Gluten Free Blueberry Muffins With Streusel and Lemon Glaze

I often purchase large containers of fresh fruit when on sale and Trader Joe’s happen to have big, beautiful, organic blueberries for such a great price that I couldn’t pass them up.  My kids, especially my daughter, loves to snack on the fruit but we often can’t finish the entire amount before they start to turn.  This is when I use them for baking so they don’t go to waste.  Today’s experiment was gluten-free blueberry muffins with streusel and a little lemon drizzle.

 

Ingredients: 

• 2 1/2 cups Bob’s One to One Gluten Free Flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup sugar
• 2 large eggs
• 1/4 cup butter, melted and cooled
• 1/4 cup light olive oil or avocado oil
• 1 cup almond milk
• Juice from 1 lemon and zest from same
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Streusel Topping:

• 1/4 cup sugar
• 2 tablespoons butter, melted
• dash of cinnamon
• dash of salt
• 3 tablespoons gluten-free flour

Lemon Glaze:

• 1/3 cup confectioners sugar
• zest of one lemon
• juice from half lemon
• a few drops of almond extract (optional, a little goes a long way but it adds delicious flavor)
• Stir in a few drops almond milk until it reaches desired texture

Directions:

Preheat the oven to 425 degrees.

Line 15 muffins cups with parchment liners and set aside.

Make the streusel first.  Melt the butter then add the sugar, cinnamon and salt.  Then add the flour, using a fork to mix until you have crumbles and set this aside.

Melt the butter and mix with olive oil and set aside.

In a large bowl whisk together the gluten-free flour, baking powder, baking soda and salt and set aside.

In a liquid measure add the cup of almond milk, juice of the lemon and vanilla.  (this will make an odd texture and that is OK)

In another large bowl whisk together the melted butter, oil, lemon zest and sugar.  Then add the eggs and whisk until lighter in color.  To this bowl, beginning with the flour mixture, add 1/3 of the flour and mix.  Then alternate with the almond milk mixture until you have a little flour left.  Toss the blueberries into the last of the flour mixture before adding to the batter so they don’t sink to the bottom of your muffins.  Fold in the blueberries until incorporated.

Add the batter to your muffin tin, dividing it equally.  Top with streusel and place into the preheated oven.  Bake at 5 minutes at 425, then lower the temp to 375 for approximately 12 to 15 more minutes or until a toothpick comes out clean.

Remove from tins after only a few minutes as gluten-free flour tends to get gummy if you let it cool in the hot muffin tin for too long.  Allow to cool before drizzling with lemon glaze, if desired.

Enjoy!!!