Starting with a great recipe, then adjusting it to be gluten-free and adding a touch of almond to make it sing.
I love how easy these are and they're the softest, blueberries muffins I've ever made. Use Cup4Cup for best results, but RedMill 1 for 1 also works well for muffins and quick breads like this. Schar now also makes a 1 to 1 flour mix and I'm looking forward to trying it.
Prep: 10 min. Cook Time :20 Serves: 12 muffins
2 cups gluten-free flour blend
1 1/2 tsp baking powder 1/2 tsp salt
1/2 cup butter 1 cup sugar (or do 1/2 white, 1/2 brown sugar) 2 large eggs
1 tbsp vanilla 1 tsp almond extract 1/2 cup milk (dairy or non of your choice- I used oat)
2 cups blueberries (fresh or frozen - I used Trader Joe's frozen wild)
1/4 cup sugar 2 tbsp gluten-free flour
2 tbsp butter 1 tsp cinnamon 1/2 tsp almond extract optional: 2 tbsp sliced or chopped toasted almonds
Preheat oven to 350. Line a muffin pan with liners. (Tip: spacing them out every other one helps the muffins rise)
beat butter and sugar in a large bowl until fluffy
add in eggs one at a time and beat
add in salt, vanilla, almond extract and baking powder and beat
add flour and mix until just combined
fold in blueberries
let the better rest for 30 minutes to incorporate (fridge or not Is fine)
mix together all topping ingredients until it feels like wet sand and adjust flavor as you like - set aside
with an ice cream scoop or a spoon fill muffin tins evenly. (Tip: if using accordion liners, fill until just under the lip, If using folded paper liners like in the pictures, you can fill a bit over the top of the tray, but not too much)
top each muffin with streusel topping and sprinkle with almonds if you're using them
bake on middle rack for 20-25 minutes until a toothpick comes out just clean
Serve as they are or dust them with powdered sugar or more almonds for a pretty brunch presentation. Enjoy!