These blueberry muffins just got a great makeover for the new year.
My Aunt Heather has a gluten intolerance and because she was celebrating Christmas with us this year, I felt I should make an effort on her behalf. I baked a holiday ham, made a crustless version of this quiche, supremed some Florida oranges for a nice citrus salad and whipped up these delicious — and gluten-free — blueberry muffins.
I’ve had the most success with gluten free baking when I use a combination of arrow root and coconut flour. Together they yield a moist, delicate crumb that’s more than just a passable substitute — it’s really delicious! Of course, coconut flour soaks up liquid faster than a ShamWow, so you need an inordinate amount of eggs and liquid. In this case — six eggs and instead of regular sugar, I used honey.
For the crumb, instead of my usual flour/brown sugar/butter combo I used ground hazelnuts and arrowroot with the butter and a little bit of white sugar. It doesn’t have the same towering streusel appearance that my recent coffeecake did, but it does provide a nice contrast to the muffin. And did I mention these were blueberry muffins? As in an avalanche of blueberries?
For fun, I made regular sized muffins as well as a tin of minis. In fact, this recipe made 24 mini muffins and 10 full sized! Who can resist a mini muffin? No one in this house – they were the first to go…
I confess — just before serving I made a little glaze to spoon over them so they’d be even more festive — but I didn’t have time to take pictures – so you’ll have to imagine the sweet swirls and drizzles on top – even better, right?
- ½ cup arrowroot flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- zest of one meyer (or regular) lemon
- 4 Tablespoons unsalted butter at room temperature
- ½ cup orange blossom or other citrusy honey
- 6 large eggs
- 12 ounces blueberries
- ½ cup arrowroot flour
- ½ cup hazelnut or almond flour
- ¼ cup sugar (or coconut sugar)
- ⅛ teaspoon sea salt
- ⅛ teaspoon cinnamon
- 4 tablespoons unsalted butter at room temperature
- ½ cup confectioner's sugar
- 3-4 teaspoons cream or milk
- Preheat oven to 350°. Arrange muffin liners in the muffin tin and spray with vegetable spray. Set aside.
- In a medium bowl combine the arrowroot flour, coconut flour, baking soda, sea salt and lemon zest. Whisk to combine.
- In a large bowl, with a hand mixer beat together the honey and butter until smooth. Add the eggs and mix until smooth. Add the dry ingredients and mix until just blended. Fold in the blueberries and let the batter rest for 5 minutes.
- Meanwhile, make the streusel. Combine the arrowroot flour, hazelnut flour, sugar, sea salt, cinnamon and butter in a small bowl and use your fingers to work it together to form the crumble.
- Divide the batter among the muffin tins and top with the streusel. Bake for 20-25 minutes or until golden brown and set. Let the muffins rest for 5 minutes in the pan. While muffins are cooling, make the (optional) glaze. Stir together the confectioner's sugar and cream until smooth. Drizzle the glaze over the cooled muffins and serve.
- For mini muffins bake 10-14 minutes.
- These muffins freeze well - but if you're going to glaze them -- wait until they've thawed from the freezer, then add the glaze.