GF Blueberry Muffins
These muffins were derived from a recipe on AllRecipes.com
Ingredients for muffin mix
1 1/2 cups of Mama's Almond Blend Flour - gluten free
3/4 cup of white sugar
1 tsp of Xanthan gum
1/2 tsp of salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/3 cup milk (I used unsweetened coconut milk by Silk)
1 cup fresh blueberries
Crumb Topping Ingredients
1/3 cup of gluten free oats
1/4 cup of melted butter
1/8 cup of Mama's Almond Blend flour - gluten free
1/2 cup brown sugar
1 1/2 tsp cinnamon
Alternate Crumb Topping Ingredients (This is closer to what the original recipe calls for)
1/3 cup Mama's Almond Blend flour (or any gluten free flour)
1/4 cup melted butter
1/2 cup brown or white sugar
1 1/2 tsp cinnamon
Directions
1. Preheat oven to 400 degrees F (200 degrees C) and Grease muffin tin line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cups sugar, salt, baking powder and xanthan gum. Place vegetable oil into a separate bowl with the eggs and milk and then mix with the flour mixture. Fold in blueberries last. Fill the muffin cups to the top and sprinkle the crumb topping mixture.
3. To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup gluten free flour, 1/4 cup butter, and 1 1/2 tsp cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
5. Enjoy! (After it cools down a little)
