Friday, May 2, 2014

Gluten-Free Streusel-Topped Blueberry Muffins 2.0

I started making these muffins back in 2008 and I still love them! I make them a bit differently now than I did back then. I don't use as many gluten-free flours (the less complicated the better!), I don't use fake margarine anymore (Velveeta is a different story...), but I sure do still whip those egg whites! 

These muffins are just so pretty I felt like I should showcase them again. There are four components to the muffins, the wet ingredients, the dry ingredients, the streusel ingredients, and whipping the egg whites... so technically you might need to get four bowls dirty to create these beauties. But honestly, I don't think you'll regret it. It's worth washing 4 bowls. 

The muffins are perfect for a brunch or even as dessert and I think they will travel well. I'm actually going to test out that theory tomorrow on a trip to see some good friends in Richmond, Va.

You could of course use any other berries for these muffins. Even chocolate chips, banana bits, chopped peaches or apples, etc... One thing I've learned though is definitely measure out those berries. While the fruit (or blueberries) are the showcase of these muffins, if you go overboard the batter will become too wet and the muffins will be gooey in the middle. Nobody wants a gooey muffin.

So here's the revised recipe, simply updated to using the ingredients that I now keep on hand in my pantry. I hope you'll enjoy them either by using the original recipe or the one below!

Gluten-Free, Streusel-Topped Blueberry Muffins
--created by Carrie Forbes author of
--free of gluten, dairy, and soy
--printer-friendly recipe

Dry Ingredients:
  • 1 cup brown rice flour
  • 1 cup arrowroot starch
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients: 
  • 2 egg yolks
  • 2 egg whites
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1 cup fresh blueberries
  • 1/2 cup applesauce
  • 3/4 cup almond milk
  • 1/4 cup light-tasting olive oil or melted butter
Streusel Topping:
  • 3 tablespoons brown rice flour
  • 2 tablespoons GF oats or blanched almond flour
  • 2 tablespoons brown sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoons butter or coconut oil
  • 1/2 cup confectioners sugar
  • 1-3 teaspoons orange juice
  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk flours, baking powder, xanthan gum, and salt.
  3. In a separate bowl, whisk egg yolks, applesauce, almond milk, olive oil or melted butter and sugar. Add the flour mixture to the egg yolk mixture and fold just until combined. Fold in blueberries.
  4. In another bowl whip egg whites until stiff. SLOWLY fold the whipped egg whites into the muffin batter. (If you still see streaks or clumps of egg white that is OKAY, it does NOT have to be completely incorporated!)
  5. Spoon batter into a greased or paper-lined muffin tins (makes 10-11 large/ bakery-sized muffins or 24 mini-muffins).
  6. In a small bowl, mix together streusel topping ingredients. Sprinkle evenly over unbaked muffins.
  7. Bake for 18-21 minutes. Depending on the temperature of your oven, you may have to bake muffins longer. They are done when a toothpick inserted in the middle comes out clean. If you hit a blueberry while testing it will stain your toothpick purple! 
  8. Cool muffins on a wire rack.
  9. Mix glaze ingredients together. Only add enough orange juice to give the glaze the consistency you desire. Drizzled on completely cooled muffins. Enjoy!

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