Description
The blueberries for this recipe are perfect when they are at their best: sweet and plump.
Ingredients
Scale
- 1/2 cup almond meal
- 1 cup white rice flour, fine (see note below)
- 1/2 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 2/3 cup white sugar
- 1/2 cup soft butter
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup milk
- 1–1/2 cup fresh blueberries
Topping
- 1/3 cup white rice
- 3 teaspoons tapioca starch
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 tablespoons soft butter
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Baking