Saturday, March 9, 2013

Gluten Free Blueberry Crumb Muffins



A special treat for my daughter is bringing her to the health food store and letting her pick out a gluten free muffin. There are only a few places that I can go where she can pick out something right from the counter and it is good for her to eat. This was becoming a weekly thing, so I knew I had to create these muffins myself. They make many flavors, but blueberry seems to be her favorite. I created these blueberry crumb muffins, that are not too sweet and are gluten, dairy, soy, corn, and nut free. 

Makes 12 muffins

Ingredients for the Muffin
2 cups of gluten free flour mix
1/2 cup evaporated cane sugar
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoons baking powder
1 teaspoons baking soda
2 eggs
1/2 cup safflower oil
1/2 teaspoon vanilla
1 cups rice milk (if you can eat nuts almond milk works also)
1/2 cup blueberries (preferably fresh, otherwise your batter will turn blue)

Ingredients for the crumb topping
1/2 cup gluten free flour mix
4 tablespoons coconut oil
1/8 cup sugar
1 1/2 teaspoons cinnamon
3/4 teaspoons vanilla
Pinch of sea salt

Directions
Preheat oven to 350 degrees and line a muffin tin with paper liners. In a bowl combine all the crumb ingredients and mash with a fork until crumbs form. Set aside.

In a large bowl combine the flours, starches, sugar,  xanthan gum, salt, baking powder and baking soda and stir together. In another bowl whisk the eggs, oil, vanilla and milk until combined. Add the wet ingredients to the dry and stir together. Stir in the blueberries. 

Spoon into muffin tins. Spoon crumb topping on each muffin and press lightly into the top. Bake for 30 minutes. 

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