Sunday, December 5, 2010

Looking for Life's Easy Button


This blog has been quiet recently on account of work and some family drama... but mainly work. Lately everything has been happening all at the same time and I find myself exhausted and looking for life's easy button. I promise I'll let you know when I find it, until then here is a fabulous recipe for gluten-free muffins.

It doesn't look like much so what's so great about this muffin?  Well these muffins wake you up. Seriously. They are the kick your ass out of bed, put a smile on your face even though you don't feel like smiling muffins. Yeah these are those guys. They sound like this. I know they are a departure from my regular healthy, whole-grain  breakfast muffins but I do have to tell you, recently I've been needing a whole lotta kick ass to roll me out to face the days.

I have said before that I love how quickly muffins can be put together. This recipe is a little different. You can't just dump the ingredients into one bowl and mix. First you must cream the butter and sugar before combining the wet and dry ingredients. Your reward for this little extra effort will be a muffin that has a tender cake-like crumb.

Warm from the oven, oozing sticky blueberries and slathered with even more sweet butter, I can't think of a better way to chase away morning blues than with cake masquerading as a muffin for breakfast, can you?

Blueberry Muffins Gluten-Free
(NB: This recipe works just as well if you swap out the gluten free flour for regular all purpose flour)

3 cups of Dove's farm Gluten Free white flour

1 tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter or 1 1/4 stick, softened
3/4 cup sugar
2 large eggs
1 1/2 cup plain yoghurt
1 teaspoon grated lime or orange peel
1 1/2 cups fresh or frozen blueberries (defrosted)
1 tbsp flour (if using defrosted frozen berries)


Use standard 12-muffin muffin tins. Coat each muffin cup lightly with butter. Set your oven rack to the middle of the oven. Preheat oven to 375°F.

Whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until it turns a pale yellow colour. Add eggs one at a time, beating after each one. Add the grated lime or orange peel.

Add one half of the dry ingredients to the butter mixture and beat until it is only just incorporated. Beat in one third of the yoghurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yoghurt. Add the remaining dry ingredients and then the remaining yoghurt. Beat until just incorporated. Do not over mix. Fold in the berries with a wooden spoon. If using defrosted berries drain the excess liquid and coat them with a light dusting of flour before folding in.

Distribute the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test for  a thin bamboo skewer or a toothpick to see that the enters are cooked. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Makes 12 muffins.



  1. Boy I know how you feel! Let me know if you find the life is easy button cause I would need it too! I even decided to look for another job...not really a good moment huh? While waiting for the life-is-easy button I think these muffins could totally work as a substitute!

  2. Ohhh carbs....I could use one of those right now!!

  3. Yum, could have done with one at breakfast this morning ;)

  4. the fact that you have to whip out the mixer for these is a deterrent, but man, the recipe makes a darn fine-looking muffin. and yes, do let us know if that button turns up. :)

  5. Ohhh _i forgot - one thing I like to do with my special muffins is to just sprinkle coarse granulated sugar on top -it adds a nice crunch and looks even more decadent. But I've also just used raw sugar or regular white sugar.

    If you can find it sparkling sugar is what the pros use -here is a recipe where cookies are rolled in sparkling sugar

  6. Tasty...nothing yummier than a good muffin.

  7. It's "easy" to see wht this is Top 9. Congrats. GREG

  8. These do look very very happy.I would love to have some with jam:)
    Hey you can make the jam with any berry if you wish.I alzo never heard of these in India.

  9. uh oh...just before the holidays too...hope life eases up a little for you. I don't need a pause button, i need a damn rewind one!

  10. Life can get pretty overwhelming at times, I don't wonder you need a kick ass muffin to get you out of bed. They really are pretty little muffins, I can imagine them calling my name to get me out from under my warm covers.

  11. Yay for one bowl muffins! I hate doing dishes! Plus these look fantastic, and I love that you can use frozen blueberries since the fresh ones aren't in season over here! Thanks for the recipe!

  12. There's something about blueberry muffins that is guaranteed to put a smile on my face. What a yummy sounding recipe and you should see my grin.

  13. wow all those photos look delicious

  14. Would love to have these for breakfast and perfect for a grab a go.

  15. Great GF version of my favorite muffin. These look wonderful and anyone would be lucky to start their day with one (or 2 ;p).

  16. Hey Wizz, these look great. I'm hoping you and yours have a wonderful holiday season. Hugs to you from Belgium.