Brunch

Gluten Free Streusel Blueberry Muffins is for Breakfast.

Gluten Free Streusel Blueberry Muffins takes 15 minutes to prepare.

Gluten Free Streusel Blueberry Muffins takes 24 minutes to cook.

Gluten Free Streusel Blueberry Muffins makes 10 servings.

The ingredients for Gluten Free Streusel Blueberry Muffins are:

Batter
1/2 Coconut Palm Sugar
2 cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour
.50 tsp Salt
4 tbsp Pure Coconut Oil
3 tsp Baking Powder
2 large Egg, fresh, whole, raw
8 oz Almond Breeze Almond Milk, Original,
1 tea. Lemon, Peel, Grated
1 cup Blueberries, fresh frozen

Topping
.25 cup, unpacked Brown Sugar
1 tbsp Butter, salted
1 tsp Cinnamon, ground
0.2 cup Bob?s Red Mill - Gluten Free All Purpose Baking Flour

Here is how you make Gluten Free Streusel Blueberry Muffins:

Mix flour, sugar, baking powder and salt in large bowl. Wisk eggs in medium bowl, then add milk oil and lemon peel to it. Put blueberries into the flour mix stirring gently till they are covered. It helps to keep the berries from sinking. Mix liquids into the dry till moistened. Divide evenly into 12 muffin cups. Ice cream scope works well. Mix the topping with a fork and spoon evenly on the top of each muffin. Bake 20- 25 mins. till done.Serving Size: 12Number of Servings: 10Recipe submitted by SparkPeople user GALEMIX51.

The nutritional information for Gluten Free Streusel Blueberry Muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 225.9

• Total Fat: 8.9 g
• Cholesterol: 40.3 mg
• Sodium: 302.4 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 3.2 g
• Protein: 4.1 g

The dietary needs meet for Gluten Free Streusel Blueberry Muffins is Gluten Free