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Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free)

Posted Aug 24 2008 1:28pm



Blueberries are FINALLY in season in Eastern NC!












Can you tell?









I think the pictures can tell you more about these incredible muffins than I can.











I promise they taste as good if not better than they look. And they are not only gluten free, but casein free and soy free as well!



While these muffins do take a few extra steps to make. Trust me, they are worth it! I have not tried using them, but I am sure frozen blueberries would also work well. Just make sure the berries are sweet and not too sour (as some frozen berries can be!) Also make sure to either use the berries completely frozen or: defrost, rinse, and pat them dry before adding to the batter! Otherwise, you'll have purple batter, as I found out here .











Streusel Topped Fresh Blueberry Muffins

(Gluten Free, Casein Free)



Dry Ingredients:

2/3 cup tapioca flour

2/3 cup brown rice flour

2/3 cup sorghum flour

1 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 rice or soy milk

1/4 cup heart healthy oil, coconut oil, butter, or vegan margarine



Streusel Topping:

3 tablespoons brown rice flour

2 tablespoons GF oats

2 tablespoons brown sugar

1/8 teaspoon cinnamon

2 teaspoons vegan margarine



Glaze:

1/2 cup confectioners sugar

1-3 teaspoons orange juice





Directions:



Preheat oven to 375 degrees.



In a large bowl, whisk flours, baking powder, xanthan gum, and salt.



In a separate bowl, whisk egg yolks, applesauce, rice milk, heart healthy oil or melted butter and sugar. Add the flour mixture to the egg yolk mixture and fold just until combined. Fold in blueberries.



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!)



Spoon batter into a greased or paper-lined muffin tins (makes 10-11 large/ bakery-sized muffins or 24 mini-muffins).



In a small bowl, mix together streusel topping ingredients. Sprinkle over unbaked muffins.



Bake for 18-25 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! As long as additional crumbs are not sticking to the toothpick the muffins are done!!



Cool muffins on a wire rack.



Mix glaze ingredients together. Only add enough orange juice to give the glaze the consistency you desire. Drizzled on completely cooled muffins. Enjoy!





For a printer friendly version, click here .





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