Blueberry Streusel Muffins

• porsjoner: 10 servings
• aktiv tid: 20 minutes
• total tid: 46 minutes

Ingredienser

TOPPING

90 g (¾ cup) plain gluten free flour blend

50 g (¼ cup) light brown soft sugar

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

45 g (3 tbsp) cold unsalted butter, cubed

MUFFINS

150 g (¾ cup) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

85 g (¾ stick) unsalted butter, melted and cooled until warm

75 g (⅓ cup) full-fat plain or Greek-style yoghurt, room temperature

2 US large/UK medium eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend

1¼ tsp baking powder

½ tsp baking soda

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

280 g (about 2 cups) fresh blueberries (You can reduce the amount to 210g/1½ cups if you prefer less fruit in your muffins.)

Fremgangsmåte

TOPPING:

In a large bowl, whisk together the gluten free flour blend, light brown sugar and xanthan gum.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together. You want a mixture of small “crumbs” and larger pea-sized pieces.

Set aside until needed.

MUFFINS:

Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line 10 holes of a 12-hole muffin pan with paper liners.

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest, and it will make your muffins even more lemony and fragrant.

Add the melted butter, yoghurt, eggs and vanilla, and mix well until combined.

In a separate large bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.

Add the blueberries directly to the dry ingredients, and mix well with a rubber spatula or a wooden spoon until all the blueberries are coated in flour.Tip: This essentially mimics the step you often see in recipes which calls for coating berries in flour before you add them to the batter (to prevent sinking), but here this happens in situ.

Add the wet ingredients to the dry, and use a rubber spatula or a wooden spoon to mix everything together into a fairly thick batter. Make sure that there are no flour clumps and that the blueberries are evenly distributed throughout the batter.

Use an ice cream/cookie scoop or a spoon to divide the batter evenly between the 10 muffin liners, filling each to the brim.Tip: For beautifully domed, bakery-style muffins, it’s important that you fill the muffin liners VERY generously, they need to be filled to the brim or even dome slightly above the edge of the liners (because the batter is very thick, it won’t overflow).

Sprinkle the top of each muffin generously with the streusel topping – you shouldn't have any streusel left over at the end.

Bake at 375ºF (190ºC) for about 26-28 minutes or until the muffins are well risen, golden brown on top and an inserted toothpick or cake tester comes out clean.

Allow the muffins to cool in the muffin pan for about 5-10 minutes, then transfer them out of the pan and onto a wire rack to cool. Serve warm or at room temperature.

Storage:

The gluten free blueberry streusel muffins keep well in a lightly covered container in a cool dry place for about 2-3 days.

Notater

Not bad, but p dry and crumbly. Maybe reduce flour, esp on streusel topping