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


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)


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


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.


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.


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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