I am in love with these.
But really, I usually have to make a few batches and try a few times before I am happy enough to post it. And if you pay enough attention, most get changed a little after too. Sorry y’all. Not only is this one literal perfection, it’s literal perfection on the first try.
Ian’s mom just celebrated her birthday a few weeks ago, and my plan the whole time was to make her German chocolate cupcakes, because we both totally miss German chocolate cake. Unfortunately, her birthday landed right around grandpa’s funeral and I couldn’t make them in time. So the other day I was thinking about what I should make, and somehow these popped into my mind. And I am SO glad they did. They’re heaven.
For the flour, I used King Arthur’s Gluten Free Multi-Purpose Blend and add my own xanthan gum. I have found that this is the best and easiest way to bake, but if you want your own blend, I recommend 2/3 cup white rice flour, 2/3 cup brown rice flour, 1/3 cup potato starch, and 1/3 cup tapioca starch.
Yield: about 18 muffins
- 5 tablespoons butter, melted
- 1/2 cup sugar
- 1/2 cup flour blend of your choice (see above)
- 1/2 cup rice chex, crushed into bigger sizes pieces (about the size of an oat, because that’s what it’s replacing)
- 1/4 teaspoon salt
- 2 cups flour blend of your choice (see above)
- 1 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- finely grated zest of 1 lemon
- 1 teaspoon vanilla
- 1 cup fresh or frozen blueberries, (the best ones are the itty bitty wild blueberries available at most larger grocery stores)
- 3 tablespoons lemon juice (about from 1 lemon)
- 1 cup powdered sugar
- Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners, and if you have another, add another 6 to that one.
- Combine flour, xanthan gum, baking powder and salt in a medium size bowl. Set aside.
- In the bowl of an electric mixer, beat the soft butter for about 1 minute, or until it is soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined. It might look like it “broke” but I promise it’s fine.
- Remove bowl from mixer. Add flour mixture and stir just until the flour mix disappears. Do not over mix or the muffins will be tough. Gently stir in blueberries.
- Scoop the mixture into the prepared muffin pan. They should be about 2/3 of the way full.
- Make the crumb topping by combining the melted butter, sugar, flour, chex, and salt. Stir with a fork until crumbs form. Sprinkle the muffins with the crumb topping.
- Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack.
- For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork until smooth, and then drizzle muffins lightly with the lemon glaze.
Serving size is approximate based on how you prepare your muffins. This is if you evenly split up every last bit of it.