I was attending a social gathering (since we can do those kinds of things now. yay!) and a few folks had gluten allergies. I've made a gluten free dessert before that came out delish, but I wanted to try something else.
It was also blueberry picking season! My sister grows blueberries right in her backyard, so I went over there to pick some and I wanted to incorporate those fresh blueberries into whatever I was making. Lammas (also known as Lughnasadh), which is the start of harvest season, was also coming up, and a main way to celebrate is often by baking breads, muffins, or cakes.
I came across this recipe for Gluten Free Blueberry Coffee Cake, and it was pretty perfect for what I was trying to achieve. But I did change the original recipe quite a bit and decided to turn it into muffins!
I used the Target brand Gluten Free Flour, but you can use any 1 to 1 gluten free flour substitute. I also used regular milk and butter since I didn't need to make this dairy free. But, you can easily use almond milk and buttery spread in the place of regular milk and butter to make this dairy free!
4 cup + 1 tablespoon (separated) gluten-free flour mix (I use Target Brand flour Good &' Gather)
4 teaspoon baking powder
1 1/4 teaspoon salt
1 cup butter, softened (or dairy-free butter)
1 1/2 teaspoons vanilla
1/2 cup milk (or almond milk/plant-based milk)
2 teaspoons apple cider vinegar
2 cups blueberries, fresh or frozen
Streusel: 1/2 cup gluten-free flour 1/3 cup sugar 5 tablespoons cubed, cold butter (or dairy-free butter) 1 teaspoon cinnamon 1/4 teaspoon salt
Preheat oven to 375° F. Line a muffin tin with muffin liners, or spray pan with cooking spray if not using liners.
Mix together the almond milk and apple cider vinegar. Set aside.
In a medium-sized bowl whisk together gluten-free flour, baking powder, and salt. Set aside.
In a large mixing bowl cream together the butter and sugar with a hand mixer or stand mixer. Mix in eggs and vanilla.
Then alternately add in the milk mixture and flour mixture, mixing in between each addition.
To make the streusel topping: add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter or your hands to combine the topping ingredients together until it’s mixed and crumbly. Set aside.
Mix one tablespoon of gluten-free flour with the blueberries, stirring until the blueberries are coated with flour.
Gently fold the blueberries into the batter.
Use a spoon or ice cream scoop to fill each muffin liner about 3/4 of the way filled. The batter will be thick, so you may need to spread it with a spatula.
Sprinkle the streusel topping evenly over the batter, pressing some of it down gently into the batter.
Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.
Let cool for at least 15 minutes before removing from pan and serving. Muffins will stay fresh covered at room temperature for 3-4 days.
Original recipe here (for Gluten Free Blueberry Coffee Cake).