A little homemade blueberry muffin is an easy way to make your kitchen smell pretty good in a hurry. Not to mention a good way to use up stray berries that might be reaching that all important expiration date where they turn into a science project.
We had some leftover blueberries that needed a purpose – but I would have happily made these with blackberries or raspberries, too. Any ripe berry would be at home in these muffins. Serve these slightly warm for best flavor. Someone (who is not me) likes to add a giant pat of butter to the muffin but I like mine plain, straight from the wrapper.
Unlike some of our usual cupcakes, you might notice that these muffins are on the small side which makes them fall into the category of less-is-more for breakfast. Muffins should not look like they inhaled helium. It makes me a little nervous when I see a muffin at the grocery or a bakery that looks as though it was blown up with a pump to super-duper-incredible-hulk-size. No single mega muffin that serves 20 can be good news.
Don’t let the list of ingredients or reading glasses deter you from making them early in the morning. It is easy to get them into the oven with some advance planning. I know this because I am no early morning person and I lose my reading glasses every morning until after I have coffee.
Combine all the dry stuff together the evening before and give it a whisk and pop it into a container. The streusel can be made the day before and stuck in the refrigerator overnight in a closed container. Then just melt the butter, add the rest of the wet ingredients, the blueberries, fill the liners, top with streusel and bake.
And I’ve been known to manage to do all that before my first cup of coffee and half blind. You know what that means, right? Even half-asleep, I’m betting you can make these muffins. And everyone will be glad you did.
|Blueberry Streusel Corn Muffins, Gluten Free||
- 130 grams AP GF flour (66 grams superfine brown rice flour, 32 grams each superfine white rice flour and tapioca starch/flour) (1 cup)
- 50 grams GF cornmeal (1/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 85 grams unsalted butter, melted and cooled slightly (6 tablespoons)
- 2 extra-large eggs
- 150 grams buttermilk (scant ⅔ cup)
- zest of half a lemon
- ½ teaspoon vanilla extract
- 140 grams fresh or frozen blueberries (scant 1 cup)
- 70 grams fresh or frozen blueberries (1/2 cup)
- 40 grams AP GF flour (20 grams superfine brown rice flour, 10 grams each superfine white rice flour and tapioca flour/starch) (1/3 cup)
- 3 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
- Preheat oven to 350. Place cupcake liners in a muffin tin. (12). Set aside.
- In a medium bowl place flour, cornmeal, sugar, baking powder, salt, baking soda and whisk to combine. In a microwave safe container melt butter and cool slightly. Add eggs and stir. Add buttermilk, zest and vanilla and stir. Add wet mixture to the dry and stir with a wooden spoon just until combined – less is more when it comes to making tender muffins. Add one cup of blueberries and fold in gently. Scoop into muffin tin between ½ and ⅔ full.
- Scatter half (1/4 cup) of the blueberries on the top of the scooped muffins.
- Make streusel: Mix flour, brown sugar, cinnamon and salt. Add butter and mix with a fork or clean fingers until mixture looks like coarse peas. Scatter streusel and the other half (1/4 cup) of the berries on top of scooped muffins. About a teaspoon of streusel per muffin is fine (you’ll have a little bit leftover).
- Bake 12 minutes and rotate. Bake about 10 to 12 minutes more or until a toothpick comes out dry. Cool. Remove to a rack and cool almost completely before serving. Can be reheated in a low oven if you have leftovers.