Thursday, July 19, 2012

Streusel Topped Blueberry Muffins (gluten free, dairy free)

 I am upon the 1 year anniversary of living a gluten free life style. It is almost impossible to believe. This year has been an incredible amout of trial,error,learning, and more error. I have been "glutened" by myself or by another party on accident a handful of painful times. The first gluten free blog I started reading after learning my plight was The Gluten Free Girl. She is a fabulous writer and describes some gluten free foods "as more a texture than a taste." My first trip to Whole Foods to explore the world of gluten free gourmet was a sad disappointment as far as finding substitutes for my beloved ezekiel bread, muffins,bagels, & cereal. I found a lot of the packaged products to be loaded with sugar, starches, and carbs. I ended up leaving the store with just produce, some various protein sources, and quinoa. Thus began my quest to discover and create delicious, wholesome gluten free foods. I kept getting good reports and thumbs up for the gluten free fair that I was creating in my kitchen and this blog was born.
Today's recipe is a celebration of this milestone; it will literally be a party in your mouth. This muffin is light, fluffy, has a delicate crumb topping, and is moist. Did I mention it is gluten free? If you've thrown in the towel with gluten free baking give this recipe a go. Let me know what you think!

Streusel Topped Blueberry Muffins (gluten free, dairy free)


1 cup of brown rice flour ( I use Bob's Red Mill)
1/2 cup of potato starch (I use Bob's Red Mill)
1/2 cup of blanched almond flour ( I use Honeyville Farms)
1/2 tsp xanthan gum
1/2 cup Blonde Palm Sugar
1 TBS baking powder
1/2 tsp of ground cinnamon
1/2 tsp sea salt
1 cup of blueberries, defrosted if using frozen
1/4 cup of chopped walnuts
1/3 cup refined coconut oil melted
1 tsp of vanilla extract
2 eggs beaten
1 cup of cashew milk or coconut milk

Streusel Topping

1/4 cup chopped walnuts
1/4 cup Blonde Palm Sugar
2 TBS of brown rice flour
1/2 tsp cinnamon
1&1/2 TBS refined coconut oil melted

Preheat oven to 350. Grease a muffin tin well. I use a food grade rubber silicon muffin tray and lay it on top of a regular steel muffin tin to give it support. I grease it well and my muffins come out easily once cooled.
Prepare streusel by mixing all the ingredients for topping in a bowl mixture should be course and moist, but not wet. Set aside. Mix brown rice flour through sea salt in a large mixing bowl with whisk. Place blueberries in a separate bowl and add 1 TBS of flour mixture to the berries and toss. This keeps the berries from sinking in the batter.
In a third bowl mix oil, vanilla, eggs and milk then pour into dry flour mixture and stir well to combine then add in berries. Load muffin tray with batter and top with streusel topping. Bake for 20-25 minutes until golden and test with a toothpick in your biggest muffin; if it comes out clean they are done!

Today's Workout Blip:

Today's workout from my Get in Shape Girl Bikini Plan worked shoulders and triceps plus I did my 35 minute step mill workout. The funniest and one of the challenging exercises from today was crab taps. I lost my balance several times and had to perform 20 reps for 3 sets each. Here is a demo below from you tube.

Let's Connect!
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Until next time stay strong and carry on!

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