To me, fresh blueberries are one of the best parts of life.  Between fresh blueberries and fresh peaches in June in Texas, I could eat only fresh fruit and be quite happy.  I also love baking with them.  Frozen peaches and frozen blueberries just aren’t the same in baked goods.   I’d rather wait for the in season fresh fruit.

GF Blueberry Streusel Muffins
Adapted from the Betty Crocker 40^th Anniversary Edition Cookbook

Muffins:
1 cup organic rice milk
¼ cup organic canola oil
1 teaspoon organic GF vanilla extract
1 organic egg
½ cup almond meal*
½ cup sorghum flour
½ cup organic brown rice flour
½ cup organic tapioca starch
1 teaspoon xanthan gum
1/3 cup organic cane sugar
5 teaspoons baking powder
½ teaspoon sea salt
1 cup fresh organic blueberries**

Streusel Topping:
1 tablespoon almond meal*
1 tablespoon sorghum flour
1 tablespoon organic brown rice flour
1 tablespoon organic tapioca starch
2 tablespoons organic light brown sugar, packed
2 tablespoons organic butter, softened to room temperature***
½ teaspoon organic ground cinnamon

Preheat oven to 400F.  Oil a 12 cup muffin tin.

In a small bowl, mix together the streusel topping.  Set aside.

In a large bowl, mix together the milk, oil, vanilla, and egg.  In a medium bowl, mix together the almond meal, sorghum flour, brown rice flour, tapioca starch, xanthan gum, sugar, baking powder, and sea salt.  Add the dry ingredients to the wet ingredients and stir thoroughly.  Gently mix in the blueberries.  Divide evenly between the 12 cups on the muffin tin.  Sprinkle half a tablespoon or so of streusel topping on each muffin.

Bake at 400F for 16-18 minutes until golden brown.  Allow to cool in the pan for about five minutes before removing.

*Almonds are not technically a nut but carry a cross-contamination risk. To make this safe for those who are sensitive to nuts, substitute millet flour for the almond meal.

**If you are substituting frozen blueberries for fresh, measure out 1 cup of blueberries and allow them to defrost to room temperature.  Thoroughly drain all liquid from them before adding to the batter.

***If you are dairy free, you can substitute palm shortening for the butter.

©NaturallyElizabeth.com