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Wild Blueberry Streusel Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Gretchen Brown, RD

Ingredients

  • 1 ¾ cups kumquat’s all-purpose gluten-free flouror other all-purpose gluten-free flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream
  • ½ cup melted butter
  • 1 large egg
  • ½ cup maple syrup
  • 1 cup frozen wild blueberries
  • Streusel:
  • ½ cup maple sugar
  • ¼ cup kumquat’s all-purpose gluten-free flour or other all-purpose gluten-free flour
  • ½ teaspoon cinnamon
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 375°.
  2. Line muffin tin with liners.
  3. Combine flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
  4. Combine sour cream, melted butter, egg, and maple syrup in another medium bowl.
  5. Add liquid mixture to dry mixture and stir until just combined.
  6. Stir in frozen wild blueberries.
  7. Spoon mixture into prepared liners, filling ¾-full.
  8. Stir together streusel ingredients in a small bowl.
  9. Sprinkle streusel mixture evenly over tops of all of muffin batter.
  10. Bake at 375° for 25 minutes or until pick inserted in the center comes out clean.
  11. Yield 12 muffins.