I have a general rule of thumb about cookbooks, which is that the recipes have to jump out at me. I should be able to look at a recipe that says, “Make me!” like the food and drink in Alice in Wonderland – except, without the bizarre consequences. There are nuances, of course: sometimes all the recipes look so good that it’s hard to single just one out and then, sometimes, after making one you’re inspired to make another recipe. Or you see a recipe that inspires you to make a riff on it.
Such is the case with these biscuits, which are partially inspired and adapted from a recipe for cheddar chive and jalapeño biscuits in the Joy the Baker Cookbook, by Joy Wilson aka Joy the Baker. I’ve had the recipe bookmarked in my Kindle edition for ages and finally, as autumnal weather sets in – and grandly so, with a rainstorm – I made a biscuit recipe that took cues from her recipe and one of my own that I previously posted, for gluten-free baking powder biscuits.
I had tried making an oat-free version of these chocolate chip oatmeal cookies by simply leaving out the oats. Alas, the dollops of cookie batter spread and fused together as they baked, becoming flat and crumbly. Thankfully, there was still some batter left – I’d only used half of it for the attempted cookies – and I baked the rest as muffins. As muffins, it worked out beautifully.
It’s been nearly a year since I experimented with that recipe and since rediscovering the recipe, they’re currently my favourite muffins to make and to eat. Good eaten on their own, they’re especially good spread with some butter or solid coconut oil. (In fact, when I tried one with coconut oil, I liked it more than butter.)
These muffins are delectably moist and full of brown buttery, blueberry, lemony goodness. My siblings think that they taste like those store-bought blueberry breakfast muffins but better.
If you haven’t guessed already, they were made from Elana‘s Gluten-Free Cupcakes. I did hardly anything to change them, only subbing browned butter for the grapeseed oil, because I thought it would be fun, and honey for agave. Her recipes are that fine-tuned and simple.
The blueberries were flash frozen (they were bought fresh). If you haven’t flash frozen your food before, it’s a very easy thing to do – blueberries being the most common, apparently, according to Google. All you do is wash the blueberries, dry them thoroughly, spread them out a pan, making sure none of the berries touch each other, and freeze. After about an hour they’re ready to be popped into a bag until they’re needed.
I’ll do a post all about flash freezing one day.