These are dangerous. Don't make them if you are alone because you just may eat them all in one day... But, if you are wanting to share or impress/trick someone with your gluten free skills, this recipe is the one to use.
Now, I'm not going to lie. These muffins are not the healthiest muffins you can whip up. They are gluten free but they still contain sugar and are high in simple carbohydrates, but sometimes indulging is ok! Moderation is key.
This recipe is adapted from savingmorethanme.com.
- 1 1/2 cup Bob's Red Mill all purpose gluten free flour.
- 2 teaspoons baking powder
- 1/2 cup olive oil
- 3/4 cups white sugar
- 2 eggs (room temperature)
- 1/2 teaspoon salt
- 1/2 cup milk (I used rice milk)
- 1.5 cups frozen blueberries, toss the blueberries in 2 tbsp of flour before adding to batter
- 1 tablespoon vanilla
- 1/4 cup semi-sweet chocolate chips
2/3 cup brown sugar
1/4 cup flour
3 Tablespoons room temperature butter cut into small pieces
1/4 tsp cinnamon.
Combine all ingredients and use a fork or fingers to make fine crumbs.
Preheat oven to 400 degrees. Grease a muffin tin or insert muffin liners.
In a large bowl, combine flour, sugar, salt, and baking powder.
In a separate bowl, combine oil, eggs, vanilla and milk. Add to flour mixture. Mix until all ingredients are combined.
Fold in chocolate chips (if using)
Add blueberries and combine with a spoon. Batter should be thick.
Fill muffin cups 3/4 full. Add crumb topping.
Bake for 20-30 minutes. Done when inserted toothpick or fork comes out clean.
note: I think the big key to this recipe is to plan ahead a bit and make sure the eggs and butter are at room temperature!!