Blueberry Streusel Muffins
I've been realllly good since the New Year. No wheat, barely any sugar- and I feel great. But yesterday, I couldn't stop dreaming about Blueberry Muffins! Moist, dense, rich blueberry muffins with a crunchy sugar streusel. So I made it happen. Even without any applesauce or bananas, these muffins are incredibly moist and flavorful- especially since they're gluten-free. And if you're still watching your sugar intake or aren't ready for a little splurge, skip the streusel topping. You'll still be left with a delicious, hearty muffin! These may be our new favorite muffin...and they're definitely getting baked in bulk, frozen, and taken with us on our upcoming cross country road trip. (In case you don't follow our social media pages- WE'RE MOVING BACK TO CALIFORNIA!) On that note, I'm gonna go eat another and let you get to the recipe. Later, taters!
2 1/4 cups GF flour (we used 1 cup almond flour + 1 1/4 cup teff flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons xantham gum
1 teaspoon salt
1/2 cup coconut oil, melted
1 cup dairy-free milk
1/2 cup organic sugar
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries (not thawed)
1/2 cup almond flour
1/3 cup organic sugar
1/4 cup coconut oil (not melted)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 12-cup muffin tin and set aside.
In a large mixing bowl combine flour, baking powder, baking soda, xantham gum, and salt. In a separate mixing bowl, whisk together coconut oil, non-dairy milk, sugar, & vanilla. Slowly add the dry ingredients to the wet, mixing together to combine. Be careful not to overmix! A little air left in the batter is best. Once combined, add in the blueberries and use a rubber spatula to distribute them through the batter. Pour batter into greased muffin tins, filling about 3/4 of the way full. Set aside.
In a small dish, fork together all of the streusel ingredients until completely combined. Sprinkle a little streusel on top of each filled muffin tin, right on top of the batter. We put about a tablespoon of streusel on each muffin.
Put the muffins in the oven and bake for 30 minutes, rotating pan halfway through to ensure even cooking. Once finished, remove from oven and let cool for at least 30 minutes before eating. Save in an airtight container for several days. Enjoy!