Gluten Free Blueberry Coffee Cake Muffins
These gluten free coffee cake muffins are filled with fresh blueberries and topped with a brown sugar crumb topping for one delicious brunch recipe!
Ingredients
Crumb Topping
- ½ cup Premium Gold Gluten Free Flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp unsalted butter, cubed and chilled
Blueberry Coffee Cake Muffins
- 2 cups Premium Gold Gluten Free Flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- 8 tbsp butter
- ¾ cup brown sugar
- 1 tbsp vanilla extract
- 1 egg
- 2/3 cup milk
- ½ cup blueberries
Instructions
Crumb Topping
- Combine the flour, sugars, cinnamon, baking powder and salt.
- Add the butter and mix in with your fingers until a crumble forms.
- Place in the refrigerator.
Blueberry Coffee Cake Muffins
- Preheat the oven to 350°.
- In a medium bowl, combine the flour, baking powder, kosher salt and cinnamon.
- In a large bowl, beat the butter, sugar and vanilla together.
- Add the egg and beat.
- Alternating, add the milk and flour mixture in three batches.
- Beat well, then hand mix in the blueberries.
- Spoon the batter into 12 lined muffin tins.
- Crumble the topping onto the muffins.
- Place into the oven for 20-25 minutes.
- Remove from oven and cool 10-15 minutes before removing from muffins tins.
Nutrition Facts
Calories 310kcal (16%)Carbohydrates 42g (14%)Protein 3g (6%)Fat 15g (23%)Saturated Fat 8g (40%)Cholesterol 50mg (17%)Sodium 231mg (10%)Potassium 163mg (5%)Fiber 3g (12%)Sugar 24g (27%)Vitamin A 455mg (9%)Vitamin C 0.6mg (1%)Calcium 106mg (11%)Iron 1.2mg (7%)
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