Blueberry Muffins
Recipe type: Muffin
Serves: 6 - 9
- 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
- Preheat the oven to 400°F.
- Spray a muffin tin with non-stick spray.
- Prepare the streusel topping:
- In a small bowl, whisk together the sugar and flour blend.
- Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
- Prepare the muffins:
- In another small bowl, combine white rice flour blend, sugar, baking powder, salt, lemon or lime zest.
- Carefully stir in blueberries.
- In a medium bowl, mix the egg, milk and oil until well blended.
- Add in the dry ingredients and mix just until combined.
- Pour into the prepared muffin tin, filling each well about ⅓ full.
- Sprinkle muffins with streusel topping.
- Bake for 15-20 minutes until the edges are slightly browned.
- 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/
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