berry season is here!

I hadn’t been to the farmer’s market for a few weeks so was pleasantly surprised to see loads of strawberries, raspberries, and even a few tart cherries on Saturday.  Allegedly there are some local blueberries that are coming in too but alas, I bought mine on sale at the supermarket last week and they originated in California.  Never mind.  The season is upon us no matter where the berries may have grown!

I had been craving blueberry muffins ever since I brought the blueberries home so this morning got to quick work making it happen.  I tried a Barefoot Contessa recipe that sounded interesting due to the streusel topping (I’m a sucker for streusel toppings) and use of lemon zest in the batter.  I know Ina is a big fan of using lemon zest to bring out other flavors in baking (or adding coffee to chocolate baked goods to deepen the chocolate flavor) and it really works here.  It brightens the flavor of the muffin, if that makes sense.

They were a cinch to make and they made a lovely second breakfast this morning.  The first breakfast of steel cut oats was hearty and all but not the most exciting.  (No offense steel cut oats, we’re still bros.)

Blueberry Streusel Muffins (from “Barefoot Contessa: Back to Basics” by Ina Garten)

  • 3 ½ cups all-purpose flour
  • 1 ½ cup granulated sugar
  • 4 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk, shaken
  • ¼ pound (1 stick) unsalted butter, melted and cooled
  • 1 ½ teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half-pints)

For the streusel topping:

  • ¼ cup all-purpose flour
  • ½ cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees.  Line two 12-cup muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands.  In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.  Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended.  Fold the blueberries into the batter.  Don’t overmix!  With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces.  Pour into a bowl and rub with your fingers until crumbly.  Spoon about 1 tablespoon of the streusel on top of each muffin.  Bake the muffins for 20 to 25 minutes, until golden brown.

awesome gluten free pumpkin muffins

Yesterday it was sunny and in the 70’s.  I sat in a backyard and enjoyed the sun whilst food grilled behind me.  There was frisbee tossing and cold drinks and small children running around in shorts.  What a difference a day made… today it was gray and in the 40’s.  I had to turn my heat on for the first time in over two weeks!  Boo.  But I also made you some weather-worthy pumpkin muffins that almost make the return to typical spring temps worthwhile.

A few months back, before Thanksgiving, I roasted some pumpkins from my parents garden and pureed them up.  I then conveniently froze the pumpkin puree in one-cup portions so that I could thaw them out whenever I felt like baking up a taste of fall.  (You can certainly use canned pumpkin here, I’m just bragging because my foresight was pretty awesome last November, though it was kind of a pain to puree up the pumpkin to be honest.  Do yourself a favor and buy it canned… unless of course you grow pumpkins in your garden and have a few spare hours next fall.)

These muffins are the perfect antidote to gray days like today.  A little spicey, sweet, and best served warm with butter.

Pumpkin Muffins (adapted slightly from Apple-Pumpkin Muffins recipe from “Blackbird Bakery Gluten-Free” by Karen Morgan)

  • 1 cup sorghum flour
  • ½ cup cornstarch
  • ½ cup tapioca flour
  • 2 teaspoons guar gum
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 tablespoon dark brown sugar
  • ½ cup packed light brown sugar
  • 2 ¼ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 ½ teaspoons ground ginger
  • ¾ cup (1 ½ sticks) unsalted butter at room temperature
  • 2 large eggs, beaten
  • One 15-ounce can solid-pack unsweetened pumpkin (or 1 ½ cups pureed pumpkin)
  • 1 tablespoon pure vanilla extract

Position an oven rack in the center of the oven.  Preheat the oven to 350 degrees F.  Line muffin cups with paper liners.  (Makes about 18 to 24 muffins.)

In a medium bowl, combine all the dry ingredients, including the sugars and spices, and stir with a whisk to blend.

In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until soft.  Add the dry ingredients all at once and mix on low speed for about 2 minutes.  Add the eggs, pumpkin, and vanilla and mix on medium-high speed until light and fluffy, stopping to scrape down the sides of the bowl several times.  Using an ice-cream scoop, fill the prepared muffin cups three-fourths full with batter and bake for 25 minutes, or until cracked on top and browned on the edges.  A wooden skewer inserted into one of the muffins will come out clean.