Ingredients

The following ingredients have 14 Servings
  • 1 1/2 cups blueberries (fresh or frozen)
  • 2 1/8 cups Gluten Free Flour Mix (divided)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter ( or dairy free butter substitute, softened)
  • 1 cup sugar
  • 2 eggs (large)
  • 2 tsp. vanilla extract (gluten free)
  • 8 Tbsp. milk
  • 1 Tbsp. lemon juice
  • 1 Tbsp. lemon zest (loosely packed)
  • 2 Tbsp. butter (melted - or vegan substitute)
  • 2 Tbsp. gluten free flour mix
  • 2 Tbsp. sugar
  • 1/4 cup raw sugar

Instruction

  • Preheat oven to 350º. Line a baking pan with paper liners, or grease with cooking spray.
  • Prepare the crumble topping by whisking the ingredients together in a small bowl and set to the side.
  • In another small mixing bowl, toss blueberries with 3 Tbsp. gluten free flour until blueberries are coated. Set aside.
  • In a large mixing bowl (or an electric stand mixer), beat together butter (or dairy free substitute) and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue beating until smooth.
  • Mix in Gluten Free flour mixture, baking powder, & salt until just combined.
  • Finally, Carefully fold in blueberries.
  • Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp.