recipe on one of my favorite blogs, Joy the Baker. If you haven’t seen her blog, check it out by clicking here. She has great recipes and a way of writing that makes it seem like you’re just having a chat with a close friend – it makes me smile. I adapted her recipe for lemon poppyseed blueberry muffins so that Katie could enjoy them too. Lemon poppyseed and blueberry might be my two favorite types of muffins so this sounded like a perfect combination. I am delighted to report that the experiment was a huge success! I think I’m starting to get the hang of the gluten-free flour combinations that work. These muffins are moist and full of flavor. The crumble on the top makes them even a little more special.
Gluten-Free Lemon Poppyseed Blueberry Muffins
7 tablespoons butter
1/3 cup milk
1 egg plus 1 egg yolk
1 teaspoon vanilla
3/4 cup white rice flour
1/2 cup oat flour
1/4 cup almond flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon salt
1 tablespoon lemon zest (zest from about 1 lemon)
1 tablespoon poppyseeds
1 1/2 cups fresh blueberries
For the crumble topping:
3 tablespoons butter
1/4 cup almond flour
1/3 cup oat flour
3 tablespoons sugar
Preheat your oven to 375 degrees. In a small saucepan, melt the 7 tablespoons butter and cook until it’s bubbly and just starting to brown slightly. Pour the butter into a bowl and allow it to cool a bit (you don’t want to start mixing it with the other ingredients while it’s still piping hot).
In a medium bowl, whisk the milk, egg, egg yolk, and vanilla. Add the browned butter and whisk.
In a large bowl, whisk the flours, sugar, baking powder, salt, and xanthan gum. Add the milk mixture all at once and stir gently to combine. Gently fold in the lemon zest, poppyseeds, and blueberries. Divide the batter among 12 muffin cups prepared with paper or foil liners.
Combine the crumble topping ingredients in a small bowl and rub with clean fingertips until crumbly. Sprinkle the mixture over the top of the batter in each muffin cup.
Bake at 375 for about 20 minutes.

The original recipe uses regular all-purpose flour (which is made from wheat and contains gluten). I am sure the muffins would be equally as excellent if you use that in place of the rice, oat, and almond flour that I used. Just substitute 1 1/2 cup all-purpose flour for the others in the batter and 1/2 cup all-purpose flour for the others in the topping.
Adapted from Joy the Baker

No comments:

Post a Comment