Blueberry Muffins

Brenda Winiarski

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These delicious muffins are better than any bakery. You can keep them simple and just make the muffin or get super fancy and add the crumble and glaze. Change them up and make raspberry lemon muffins or orange cranberry.

Blueberry Muffins

These delicious muffins are better than any bakery. You can keep them simple and just make the muffin or get super fancy and add the crumble and glaze. Change them up and make raspberry lemon muffins or orange cranberry.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 Muffin
Course: Breads, Breakfast, Quick Breads
Calories: 268.5
Ingredients Method Notes

Ingredients
  

Streusal Topping
  • 2 TBSP Butter , cold
  • 1/4 c Cook for Love Baking Mix
  • 2 TBSP Tapioca Four/Starch
  • 1/4 tsp Xanthan Gum
  • 2 TBSP Sugar
  • 2 TBSP Brown Sugar, packed
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Salt
For the Muffin:
  • 2 c Cook for Love Baking Mix
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 TBSP Lemon zest, fresh (from 2 lemons)
  • 8 TBSP Butter (1 stick) at room temperature, cut into medium chunks
  • 3/4 c Sugar
  • 1 tsp Vanilla Extract
  • 1 units Cultured Coconut Milk Yogurt, Vanilla Plain, unsweetened or vanilla
  • 1 1/2 c Blueberries, fresh 1.5 cups
  • 1/4 c Lemon Juice fresh squeezed
Glazed Top: (optional but delicious and super pretty)
  • 1/2 c Powdered Sugar (Confectioners)
  • 1 TBSP Lemon Juice 1 TBS

Method
 

  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a muffin pan.
  2. Prepare the topping: In a small bowl, combine the baking mix, tapioca flour, xanthan gum, sugars, salt and cinnamon. Mix briefly and add the cold butter chunks. With your fingers, pinch the butter into the dry mix until 1/4 inch crumbs form. Set aside in the fridge while you prepare the batter.
  3. In a medium sized bowl, whisk together baking mix, baking soda, baking powder, salt and lemon zest. Set aside.
  4. In the bowl of a mixer, beat the butter on low speed until soft and light. Increase speed to medium. Add sugar slowly, 1 tablespoon at a time, taking about 4 minutes to blend it well.
  5. Add the vanilla. Beat for one minute.
  6. Add about half of the dry starch mix to the butter sugar mix. Mix until just incorporated. Scrape down the bowl, add half of the yogurt. Again mix until just incorporated. Scrape down the bowl. Add half of the remaining dry mix. Mix until incorporated, scrape down the bowl. Add the remaining yogurt. Mix until incorporated, scrape down the bowl and add the remaining dry mix. Mix for one minute. The batter will be drier than a typical muffin batter, almost like a cookie dough. Don’t worry, you did not do anything wrong. Once you add the lemon juice, it will be the right consistency.
  7. Fold in the blueberries.
  8. Add the lemon juice, mix quickly briefly and move quickly to get the batter in the prepared pan and sprinkle with the crumb topping. The chemical reaction between the baking soda and lemon (which is what makes them rise) is very brief!
  9. Place in the oven and bake for about 25 minutes, or until a skewer in the center of the muffin comes out clean.
  10. Remove from the oven and allow to cool in the tin for 15 minutes. Remove from tin and allow to cool further on a wire rack.
  11. Once cooled, drizzle on glaze if desired.

Notes

Per serving — Phe: 27.2 mg | Protein: 0.6 g | Calories: 269 | PKU exchanges: 1.81
Reader Q&A:
Q: Making muffins and realized I’m out of lemon juice. Other suggestion? I have apple cider vinegar or lime juice. A: The lemon adds a very distinct flavor hat pairs so well with blueberries. If you are totally stuck I would probably add just 1 Tbsp of apple cider vinegar to activate the baking soda and an extra 1/4 cup of either coconut yogurt or non-dairy milk.
Q: Can I prepare these with frozen berries? If so, would I need to adjust the liquid ingredients to offset the moisture? A: Yes, you can. Do not defrost — add frozen. No need to adjust liquid.