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
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

Directions

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...