They sure are tasty, I've made them several times in the past year. these muffins come to you after a great delay and plate smashing adventure. I think it was one of the first times that I actually got mad at my little girl.Īnyways. Spoon batter into 18 prepared muffin cups and sprinkle with topping. Combine blueberries, flour, and sugar and fold into batter. Pour liquid ingredients into flour mixture and blend until moistened. It was not a good parenting moment for me. In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and melted butter. Cool for 5 minutes before removing to a wire rack. Bake at 375 for 25-30 minutes or until browned. In a small bowl, combine the sugar, flour and cinnamon cut in butter until crumbly. I'm embarrassed to say that I stayed grumpy and mad at her for about an hour. Fill 12 greased or paper-lined muffin cups two-thirds full. She said "I'll buy you a new plate mommy!" and helped clean it up. It might have partly been the pregnancy hormones, because I was also 7 or so months along with Baby T. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. When I had just finished taking the pictures Miss E, my then 2-year-old, helped herself to a muffin, accidentally knocking that pretty white plate onto the flour where it broke into a dozen pieces. Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. I actually made these muffins and photographed them more than a year ago. If you are looking for a lower-carb or paleo muffin, My friend Erin of Texanerin Baking has the perfect Paleo Blueberry Muffins for you. I just love the texture that it brings to blueberry muffins. The streusel crumb topping is sweet, buttery and crisp. In a small bowl, toss together blueberries with 2 tablespoons flour and 2 tablespoons sugar. Make the crumb topping: In a small bowl, use a fork to mix all of the crumb topping ingredients together. Well I love putting a gluten free streusel crumb topping on all sort of things, like these blueberry muffins. The recipe is from my friend Sandi at Fearless Dining, and they are next on my baking list.) (If cherries are more your style, I think you'll like these GF Cherry Muffins. That crisp I'd make, was basically just gluten-free streusel crumb topping baked on some blueberries tossed in sugar. It was just a feel-good, skirt-wearing, blueberry-eating mood. That is a great oversight!) and then sit on a bench outside with a good book. I'd make a chocolate blueberry crisp (I've got to get that recipe on Flippin' Delicious soon. When I was a teenager, every so often I'd have what I called a "blueberry mood." I was not sad, but instead just was really craving blueberries and felt like wearing a skirt instead of a pair of jeans. I have had a love affair with blueberries for ages. The streusel crumb topping makes them really special! Gluten Free Blueberry Streusel Muffins are the perfect sweet start to your morning.
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