1 1/2cupsgluten-free all-purpose flourI like Pillsbury gluten-free flour
1/4teaspoonxanthan gumleave out if your flour already has it
1/2teaspoongluten-free baking powder
1/2teaspoondried lemon peel
1teaspoonpure vanilla extract
1/3cupbutter, melteddairy-free use Smart Balance butter
1cupmilkdairy-free use almond, cashew, or coconut milk
1cupfrozen blueberries(I prefer frozen)
1tablespoongluten-free all-purpose flour
2tablespoonsbrown sugar, packed
2 1/2 tablespoonsgluten-free all-purpose flour
1tablespoonbutter, melteddairy-free use Smart Balance butter
Preheat oven to 350°. Line a 12-cup muffin tin with paper liners or spray with gluten-free nonstick cooking spray.
In a large bowl, whisk together flour, xanthan gum (leave out if your flour already has it) sugar, baking powder, baking soda, salt, and dried lemon peel.
In a medium sized bowl whisk together the eggs, vanilla, melted butter, and milk. Add the flour mixture and mix until fully combined. In a small bowl toss the blueberries and 1 tablespoon of flour. Fold the blueberries into the batter.
Scoop the batter into the prepared muffin tin. In a small bowl stir together the crumb topping ingredients. Sprinkle the crumb topping on top of the muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack and cool for 2 minutes. Remove muffins from the tin and place on the rack to cool completely. Store leftovers in an air-tight container.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
For the dairy-free option, I used Smart Balance butter and almond milk.
Store in an air-tight container.
The muffins can be frozen up to 2 months. Thaw at room temperature or reheat in the microwave for 30 seconds. Muffins can be reheated in a 350° oven wrapped in foil for 10-15 minutes.