Let’s put it this way…I have a sweet tooth, badly. Got worse after little Charlie was born, and it hasn’t stopped yet.
I love to eat the entire tray of gluten free lemon bars in one day…and also gluten free blueberry muffins!
I’ve made this recipe for years, it’s my very favorite. And this muffin top pan from Chicago Metallic makes everything better…it’s basically one big muffin top!!! The cooling rack is pretty awesome, too!
So this recipe made 6 muffin tops. Double it if you want them to last for more than a day 😉
The Best Blueberry Muffins
1 1/2 cups GF baking flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/2 cup milk
1 cup fresh blueberries
(Optional 1/2 cup white chocolate chips)
1/2 cup sugar
1/3 cup GF baking flour
1/4 cup butter or margarine, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400° and spray your muffin top pan.
Mix the flour, sugar, salt and baking powder together in a medium size bowl. Mix the oil, egg and milk together in a small bowl and add to the dry ingredients. Mix all together until well combined. Fold in the blueberries (and white chocolate chips if you choose.)
Put the batter in the muffin top pan, filling each spot to the top. (Because of GF flour, this batter will be sticky and will need to be scooped and almost pressed into the pan.)
Mix together the delicious topping: sugar, flour, butter and cinnamon with a fork and put a generous amount on each muffin top. (I always put more blueberries on top because YUM!)
Bake in oven for 20 minutes. Take out and let cool on cooling rack.