Paleo & Gluten-Free: Blueberry Muffins With Almond-Lemon Streusel
Blueberry Muffins With Almond-Lemon Streusel
I find it hard to bake with nut flours without the end product looking strange, feeling heavy, and tasting weird. The other day, I thought nothing of substituting coconut flour for all-purpose flour when making a pound cake, but everything came quickly to a halt—and later ended up in the trash—after I added the liquid ingredients to the dry. Like a sponge, the flour absorbed it all and turned it into a rock-solid mass. My electric mixer bravely tried to bring it all together, shaking, jerking and squeaking, but it eventually started emitting a burning smell and then quit. Lesson learned.
I do, however, want to explore using alternative flours. I’ve been feeling better without gluten in my life (at least for the last 22 days and counting), yet I need my cookie with my daily 3pm coffee. So, I was very happy to come across a muffin recipe from the nerdy geniuses at Cooks Illustrated, who tested dozens of not only gluten-free, but also paleo (no grains, dairy, or processed sugar) recipes. They figured out a foolproof way to make these quick breads light, tender and moist, not to mention protein-rich. Arrowroot flour helps immensely with the texture, adding lightness and the ability to rise. Blueberries go nicely with the almond flour, and the streusel on top produces a nice crunch.
- Yields 12 muffins
- ¼ cup almonds, sliced or whole, chopped
- 2 tablespoons coconut sugar
- Lemon zest from 1 lemon
- Muffin Batter
- 1 cup arrowroot flour
- 2/3 cup coconut sugar
- 3 eggs, lightly beaten
- ½ cup water
- 3 tablespoons melted and cooled coconut oil or vegetable oil
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups almond flour
- 3 tablespoons coconut flour
- 1½ teaspoons baking soda
- ¼ teaspoon cream of tartar
- 1½ cups fresh or thawed frozen blueberries
- Preheat the oven to 350 degrees, and grease a 12-cup muffin pan with butter or vegetable oil, or line with paper cups.
- Prepare the streusel by mixing almonds, sugar and lemon zest in a small bowl. Set aside.
- Prepare the muffin batter. Whisk the arrowroot flour, coconut sugar, eggs, water, oil, vanilla extract, lemon juice, cinnamon and salt in a large bowl until combined.
- In a separate bowl, mix together the almond and coconut flours, baking soda, and cream of tartar. Add dry ingredients in thirds to the wet ingredients, whisking, scraping down the sides of the bowl, and incorporating completely before adding another third. Carefully fold in the blueberries.
- Divide the batter evenly among the muffin pan cups, filling them all the way to the tops. Sprinkle the streusel evenly over the batter. Bake in the oven until a knife or cake tester inserted in the middle of a muffin comes out clean, about 30–35 minutes. Remove from the oven, and when cool enough to handle, transfer the muffins to a cooling rack. Store in a sealed container for up to 2 days, or wrap and freeze for up to 1 month.
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