Blueberry Gluten Free Crumble Top Muffins
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....
Blue Ribbon Recipe
A gluten free winner! We love the flavor and texture of these scrummy morning treats. The Test Kitchen
1/2 csweet sorghum flour
1/2 cwhite rice flour
1/2 cbrown rice flour
1/4 ctapioca flour
1 1/2 tspbaking powder
1 tspxanthan gum or guar gum
1/2 cpacked brown sugar
SIFT ALL DRY INGREDIENTS TOGETHER
6 Tbspbutter, melted
1/2 calmond rice milk (or up to 3/4 cup)
1/2 tspvanilla extract
1/4 tspalmond extract
1 1/2 cfresh blueberries....add after wet and dry are mixed and blend gently
How to Make Blueberry Gluten Free Crumble Top Muffins
- 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.
- 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...