Blueberry muffin

I have collected a lot of recipes over the years, and they all have something in common… my trademark cooking smudges and penciled in notes all over them.  Partially because I tend to be a bit picky and like to make substitutions; partially because I funnel my creativity into primarily two avenues (cooking and photography).  Whatever the reason, this habit became quite fortuitous when we became gluten-free and I needed to rework some old favorites so that they would not be left behind.  So this morning, I present you the blueberry muffin, once gluten-filled, yet now gluten-free.  Not just any blueberry muffin, though.  One with a crunchy topping, one that tastes like the stuff that daydreams are made of. Something you thought would live only in the past when you became gluten-free and settled for frozen, pre-made muffins purchased from your grocer’s freezer.  Don’t put this muffin into your healthy, low-cal, start-your-new-year-right category.  It’s a special one, saved for a lazy weekend morning when you have time to savor breakfast and the special people that make up your day.

Not your frozen blueberry muffin

Muffin:

1 1/2 cups of all-purpose gluten-free flour

1 t xanthan gum (omit if your flour contains this)

1/2 to 3/4 c sugar (your preference here)

1/2 t salt

2 t baking powder

1/4 c milk

1/4 c applesauce

1/4 c oil

1 egg

1 c blueberries (unthawed frozen or fresh)

Topping:

1/2 c sugar

1 1/2 t ground cinnamon

1/4 c all-purpose gluten-free flour

1/2 c gluten-free oats

1/4 butter

*Note: “t” stands for teaspoon

Directions:

In a large bowl, place flour, xanthan gum, sugar, salt, and baking powder.  Whisk to combine.  In a small bowl, mix applesauce, oil, egg, and milk.  Add to flour mixture, stir well.  Gently fold in blueberries.  Divide into greased muffin tin- either a standard 12 or a jumbo six muffin tin yields perfect muffins.

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Dice butter.  Place in medium bowl along with remaining topping ingredients. Combine with two butter knives, pastry cutter, or fingers until mixture is pea-sized.

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Sprinkle on tops of muffins, bake in preheated 400 degree oven; 20-25 minutes for 12 muffins, 35 minutes for six muffins, or until toothpick inserted in center comes out clean.

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