Blueberries are at the end of their peak, so we made some blueberry muffins on Thursday to get in our last bit of summer baking. It would be easy to fool us into thinking summer is still here though - today we had a picnic in Hampstead Heath because it was an amazing 30 C!! In October! In London! I'm afraid these are the last of our summer days, but that only means some delicious fall flavors to come.
Our Picnic
Blueberry Muffin Recipe:
2 cups dove's farm gluten free flour
1 teaspoon xanthum gum
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
1 cup sugar
55 g butter, melted and slightly cooled
1 1/4 cups sour cream
1 1/2 cups blueberries
Preheat oven to 190 C. Prepare a muffin tin with liners. Whisk the flour, xanthum gum, salt and baking powder in a medium bowl until well combined and all the lumps are gone. In a separate bowl, whisk the egg until light colored. Add the sugar to the egg and whisk vigorously until thick, about 30 seconds. Add the butter in 2 or 3 additions, whisking well after each. Add the sour cream in 2 additions, whisking until just combined after each. Add the blueberries to the flour mixture and toss them until well coated. Add the sour cream mixture to the flour mixture and fold to combine (do not over mix). Put the batter in the muffin tin and bake until golden brown, 25-30 mins. Enjoy!
No comments:
Post a Comment