blueberry gluten-free crumble top muffins

Name: Blueberry Gluten-Free Crumble Top Muffins
Prep time: 20 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: ## DRY INGREDIENTS; 1/2 cup(s) sweet sorghum flour; 1/2 cup(s) white rice flour; 1/2 cup(s) brown rice flour; 1/4 cup(s) tapioca flour; 1 1/2 teaspoon(s) baking powder; 1 teaspoon(s) xanthan gum or guar gum; 1/2 cup(s) packed brown sugar; 2 pinch(es) stevia; ## WET INGREDIENTS; 6 tablespoon(s) butter, melted; 1/2 cup(s) almond rice milk (or up to 3/4 cup); 2 medium eggs; 1/2 teaspoon(s) vanilla extract; 1/4 teaspoon(s) almond extract; 1 1/2 cup(s) fresh blueberries; ## TOPPING INGREDIENTS; 1/3 cup(s) brown rice flour; 1/4 cup(s) brown sugar; 2 teaspoon(s) white sugar; 1/2 teaspoon(s) cinnamon; 2 tablespoon(s) melted butter

(4 RATINGS)

1.04K Pinches 15 Photos

Margie Barbieri

Hot Springs, AR

Updated on Aug 28, 2021

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

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A platter of Blueberry Gluten-Free Crumble Top Muffins.

Blue Ribbon Recipe

If you're looking for a healthier breakfast treat, give these blueberry muffins a try. They're soft and moist with bursts of blueberry flavor. The crumble topping is crunchy yet chewy at the same time. A gluten-free winner!

— The Test Kitchen

prep time 20 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

DRY INGREDIENTS
1/2 cup sweet sorghum flour
1/2 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum or guar gum
1/2 cup packed brown sugar
2 pinches stevia
WET INGREDIENTS
6 tablespoons butter, melted
1/2 cup almond rice milk (or up to 3/4 cup)
2 medium eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh blueberries
TOPPING INGREDIENTS
1/3 cup brown rice flour
1/4 cup brown sugar
2 teaspoons white sugar
1/2 teaspoon cinnamon
2 tablespoons melted butter

How To Make blueberry gluten-free crumble top muffins

Step 1

In a medium bowl add all the dry ingredients. Stir and blend together well. I always sift the dry ingredients together, even the brown sugar.

Step 2

In another medium bowl, melted butter, eggs, almond milk, and extracts. Blend together well.
Step 3

Now add wet ingredients to dry ingredients; mix well.
Step 4

Fold in blueberries.
Step 5

Fill your muffin pans about 2/3 full.
Step 6

Prepare the topping. Mix together ingredients so they are kinda crumbly.
Step 7

Put on top of muffins before putting them into your oven.
Step 8

Bake for about 25 minutes at 375. Eat and enjoy!
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