Gluten Free Blueberry Streusel Muffins

Gluten Free Blueberry Streusel Muffins
Gluten Free Blueberry Streusel Muffins
Try this Gluten Free Blueberry Streusel Muffins recipe, or contribute your own.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 1
white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs vegetarian pescatarian
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon baking powder
  • 1/4 cup oil
  • 1/4 teaspoon xanthan gum
  • 1 cup gluten-free flour blend (i used my gluten free cak
  • 1/4 cup milk of your choice
  • 1/2 cup blueberries (fresh or frozen)
  • 1/4 cup plus 2 tablespoons gluten-free flour (i used my gl
  • 3 tablespoons butter of your choice (vegan butters will work too
  • Carbohydrate 155.425206826596 g
  • Cholesterol 2.44999999502934 mg
  • Fat 216.785003953065 g
  • Fiber 1.78041673723857 g
  • Protein 2.71005999605497 g
  • Saturated Fat 28.3244234130368 g
  • Serving Size 1 1 dozen (497g)
  • Sodium 96.0488332420986 mg
  • Sugar 153.644790089358 g
  • Trans Fat 10.4748418630708 g
  • Calories 2530 calories

Preheat the oven to 375F.First make the streusel topping. Mix together the flour and brown sugar. Cut in the butter until crumbly. Set aside.In a bowl, mix together the flour, sugar, xanthan gum, salt, and baking powder.Make a "well" in the dry mixture and pour the oil, milk, egg, and vanilla into it. Whisk the wet ingredients together, and then mix it all together.Stir in the blueberries.Fill muffin cups lined with paper liners about ½ full of the batter. Top with the streusel crumb topping.Bake for 22-28 minutes, or until a toothpick comes out mostly clean, with maybe a few little crumbs.