Blueberry Streusel Muffins
2 1/4 cups GF flour (we used 1 cup almond flour + 1 1/4 cup teff flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons xantham gum
1 teaspoon salt
1/2 cup coconut oil, melted
1 cup dairy-free milk
1/2 cup organic sugar
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries (not thawed)
1/2 cup almond flour
1/3 cup organic sugar
1/4 cup coconut oil (not melted)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 12-cup muffin tin and set aside.
In a large mixing bowl combine flour, baking powder, baking soda, xantham gum, and salt. In a separate mixing bowl, whisk together coconut oil, non-dairy milk, sugar, & vanilla. Slowly add the dry ingredients to the wet, mixing together to combine. Be careful not to overmix! A little air left in the batter is best. Once combined, add in the blueberries and use a rubber spatula to distribute them through the batter. Pour batter into greased muffin tins, filling about 3/4 of the way full. Set aside.
In a small dish, fork together all of the streusel ingredients until completely combined. Sprinkle a little streusel on top of each filled muffin tin, right on top of the batter. We put about a tablespoon of streusel on each muffin.
Put the muffins in the oven and bake for 30 minutes, rotating pan halfway through to ensure even cooking. Once finished, remove from oven and let cool for at least 30 minutes before eating. Save in an airtight container for several days. Enjoy!