Tuesday, July 19, 2011

blueberry muffins ~ almond crumb topping

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slacker- i am.
i haven't posted in over a week
i am not sure if it is the heat or just pure laziness
but here i am finally; at least with an amazing recipe to share
last thursday, once again while picking up my weekly csa share at picnic rock (if you haven't gone and visited ginny & ward "lauchie" bird  at picnic rock you must! they have the best little farm stand in town and are the nicest, most down to earth family you will ever meet)....anyways like a replay of last thursday i found myself with the perfect little carton of local blueberries callin' my name trying to convince me to bring them home
i didn't need much convincing - i am a sucker for blueberries



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let's talk about muffins - muffins are great to share with co-workers;
portable, easy to eat & hard to resist
my team members at work last saturday were my guinea pigs-
or because i am a nice girl i officially dubbed  them all recipe testers
the vote was in- the muffin recipe was a keeper 

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flour- there are so many options
while over at joy the baker i came across uncharted flour territory- coconut flour; gluten free
 i *heart* coconut
joy made coconut flour seem less scary; it being gluten free and all you never know how gluten free flours will behave in recipes
all i have to say is that, coconut flour i love you. you made these muffins a-maz-ing!
justin did not share the same appreciation of coconut flour's uniqueness (is that a word?)
maybe because i kept shoving the bag in is face while telling him "smell this, doesn't this smell amazing" like 10 times over.
i swear if i could smell like coconut flour forever i would
 i found the flour at sunflower natural foods - check your local grocers gluten free aisle, you may get lucky and score a bag or two. i will warn you it is a bit pricey- but well worth it
spelt & ap join the party



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cinnamon, almonds and brown sugar make a note-worthy appearance in this recipe
they are the crunchy topper of the muffins
these are dangerous if you are one of those people (you know who you are!) that only eat the muffin tops- these are those kind of muffins
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thick. is the only word i can think of to describe this batter
trust me- it all works out in the end
don't get all crazy, panic and add more liquid
it will seem like you have waaay more batter than you need for 12 muffins- but like a lot of things i like my muffins big



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these are double scoop kinda muffins
fill em' to the top


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sprinkle with almond crumb topping
your muffins, co-workers and that cute boy will thank you later for this- they will think you are just as amazing as these muffins are
this can get a bit messy- simply push the brown sugar down around the muffins




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these muffins can be a bit deceiving, nearly impossible to tell if they are done only by glancing- it is important that you check them at the 30 minute mark with a skewer- like martha says a few crumbs stuck to the skewer is a good thing




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you can serve these simply naked or smothered with butter


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i swear you won't be disappointed with these muffins


blueberry muffins ~ almond crumb topping
makes 12 large muffins

you will need:

for the topping:
  • 3 tbsp brown sugar
  • 1 tbsp cinnamon
  • 3 tbsp sliced almonds
for the muffins:
  • 1 cup + 2 tbsp coconut flour
  • 1 cup organic spelt flour
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 6 tbsp butter
  • 1 1/4 cup sugar
  • 1 1/4 cup milk
  • 1/2 cup soy yogurt (none vegan =1 egg + 2 egg yolks)
  • 1 tsp pure vanilla extract
  • 1 3/4 cup blueberries
assembly:

topping:
  • in a small bowl combine all ingredients- set aside until ready to use
muffins:
  • pre-heat oven to 375* - line a 2 cup muffin tin with liners
  • in a medium bowl, sift together flours, baking powder and salt. set aside
  • using an electric mixer- cream together butter and sugar; until light & fluffy. about 3 minutes
  • add soy yogurt (or eggs) & vanilla- mix until combined
  • on stir speed,alternating flour & milk, starting & ending with flour add to mixer until just mixed- do not over mix
  • by hand, fold in blueberries
  • with an ice cream scoop or tablespoon, fill muffins to the top using all batter
  • top with almond crumb mixture
  • bake in pre-heated oven for 30 - 40 minutes, checking for doness at the 30 minute mark with a wooden skewer or toothpick
  • once done, let cool in muffin tin for 5 -10 minutes
enjoy!

Yum

3 comments:

  1. Heather,
    Great job once again. They look yummy. I knew I should have named you Martha!!!
    Mom

    ReplyDelete
  2. Hi, this looks great! is it possible to just use 3 cups of all purpose flour instead? tx

    ReplyDelete
    Replies
    1. Thank you! I think that should work, I haven't tried it but you should definitely give it a whirl!

      Delete

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