Gluten Free Blueberry Crumb Muffin,
Dairy Free Too!
I’ve made Blueberry Muffins for years, as a kid we picked them from vines, (Ah, the good old days!) But I’ve gotta say, these G-F muffins are my favorites! So, take the time to get out the ingredients and you’ll be so glad you did. And since the store-bought-frozen ones provide 4 per pkg, this recipe will give you anywhere from 8 to 10, depending on the size of your tins. And remember, you can always freeze a few!
Think a bit ahead & take the Eggs & Butter ( Earth Balance or Margarine) out of the fridge to bring to room temperature.
½ cup Granulated Sugar
½ cup Light Brown Sugar
2 Lg. Eggs, room temp.
½ cup Margarine or Butter Substitute. If dairy-free is not a concern, then use Sweet Butter. Whichever you choose…room temp please
1 teas, Pure Vanilla Extract.
½ cup Milk ( or Milk Substitute. I used coconut Milk)
1 teas. Juice from a fresh Lemon
2 cups All-Purpose Gluten Free Flour or a blend as my in note below.
2 teas. G-Free Baking Powder
½ teas Salt
½ cup Fresh Blueberries. Washed, dried and any stems removed. If you love them, of course, add more!
Crumb topping Ingredients:
¾ cup Light Brown Sugar
½ cup All Purpose G-F Flour
½ teas Cinnamon
2 tbl Butter or Margarine or Earth Balance, softened.
Preheat oven to 350 degrees. If not using liners, spray tin with Gluten Free Spray or grease with Margarine.
If not using an All-Purpose Blend from a box, you may want to make your own.
For a G-F Blend of flours :
Save any leftover blend in the fridge, after measuring out the 2 cups needed here.
1 cup Brown Rice Flour
1 ¼ cup Sorghum Flour
2/3 cup Cornstarch
¼ cup Potato Starch
2 tbl. Potato Flour
1 teas. Guar Gum or Xanthan Gum
Directions for Topping:
First, combine all of the Crumb topping items. Use a pastry blender or forks to mix until it resembles small peas. Set aside. IF too wet, add a bit more Flour.
Directions for Muffin Batter:
In a large bowl, beat the Eggs, Sugar, Vanilla Extract and Juice until well combined and smooth.
In a separate bowl, combine all dry ingredients, except the Berries and stir very well to blend everything well.
Alternating, add some dry ingredients with some Milk, and beat after each addition.
When everything else has been added, gently stir in the berries with a soft spatula or wooden spoon, so as not to smash them.
Scrape sides of bowl to get every last bit of batter.
Fill muffin papers or tins, 2/3 full.
Sprinkle with the Crumb topping to top of each.
Bake at 350 degrees until done. They spring back when gently poked, and the toothpick test works here as well.
( a toothpick that comes out clean & dry signals that they are done!)
Note: I’m not responsible for anyone who spoils their dinner by gobbling these up just before supper time!