Description
These muffins feature a crunchy, sweet streusel topping that adds delightful texture to the soft, gluten-free blueberry muffins.
Ingredients
Units
- 1/2 cup almond meal
- 1 cup white rice flour, fine
- 1/2 cup tapioca starch
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup blueberries
- 1/4 cup brown sugar
- 1/4 cup gluten-free oats
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond meal, rice flour, tapioca starch, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
- Combine wet and dry ingredients, then fold in blueberries.
- Divide batter evenly among muffin cups.
- In a small bowl, mix brown sugar, oats, and melted butter for the streusel topping.
- Sprinkle streusel mixture over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 3