This is a print preview of "Gluten Free Blueberry Streusal Muffins" recipe.

Gluten Free Blueberry Streusal Muffins Recipe
by Gratefully Gluten Free

Gluten Free Blueberry Streusal Muffins

Moist Blueberry Muffins made gluten free and packed with juicy blueberries! Topped with a buttery streusal!

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 1 dozen

Goes Well With: any breakfast foods!

Ingredients

  • 1/4 cup slivered almonds
  • 1/4 cup firm packed brown sugar
  • 3 TBSP gluten free all purpose flour, divided
  • 2 TBSP butter or margarine
  • 1/2 cup gluten free oats
  • 2 cups gluten free all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp grated lemon rind
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 1/2 cup fresh or frozen blueberries

Directions

  1. Chop almonds in food processor.
  2. Add brown sugar to almonds and 1 TBSP gluten free all purpose flour and process about 5 seconds.
  3. Add butter and pulse 5 times or until crumbly.
  4. Stir in gluten free oats and set aside.
  5. Combine 2 cups of the flour and the next 5 ingredients.
  6. Make a well.
  7. Whisk buttermilk, oil and egg and add to flour mixture.
  8. Stir just until moistened.
  9. Toss blueberries with remaining 2 TBSP flour and fold into batter
  10. Spoon batter into greased muffin pans.
  11. Sprinkle with oat mixture.
  12. Bake at 400 degrees for 15-20 minutes.