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Receta Gluten Free Blueberry Streusal Muffins
by Gratefully Gluten Free

Gluten Free Blueberry Streusal Muffins

Moist Blueberry Muffins made gluten free and packed with juicy blueberries! Topped with a buttery streusal!

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1 dozen

Va Bien Con: any breakfast foods!

Ingredientes

  • 1/4 cup slivered almonds
  • 1/4 cup firm packed brown sugar
  • 3 TBSP gluten free all purpose flour, divided
  • 2 TBSP butter or margarine
  • 1/2 cup gluten free oats
  • 2 cups gluten free all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp grated lemon rind
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 1/2 cup fresh or frozen blueberries

Direcciones

  1. Chop almonds in food processor.
  2. Add brown sugar to almonds and 1 TBSP gluten free all purpose flour and process about 5 seconds.
  3. Add butter and pulse 5 times or until crumbly.
  4. Stir in gluten free oats and set aside.
  5. Combine 2 cups of the flour and the next 5 ingredients.
  6. Make a well.
  7. Whisk buttermilk, oil and egg and add to flour mixture.
  8. Stir just until moistened.
  9. Toss blueberries with remaining 2 TBSP flour and fold into batter
  10. Spoon batter into greased muffin pans.
  11. Sprinkle with oat mixture.
  12. Bake at 400 degrees for 15-20 minutes.