Blueberry Muffins (Gluten Free, Vegan & Refined Sugar Free)

I  made these muffins a couple of weeks and I was blown away by how good they turned out. Never in my year of baking gluten free & vegan have I gotten such amazing rise out of a muffin! Gluten free and vegan muffins tend to be a little more dense, but not these muffins! These fabulous blueberries rise just like regular old muffins!

Want to know the very best part of these muffins? The streusel topping. I love crumble toppings on just about anything - I love apple crumbles, I love sweet potato casseroles with crumble on top and I especially love muffins with a little crumble on top! The streusel on these muffins does not disappoint and adds just the right amount of sweetness to this yummy snack. You can find the original recipe on Fork & Bean HERE.

Start by combining the dry ingredients in a medium mixing bowl - combine 1 3/4 cups Cara's light gluten free flour blend (recipe HERE), 1/2 cup of coconut sugar, 1 teaspoon of baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon of xanthan gum.

Next, add in 1 cup of non-dairy milk, 1/4 cup of oil (I used coconut oil) and 3 teaspoons of apple cider vinegar. Stir to mix the batter together.

When the batter is combined, fold in 1 cup of blueberries.

Prepare a muffin tin - either with cupcake liners or by coating the tin in coconut oil. Divide the batter evenly among the muffin tin.

In a small mixing bowl, mix up the streusel topping - combine 2 Tablespoons of non-dairy butter, 1/4 cup of coconut sugar and 1/4 cup of all-purpose gluten free flour. When the streusel is combined, sprinkle it evenly over each of the muffins.

Preheat the oven to 350 degrees Fahrenheit and bake the muffins for 22-25 minutes. Let the muffins sit in the tin for about 5 minutes before transferring them to a wire cooling rack to cool completely.

BLUEBERRY MUFFINS WITH STREUSEL TOPPING
[Gluten Free, Vegan & Refined Sugar Free]
yield 10-12 muffins

ingredients
1 3/4 cup Cara's Light GF Flour Blend (recipe HERE)
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 cup non-dairy milk
1/4 cup oil (I used coconut oil)
3 teaspoons apple cider vinegar
1 cup blueberries (fresh or frozen)

streusel topping
2 Tablespoons dairy free butter
1/4 cup coconut sugar
1/4 cup all-purpose gluten free flour

directions
1. Whisk Cara's Light GF Flour blend, coconut sugar, baking powder, baking soda and xanthan gum together in a medium mixing bowl.
2. Add in the non-dairy milk, the oil and the apple cider vinegar and stir to combine.
3. Once the batter is mixed together, fold in the blueberries.
4. Line a muffin tin with cupcake liners or coat it with coconut oil and distribute the batter evenly to fill the muffin tin.
5. To make the streusel, combine the dairy free butter, the coconut sugar and the GF flour in a small mixing bowl and sprinkle the streusel evenly over all of the muffins.
6. preheat the oven to 350 degrees Fahrenheit and bake the muffins for 22-25 minutes until they are baked through.
7. Let the muffin sit in the tin for about 5 minutes before transferring them to a wire cooling rack to cool completely.

Enjoy!