Gluten Free Streusel Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Batter1/2 Coconut Palm Sugar 2 cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour.50 tsp Salt 4 tbsp Pure Coconut Oil 3 tsp Baking Powder 2 large Egg, fresh, whole, raw 8 oz Almond Breeze Almond Milk, Original, 1 tea. Lemon, Peel, Grated 1 cup Blueberries, fresh frozen Topping.25 cup, unpacked Brown Sugar 1 tbsp Butter, salted 1 tsp Cinnamon, ground 0.2 cup Bob’s Red Mill - Gluten Free All Purpose Baking Flour
Mix flour, sugar, baking powder and salt in large bowl. Wisk eggs in medium bowl, then add milk oil and lemon peel to it. Put blueberries into the flour mix stirring gently till they are covered. It helps to keep the berries from sinking. Mix liquids into the dry till moistened. Divide evenly into 12 muffin cups. Ice cream scope works well. Mix the topping with a fork and spoon evenly on the top of each muffin.
Bake 20- 25 mins. till done.
Serving Size: 12
Number of Servings: 10
Recipe submitted by SparkPeople user GALEMIX51.
Bake 20- 25 mins. till done.
Serving Size: 12
Number of Servings: 10
Recipe submitted by SparkPeople user GALEMIX51.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 8.9 g
- Cholesterol: 40.3 mg
- Sodium: 302.4 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.1 g
Member Reviews