So, there’s a back story to why these Gluten Free Blueberry Crumble Muffins came to be … I was in our local Tesco Express and my eyes are always on the look out for yellow reduced items stickers! On this occasion it was organic blueberries. Bonus! Now I’ve been known to eat these straight out of the punnet or shove them in a smoothie but this was a day that called for muffins, even better, muffins with a crumble topping. I’ve been blaming a succession of welded-to-cupcake-case muffins and cupcakes on the new cases I brought recently, I’d love to know if you make these and experience the same problem, if that’s the case I’ll stop blaming my tools and start tweaking the recipe!
Blueberry Crumble Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Ingredients
- 175 g gluten free plain flour
- 75 g golden caster sugar
- 2 tsp baking powder
- 2 eggs
- 50 g melted butter
- 175 ml milk
- 1 tsp vanilla extract
- 150 g fresh blueberries
For the crumble topping
- 40 g gluten free plain flour
- 40 g golden caster sugar
- 20 g butter
Instructions
- Preheat the oven to 200C or Gas 6
- Line a muffin tin with 12 paper cases
- Sift the dry ingredients into a large bowl
- In a jug add the eggs, melted butter, milk and extract and whisk to combine
- Pour egg mixture onto the dry ingredients and fold in...don't be like me and over do this, it MUST be lumpy
- Finally fold in the blueberries and mix carefully to coat.
- Pour the mixture across the 12 cake cases and set aside to make your crumble topping.
- In a bowl add all three ingredients and using your finger tips rub into breadcrumbs, spoon crumble over the tops of each muffin
- Pop into the oven for 25mins
- Leave to cool for 5mins before transferring muffins to a cooling rack
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