Thursday, March 20, 2014

Gluten Free Blueberry Crumb Muffins

One of the biggest things that bummed me out about eating gluten free was not being able to bake my favorite recipes anymore. You hear so many horror stories of baking gluten free, from the texture being 'off' or it just plain tasting bad. There are gluten free flour blends on the market that some people swear by, but even they don't always give the best results.

Until now, that is...

I have discovered the amazing GF flour blend - Cup 4 Cup Gluten Free Flour! No, I have not been asked to promote this, nor am I getting paid. I am just so over the moon about this flour that I've been practically shouting it from the rooftops! You literally do just what the the title says - you substitute cup for cup in your recipes when it calls for flour. Let me tell you though, that this is the ONLY GF flour blend that I have found that makes your baked goods taste exactly like the version with real flour. Some of my favorite recipes I use it for is Banana Bread, the Tollhouse Chocolate Chip Cookie recipe (yum!), pancakes, and now this divine Blueberry Crumb Muffin. It's not available everywhere, however. If you have a Wegmans that is local, they carry it, but otherwise you would need to check their website (here) to see what other local places have it. And of course you can always order online through Amazon.

So without further you can enjoy this little piece of heaven, here goes!

This Blueberry Crumb Muffin recipe has been taken from, here, and has been altered to be gluten free, as well as a slight change to the topping similar to how my Mom makes hers for Apple Crisp. Yum!

Gluten Free Blueberry Crumb Muffins


1 1/2 Cups of Cup 4 Cup Gluten Free Flour blend
3/4 cup granulated sugar
1/2 tsp salt
1 egg beaten
2 tsp baking powder
1/3 cup canola oil (or vegetable)
1/2 cup milk (approx - see instructions below)
1 cup blueberries (fresh or frozen. If frozen, make sure to thaw first and drain any blueberry juice)

Topping Ingredients:

1/4 cup brown sugar
1 Tbsp butter softened
dash cinnamon
1/2 cup GF old fashioned oats -


~Preheat oven to 400 degrees
~Line 12 cup muffin pan with muffin liners and spray the top of the muffin pan to reduce sticking if the muffins spill over at all
~Combine 1 1/2 cup GF flour, 3/4 cup granulated sugar, 1/2 tsp salt, and 2 tsp baking powder in a mixing bowl
~Place 1/3 cup canola or vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the 1 cup measuring cup. Fill an additional 1/4 cup milk and mix all into the dry ingredient mixture (do NOT overmix!) - and it's ok that the batter is super thick.
~Fold in the 1 cup of blueberries and fill the muffin cups evenly with the muffin batter - about 2/3 full.
~Mix together the topping ingredients, using a fork and/or fingers, and sprinkle over the muffin batter in the cups - use a good amount to cover the top - but not too much, as this could cause it to sink in the middle (3/4 of this mixture is about how much I use, so you could cut down on the amount on top of each one to avoid it spilling over)
~Bake for between 15 and 20 minutes, or until a toothpick comes out clean. Times may vary depending on oven, so make sure to check.

And enjoy! Super easy and super yummy!!!

What is your favorite GF baked good?

1 comment:

  1. Looks just wonderful! Certainly going to try these for my gang. We went through 76 mini muffins in 3 days this week. So think it's time to make more! :-)