Gluten Free Streusel Blueberry Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Gluten Free Streusel Blueberry Muffins calories by ingredient


Introduction

Very yummy muffins with healthy changes to the original.
Spray 12 muffin cups Preheat oven to 400
Very yummy muffins with healthy changes to the original.
Spray 12 muffin cups Preheat oven to 400

Number of Servings: 10

Ingredients

    Batter
    1/2 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

Directions

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.