Nuffnang

Monday, 21 March 2016

Recipes : Gluten Free Blueberry Muffins


Since last year I have said I wanted to bake but never got around to doing so. I bought everything I thought I would need to be a baking queen (except for a Kitchen Aid) and had stocked my pantry hoping I would get "inspired" alas life got in the way of my plans and I never got around to doing anything. It took me a box of almost expired organic gluten free flour to push me to bake because the Asian in me kept scolding me for "wasting money".

Blueberry muffins were always on my baking list since my aunt taught me back when I visited her during my Uni holidays in Melbourne. Finally trying it again after 7 years! I roughly remember her recipe but changed it a bit to suit what I have in my pantry. Then again, I don't think you can mess up muffins as it's such a straightforward recipe! As I will be showing you, it only takes 4 very simple steps.


INGREDIENTS

2 1/4 Cups of gluten free self-raising flour (normal self-raising flour works)
90 Grams softened butter cubed
1/2 Cup tightly packed sugar (adjust to your taste, brown sugar also works)
1 Cup Frozen blueberries (2 punnets of fresh blueberries)
1 Cup Milk
2 Large Eggs (beaten lightly)

Tip: Have a bowl ready to put all used utensils so your table top is clutter free and you know where everything is. 

METHOD

Step 1 : Prepare ingredients - Beat eggs, Measure and cube butter, Measure blueberries. 

Note: If using frozen blueberries measure and return to freezer to prevent blueberries from defrosting and bleeding into your mixture later. 

Step 2 : Preheat oven to 180 degrees fan-forced. Line a normal sized 12 hole muffin pan with muffin pan liners / cupcake paper cups. 

Step 3 : In a clean bowl sift flour into a bowl. Using fingers rub butter into flour until you get a breadcrumb like consistency. Mix sugar in well. 

Step 4 : Make a well in the center of the flour mixture. Add in eggs, milk and blueberries*. Mix well until combined. Spoon mixture into muffin tin about 1/2 - 3/4 way. Bake for 25-30 minutes or until skewer comes out clean when inserted into a muffin. Let stand for 5 minutes and cool on wire rack. Serve. 

* If using frozen blueberries only add in when mixture is mixed to avoid blueberries from bleeding into the wet mix. 




These gluten free muffins are  moist and crumbly with a nice crusty top. The blueberries are tart which complements the sweetness. Could be a bit sweeter but I kept it to 1/2 cup so that LittleLim can enjoy the muffins as well and enjoyed them she did! 

So simple right? The best part is that you can use this recipe for any sweet ingredients like apple, carrots, raisins etc. I love to have my muffins with a nice cuppa Nespresso. Enjoy!

Worried you can't finish all 12 muffins? Muffins can be freezed for at least 2 months. Whenever you want to eat them, thaw it or blast in the microwave for 20-30 seconds! Or just share with your friends, colleagues, neighbours, security guards etc ;) You'll forever be known as muffin lady. Lol!

-Ally

1 comment:

  1. wah really sounds easy. im gonna try it!!! thanks fr sharing!

    ReplyDelete