{"id":339,"date":"2022-02-05T16:08:02","date_gmt":"2022-02-05T21:08:02","guid":{"rendered":"https:\/\/www.ausomewonder.com\/?p=339"},"modified":"2022-02-06T14:19:50","modified_gmt":"2022-02-06T19:19:50","slug":"gluten-free-lemon-blueberry-coffee-cake-muffins","status":"publish","type":"post","link":"https:\/\/www.ausomewonder.com\/index.php\/2022\/02\/05\/gluten-free-lemon-blueberry-coffee-cake-muffins\/","title":{"rendered":"Gluten Free Lemon Blueberry Coffee Cake Muffins"},"content":{"rendered":"\n

I don\u2019t know why, but I\u2019ve been thinking about this blueberry coffee cake from a cafe called Hobee\u2019s. I used to have it quite often when I lived in California. They served tall slices of cake loaded with blueberries. And the crusty topping was delicious!<\/p>\n\n\n\n

I now live thousands of miles away, I moved away from California 15 years ago. So I can\u2019t drop in to Hobie\u2019s for the cake. And due to intolerances in the family, I cook a lot of gluten free meals. So I set out to make my own recipe. <\/p>\n\n\n\n

Here is the final result. I will say Yes, there are quite a few ingredients. But I think you\u2019ll find it\u2019s worth it!<\/p>\n\n\n\n

It helps to prep ahead of time. The lemon can be zested and refrigerated. The dry ingredients can be mixed beforehand. And the end result is a coffee cake muffin you\u2019ll really enjoy! And the muffins freeze really well.

To make this recipe dairy free, you can substitute coconut oil for the butter. Or a dairy free butter such as Miyokos. We personally use goat butter in our recipes. It\u2019s easier on the digestive system.<\/p>\n\n\n\n

My approach to this recipe is the same that I use for all baking recipes, and it\u2019s something I learned in pastry class. I combine the dry ingredients separately. Then I combine the wet ingredients. Finally, I bring the dry and wet ingredients together.<\/p>\n\n\n\n

Speaking as a mom that has kids with sensory issues, this muffin has a lot of texture. Your kid may not care for the bumpy, squishy blueberries. Or the crumbly topping may bother them. That\u2019s ok! Exposure helps them develop a tolerance for these kinds of textures. They can touch and feel the topping, and maybe you can cut them in half so they can see and touch the inside. Playing with food as they call it, can help your kid move towards gradual acceptance. I\u2019ll always remember when we worked with a physical therapist, she said \u201dIf they\u2019re not comfortable touching the food, they\u2019re certainly not going to be comfortable putting it in their mouth\u201d. There\u2019s definitely truth to that. So we start by having them play with it, get used to the feel. Then maybe they muster the curiosity to try a bite. They may not like it. They may spit it out. And that\u2019s ok too! At least they tried it, so make sure you praise them for that. In my household, we have one kid that will eat blueberry muffins. The other one gags trying to take a bite. So I don\u2019t force it on him. He does observe us eating them and I can see he\u2019s thinking. He\u2019s probably wondering why we love such a ghastly treat! Who knows. Maybe one day he\u2019ll grow to love them. You never know.<\/p>\n\n\n\n

If you make this recipe, let me know how it turned out!<\/p>\n\n\n\n

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Gluten Free Lemon Blueberry Coffee Cake Muffins<\/h2>\n
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Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Breakfast, Dessert, Side Dish<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>12<\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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  • 1 Large bowl for dry ingredients<\/div><\/li>
  • 1 stand or hand mixer<\/div><\/li>
  • 2 6 count muffin Pan<\/div><\/li>
  • 12 Muffin Pan liners<\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 2<\/span> cups<\/span> Bob's Red Mill Gluten Free 1-to-1 Baking Flour<\/span><\/li>
    • 1\/2<\/span> cup<\/span> fine ground almond flour<\/span><\/li>
    • 1<\/span> teaspoon<\/span> baking powder<\/span><\/li>
    • 1\/2<\/span> teaspoon<\/span> baking soda<\/span><\/li>
    • 1\/2<\/span> teaspoon<\/span> cinnamon<\/span><\/li>
    • 1\/2<\/span> teaspoon<\/span> salt<\/span><\/li>
    • 2<\/span> teaspoons<\/span> lemon zest<\/span><\/li>
    • 1<\/span> cup<\/span> sugar<\/span><\/li>
    • 1\/2<\/span> cup<\/span> unsalted butter<\/span><\/li>
    • 2<\/span> eggs<\/span><\/li>
    • 1<\/span> teaspoon<\/span> vanilla<\/span><\/li>
    • 1\/2<\/span> teaspoon<\/span> apple cider vinegar<\/span><\/li>
    • 1\/4<\/span> cup<\/span> milk<\/span><\/li>
    • 1<\/span> cup<\/span> plain yogurt<\/span><\/li><\/ul><\/div>

      Topping (Optional)<\/h4>
      • 1\/8<\/span> cup<\/span> Bob's Red Mill Gluten Free 1-to-1 Baking Flour<\/span><\/li>
      • 1\/8<\/span> cup<\/span> fine ground almond flour<\/span><\/li>
      • 1 1\/2<\/span> Tablespoons<\/span> sugar<\/span><\/li>
      • 1<\/span> Tablespoon<\/span> brown sugar<\/span><\/li>
      • 1 1\/2<\/span> Tablespoons <\/span> oats<\/span><\/li>
      • 1\/4<\/span> teaspoon<\/span> cinnamon<\/span><\/li>
      • 1\/4<\/span> teaspoon<\/span> nutmeg<\/span><\/li>
      • Dash<\/span> ground ginger<\/span><\/li>
      • Pinch<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
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        • Take butter and eggs out, and let it warm to room temperature.<\/span><\/div><\/li>
        • Preheat oven to 350 degrees.<\/span><\/div><\/li>
        • Combine the dry ingredients (Flour, Almond flour, baking powder, baking soda, cinnamon, lemon zest and salt. Measure them out to a mixing bowl. Then stir to combine. Set aside.<\/span><\/div><\/li>
        • In a large mixing bowl, add sugar. Then add butter, vanilla, and apple cider vinegar. Beat together until light and fluffy. <\/span><\/div><\/li>
        • Add two eggs and mix to combine. Then slowly add milk and yogurt. <\/span><\/div><\/li>
        • Add dry ingredients and stir to combine.<\/span><\/div><\/li>
        • Gently fold in blueberries.<\/span><\/div><\/li>
        • Optional – sprinkle topping over muffin batter before placing in the oven.<\/span><\/div><\/li>
        • Pour the batter into paper lined muffin pan cups.<\/span><\/div><\/li>
        • Bake for 25-30 minutes until slightly golden brown on top. <\/span><\/div><\/li>
        • Remove from oven and cool for 5-10 minutes before serving.<\/span>
          <\/div>Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          Notes
          <\/div><\/h3>
          Quick tip: If you want to skip taking out the butter and letting it come to room temperature, use goat butter. I find that it has a soft consistency. I slice it into thin pieces before adding to a recipe. I never have to worry about taking it out ahead of time.<\/span>
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