I am one of two women in my office and the resident baker as well. Anytime I have leftovers at home I bring them in or sometimes I will just make something to bring in as a treat for everyone. There are only 10 of us, so its easy to make something that will feed everyone, although guys can eat ALOT! hah. Yesterday we had an earlier meeting time than we usually do, before most people’s normal arrival time. I figured since everyone was coming earlier that we should make it fun and have a little breakfast treat!
Of course, this is another Pinterest inspiration! I found this original recipe which was a breakfast cake, but with a group of people I figured it was easier to do individual muffins instead. My blueberry juice made them very blue, haha but that did not deter anyone from eating them! The verdict was two thumbs up and only one muffin leftover! 🙂 They were very moist and very blueberry, an overall success!!
What you need:
-½ cup unsalted butter (Earth Balance)
-2 tsp. lemon zest (didnt have, used dash of lemon juice)
-7/8 cup sugar
-1 egg, room temperature
-1 tsp. vanilla
-2 cups white rice flour (Bob’s Red Mill)
-2 tsp. baking powder
-1/2 tsp. xanthan gum
-1 tsp. kosher salt
-2 cups fresh blueberries (used frozen)
-½ cup coconut milk
*optional-turbinado sugar for topping*
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder, xanthan gum and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the coconut milk. Fold in the blueberries.
4. Grease a 9-inch square baking pan if you want to do a cake, or grease muffin tin liners. I sprinkled Turbinado Sugar on top of mine before putting in the over.
5.) Bake for 35 minutes for a cake, 18-20 for the muffins. Let them cool, or enjoy a muffin straight from the oven!