Okay, this is it. My first official attempt at making up a totally gluten free baked good without using somebody ELSE’S recipe. Fortunately, hubby declared it a winner! These are NOT what you’d call low fat, low cal, healthy muffins. But they ARE darn tasty (the crumble topping tastes like shortbread cookies). Makes a dozen muffins at 264 calories and 9 grams of fat.
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1.5 tsp Xanthan gum
- 1/2 tsp salt
- 1 tsp baking soda
- 1 Tbsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2/3 cup sugar
- 2 tsp vanilla
- 1/4 cup yogurt
- 1/4 cup oil
- 1/4 cup applesauce
- 1/2 cup skim milk
- 3 Tbsp butter
- 1/3 cup sugar
- 1.5 cups blueberries
- 2 eggs
1. Preheat oven to 375.
2. Mix the brown rice flour, sorghum flour, potato starch (NOT potato flour), tapioca starch, and xanthan gum together until well combined.
3. Reserve 1/2 cup of this mixture and put in another bowl to the side.
4. Add the salt, baking powder, baking soda, nutmeg, and cinnamon and whisk until well combined.
5. Add the blueberries (don’t mix yet).
6. In a separate bowl, mix the milk, eggs, yogurt, oil, applesauce, 2/3 cup of sugar, and vanilla.
7. Add the wet to the dry and carefully fold together until just combined and there’s no dry spots left. You wanna be careful not to squish the blueberries.
8. Prepare your muffin pans (this makes 12 muffins) by either spraying thoroughly with cooking spray or using muffin liners (which I NEVER have on hand).
9. Spoon mixture into each cup, all the way to the top of the pan.
10. Mix the reserved 1/2 cup of flour mixture, the last 1/3 cup of sugar, and 3 tablespoons of melted butter until moistened and crumbly.
11. Sprinkle this mixture over the top of the muffins.
12. Bake for 18-25 minutes or until a toothpick inserted in the center comes out clean.
13. Serve immediately or remove to wire racks to cool.