Sunday, January 18, 2009

Blackberry Muffins with Streusel Topping



These muffins are simply delectable. I found fresh blackberries on sale at the health food store the other day, and bought up a few. I made some muffins a couple summers ago with fresh blackberries, and remember loving them, but couldn't remember what recipe I had used. So, I rummaged through all my cookbooks and came up with this one. It's from my new favorite "1000 Gluten Free Recipes" by Carol Fenster, and the original recipe calls for raspberries and lemon zest. I subbed the blackberries in, and used lemon juice instead of zest (since I didn't have any lemons).
I brought these in to share w/ everyone at work, and the girls asked me for the recipe. Now I have to figure out how it would be converted to a gluten-full recipe :P



Blackberry Muffins w/ Streusel Topping

2 large eggs, at room temp
1/2 c milk
1/3 c canola oil (I just used applesauce)
2 tsp grated lemon zest (I used lemon juice)
1 tsp vanilla extract
1 1/2 c sorghum flour blend*
1/4 c tapioca starch or sorghum flour blend (I used almond meal instead to give texture)
3/4 c packed brown sugar (I didn't have any brown, so used white sugar instead)
1 tbsp baking powder
1 1/2 tsp xanthan gum
1 tsp cinnamon
1 tsp salt
1 c (6 oz) fresh blackberries, rinsed and patted dry

Streusel Topping:
1/4 c sorghum flour blend*
1/4 c GF cereal (the recipe suggests Perky's nutty flax/rice cereals, which are a lot like grapenuts, and I like, but I only had rice chex on hand, so I crushed that up and used instead)
1/4 c packed brown sugar (again, I used white, as I was out of brown)
1/4 tsp cinnamon
1/8 tsp salt
1/8 c (1/4 stick) unsalted butter/buttery spread (I used Earth Balance)

To make muffins:
Place a rack in the middle of the oven, preheat to 375 F. Grease or line a 12-cup muffin pan.
In a medium bowl, beat the eggs. Add the milk, oil, lemon, and vanilla, and beat until batter is smooth and thickened slightly.
In a small bowl, whisk together the dry ingredients, except the berries. Gradually mix the dry ingredients into the wet ingredients, until batter is smooth. Gently stir in the berries. I left my berries whole, but I really like having some berry in every bite, so next time, I might cut my berries in half (they were really big). Spoon batter into muffin tins. Sprinkle 1/2 tbsp streusel topping onto each muffin, and press into batter gently.
Bake for 20-25 minutes or until muffin tops are firm. Cool in the pan for 10 minutes. Transfer to a wire rack to finish cooling. Best when served warm. Reheat wonderfully in the microwave or toaster oven.

To make the topping:
In a medium bowl, mix together the first five ingredients until blended. Cut in the butter, and using your fingers, blend until well mixed and butter is in pea-sized pieces.

*Sorghum flour blend
1 1/2 c sorghum flour
1 1/2 c potato starch/cornstarch
1 c tapioca flour

Makes 12-15 muffins, depending on size (the picture below is of mini-muffins).

1 comment:

lifeglutenfree said...

I love muffins and I love blackberries! I have been wanting to create a lemon poppyseed muffin. I hope to soon