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I had a craving for coffee cake this morning, but didn’t have enough time to prepare it and bake it for the 50 minutes that it needed to properly cook. With a few adjustments, I reworked my recipe to create individuals sized coffee cakes using my muffin tin which shaved 30 minutes off the baking time.

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Here’s my recipe for a quick and easy way to have warm and delicious coffee cake muffins ready for your family or guests.

Gluten Free Blueberry Lemon Coffee Cake Muffins

Muffin
1/2 cup butter, softened
1 cup sugar
2 eggs
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 teaspoons Bourbon Barrel Foods bourbon vanilla extract*
½ cup Gluten Free All Purpose Flour
½ cup Gluten Free Oat Flour
1/2 teaspoon baking powder
¼ teaspoon salt
1/2 cup sour cream
1 cup blueberries (fresh or frozen)

Streusel Topping
2/3 cup oat flour
1/3 cup brown sugar
3 tablespoons butter

Preheat the oven to 400 degrees. Grease muffin pan (12 muffins). Beat the butter and the sugar together until light and fluffy. Stir in the eggs, vanilla, lemon zest, lemon juice. Mix until combined.

Combine the flours and baking powder in a bowl. If using fresh blueberries, toss a small amount of flour mixture (2 table). Mix dry ingredients with wet ingredients – stir just til combined. Add the sour cream, mix again, gently just til combined.

Gently stir in the blueberries and pour the batter into the prepared muffin tin. For the Streusel Topping: Place the flour, sugar and butter in a bowl cut in butter with a pastry blender until it crumbly. Sprinkle generously over muffins.

Bake at 400 degrees for 20 minutes or until lightly browned and knife comes out clean. Cool for 15 minutes then transfer for a cooling rack to cool through… Or enjoy a delicious warm muffin right now:)

Enjoy!
Michele

*Find bourbon vanilla extract at a la Maison, 25 Syracuse Street, Baldwinsville, NY or email mgraham.alamaison@yahoo.com to order.

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