No muffins in the freezer, and I was a tiny bit tired of all my flavors: it was time for a new kind of muffins. This is a riff on a recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics. It is very similar to her blueberry muffins. If I had to have just one GF cookbook hers would be the one: her quick breads are delicious! I saw the topping on a blog (Swirls and Spice) and modified it just a touch.
These muffins did not disappoint: delicate texture yet crunchy outside with a great blueberry cinnamon flavor. The pomegranate seeds add color and a touch of flavor. Fall is the season for pomegranates so toss them in and surprise your family. I suppose you could leave them out; add another ¼ cup of blueberries. I used frozen blueberries; easy to get in the winter, don’t defrost them before adding. There are walnuts in there to so you get some really great nutrients from the fruit and nuts. No guilt in eating one of these treats!
It must be mentioned that I used a different sugar; organic coconut palm sugar from Frey’s Better Foods. It looks like soft brown sugar, can be used 1-1; same amount as granulated sugar and tastes great. Best of all, it is low on the glycemic scale so you don’t get that sugar rush/crash nearly as much as most sugars. I found that to be so; no sugar reaction like I often get when eating sweet baked treats. I think it tastes slightly like brown sugar and it does darken the baked good slightly. As a pre-diabetic I love that this sugar is low glycemic; much better for my body. But use granulated sugar if that is what you prefer.
I always eat a muffin from the batch while they are still warm out of the oven, just perfection. The streusel topping makes them look like they came from a bakery.
It is smart to freeze any you won’t eat in two days time; a zip lock freezer bag works great. These muffins are delicate; if you take them on a hike or trip, put them in a plastic bin – rigid sides will keep them safe from crushing.
Blueberry Pomegranate Cinnamon Muffins
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp. xanthan gum
¼ tsp. salt
1/2 tsp cinnamon
1¼ cup fresh or frozen blueberries
1/3 cup chopped walnuts
¼ cup pomegranate seeds (ariels)
2 large eggs beaten
½ cup milk, 1 or 2 percent
½ cup canola oil
½ tsp. vanilla extract
Topping: Mix the following in a bowl, make sure the butter is in tiny pebbles; use your fingertips to blend.
½ cup rolled oats
¼ cup brown sugar
2 tbsp. almond meal
1½ tbsp. butter
¼ tsp. cinnamon
Directions: Heat your oven to 375 degrees, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 12-16 muffins. I got 16 when I made them yesterday.
Mix all dry ingredients in bowl of stand mixer or big bowl Add fruits and walnuts; stir to coat them with dry mix. Combine milk and oil. Beat in eggs, add vanilla. Add liquids to big bowl; stir just until blended. It is a very thick batter.
Fill muffin pans 2/3 full. I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with the topping. Gently press the streusel into the muffin batter just a bit so it doesn’t fall off after they are done. Bake 21-24 min until golden brown. Do not over bake or they will taste dry. I let them cool 3-4 minutes before I removed them from the pans to cool on a rack.
Freezes well for a few weeks. Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.
Post script: I froze 2/3 of my batch and six days later I have just two left. These muffins are addictive and I love how they don’t raise my blood sugar noticeably yet they taste so wonderful; bursts of blueberry/pomegranate flavor and the crunch of the nuts. I promise that you will be thrilled with these muffins even if you skip the pomegranates!
Brown Rice Flour Mix base mix
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour