Vanilla Blueberry Crumble Muffins:
What you’ll need:
Muffin tin and liners
For the muffins:
1C All Purpose gluten free flour (Bob’s Red Mill)
1/2 C Oat flour
3/4 C Granulated sugar
2TSP Baking powder
1TSP xanthan gum (Bob’s Red Mill)
1/2 TSP Salt
1/3C Vegetable Oil
1/3 C Milk
1 C fresh blueberries
For the crumble:
1/2C raw sugar
1/3C oat flour
1/4 C Cold butter
1 1/2TSP Cinnamon
Preheat oven to 400
Combine; flour, sugar and all the dry ingredients. Sift to remove lumps
Place vegetable oil in a 1 Cup measuring cup. Add one egg and enough milk to fill to the one cup line.
Mix the wet into the dry. Don’t over mix, you want it to be lumpy. Fold in blueberries.
Line muffin tin with liners and spoon in mixture.
In a separate bowl combine raw sugar, oat flour, cinnamon and cold butter. Mix until tiny beads appear from the cold butter sprinkle over top of each muffin before baking.
Bake 20-25 minutes. Take out and cool on a rack (if they make it there 🙂 )