blueberry muffins

Back home. It's a curious experience. 
Today I made a batch of muffins for myself, and a batch for gluten- and lactose intolerant friends. I would say that the latter came out better, as I was running low on regular yogurt and the normal muffins turned out a bit drier (so don't be bad and ignore the recipe like I did). What a lovely summer-like feel, perfectly matched with the unusually warm weather. It was a good day. There are few muffins left.

below: left is gluten&lactose free, right is regular

below: left is regular, right is gluten&lactose free

blueberry muffins 
(makes 12 cupcake-size muffins) 

60 g plain flour 
50 g sugar 
50 g butter 

mix everything together until forms crumbs, refrigerate until needed 

muffin batter 
300 g plain flour 
1 tbsp baking powder 
1 tbsp soda 
80 g sugar (I mixed in soma vanilla sugar) 
125 ml sunflower oil 
190 ml plain yogurt (runny) 
1 egg 
150 g blueberries (I used frozen) 

for gluten & lactose free 
muffin batter: 
substitute yogurt with lactose-free yogurt 
substitute plain flour with 200 g white rice flour and 100 g potato starch or tapioca flour 
make sure to use gluten-free baking powder 
substitute plain four for 50 g corn flour and 10 g potato starch or tapioca starch 
substitute butter with margarine 

pre-heat the oven to 200C and line a cupcake tin 
mix all the dry ingredients in one bowl, and the wet ingredients in the other 
combine the two and mix until combined, the batter should be just mixed, can be a little lumpy 
toss in blueberries, give it a few delicate folds, and transfer into muffin 
sprinkle with crumble 
bake for 25-30 min - check with toothpick if ready 
cool on a wire rack if not eating immediately 


Post a Comment