Oh how I love this time of year. It seems these days, that I reminisce about the younger years or of days gone by. We used to pick blueberries and devour them until our little tummies ached. And now that berries are plentiful and local, it’s time to experiment in the kitchen. What comes to mind immediately is blueberry muffins.
Did you know that you can make your own blend of flour to suit your dietary restrictions with the flip of a switch?
I was giddy all day thinking about testing the Wondermill for the first time. All kinds of ideas for recipes are running through my mind. Now I am going to tell you up front, I like easy. No, scratch that. I love easy. This mill is so easy that it can actually be addicting.
Before you jump into milling your rice, you need almond meal, which adds flavor, moisture and texture to the bland flavor rice flour is typically known for. This addition also adds vital protein increasing nutritional value to your rice flour mixture.
Add 1 cup of almond meal (store bought) for every two cups of rice flour milled. You will also need Xantham gum. Xanthan gum is a natural bacterium which works to bind your mixture together so that your baked goods will not fall apart in a dry, crumbly mess. Add about 8 to 10 teaspoons.
I milled 2 cups of white rice and then blended it with the almond meal and the xantham gum. You will also need to keep any extra flour in the fridge to avoid it getting spoiled.
- For the streusel topping:
- 2 tablespoons sugar
- 1½ teaspoons white rice flour blend
- 1 teaspoon Grapeseed oil
- For the muffins:
- 3 Tablespoons Best Of The Egg product (or one whole egg)
- ½ cup 2% milk
- 2 tablespoons sugar
- 2 tablespoons grapeseed oil
- 1 cup white rice flour blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon grated lemon or lime zest
- 4.5 ounces fresh blueberries
- Preheat the oven to 400°F.
- Spray a muffin tin with non-stick spray.
- Prepare the streusel topping:
- In a small bowl, whisk together the sugar and flour blend.
- Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
- Prepare the muffins:
- In another small bowl, combine white rice flour blend, sugar, baking powder, salt, lemon or lime zest.
- Carefully stir in blueberries.
- In a medium bowl, mix the egg, milk and oil until well blended.
- Add in the dry ingredients and mix just until combined.
- Pour into the prepared muffin tin, filling each well about ⅓ full.
- Sprinkle muffins with streusel topping.
- Bake for 15-20 minutes until the edges are slightly browned.
- Allow muffins to cool for 5 minutes before removing from the tin.
The end result for these muffins that are Chock-full of blueberries was moist and delicious.
I also love small batch recipes. Why? Oh it only has to do with my love affair with food.
Yes, small batches mean I eat less. Enjoy these with a nice cup of hot tea or coffee for breakfast or a tall glass of sweet tea as an afternoon snack.
