Blueberry Gluten Free Crumble Top Muffins

Margie Barbieri Recipe

By Margie Barbieri mlbdolly424

Tried these and really like them.
Out of one of the many gluten free cook books I have. I did my own tweaking to this of course.....
I guess you can tell I like Blueberries !!! and I do....


Recipe Rating:
 4 Ratings
Serves:
12-Gluten Free
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
A gluten free winner! We love the flavor and texture of these scrummy morning treats.

Ingredients

1/2 c
sweet sorghum flour
1/2 c
white rice flour
1/2 c
brown rice flour
1/4 c
tapioca flour
1 1/2 tsp
baking powder
1 tsp
xanthan gum or guar gum
1/2 c
packed brown sugar
2 pinch
stevia
SIFT ALL DRY INGREDIENTS TOGETHER
WET INGREDIENTS
6 Tbsp
butter, melted
Find more recipes at goboldwithbutter.com
1/2 c
almond rice milk (or up to 3/4 cup)
2 medium
eggs
1/2 tsp
vanilla extract
1/4 tsp
almond extract
1 1/2 c
fresh blueberries....add after wet and dry are mixed and blend gently
Kitchen Crew

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Directions Step-By-Step

1
In medium bowl add all the dry ingredients..stir and blend together well. (I always sift everything together..)of the dry ingredients.
Even the brown sugar.
2
In another medium bowl,melted butter,eggs almond milk,YOUR EXTRACT,
and all wet ingredients together.
Blend together well..
NOW YOU ADD WET INGREDIENTS TO THE DRY AND MIX WELL.
3
Fold in Blueberries, and fill your muffin pans about 2/3 full...
Than you add the TOPPING..
4
TOPPING Ingredients :
1/3 cup Brown Rice flour
1/4 cup Brown sugar
2 Teaspoons white sugar
1/2 Teaspoon cinnamon
2 Teaspoons melted butter.
mix together so it's kinda crumbly and put on top of muffins before putting them into your oven.
Bake about 25 minutes at 375. Eat and Enjoy...

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten Free
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Gluten, #Free, #YUM-O