Gluten Free Blueberry Muffins

Ingredients:

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In a small sauce pan on medium heat, cook the blueberries, lime juice, and water until thick and jammy.

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In a small bowl, work the butter into the flour and sugar mixture until completely mixed together and crumbly. Set Aside.

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In a large bowl or the bowl of a stand mixer, beat the oil and sugar until just combined.

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Add the egg and beat until incorporated. Stop the mixer and scrape down the sides of the bowl.

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Add the gluten free flour, baking powder, baking soda, and salt to the mixture and beat on medium speed until a smooth but thick batter forms.

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Gradually and slowly, on low speed, add the milk until incorporated. Scrape the sides of the bowl and beat until the batter is smooth.

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Fold in the blueberries with a spatula and scoop the batter into six muffin tin cavities all the way to the top. Swirl a little bit of jam into each one.

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Top each muffin with an even amount of crumb topping.

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Bake muffins for 30 minutes or until the tops don't cave when gently pressed and a toothpick comes out clean.

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Enjoy!

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[{"selector":"#anim-7fe065ac-e3c3-46bf-9e2b-91c9dfd9c31c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Arrow Flour Bowl Subscribe

Gluten Free Blueberry Muffins

Ingredients:

Canola oil

Sugar

Gluten free all-purpose flour

Baking powder

Baking soda

Kosher salt

Whole milk

Blueberries

Lime juice