Recipe: Blueberry Gluten-Free Crumble Top Muffins
Description: 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!
Ingredients: [{"text": "DRY INGREDIENTS"}, {"text": "1/2 cup(s) sweet sorghum flour"}, {"text": "1/2 cup(s) white rice flour"}, {"text": "1/2 cup(s) brown rice flour"}, {"text": "1/4 cup(s) tapioca flour"}, {"text": "1 1/2 teaspoon(s) baking powder"}, {"text": "1 teaspoon(s) xanthan gum or guar gum"}, {"text": "1/2 cup(s) packed brown sugar"}, {"text": "2 pinch(es) stevia"}, {"text": "WET INGREDIENTS"}, {"text": "6 tablespoon(s) butter, melted"}, {"text": "1/2 cup(s) almond rice milk (or up to 3/4 cup)"}, {"text": "2 medium eggs"}, {"text": "1/2 teaspoon(s) vanilla extract"}, {"text": "1/4 teaspoon(s) almond extract"}, {"text": "1 1/2 cup(s) fresh blueberries"}, {"text": "TOPPING INGREDIENTS"}, {"text": "1/3 cup(s) brown rice flour"}, {"text": "1/4 cup(s) brown sugar"}, {"text": "2 teaspoon(s) white sugar"}, {"text": "1/2 teaspoon(s) cinnamon"}, {"text": "2 tablespoon(s) melted butter"}]
Instructions: 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.
In another medium bowl, melted butter, eggs, almond milk, and extracts. Blend together well.
Now add wet ingredients to dry ingredients; mix well.
Fold in blueberries.
Fill your muffin pans about 2/3 full.
Prepare the topping. Mix together ingredients so they are kinda crumbly.
Put on top of muffins before putting them into your oven.
Bake for about 25 minutes at 375. Eat and enjoy!
