Blueberry Muffins with Cinnamon Streusel Topping

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Keyword: gluten free

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

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

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.