Gluten Free Blueberry Lemon Muffins

GLUTEN FREE BLUEBERRY LEMON MUFFINS WITH RAW CANE SUGAR CRUMBLE

My mom used to make me and my siblings blueberry muffins all the time. But these were the box kind with the little silver tin of canned blueberries that went into the batter. I don’t know what it was about those canned blueberries but man that screamed childhood for us. We were like foaming at the mouth to lick the bowl when she was done with the mix.

I use Bob’s Red Mill GF 1:1 flour as the base because it already has xanthan gum.

Since I started the low FODMAP diet, I have been doing more gluten free option foods, but not strictly. It’s not a necessity of the diet, but I do think that it helps.

GLUTEN FREE BLUEBERRY LEMON MUFFINS WITH RAW CANE SUGAR CRUMBLE RECIPE

Ingredients

Crumble Ingredients

• 3 tablespoons cold, unsalted butter, chopped into cubes

• 1/4 cup raw cane sugar

• 1/4 cup Bob’s Red Mill 1:1 gluten free flour

Muffin Batter Ingredients

• 1/2 cup canola oil

• 1/2 cup white sugar

• 1 large egg

• 1 cup + 2 tablespoons GF flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 2 oz almond milk

• 2 teaspoons fresh lemon juice

• 1/2 teaspoon almond extract

• 3/4 cup frozen blueberries (they’re bigger)

Instructions

For the crumble, in a small bowl mix the butter, sugar and flour together and with your main finger and thumb, smush the butter cubes into the flour mixture well to where it’s smaller crumble texture. Set aside.

For the muffins, preheat the oven to 350°F. Spray a muffin tray, or put in parchment muffin cup liners. I still spray those too so that the paper doesn’t stick to the baked muffin.

In a stand mixer, beat the oil and sugar until just combined, then add egg and beat until incorporated.

Add the flour, baking powder and soda, salt and cinnamon to the mixture and beat on medium until a smooth but thick texture forms.

Gradually on low, add in the milk, lemon juice and almond extract.

Spoon in mixture to muffin cups or tray to the top of each, to get a muffin top shape after baked.

Sprinkle the crumble over each muffin in a generous fashion.

Bake for 30 minutes or until lightly golden brown, or toothpick comes out clean.