Blueberry Muffins
 
 
Author:
Recipe type: Muffin
Serves: 6 - 9
Ingredients
  • For the streusel topping:
  • 2 tablespoons sugar
  • 1½ teaspoons white rice flour blend
  • 1 teaspoon Grapeseed oil
  • For the muffins:
  • 3 Tablespoons Best Of The Egg product (or one whole egg)
  • ½ cup 2% milk
  • 2 tablespoons sugar
  • 2 tablespoons grapeseed oil
  • 1 cup white rice flour blend
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon grated lemon or lime zest
  • 4.5 ounces fresh blueberries
Instructions
  1. Preheat the oven to 400°F.
  2. Spray a muffin tin with non-stick spray.
  3. Prepare the streusel topping:
  4. In a small bowl, whisk together the sugar and flour blend.
  5. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
  6. Prepare the muffins:
  7. In another small bowl, combine white rice flour blend, sugar, baking powder, salt, lemon or lime zest.
  8. Carefully stir in blueberries.
  9. In a medium bowl, mix the egg, milk and oil until well blended.
  10. Add in the dry ingredients and mix just until combined.
  11. Pour into the prepared muffin tin, filling each well about ⅓ full.
  12. Sprinkle muffins with streusel topping.
  13. Bake for 15-20 minutes until the edges are slightly browned.
  14. Allow muffins to cool for 5 minutes before removing from the tin.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/blueberry-muffins-recipe/