I am a straight sucka for blueberry muffins. When I saw this recipe, claiming to produce THE BEST blueberry muffins, I was a goner. I like bold statements, Best Of’s and ULTIMATE things. We all crave to be/make/do the best, right? In baking the expectations can be crippling. After throwing expensive gluten free ingredients into a bowl and then muffin tins, that first bite better be magic. If not, I still eat them all. It’s just that it would be cooler if I was hyped to do it.
My initial impression when making this recipe - my crumble topping was a wet sludge. I pulled it apart in tiny clumps to drop on top of the muffins but it never baked up like the pictures of the wheat-y ones in the recipe. Is that the gf flour’s weakness? Was the butter too warm? I don’t know.
Along that vein - have you ever been tempted to take a swipe of gf batter and stick it in your mouth? Don’t. Again, I don’t know what it is that gives the unbaked mix that peculiar bitter bite (the xantham I add maybe?) but it felt like the crumb on top held a little of that taste and so I think next time I’d leave it off. And probably save a few calories.
So, other than the crumb that wasn’t a crumb, they are f-cking fantastic. When cooking they make your kitchen smell like a kid’s toy, some cousin of Strawberry Shortcake, one you just want to huff the little face of all day. Uh, that sentence will get this post included in some gross Google searches.
Make ‘em. Ditch the crumb. Sub in raspberries or even cranberries for blueberries. The tart pop would be fantastic against the fluffy sweetness of the muffin. Eat warm with real butter. Bring to a potluck brunch. Eat. Eat more. Cool? Cool.