1-1/2 cups gluten-free flour blend like Pamela’s baking mix OR 1/2 c. each freshly ground brown rice flour, almond flour and buckwheat flour
2 free-range, organic eggs
1/3 cup apple sauce or agave
1 teaspoon gluten-free almond extract (if you don’t like almond, you can use vanilla)
1/3 cup raw milk
3/4 cup melted organic or raw butter
4 oz. blueberries
1/4 c. organic brown sugar
2 Tbls. gluten-free flour blend
1 Tbls. softened raw or organic butter
Preheat oven to 325°.
Mix dry ingredients, reserving the berries. Mix liquid ingredients. Combine. Carefully fold in the berries, taking care not to squish them too much. Scoop approximately 1/4 cup into muffin tins. Sprinkle with streusel topping. Bake for about 25 minutes.