GF Blueberry Steusel Muffins

Mmmm...

So, I'm headed back to San Antonio this week and decided to treat myself to some muffins for breakfast while I am there. Lucky for me, J from work dropped off some fresh blueberries. yum!

Recipe modified from the June/July 2007 issue of Cook's Country.

Streusel:
1c brown rice flour
1/3c brown sugar
1/3c white sugar
1/2tsp of cinnamon
1/4tsp of kosher salt
7 Tbs of melted butter















Squish the flour, sugars and cinnamon together with a fork, add melted butter and mix until pea size clumps form.

Wet stuff:
4 Tbs of very soft butter
1 large egg
1 tsp vanilla
1 c sugar
1 tsp lime (or lemon) zest
1/2c buttermilk

















Whisk the egg until smooth and add the sugar, vanilla, and zest, whisk to incorporate. (don't you just love that bowl. It use to be my grandma's) Whisk in the super soft butter. than the buttermilk. My mixture curdled a bit, but don't worry about that.


Dry stuff:
2 c nearly normal flour
1/8 tsp xanthan gum
1 Tbs baking powder
1 tsp kosher salt

Whisk together to sift
reserve 1Tbs of the flour for the berries

















Pour the liquid into the dry ingredients, gently fold the two together.
(yup, the bowl even has a pour spout. could it be any better for baking?)
The xanthan gum will make the dough very stiff.

The good stuff:
1 1/2 c frozen blueberries

Since I had fresh berries, I rinsed them off then put them on a paper towel and in the freezer, while I threw the rest of the ingredients together. By the time I was ready for the berries, they were frozen quite nicely. Freezing the berries will prevent them from bleeding all over the muffins and the paper towel made them easy to get out of the pan. Toss the berries with the flour before adding to the batter. Fold in the berries, until evenly scattered throughout the dough.

Getting ready to bake:














prep the pan, you could butter and flour each individual muffin cup, or you could just use the pretty paper liners.
scoop in the dough, press it into the cups with a wet finger
Cover the muffins with streusel, I had a lot of streusel left over, and may make less next time. Although, the stuff is pretty good by itself.

Bake at 375 for 25-30 minutes

Cool in the pan for 30 minutes then remove and cool the rest of the way.
Supposedly will store in a sealed container for 3 days at room temp...if they last that long

Two seconds later:

Yup, they are pretty good.