A few years ago, Anthony and I were lucky enough to get tickets to one of the last Tragically Hip concerts. The only catch was it was in Ottawa. My parents stayed the night to watch the kids and Anthony, and I headed out for a rare two days away. We stayed close to the Parliament Hill in the Lord Elgin Hotel. Located in the lobby or around the corner ( I can't remember) was a Starbucks. The morning after the concert we grabbed a coffee and a muffin. It was my first time having one of those blueberry cake like treasures. I remember sitting on that patio quietly enjoying Anthony's company, drinking HOT coffee, and picking at my muffin. It was one of those times when I was thinking, one day I'm going to look back on this getaway and be so thankful for the experience. Human's naturally associate, a taste, or smell with a memory. Every time I go into Starbucks I fondly recall this memory. When Anthony stopped eating gluten, I decided I would too for moral support. Last weekend, I ditched the guilt and bought the muffin, halfway through it the guilt came back, and I thought there's got to be a way I make this gluten-free! I googled a few recipes but every single one called for something I didn't have! So I mashed a few things I liked from each recipe and came up with my own! At first, I thought that I used too much yogurt and the muffins weren't going to rise, but they did!
- 2 cups Bob's gluten-free 1 for 1 Baking Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened or coconut oil
- 1/2 cup sugar (you can add 1 cup if you like but the sweet topping makes up for the 1/2 cup)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup almond, or 2% milk
- 1/2 cup yogurt
- 2 cups of fresh blueberries or strawberries
- 4 tablespoons raw sugar
- 1 tablespoon Bob's gluten-free 1 for 1 Baking Flour
- 2 teaspoons vegetable oil
Preheat oven to 400º. Lightly grease a muffin tin with coconut cooking spray or line with paper muffin liners.
Prepare streusel topping by mixing the ingredients together by hand, the raw sugar gives it a nice texture, it should look like apple crumble topping. Set aside.
In a small bowl, SIFT together Bob's gluten-free 1 to 1 Baking Flour, baking powder and salt and set aside. (sifting gluten-free flour makes a huge difference, don't skip this step)
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, yogurt.
Alternate flour mixture and milk and stir until just combined.
Fold in blueberries.
Drop the batter with an ice cream scoop into 12 muffin cups. Sprinkle muffins with the topping.
Bake at 400º for 15 to 20 min, until a toothpick into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack. The fruit will be hot! Let them cool
Starbucks muffin lovers rejoice! This Gluten-Free recipe tastes just like the real deal! You can also make them with regular flour, pastry flour, or almond flour.
I hope you enjoy these yummy treats as much as Anthony did!
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