Friday, April 5, 2013

Egg Free Blueberry Muffins

Simple.  Basic.  Blueberry Muffins.  What more can I say?


Blueberry Muffins
From Our Best Bites, adapted by Egg Free Bakery

1-3/4 cup flour plus 1 tbsp flour, divided
1/2 cup sugar plus 1 tbsp sugar, divided
2-3/4 tsp baking powder
3/4 tsp salt
1 tsp lemon zest (more if you want a more lemony flavor)
3/4 cup buttermilk
2 tbsp applesauce
1/3 cup oil
1 cup frozen (do not defrost!) or fresh blueberries

Topping:
1-1/2 tbsp butter
1/4 cup sugar
1/2 tsp cinnamon
2-1/2 tbsp flour

Preheat oven to 400 degrees and line a muffin tin with paper liners.  In a large bowl mix together 1-3/4 cup flour, 1/2 cup sugar, baking powder, salt and lemon zest.  Set aside.  In another bowl, mix buttermilk, applesauce and oil until well combined.  Make a well in the center of the dry ingredients.  Pour wet ingredients into well and mix just until combined.  In another small bowl, toss remaining 1 tbsp flour and 1 tbsp sugar together with 1 cup frozen or fresh blueberries.  Gently fold blueberries into batter.  The batter will be thick.  Spoon batter into lined muffin tin filling 2/3 full.  For topping, mix together sugar, flour and cinnamon.  Cut in butter until crumbly.  Sprinkle topping over the batter in the muffin tins.  Bake 15-18 minutes until tops are golden and toothpick inserted in the center comes out clean.  Remove and let stand 5-10 minutes before removing muffins from tin to cool on a wire rack.  Yield 12 muffins

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