Ingredients: (single recipe)
3 1/2 c. gluten-free flour (1 3/4 c.)
2/3 c. sugar (1/3 c.)
2 tsp. baking powder (2 tsp. baking powder)
1/2 tsp. salt (1/4 tsp.)
1 tsp. xanthan gum
2 beaten eggs (1 beaten egg)
1 1/2 c. milk (3/4 c.)
1/2 c. cooking oil (1/4 c.)
1 recipe Streussel Topping
1. Prepare muffin pans by lining with cupcake liners.
2. Combine all the dry ingredients in a bowl, make well in the center.
3. Beat eggs in a separate bowl. Combine with premeasured milk and oil. Add wet ingredients to the dry ingredients and stir with a wooden until just moist.
4. Fold in blueberries that have been drenched in flour.
5. With an ice cream scoop, scoop batter into the muffin cups and top with 1 tsp. Streusel Topping.
5. Bake in a 400 degree oven for 18-t0-20 minutes but check for doneness with a wooden toothpick.
6. Remove from over and cool on wire rack for 5 minutes,
7. Remove from muffin cups.
8. Serve warm.
Streusel Topping
Combine 6 tbsp. gluten-free flour (3 tbsp.), 6 tbsp. brown sugar (3 tbsp.), and 1/2 tsp. cinnamon(1/4). Cut in 4 tbsp. butter (2 tbsp.) until the mixture resembles coase crumbs.
