Summer's finally here!
We have a great company recipe to share with you, in case you're spending the weekend celebrating our Independence with some folks who just can't do gluten.
What you'll need:
MUFFINS
1 1/2 cups fresh blueberries
2 cups + 2 T Gluten Free Flour (divided)
1 t Xanthan Gum
1 1/2 t baking powder
1/2 t salt
1/2 cup butter softened
1 cup granulated sugar
2 large eggs
1/2 c sour cream
2 t vanilla extract (be sure to use real vanilla extract; some imitation versions may contain gluten
1/4 c milk (we use Ripple Vanilla Unsweetened -- any milk will do!)
1 T lemon juice
1 T + 1 t lemon zest
TOPPING
2 T Gluten Free Flour
2 T melted butter
4 T granulated sugar*
1 t lemon zest
*if your topping is not crumbly, add a little more sugar; if it is not crumbly enough, add a tad more
What to do:
-Put together your crumble topping in a small bowl. Mix with a fork.
-In a small mixing bowl, roll your blueberries lightly in 2 T of gluten-free flour to coat the berries.
-In a second small mixing bowl, mix together 2 cups of gluten free flour, 1 teaspoon xanthan gum, baking powder, and salt.
-In a large mixing bowl, cream butter and sugar together. Add eggs, vanilla, milk, lemon juice and lemon zest. Beat until smooth. (Don't panic if things start to separate...flour is next and that'll bring it all together!)
-Add the flour mixture to the large mixing bowl one cup at a time.
-Add the sour cream to the mixing bowl.
-Carefully fold in the blueberries.
-Fill muffin cups about 3/4 full of muffin batter. Spring each muffin top with a T of topping before baking.
Notes: The gluten-free flour you use matters. If you have one that you adore, give that a try. Some gluten-free flours and flour mixes have a grainy texture that you won't like in your muffins!
If you want a really lemony punch, add a drop of lemon essential oil.
Baking:
-Bake at 350 degrees for 20 to 25 minutes. These muffins will have a light color when baked - use a toothpick to check if they are done at 20 minutes.
-Let your muffins cool, then enjoy!
