These muffin are light, fluffy, with the right amount of chew. Not too sweet but a little tang from the sour cream and slightly tart from the blueberries. The topping adds that extra something special! Buttery like a great toffee with a hint of cinnamon. The entire house smelled like a bakery!
When cooking for myself I do have a tendency to be heavy handed on the fruit but I am not too worried if the berries sink a little (I picked these a few weeks ago so they are whole, fresh and huge) a little extra moisture is a plus when using rice flour, as is the sour cream in this recipe. This recipe is made with whole fat products to make it more unctuous which I have found is missing in so many gluten free treats. Baked in a standard size muffin tin each muffin has approximately between 198 - 247 calories with from 8 -10 grams of fat depending if you chose to make them with or without the topping.
I hope you all enjoy my first attempt at converting one of my favorites into something that will make you forget that part of "CAN'T HAVE". My husband could not tell the difference and trust me he has helped me developed many of my recipes for clients and we have many times tasted things looked at each other laughed and ordered out!
Gluten Free Blueberry Muffins With Almond Crumb Topping
Shawna Smith-Etheridge 5-2012
6 Tablespoons Real Butter – Room Temperature
2/3 Cup Sugar
2 Extra Large Eggs – Separate cold then let come to room temperature
1 Teaspoon GF Pure Vanilla
1 Cup Sifted GF Extra Fine Sweet White Rice Flour
1 Teaspoon GF Baking Powder
¼ Teaspoon Salt
¼ Teaspoon Cream of Tartar
¾ Cup Sour Cream - Full Fat
¾ to 1 Cup Fresh Blueberries - Room Temperature (I prefer more fruit but it can sink - *the rice flour seems to be able to handle the extra moisture from the fresh fruit not sure of frozen)
Crumb Topping (This makes a double batch)
3 to 4 Tablespoons Real Butter – Room Temperature
¼ Cup Sugar
1/3 Cup Packed Brown Sugar
1/3 Cup GF Sweet White Rice Flour
1 Teaspoon Cinnamon
¼ Teaspoon Salt
1/8 Teaspoon Xantan Gum
½ Cup Chopped Almonds or Pecans
Preheat oven to 425 degrees F and place rack in center of oven. Have ready lined muffin pan makes 12 large 24 small.
Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes). Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside.
In a small bowl mix together dry ingredients for the crumb topping, work in butter a tablespoon at a time until holds together and resembles the sizes of peas – much larger and topping can sink to the bottom of muffins. Place in refrigerator until ready to use.
Place sugar and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer). Beat on high speed until fluffy and light colored. Next add in egg yolks one at a time until completely incorporated. Then beat in the vanilla extract. Blend in your sifted flour into your butter mixture, add sour cream mix well. Set aside while you beat the egg whites.
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form continue beating until the egg whites are shiny and just form stiff peaks. Gently fold blueberries into your batter, then gently fold a little of the beaten egg whites into the batter to lighten it and then add the rest of the white, folding just until incorporated – making sure all are incorporated with out deflating egg whites or popping blueberries. Pour the batter into the muffin cups, top with crumb topping.
Bake 15-18 minutes (or until tester comes out clean). Cool on wire rack for 5 minutes before removing from pan. Store in airtight container.
Approximate calories and fat grams
Muffins only: 198 cal 8g fat
Muffins with topping: 248 cal 10g fat (includes good calories and fat from the almonds)
Muffins with topping no nuts: 237 cal 9g fat