Gluten Free Mini Blueberry Muffins With Streusel Recipes

GLUTEN-FREE MINI BLUEBERRY MUFFINS WITH STREUSEL

Gluten-Free Mini Blueberry Muffins with Streusel image

Try these delicious gluten-free and non-dairy muffins for breakfast! Reminiscent of great comfort food from the bakery, they provide all of the comfort with none of the wheat.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 12

Number Of Ingredients 17

Ingredients

1/3 cup light brown sugar
2 tablespoons gluten free all-purpose rice flour blend
1 tablespoon coconut oil
1/4 cup gluten-free oats
1/4 cup chopped walnuts
1 teaspoon water
1 1/2 cups gluten free all-purpose rice flour blend
3/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1/4 cup coconut oil, melted
1 cup original almond milk
1 cup fresh blueberries

Steps:

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
In medium bowl, mix streusel ingredients, breaking up with fork to make crumbly mixture. Set aside.
In large bowl, mix 1 1/2 cups flour blend, the baking soda, xanthan gum, baking powder, cinnamon and salt, beating well with whisk. Add remaining ingredients, carefully folding in blueberries last. Divide batter among muffin cups. Top each with 1 to 2 teaspoons streusel.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from muffin pans.

Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g

STREUSEL TOPPED BLUEBERRY MUFFINS

Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

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