Blueberry Lemon Muffins with Cinnamon Crumble Topping

by Maggie on August 7, 2014

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Blueberry Lemon Muffins with Cinnamon Crumble Topping from She Let Them Eat Cake

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I’m totally inspired by berries this year. I realized last year that I had way too few berry recipes on my blog. Thus, I went to work remedying the situation, first by writing my eBook Berrylicious 25 New Mouth-Watering Recipes for Enjoying the Summer’s Healthiest Fruits and second by adding some berry recipes to the blog.

Our wild blueberry farmer showed up at the Farmer’s Market a couple of weeks ago. Naturally I had to buy a big ol’ basket of blueberry gold. Then I realized that I didn’t have my very own lemon blueberry muffin recipe on my blog (just Ricki Heller’s yummy recipe) so that needed to be taken care of too.

Voila, these delightful muffins were born. They’re just as good on day two – which to me is always a good sign when it comes to muffins. The cinnamon crumble topping is optional but highly recommended. These are sweet, even after I cut back on the sugar in the recipe development!

Blueberry Lemon Muffins from She Let Them Eat Cake #gfree #vegan

Blueberry Lemon Muffins with Cinnamon Crumble Topping

For the Cinnamon Crumble Topping:
• ¼ cup coconut sugar
• ½ cup certified gluten-free oats
• 1 teaspoon cinnamon
• pinch of sea salt
• ¼ cup cold coconut oil, cubed

For the Muffins:
• 1 ¼ cups certified gluten-free oat flour
• ½ cup tapioca flour
• ¼ cup coconut sugar
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• 1 tablespoon psyllium seed husks
• 1 tablespoon lemon zest
• 1/3 cup coconut oil, liquefied
• 1/3 cup dairy-free milk
• 1 teaspoon vanilla
• 1 tablespoon ground chia mixed with ¼ cup warm water
• 1 to 1 & 1/2 cups blueberries (depending on preference)

Instructions
To make the topping:
1. In a small mixing bowl, stir together the sugar, oats, cinnamon, and salt. Add the coconut oil and, using a fork, cut in the oil until the mixture resembles coarse crumbs. Set aside.

To make the muffins:
1. Preheat oven to 350 degrees. Line a muffin pan with paper liners, or grease well.
2. In a large mixing bowl, stir together the oat flour, tapioca flour, sugar, baking powder, salt, psyllium seeds husks, and lemon zest. In a small bowl, whisk together the oil, dairy-free milk, and chia-water mixture until well combined.
3. Pour the wet ingredients into the dry ingredients and stir together until just combined.
4. Gently fold in the blueberries.
5. Divide the batter between the twelve muffin cups (I used my medium cookie scoop with heaping portions).
6. Sprinkle each muffin generously with the crumble topping. Use a spoon (or your fingers) to press the topping into each muffin.
7. Bake the muffins for 22-24 minutes until cooked through and golden. Allow to cool at least 10 minutes before removing from the pan.
8.  Move to a wire cooling rack and let cool completely.

Yield: 9-12 muffins depending on size.

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