Yummy Lemon Blueberry Muffins with crumble topping.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 18servings
Author: Eating Gluten and Dairy Free
Ingredients
2cupsgluten free floursee recommendations in post
¾cupswhite cane sugar
4ouncedairy free cream cheesesee recommendations in post
1 ½teaspoonsbaking powder
½teaspoonsalt
2eggs
2teaspoonsvanilla extractsee recommendations in post
½teaspoonvegetable oil
¾cupdairy free milksee recommendations in post
2cupsblueberriesdusted with gf flour to prevent sinking
Lemon Crumble
½cupgluten free floursee recommendations in post
½cupbrown sugar
1teaspoonlemon extract
¼cupdairy free buttersee recommendations in post
Instructions
Preheat the oven to 350 degrees and line your cupcake pan with paper liners.
In a medium bowl mix together the crumble ingredients and set the bowl aside.
In a small bowl dust the blueberries with a tablespoon of gluten free flour and set them aside.
Whisk together the gf flour, salt, and baking powder in a medium-sized mixing bowl and set aside.
In a large bowl beat together the eggs, sugar, and dairy free cream cheese until well combined.
Mix the oil and vanilla into the df cream cheese mixture until combined.
Stir in the dry ingredients from step 4 into the wet ingredients by hand using a rubber spatula, add in the dairy free milk as well, stir combined. Be sure to scrape the sides of the bowl.
Using a hand mixer, mix the batter for one minute. Be careful to not overmix.
Gently, fold in the blueberries until well mixed.
Use an ice cream scoop to fill each cupcake liner ½ the way full.
Sprinkle the top of the muffins with equal amounts of the lemon crumble mixture.
Bake at 350 degrees for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for five minutes on a wire rack, before removing muffins from the pan and allowing them to cool completely.