The blueberries for this recipe are perfect when they are at their best: sweet and plump.
By Sherron Watson
What I enjoy the most about these muffins is the streusel topping–the crunchy, sweet nuggets add the right amount of texture to the soft muffin. I love them when they are warm on the first day. They do reheat in the microwave well too.
- ½ cup almond meal
- 1 cup white rice flour, fine (see note below)
- ½ cup tapioca starch
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon nutmeg
- ⅔ cup white sugar
- ½ cup soft butter
- 1 teaspoon vanilla
- 2 large eggs
- ½ cup milk
- 1-1/2 cup fresh blueberries
- ⅓ cup white rice
- 3 teaspoons tapioca starch
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- pinch of salt
- 2 tablespoons soft butter
- Preheat oven to 350 degrees and line a cup cake/muffin tin with 12 liners.
- In a medium bowl, combine all of the dry ingredients: almond meal, white rice flour, tapioca starch, xanthan gum, baking powder and nutmeg. Stir with wire whisk until well combined, set aside.
- In a large bowl, combine sugar and butter. Blend on medium speed until butter is light in color.
- Add eggs one at a time and blend in. Add vanilla and milk.
- Slowly add dry ingredients to wet ingredients and stir to combine.
- Add blueberries and gently fold them in. If you over stir the batter the blueberries will break apart and turn your muffins purple.
- Add batter to liners. Fill to the top; it is okay if they are a little over full.
- To make topping: Combine all of the ingredients in a small bowl. Using a pastry cutter, cut in butter until mixture is crumbly.
- Add topping generously to the top of each uncooked muffin
- Bake for 25 minutes or until the tops are firm to the touch. Remove and transfer to wire rack and let cool.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.