Vanilla Blueberry Crumble Muffins


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 Egg

1tsp Vanilla

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.

Add vanilla.

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 🙂 )


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