Gluten Free Blueberry Crumble Muffins
So simple to make, these Blueberry Crumble Muffins have a quick and easy crumble made out of crushed biscuits. These can easily be made dairy free and guidance in the recipe post shows how they can be made egg free (vegan) too.
Servings: 9 muffins
Calories: 184kcal
Ingredients
- 200 g gluten free self raising flour
- 75 g golden caster sugar
- 2 egg(s)
- 50 g melted butter or dairy free alternative, I use Flora Plant Blocks
- 175 ml milk or dairy free alternative, I use soya milk
- 1 tsp vanilla extract
- 150 g fresh blueberries
For the crumble topping
- 2 gluten free biscuit(s) I used GF shortbread biscuits
Instructions
- Preheat the oven to 200°C | 180°C fan | 400°F | Gas 6.
- Line a muffin tin with 9 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 gently don't be like me and over do this, it should be lumpy.
- Finally fold in the blueberries and mix carefully to coat - hold a handful back to top your muffins.
- Pour the mixture across the 9 cake cases and set aside.
- Crush two gluten free biscuits with your hands into a clean bowl, doesn't matter if you have big lumps or crumbs, as long as you have a crumble.
- Top each muffin with a spoonful of biscuit crumble and using the remaining blueberries top each muffin.
- Pop into the oven for 22-25mins until golden brown.
- Leave to cool for 5mins before transferring muffins to a cooling rack
Nutrition
Calories: 184kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 79mg | Potassium: 55mg | Fiber: 2g | Sugar: 13g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg