Blueberry Almond Muffins with Streusel Topping…mmm! (Thank you Lexi for your recipe request!)

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

Streusel:
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.

Comments

  1. Do you think it would be okay to use real sugar instead of applesauce? I can't wait to make these!! I just made my first loaf of GF bread today from a mix (I'm literally JUST starting this journey!!) and it was pretty good! I haven't baked anything else yet.. so nervous it will be gross! This will be my next baking attempt, b/c blueberry muffins are my FAVORITE sweet thing in the world!!

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