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Blueberry Muffins with Cinnamon Streusel Topping

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Keyword: gluten free

Ingredients

Muffins

  • 3 1/2 cups all-purpose flour Pamela's gluten-free flour or any other AP flour will work
  • 1 1/2 cups cups granulated sugar or any sweetener alternatives 
  • 4 1/2 tea baking powder
  • 1 tea baking soda
  • 1 tea salt
  • 2 1/2 cups buttermilk other alternatives like whole milk, 1/2 & 1/2, coconut milk, almond milk, water
  • 1 1/2  sticks salted butter melt in a bowl and let cool. other alternatives are ghee, coconut oil, or avocado oil
  • 1 meyer lemon zest only. any citrus is good, lime and orange are nice alternatives too 
  • 2 eggs
  • 2 cups fresh blueberries 2 half-pints, washed.any fresh, frozen or dried fruit will work. get creative, fresh strawberries, dried cranberries, frozen peaches. use what you have

Cinnamon Streusel Topping

  • 2/3 cup cups all-purpose flour Pamela's gluten-free flour or any other AP flour will work
  • 1 stick salted butter room temperature. other alternatives are ghee or coconut oil
  • 1 cup brown sugar or any sweetener alternatives 
  • 2 tea ground cinnamon
  • 1 tea salt

Instructions

Muffins

  • Preheat your oven to 350 degrees and line your muffin tins with your liners.
  • In a large bowl sift the flour, sugar, baking powder, baking soda, and salt and mix.
  • In another bowl, mix the buttermilk, butter, lemon zest, and eggs. 
  • Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. With a spatula or fork fold the mixed batter just until it is incorporated. Remember not to over mix! 
  • Fold in the fruit, in this case blueberries..
  • Scoop the batter into the cupcake liners and top with streusel topping. 
  • Bake the muffins for 20 to 25 minutes, until cooked through and golden brown. Serve warm with salted butter on the side.

Cinnamon Streusel Topping

  • In a small bowl add all ingredients and mix together until crumbles form.