When it comes to the autumn-winter season, a light breakfast and hot beverage are usually enough to kick start the day. While we are still in the final days of the summer season, the early signs of the autumn-winter season are apparent, and getting ready to transition into the new season can start with a moist tender crumb blueberry muffin recipe.
This blueberry muffin recipe is quick and easy to make and thanks to goodness they are gluten-free.
90g almond flour
300g gluten-free flour blend
160g light brown soft sugar
1 1/2 teaspoon of baking soda
2 1/2 teaspoons of baking powder
1 1/2 teaspoon of xanthan gum
1 teaspoon of salt
140g softened unsalted butter
150g cold whole milk (helps with the formation of the dramatically domed muffin top).
Zest of 2 1/2 unwaxed lemons
150g cold full-fat plain or Greek yogurt (helps with the formation of the dramatically domed muffin top).
2 1/2 tablespoons lemon juice
3 cold eggs (helps with the formation of the dramatically domed muffin top).
1 1/2 tablespoon granulated sugar, for sprinkling
1 1/2 teaspoon vanilla bean paste
170g fresh or frozen blueberries
1. Set out 15-cup muffin tins with muffin liners, preheat the oven to 375°F
2. Sift the gluten-free flour blend, brown sugar, almond flour, baking powder, baking soda, salt, and xanthan gum in a large mixing bowl, preferably the bowl of a stand mixer.
3. Add the butter and lemon zest into the flour mix(the dry ingredients), using your stand mixer or hand mixer, mix until breadcrumbs texture or consistency is achieved.
4. Whisk the yogurt, milk, lemon juice, vanilla paste, and eggs, in a separate bowl. Then add the mixture into the mixed flour, whisk until thick batter, and smooth texture is achieved, ensure it has no clumps.
5. Spread approximately 1 1/2 tablespoons of the batter in the bottom of the muffin liner this will allow even distribution of the blueberry even if some blueberries sink in the muffin cups when added.
6. Now mix the blueberries using a folding technique into the batter setting aside about 3 tablespoons of the blueberries to sprinkle on top of the muffins. Divide the batter equally into 15 muffin liners ensuring they are filled to the brim.
7. Sprinkle the set-aside blueberries on top of the muffins, dust some granulated sugar, and bake for approx 20 to 26 mins. To ensure the muffins are well baked, insert a toothpick in the muffins to see if it comes out clean.
8. Allow the muffins to cool, remove the muffins from the tin and serve. Leftovers can be stored for up to 4 days in a cool, dry place.
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