Gluten Free Muffins

Use your favorite gluten free flour or the one I always turn to, King Arthur's 1:1 GF blend.

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 290kcal

2 cups gluten-free flour (see note 1)
1 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup butter melted
1/2 cup milk
1 teaspoon vanilla extract
2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)

Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Gluten-free flour: Use your favorite 1:1 GF flour blend. My favorite is King Arthur’s 1:1 GF flour blend.
Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular.
Yield: My Gluten Free Muffin recipe creates 12 regular-sized muffins.
Storage: Store leftovers covered at room temperature for up to 4 days.