Hey friends! Here is my recipe for some amazing muffins, they are packed with tons of blueberries and topped with a gingersnap crumble. They're so tasty, low sugar and super quick and easy to make.
I'm going to also mention this right here, because I can :-D ...one of my biggest pet peeves with recipes that are found online, typically on blogs, is the very, very, very, very lengthy story about something super cute that is not really related to the recipe... So you need to scroll a ton just to find the recipe. If you prefer that, sorry.
So with that being said, without any funny or cute related story to go along with it, here is my GF blueberry muffin recipe. Just as easy to find as it is to make.
Gluten Free Blueberry Crumble Muffins
Prep: 15 minutes
Cook Time: ~25 minutes
Makes: 15 muffins
2 cups Gluten Free Flour Mixture*
2 tsp baking powder
1/2 tsp salt
1 stick (8 Tbsp) unsalted butter, melted
1/2 cup sugar
1 tsp vanilla extract
1/2 cup milk
2 cups blueberries
10 gingersnap cookies, crushed** (I use THESE ones)
1 Tbsp butter
1. Preheat oven to 350 degrees F. Prep your tins. I prefer to use THESE silicone muffin trays. However if you don't have silicone trays, you can use butter to cover the inside of your tin, or veggie oil, or muffin liners. I like THESE
2. Combine flour, baking powder and salt in one bowl, set aside.
3. Melt butter. In another bowl, mix on low the butter and sugar. Separately mix the eggs on medium low, for about one minute, to give them extra lightness. Then pour the egg into your butter and sugar mixture, blend together on medium low.
4. Slowly add the dry ingredients to your wet mixture. Blend well. Add vanilla and milk. Blend well.
5. In a separate, small bowl, pour the extra one Tbsp butter into the crushed gingersnap cookies, mix.
6. VERY gently fold in the blueberries with a large rubber spatula. If you are using frozen berries, run warm water over them until clean (from ice crystals) and soft.
7. Gently scoop and pour the batter into muffin tins. Fill only about 2/3 full. Top with crumbled gingersnaps.
8. Bake until a knife inserted to the center comes out clean. Check at 20 minutes, depending on oven and size of muffins, amount poured in, can be upward of 30 minutes.
9. When done, allow to rest in tin for 5 minutes. Then transfer to a wire cooling rack to completely cool. Should be around 10 minutes.
*MIX: I usually use King Arthur HERE or Bob's Red Mill HERE gluten free mix. However if you prefer to make your own, I recommend mixing at least three different flours, only one rice, I like using almond and coconut with a white rice and some corn starch and xanthan gum. If I am making something sweet I do not recommend using garbanzo flours.
**CRUMBLE: You can alternatively just sprinkle granulated sugar on top of your muffins, or nothing at all.
*** I have also made these muffins with raspberries. Fresh fruit works best. You can also make mini muffins. I have a 12 medium size tray, and a mini tray, and this recipe will fill both.
One picture of my babe helping me mix our batter :-D
If you have any questions let me know!
I would absolutely LOVE to see photos of your muffins.