Say it with me.
Blueberry mini loaves…
With a smear of lemony creamcheese. It’s not the end yet.
And toasty walnuts.
Got your head around that? I just did, after my second mini loaf. I shouldn’t really be gushing, they are really just blueberry muffins in a different form. And the creamcheese? Just a little softened creamcheese, a spritz of lemon juice and a few tablespoons of icing sugar whisked together. As for the walnuts, I just had some walnut halves toasted in my mini oven. So, it’s just a dressier blueberry muffin, in mini loaf form. But here’s the big deal.
They’re gluten free. And while there may be a plethora of recipes for the perfect gluten free blueberry muffins, they just don’t remind me of Starbuck’s Signature Blueberry Muffins. I sound a little obsessed about Starbucks, it’s just a benchmark I use to indicate how much I love their muffins. I actually crave them. So it’s just exceptionally nice to have a GF version available to ME and the lucky people who live in the same house (haha!)
The muffins are sturdy, meaning they don’t fall apart but are also very tender and don’t have the typical GF flour aftertaste. Unfortunately, its one flaw is that the berries sunk to the bottom but I suppose it could be easily remedied with flour gently tosssed through the berries. I hope.
Gluten Free Signature Blueberry Muffins adapted from Carole Bloom’s The Essential Baker
1 3/4 cup GF flour blend
1/4 cup almond meal
1 tbsp baking powder
1 tsp vanilla extract
1 extra large egg
3/4 cup milk
1/4 cup heavy cream (or milk, if you’re so inclined)
1/4 cup caster sugar
1/4 cup brown sugar
1/3 cup canola oil
1 cup blueberries, tossed in 1 tbsp GF flour (from the 1 3/4c)
1) Preheat the oven to 180 degreesC. Grease 12 regular muffin tins.
2) In a big bowl, whisk the oil, milk, cream, eggs and vanilla together
3) In a medium bowl, mix the flour, almond meal, baking powder and sugars.
4) Tip the flour mix into the liquids and whisk until just combined. You do not want to overmix it, a few lumps are fine. You will start noticing that the baking powder will begin reacting if you take too long.
5) Divide the batter evenly amongst the tin. Divide the berries evenly between the muffin holes (they will sink as they bake, hopefully not right down to the bottom)
6) Bake for 20-25 minutes. (Mine were in mini loaf tins. I got 6 loaves and baked them for 30-32 minutes)
7) Spread with cream cheese frosting and lightly toasted walnuts.
Cream Cheese Frosting
150g softened cream cheese
juice of 1/4 lemon
1/4 c icing sugar, sifted
1) In a bowl, using a spatula, mix the cream cheese with the lemon juice until combined (you could probably use a standmixer).
2) Add in the icing sugar and using a whisk, whisk as hard as you can (so it’s light and fluffy). If not using immediately, store in refrigerator and bring to room temp before using.