National Blueberry Muffin Day!

 

Yesterday was National Blueberry Muffin Day. Growing up I had a love hate relationship with blueberries. I loved eating them but HATED picking them. Here in the South, blueberries are ready for harvest in the heat of the summer with temperatures and humidity at their highest. In other words, YUCK!

I had two special places to pick blueberries. The first being at my best friend Carmi’s house. Her family had a million blueberry plants! Not actually a million but to my young mind it sure did seem like a lot. Especially when her summer chore list included a certain amount of time spent picking blueberries before we could go play or, as we got older, before we could lay out and work on our tan or go to the mall.

The second special place for me was at my grandparents farm in South Georgia. I don’t know that I’ve ever seen blueberries as big as the ones we picked there. We would spend our summer days fishing at the pond and could walk over to the blueberry bushes and pick whatever we wanted and then go right back to fishing. Oh, the simplicity of life back then.

As much as I loved blueberries, I was never a fan of blueberry muffins. I wasn’t a fan of cooked fruit in general.  On top of that, I felt like blueberry muffins in particular didn’t showcase the sweetness of the blueberry at all and even had somewhat of a metallic taste. My brother and I preferred to freeze the blueberries then fill a cereal bowl with the beautiful blue, frozen balls of sweetness, and pour a little milk over the top. The milk would slightly freeze with the berries and it was like eating fresh blueberry ice cream.

It was only after I got older and started playing around with flavors that I discovered that blueberry muffins taste better with a little lemon zest and lemon juice. The tart lemon compliments the blueberry by bringing out the sweetness of the berry.

With the following recipe I decided to get a little fancy and take the lemon flavor to a whole new level. I received all thumbs up during recipe testing so I think we have a winner with this one. I also used my Ankarsrum Flake Mill Attachment to bring a fresh flavor to my muffin topping. If you’ve never had fresh rolled oats, you are in for a special treat with this attachment. Oat Groats, which are oats in their whole form, have a very soft outer shell. They roll very easily and the fresh taste is unbelievable. You will realize that the rolled oats you’ve been eating are stale and flavorless.

Ankarsrum Flake Mill Attachment
Ankarsrum Flake Mill Attachment
L: Fresh Rolled Oats - R: Oat Groats
L: Fresh Rolled Oats – R: Oat Groats

 

Whole Wheat Version

Topping:

1 cup fresh rolled oats *made in Flake Mill Attachment using 1 cup oat groats*

1/4 cup sucanat

3 Tbsp. melted butter or coconut oil

 

Attach Flake Mill Attachment onto the Ankarsrum base. Click here to watch a video tutorial. Set speed knob to the lowest setting; about 12 o’clock. Pour oat groats into flake mill hopper and allow to run through until empty.

Remove flake mill attachment and affix double whisk bowl into place with the multi-wire balloon whisks. Combine melted butter, sucanat (a brown sugar substitute) and rolled oats. Mix together on a medium speed (about 3 o’clock) until everything is combined into a nice crumble. Transfer to a small bowl and set aside. Wash and dry double whisk bowl to mix up muffin batter.

Yield: This is enough topping for 2 doz. muffins

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Filling:

1/2 cup Lemon Curd  in a small bowl

OR

3 oz. cream cheese, cut into 12 small pieces and set aside.

Or if you are feeling especially adventurous, combine lemon curd and cream cheese in a small bowl and whisk until smooth. Set aside and use together for filling each muffin.

 

Muffin:

1 egg

1/2 cup honey granules (aka sucanat w/ honey)

zest of 1 lemon

1 tsp. vanilla

1/2 cup olive oil

1 cup coconut milk + juice of 1/2 lemon

2 1/2 cups soft wheat flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup blueberries

 

Preheat oven to 350. Prepare a 12 cup muffin tin with muffin liners sprayed with non-stick cooking spray.

Attach double whisk bowl onto the Ankarsrum base using the single wire batter whips.

Combine the egg, honey granules, lemon zest and vanilla on medium speed (about 3 o’clock). Mix until a grainy paste forms. Slowly drizzle in olive oil and continue mixing. Turn speed down to low and add coconut milk. Continue mixing on the lowest speed. Add half the flour in 1/2 cup increments then add baking powder, baking soda, and salt. Continue adding flour until everything is combined. Add blueberries and mix just until they are incorporated.

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To Assemble:

Fill each muffin cup about half way with muffin batter. Spoon about 1/2 – 1 teaspoon of lemon curd or 1 small piece of cream cheese into each muffin cup. Spoon remaining muffin batter into each cup. Sprinkle about 1 tablespoon of topping onto each muffin. Bake for 20-23 minutes until golden on top and firm to touch. Once baked, remove from pan and allow to cool on a wire rack.

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Muffin batter with topping – ready for the oven.
Golden brown and ready to enjoy!
Golden brown and ready to enjoy!

 

Gluten Free Version

Topping:

1 cup Bob’s Red Mill GF Rolled Oats

1/4 cup brown sugar

3 Tbsp. melted butter or coconut oil

Attach double whisk bowl into place with the multi-wire balloon whisks. Combine melted butter, brown sugar and rolled oats. Mix together on a medium speed (about 3 o’clock) until everything is combined into a nice crumble. Transfer to a small bowl and set aside. Wash and dry double whisk bowl to mix up muffin batter.

Yield: This is enough topping for 2 doz. muffins

 

Filling:

1/2 cup Lemon Curd  in a small bowl

OR

3 oz. cream cheese, cut into 12 small pieces and set aside.

Or if you are feeling especially adventurous, combine lemon curd and cream cheese in a small bowl and whisk until smooth. Set aside and use together for filling each muffin.

 

Muffin:

3/4 cup sorghum flour

3/4 cup brown rice flour

3/4 cup tapioca starch

1 egg

1/2 cup sugar

zest of 1 lemon

1 tsp. vanilla

1/2 cup olive oil

1 cup coconut milk + juice of 1/2 lemon

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 tsp. xanthan gum

1 cup blueberries

 

Preheat oven to 350. Prepare a 12 cup muffin tin with muffin liners sprayed with non-stick cooking spray.

Combine sorghum flour, brown rice flour and tapioca starch in a small bowl. Whisk together to make sure there are no clumps. Set aside.

Attach double whisk bowl onto the Ankarsrum base using the single wire batter whips.

Combine the egg, sugar, lemon zest and vanilla on medium speed (about 3 o’clock). Mix until a grainy paste forms. Slowly drizzle in olive oil and continue mixing. Turn speed down to low and add coconut milk. Continue mixing on the lowest speed. Add half the flour in 1/2 cup increments then add baking powder, baking soda, and salt. Continue adding flour until everything is combined. Turn speed back to a medium speed (about 3 o’clock), set timer for 2 minutes and sprinkle in xanthan gum. When timer runs out, reduce speed and add blueberries and mix just until they are incorporated.

To Assemble:

Fill each muffin cup about half way with muffin batter. Spoon about 1/2 – 1 teaspoon of lemon curd or 1 small piece of cream cheese into each muffin cup. Spoon remaining muffin batter into each cup. Sprinkle about 1 tablespoon of topping onto each muffin. Bake for 20-23 minutes until golden on top and firm to touch. Once baked, remove from pan and allow to cool on a wire rack.

 

White Flour Version

 

Topping:

1 cup rolled oats (use fresh rolled, GF or regular store bought rolled oats)

1/4 cup brown sugar

3 Tbsp. melted butter or coconut oil

Attach double whisk bowl into place with the multi-wire balloon whisks. Combine melted butter, brown sugar and rolled oats. Mix together on a medium speed (about 3 o’clock) until everything is combined into a nice crumble. Transfer to a small bowl and set aside. Wash and dry double whisk bowl to mix up muffin batter.

Yield: This is enough topping for 2 doz. muffins

 

Filling:

1/2 cup Lemon Curd  in a small bowl

OR

3 oz. cream cheese, cut into 12 small pieces and set aside.

Or if you are feeling especially adventurous, combine lemon curd and cream cheese in a small bowl and whisk until smooth. Set aside and use together for filling each muffin.

 

Muffin:

1 egg

1/2 cup sugar

zest of 1 lemon

1 tsp. vanilla

1/2 cup olive oil

1 cup coconut milk + juice of 1/2 lemon

2 1/4 cup all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup blueberries

 

Preheat oven to 350. Prepare a 12 cup muffin tin with muffin liners sprayed with non-stick cooking spray.

Attach double whisk bowl onto the Ankarsrum base using the single wire batter whips.

Combine the egg, sugar, lemon zest and vanilla on medium speed (about 3 o’clock). Mix until a grainy paste forms. Slowly drizzle in olive oil and continue mixing. Turn speed down to low and add coconut milk. Continue mixing on the lowest speed. Add half the flour in 1/2 cup increments then add baking powder, baking soda, and salt. Continue adding flour until everything is combined. Add blueberries and mix just until they are incorporated.

To Assemble:

Fill each muffin cup about half way with muffin batter. Spoon about 1/2 – 1 teaspoon of lemon curd or 1 small piece of cream cheese into each muffin cup. Spoon remaining muffin batter into each cup. Sprinkle about 1 tablespoon of topping onto each muffin. Bake for 20-23 minutes until golden on top and firm to touch. Once baked, remove from pan and allow to cool on a wire rack.

 

PicMonkey Collage
Thank you Amanda at The Tale of an Ugly House for these great photos.

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.