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.
The video you’re about to watch is entirely shot and edited and uploaded to the Internet – YouTube, Vimeo, and Facebook – with my iPod Touch. (Or maybe you’ve watched it already one of said sites; in that case, I hope you gave it a thumbs up/liked it.) It’s also my first cooking video made with the iPod, so very exciting! I had a lot of fun doing it, so much so that I think I started to fall in love with the whole process of it, including recording my voice, which I have before been unnerved by (I disliked playing my voice back when I had to record myself, which generally made me cringe).
(Nail polish colour is by Essie, “Turquoise and Caicos”. It is slightly greener in real life than in the photo – I think the video is a better representation, actually.)
Browned Butter Blueberry Lemon Muffins [print recipe]
Tweaked slightly from Gluten-Free Cupcakes by Elana Amsterdam
Makes 8 to 12 muffins; I got 8
103 grams unsalted butter
1/2 cup coconut flour, sifted
1/4 tsp. salt
1/4 tsp. baking soda
4 large eggs
About 1/2 cup honey (as you see in the video, I use an amount just under 1/2 cup)
2 tbsp. lemon zest, firmly packed (2 to 3 lemons)
1 cup frozen blueberries
Preheat oven to 350°F. Line muffin cups with paper cupcake liners.
Browning butter: Melt the butter in a saucepan over medium heat. It will bubble (it won’t splatter or spit) and eventually subside. The butter is browned when it smells nutty and you can see brown flecks at the bottom. Transfer to a smaller vessel and cool to room temperature. (If you want to cool it faster, place it in the fridge but only long enough to cool it without solidifying.)
Mix the coconut flour, salt, and baking soda in a large bowl.
Mix the eggs, honey, lemon zest, and cooled browned butter in a medium bowl. Pour the wet ingredients into the dry and blend until completely mixed. Fold in the blueberries last; the batter will become quite thick. (It seems to seize up as soon as the blueberries touch it.)
Scoop 1/4 cup batter into the prepared muffin cups and bake for 22 to 26 minutes or until golden and a toothpick comes out clean. Remove from oven and cool completely in the muffin tin.