This Father's Day I decided to make gluten free blueberry muffins, eggs and turkey bacon for my husband's feast. I love blueberry muffins! I especially love the ones with the crumble topping that makes it extra tasty. So I made this recipe up this morning. It's gluten free of course, and it was a BIG hit. Not one of the dozen muffins was left behind. We devoured them. These are by far the best gluten free blueberry muffins ever! I hope you will think so too!
Ingredients
| 1 c. gluten free oat flour 1/4 c. coconut flour 1/4 c. tapioca starch 1 t. zanthan gum 1/2 t. salt 2 t. baking soda |
1/3 c. oil (I used olive) 2 organic eggs 1/3 c. milk (any kind) 1 c. honey 1c. blueberries |
Topping 1/2 c. raw sugar 1/3 c. gluten free oat flour 1/4 c. butter cubed 1 1/2 t. cinnamon |
1. Preheat the oven to 400 degrees F. Grease muffin pan or line it. I love my silicon muffin holders!
2. Combine all the dry ingredients. Pour in wet ingredients and mix together until well blended. Fold in blueberries. Fill muffin cups with the mixture.
3. In a separate bowl mix together topping ingredients with a fork, or with your hands. Sprinkle or lay it on top of the muffin batter.
4. Bake for 20-25 minutes. Then cool and ENJOY
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