If you are looking for a new, gluten free Blueberry Muffin recipe… Look no further! This one even has a lemon strudel crumb topping.
2 cups gluten free baking flour (my choice is Josie’s Best Gluten Free- Muffin and More mix)
2 tsp. baking powder
1/2 cup sugar
1 stick butter (1/2 cup), slightly melted
3/4 cup milk (almond or coconut work great too)
1 egg, beaten
2 cups frozen, organic blueberries
Lemon Strudel Ingredients:
1/4 cup gluten free baking flour
2 Tbsp. butter, softened
2 Tbsp. sugar
the zest of one lemon
Preheat your oven to 35o degrees. Spray the wells of your muffin pan with coconut oil spray and set aside.
In a medium sized mixing bowl, combine your gf flour mix, baking powder and sugar. Then add your melted butter, milk and egg. Mix until just combined, do not over beat. Lastly, fold your frozen blueberries into the batter. Let rest while you mix the lemon strudel crumb topping.
In a small mixing bowl combine all of the ingredients listed for the lemon strudel and mix with a fork. It should be crumbly.
Now, back to your muffin pan… I use an ice cream scooper to scoop the batter into the wells of the muffin pan. Filling up each well about 2/3 full.
Then, top with the lemon strudel crumb topping by giving each a healthy sprinkle.
Bake for 20-22 min. until the edges are just barely golden.
Once removed form the oven, let rest for 3-5 min. then remove from the wells of the pan to cool completely on a wire rack.