Oh nuts, out of muffins….again. I love muffins for their great flavor, texture and how easy they are to make. Plus they are really portable and they freeze like a dream. Homemade snacks have the great feature of no chemical preservatives or additives like snack bars you buy which is a great attraction for me. Plus, if you have never baked gluten free these muffins are a super easy starter recipe.
This is a riff on my fall of 2014 version on a muffin recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics. It is very similar to her blueberry muffins but with some cranberries and a coarse sugar topping. Yes, my picture has the streusel topping (forgot to take a pix when I made them with coarse sugar on top) and I am adding the streusel recipe at the bottom just in case you prefer it. The sugar sprinkles are extra easy and quicker when you don’t have time for fancy streusel. Either option for a topping is great.
I was never been a big fan of cranberries until a little over year ago! I decided to experiment with them and found that they play very well with a variety of fruits for muffins, tarts, pies and crisps. The cranberries brighten the flavor and add a lovely rosy color. Try to look beyond your prejudices as to their “zingy” flavor and give cranberries a second try. I am so glad I did.
These muffins will not disappoint: delicate texture yet slightly crunchy outside with great berry flavor and just enough sugar for me. To measure I poured about 1 cup of blueberries and added the rest of the measure out of the bag of cranberries. Or the opposite proportions…use any proportion of fruit that you prefer. I used frozen fruit; easy to get in the winter, don’t defrost them before adding. The coarse sugar topping insures that they look fancy and it goes on in moments.
There are walnuts in there to so you get some really great nutrients from the fruit and nuts. Not much guilt in eating one of these treats! You can swap the white sugar for coconut palm sugar which is very low as far as raising blood sugar. Just increase the milk by 2 tbsp if you do.
It is smart to freeze any you won’t eat in two days time; a zip lock freezer bag works great.
Blueberry Cranberry Muffins
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar or coconut palm sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp. xanthan gum
¼ tsp. salt
1 tsp cinnamon
½ tsp. ground ginger
1 1/3 cup fresh or frozen blueberries and cranberries
1/2 cup chopped walnuts
2 large eggs
½ cup milk, 1 or 2 percent
½ cup canola oil
1-2 tbsp. coarse sugar
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 coarse sugar. Bake 21-23 min until golden brown. Do not over bake or they will taste dry. Remove immediately from the pans and cool on a rack. They freeze well for a few weeks, if they last that long. Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.
Brown Rice Flour Mix base mix
(This mix is the same as King Arthur’s basic blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
Alternate Streusel 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
Sprinkle on top; press in lightly to help it adhere.