Blueberry Cinnamon Streusel Muffins

Name: Blueberry Cinnamon Streusel Muffins
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Cuisine: European
Ingredients: 1 cup Gluten-Free All Purpose Flour (make sure it includes xanthan gum -- if not, add approx. 1/6 tsp xanthan gum to the batter); 1/2 cup Granulated Sugar (or sugar replacement such as stevia); 1 Tsp Baking Powder; 1/2 tsp Salt (tempting to omit, but keep it or else the texture and flavor are off); 2 tsp Ground Cinnamon (add more or less depending on personal preference); 1 Egg; 6 tbsp milk (almond milk, coconut milk, oat milk, etc); 3 tbsp Light Extra Virgin Olive Oil; 1 tsp Vanilla Extract; 1 cup Fresh Blueberries (rinsed & drained); 1/3 cup Gluten-Free All Purpose Flour; 1 tbsp Light Brown Sugar; 1 tbsp Granulated Sugar; Pinch of Salt; 2 tbsp Unsalted Vegan Butter (melted, can also use normal butter); 1 tsp Ground Cinnamon (add more or less depending on personal preference)

16 steps

Prep:30minCook:28min

Addictive

Updated at: Fri, 22 Sep 2023 09:32:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories302.5 kcal (15%)

Total Fat14.1 g (20%)

Carbs48.7 g (19%)

Sugars23.8 g (26%)

Protein2.2 g (4%)

Sodium338.3 mg (17%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the Muffin Base

1 cupGluten-Free All Purpose Flour

make sure it includes xanthan gum -- if not, add approx. 1/6 tsp xanthan gum to the batter

½ cupGranulated Sugar

or sugar replacement such as stevia

1 tspbaking powder

½ tspSalt

tempting to omit, but keep it or else the texture and flavor are off

2 tspGround Cinnamon

add more or less depending on personal preference

1egg

6 Tbspmilk

almond milk, coconut milk, oat milk, etc

3 TbspLight Extra Virgin Olive Oil

1 tspvanilla extract

1 cupFresh Blueberries

rinsed & drained

For the Streusel

⅓ cupGluten-Free All Purpose Flour

1 Tbsplight brown sugar

1 Tbspgranulated sugar

salt

2 TbspUnsalted Vegan Butter

melted, can also use normal butter

1 tspGround Cinnamon

add more or less depending on personal preference

Instructions

For the Streusel (if making)

Step 1

In a small/medium sized bowl, combine the dry ingredients (Flour, Brown Sugar, White Sugar, Salt, & Cinnamon) and mix together. After mixing, add in the melted butter and mix everything together. The texture should be a bit chunky.

Bowl

Fork

Ground Cinnamon1 tsp

Unsalted Vegan Butter2 Tbsp

salt

granulated sugar1 Tbsp

light brown sugar1 Tbsp

Gluten-Free All Purpose Flour⅓ cup

Step 2

Once combined, put the bowl of streusel in the fridge until the muffin batter is complete.

FridgeCool

For the Muffin Base

Step 3

Preheat oven to 400*F (205*C).

OvenPreheat

Step 4

In a metal muffin pan, use paper liners to line 6 muffin cups & lightly grease the exposed parts of the pan (in case the muffins expand/overflow).

Step 5

Wash the blueberries and drain them. Split up the blueberries into two parts: approx 80% (to mix into the batter) and approx 20% (to add on top--after pouring into the muffin tins).

Fresh Blueberries1 cup

Step 6

In a large bowl, combine gluten free flour, baking powder, salt, sugar and cinnamon. Whisk together by hand until well combined.

Whisk

Bowl

Gluten-Free All Purpose Flour1 cup

Granulated Sugar½ cup

baking powder1 tsp

Salt½ tsp

Ground Cinnamon2 tsp

Step 7

In a (separate) smaller bowl, crack the egg and whisk until it has a frothy texture.

Fork

Bowl

egg1

Step 8

Add the oil, milk and vanilla to the egg. Whisk together until evenly incorporated.

Bowl

Fork

milk6 Tbsp

Light Extra Virgin Olive Oil3 Tbsp

vanilla extract1 tsp

Step 9

Pour the wet ingredients into the dry. Fold together about 10 times using a silicon spatula.

Spatula

Step 10

Fill your muffin cups nearly to the top, you should have just enough batter for 6 full muffin cups.

Step 11

Sprinkle the remaining 20% of the blueberries over the tops of the muffin batter.

Fresh Blueberries1 cup

Step 12

If you're using the streusel, break it into chunks with your hands and sprinkle over the tops of the muffins (be generous with the amount on each muffin).

Step 13

Put them in the oven

Baking Instructions

Step 14

Bake in preheated (400*F/205*C) oven for 2-3 minutes, then reduce the temperature to 375*F/190*C and continue baking for an additional 25 minutes. Muffins will be done when the tops spring back when gently poked.

Step 15

Remove from oven and cool in the pan for no more than 10 minutes.

Step 16

Gently (with a skewer possibly), remove to a wire rack to avoid moisture at the bottom of the muffins.