Hectic | Gluten-free Berry Crumble Muffins

Today is the first day in many days that I have the choice of none but my own company again. It feels good to sit in silence - I've been holiday'ing with my loved ones, and time has rushed by. It's strange how many points of life speed by and then sitting back, the time elapsed seems so vast.


Maeve gave me a necklace... which I would never have chosen, but once on, truly liked...

blouse : second-hand | skirt : second-hand | shoes : Topshop


Berry Crumble Muffins

Recipe after the jump!

This recipe is a good base for any kind of berry-crumble muffin. Get inventive with the topping and filling if you like - replace the ground almonds & milk with coconut flour & milk, any kind of berry you like, a pecan-walnut topping...
(gluten-free and dairy-free!)

Muffins :
1 3/4 c gluten-free flour/s
1/2 c caster sugar
1/4 c brown sugar
1 c berries, frozen or fresh (I used cherries/cranberries/raspberries)
1/2 c + 1 tbsp non-dairy butter (I used a mix of soy & sunflower)
1/3 c milk (I used almond)
1/2 c ground almonds
2 eggs
1 tsp vanilla
1 small apple, peeled & grated

Topping :
1/2 c gluten-free flour
1 tbsp cornflour
3 tbsp brown sugar
2 tbsp slivered almonds
2 tbsp blanched almonds
1/4 c butter, chilled

Method :
Turn on the oven and pre-heat to 190 C. This recipe will make 12 muffins - line a tin with paper cases.
For the topping :
Chop the blanched almonds finely, and chop the slivered almonds until just broken. Sift flour into a bowl. Cube the butter and using your fingers, rub the butter into flour until the mixture comes together as fine breadcrumbs. Mix in the sugar and almonds, cover and put in the fridge.
For the muffins :
Sift the flour into a large bowl, then mix in the sugars and ground almonds. Gently mix in the grated apple and the berries. Melt the butter.
In a separate bowl, use a whisk to combine the melted butter, eggs, milk of choice, and vanilla until well combined. Pour wet mixture into dry mixture, and very gently stir until just combined. (I find it takes about 25-30 stirs to combine.) The batter will be thick - spoon into the cases, and level the mixture nicely.
Now, the topping - just sprinkle it over the tops of the uncooked muffins (and be generous because it's delicious.) Bake in the over for 15-20 minutes, use a toothpick inserted into the centre of a muffin to check if they're done - should come out clean. Leave the muffins to rest for 5-10 minutes, then remove from the pan to cool.


The rain is making everyone and everything morose. I used to think that talking about the weather was idle chatter, but it has suddenly become a true talking point - bred from disdain at the utter lack of what is expected.


Hungry Ghosts
I don't think about you any more, but I don't think about you any less


Two places. Past home, and present. I look at these pictures and I don't think I see what is the popular opinion, that is the first being the beautiful. I choose the skylines for beauty. My mental maps are full of fields, I need no more.


I found new shorts in my old closet too...

shorts : customized second-hand | top : not-brand-chanel


That is all I have to share for now! I hope there are plenty of reasons to smile today, and thank you for reading!

T xo


  1. That first picture somehow reminds me of a Waterhouse painting..

  2. I likeyour necklaces . Where are they from?


  3. Anonymous30/7/12 06:28

    It took me time to read all the tips, but I clearly loved the post. It proved to be very helpful to me and I'm certain to all of the commenters here!

  4. Nothing better than couple of muffins!
    And your look is gorgeous, like always.