Blueberry Gluten Free Crumble Top Muffins
|Categories:||Other Breakfast, Muffins, Quick & Easy, For Kids, Healthy|
|Keywords:||Gluten, Free, YUM-O|
|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|
|SIFT ALL DRY INGREDIENTS TOGETHER|
|6 Tbsp||butter, melted|
|1/2 c||almond rice milk (or up to 3/4 cup)|
|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|
Pinched by Amaezing, and 275 more.
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DirectionsIn 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.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.Fold in Blueberries, and fill your muffin pans about 2/3 full...
Than you add the TOPPING..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...