Blueberry Almond Streusel Muffins

By á-29897

Ingredients

• For the streusel topping:
• 3 TBSP sorghum flour
• 3 TBSP gluten-free rolled oats
• 3 TBSP dark brown sugar
• 1/2 tsp. Cinnamon
• 4 TBSP unsalted butter, chilled*
• 4 TBSP sliced almonds (or other nuts - optional)
• For the batter:
• 1 1/2 cups gluten-free rolled oats, separated
• 1/2 cup quinoa flakes
• 1/2 cup sorghum flour
• 2 tsp. Baking powder
• 1 tsp. Xanthan gum
• 1/2 tsp. Kosher salt (or 1/4 tsp. table salt)
• 3/4 cup granulated sugar
• 2 large eggs*
• 3/4 cup almond milk (or coconut milk, soy milk, etc.)
• 1/4 cup plain greek yogurt*
• 1/4 cup coconut oil, melted
• 1 tsp. Gluten-free vanilla extract
• 1/2 tsp. Almond extract (or more vanilla, or other flavoring)
• 1 cup fresh or frozen blueberries

Details

Adapted from cookingquinoa.net

Preparation

Step 1

Preheat oven to 400 degrees F., lightly grease the top of your muffin tin (to keep the edges of the muffin tops from sticking), and line the pan with muffin liners.
2. Make the streusel first: in a bowl, combine the sorghum flour, rolled oats, brown sugar, and cinnamon. Using a couple forks or a pastry cutter, cut the cold butter into the dry ingredients until it forms small, even little pieces no bigger than peas. Add the sliced almonds and stir to combine, then set in the fridge to keep cool while making the batter.
3. For the batter: add 1 cup of the rolled oats to your blender or food processor, and spin until finely ground. In a large bowl, combine the freshly-ground oat flour, the last ½ cup rolled oats, the quinoa flakes, sorghum flour, baking powder, xanthan gum, salt, and sugar. In a separate bowl whisk together the eggs, almond milk, yogurt, and extracts.
4. Pour the wet ingredients over the dry and stir to combine. Add the melted coconut oil, and mix well.
5. If you're using frozen blueberries, toss them in a bowl with an extra TBSP of sorghum flour to coat – this will keep the berries from sinking to the bottom of the muffins, and help prevent them from staining the batter too much. If your berries are fresh, skip this step and add them directly to the batter. Fold the berries in gently.
6. Divide the batter evenly among the muffin tins, then sprinkle the streusel topping over each one. It may seem like a lot, but don't be afraid to use all of it.
7. Place the muffins on the middle rack of your preheated oven and reduce the heat to 375 degrees F.. Bake for 24-26 minutes, rotating the pan half-way through to ensure even baking. Remove from oven and let cool before eating (the muffins will be very delicate when hot, and will firm up as they cool). Muffins can be kept at room temperature overnight, or wrapped in plastic and stored in the freezer for up to a couple of weeks.

Variations –
To make these muffins vegan:
Swap the butter in the streusel topping for your favorite substitute. Replace the eggs with two flax eggs (one flax egg = 1 TBSP ground flax + 3 TBSP water), or two chia seed eggs (one chia egg = ½ TBSP ground chia + 3 TBSP water) – you can find my tutorial on how to make either of these here: How To Make a Flax or Chia Egg (hyperlink: http://www.willcookforfriends.com/2013/06/how-to-make-chia-egg-flax-egg-just-met.html ) In place of the yogurt, use 4 TBSP unsweetened applesauce + 1 tsp. Lemon juice

Other variations:
To make the muffins nut-free, omit the almonds and replace the almond extract with more vanilla, or some other flavoring.

Blueberries not your thing? Swap them for other berries, chocolate chips, or nuts. Feel free to play around and make this recipe your own – don't worry, I won't mind!