Blueberry Gluten Free Crumble Top Muffins

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....

Rating:

★★★★★ 4 votes

Comments:

64 Comments

Serves:

12-Gluten Free

Prep:

20 Min

Cook:

25 Min

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
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

How to Make Blueberry Gluten Free Crumble Top Muffins

Step-by-Step

1In 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.
2In 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.
3Fold in Blueberries, and fill your muffin pans about 2/3 full...
Than you add the TOPPING..
4TOPPING 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...