Thursday, June 26, 2008

Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free)


Blueberries are FINALLY in season in Eastern NC!





Can you tell?




I think the pictures can tell you more about these incredible muffins than I can.





I promise they taste as good if not better than they look. And they are not only gluten free, but casein free and soy free as well!

While these muffins do take a few extra steps to make. Trust me, they are worth it! I have not tried using them, but I am sure frozen blueberries would also work well. Just make sure the berries are sweet and not too sour (as some frozen berries can be!) Also make sure to either use the berries completely frozen or: defrost, rinse, and pat them dry before adding to the batter! Otherwise, you'll have purple batter, as I found out here.





Streusel Topped Fresh Blueberry Muffins
(Gluten Free, Casein Free)

Dry Ingredients:
2/3 cup tapioca flour
2/3 cup brown rice flour
2/3 cup sorghum flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:
2 egg yolks
2 egg whites
1/2 cup + 2 tablespoons granulated sugar
1 cup fresh blueberries
1/2 cup applesauce
3/4 cup rice or soy milk
1/4 cup heart healthy oil, coconut oil, butter, or vegan margarine

Streusel Topping:
3 tablespoons brown rice flour
2 tablespoons GF oats
2 tablespoons brown sugar
1/8 teaspoon cinnamon
2 teaspoons vegan margarine

Glaze:
1/2 cup confectioners sugar
1-3 teaspoons orange juice


Directions:

Preheat oven to 375 degrees.

In a large bowl, whisk flours, baking powder, xanthan gum, and salt.

In a separate bowl, whisk egg yolks, applesauce, rice milk, heart healthy oil or melted butter and sugar. Add the flour mixture to the egg yolk mixture and fold just until combined. Fold in blueberries.

In another bowl whip egg whites until stiff. SLOWLY fold the whipped egg whites into the muffin batter. (If you still see streaks or clumps of egg white that is OKAY, it does NOT have to be completely incorporated!)

Spoon batter into a greased or paper-lined muffin tins (makes 10-11 large/ bakery-sized muffins or 24 mini-muffins).

In a small bowl, mix together streusel topping ingredients. Sprinkle over unbaked muffins.

Bake for 18-25 minutes. Depending on the temperature of your oven, you may have to bake muffins longer. They are done when a toothpick inserted in the middle comes out clean. If you hit a blueberry while testing it will stain your toothpick purple! As long as additional crumbs are not sticking to the toothpick the muffins are done!!

Cool muffins on a wire rack.

Mix glaze ingredients together. Only add enough orange juice to give the glaze the consistency you desire. Drizzled on completely cooled muffins. Enjoy!


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21 comments:

  1. The photo of the muffin cut in half is just too much! I HAVE to make these. :)

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  2. Looks lovely, Carrie! I bet I can bribe DH to do all sorts of garden chores with those.

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  3. Good Eatah -- Thank you!! They turned out really well! I hope can you can enjoy them too!

    Cheryl -- thanks gal!! My DH would have preferred chocolate chips instead of blueberries... but he really liked them anyways! haha!!

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  4. Oh man! I LOVE the purple muffin dough. :^)
    Seriously... a little purple muffin in the morning and you're good to go.

    ~Glad to see i"m not the only purple muffin maker.

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  5. Carrie, these look awesome! I am off to Publix to get some blueberries to make these next week. You rock!

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  6. These look absolutely divine!Thanks for sharing!!

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  7. Carrie - those look AMAZING!

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  8. Wow! Now I have to go get some tapioca flour and sorghum flour and try these. They look yummy!

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  9. Carrie, those look like they belong in a bakery! And the apple salad sounds really good too.

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  10. Hi Carrie,

    My, what pretty muffins you make!

    I sent you an email with questions about your sandwich bread. Did it get lost? My loaf fell in the middle, but I'm eating it anyway. The flavor and texture are fabulous!

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  11. These look amazing! I would love to try these.

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  12. There's nothing better than fresh blueberries in a baked good - your muffins look fabulous!

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  13. Hey Carrie, these are really awesome! I made them last night and they were a big hit this morning. Check out my adaptations and praises for you on my blog, www.lovinggfcf.blogspot.com . You rock!

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  14. Wow, these look PERFECT! Too bad I only have about 1/2 of the ingredients (though I have the blueberries! aren't they the most important part?) otherwise I'd head to my oven right now.

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  15. Someone made these for me the other day and they were absolutely delicious! I couldn't believe they were gluten free! Thanks for sharing your recipes!

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  16. Carrie, my post about the cinnamon muffins I made from your suggestions for adapting this blueberry muffin recipe is up on my blog:

    http://mcquill-land.blogspot.com/2010/08/gluten-freecasein-free-taste-of.html

    The muffins are FABULOUS! You should try them... when you're having company... because it's so hard to eat just one! Your nephew would surely LOVE these! ;)

    Thank you again for your help!

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  17. Hi, I am wondering if you could use buttermilk in place of the rice or soy milk in this recipe? How would that affect the outcome? Would I need to make any other changes to the recipe if I used buttermilk? Also, would these be good if I left off the topping or glaze? Thanks in advance for your feedback!
    -Lindsay

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  18. Hi Lindsey - I would recommend using regular dairy milk over buttermilk in these muffins - I think the buttermilk might make them taste sour -- but you're certainly welcome to use regular milk! :-) Let me know how they turn out!

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  19. I know that this is an old post and you are doing paleo but I just had to tell you that my son won a contest with this streusel. He wanted to do banana muffins and you know how gf baking can be iffy in the appearance (some days the same recipe that make beautiful muffins will turn out something that can only be described as ugly). Since the judges don't taste the food (fear of food poisoning), the stuff the kids make has got to be beautiful.

    So I suggested a streusel topping and after just trying to make one up (and it failed, not sure if it was the coconut oil instead of butter) we just used this streusel. They looked wonderful and everyone who tried them, loved them. (We used a Carol Fenster recipe for the muffins because we had already tried and liked it and had limited experiment time.)

    Thank you so much!

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  20. My hubby is the only GF person in his office, so he misses out on a lot of the goodies people bring in to share. I made these muffins for him to take to work to introduce his co-workers to delicious GF baking. Word from the man is - the muffins were a tremendous hit and I need to make them again. And again. And again. I only made a couple of alterations - subbed in dairy milk for the rice/soy milke and subbed half-and-half for the orange juice because I'm allergic to citrus and soy, and doubled the rice flour in the streusel and left out the oats because hubby can't even touch those. The smart side of my brain was working, so I made a double batch because I had a drooling teenager lurking around the kitchen asking when the muffins would be done (this, only after I'd measured out the dry ingredients). So, delicious muffins for everyone! And then I shared the link to this recipe on FB. Thanks! As my youngest offspring would say, "These are durrrrrricious!"

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    Replies
    1. YAY!! That is awesome!! Wow! I love it when readers share the variations they make of a recipe! I'm so glad these turned out so beautifully for you and your whole family!! And to your youngest "durrrrricious" offspring! You rock!! Thank you so much!! (((((((((hugs!))))))))) Appreciate you taking the time to come back and comment!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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