when salty and sweet unite
Today I'm going to show you how to bake a moist and delicious breakfast muffin that is soft and delightful and perfect for a quick snack. It uses a blend of gluten free flour and buckwheat.
Let’s get started!
01
In a large bowl, combine the dry ingredients. In a separate bowl, mash up the banana and add the wet ingredients: greek yogurt and milk. Give it a stir then add it to the dry ingredients along with the eggs.
02
In another bowl for the streusel, combine the sugar, brown sugar, gluten free flour, spices and the cold butter. Cut in with a pastry blender or use your fingertips to combine. Continue to combine until it resemble coarse meal. Set it aside.
03
Gently fold in the blueberries to the batter Divide 1/2 of the batter between the tins. Then add scoop a little of the streusel into the muffin. Fill with remaining batter and then add the other half of the streusel on top.
04
Remove from the oven and let it cool for 10 minutes. Serve warm and enjoy!
How to avoid baking dry muffins: – Ensure the wet ingredients are properly measured. - Don't overmix the batter. - It is also important to make sure you keep the dry ingredients seperate from the wet ingredients until you’re ready to bake. – Make sure your oven tempature is set properly and don’t over bake them. I recommend testing muffins with a toothpick. – After baking, let them properly cool down and also be sure to store them properly in an airtight container. – Use paper liners.
Meet Kristina! She is always on the pursuit of life, brunch and balance. She loves sharing her cooking and health journey with others. Check out her blog to see what's cooking next!