Gluten Free Blueberry Streusel Muffins

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries, fresh or frozen

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/4 cup Brown sugar
  • 3/8 cup Gluten free flour
  • 1 cup Gluten-free flour blend
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla
  • 1/4 cup White sugar
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Milk

Found on flippindelicious.com

Description

Ingredients

• 1 cup gluten-free flour blend (I used my gluten free cake flour)
• ¼ cup white sugar
• ¼ teaspoon xanthan gum
• ¼ teaspoon salt
• ¾ teaspoon baking powder
• ¼ cup oil
• ¼ cup milk of your choice
• 1 egg
• ½ teaspoon vanilla
• ½ cup blueberries (fresh or frozen)
• ¼ cup plus 2 tablespoons gluten-free flour (I used my gluten free cake flour)
• ¼ cup brown sugar
• 3 tablespoons butter of your choice (vegan butters will work too)

Directions

• Preheat the oven to 375F.
• First make the streusel topping. Mix together the flour and brown sugar. Cut in the butter until crumbly. Set aside.
• In a bowl, mix together the flour, sugar, xanthan gum, salt, and baking powder.
• Make a well in the dry mixture and pour the oil, milk, egg, and vanilla into it. Whisk the wet ingredients together, and then mix it all together.
• Stir in the blueberries.
• Fill muffin cups lined with paper liners about ½ full of the batter. Top with the streusel crumb topping.
• Bake for 22-28 minutes, or until a toothpick comes out mostly clean, with maybe a few little crumbs.