Gluten-Free Blueberry Muffin Tops

Hi Bakers!

Why is it that the top of the muffin is WAY better than the rest of it? Well, I have a fix for that! One internet order later my muffin top pan arrived and I knew just what I was making! When I made the Cranberry Breakfast Cake last week I thought… Oh my gosh, this is what I want my muffins to be in taste and texture. Dense and sweet with lots of sugar crunch on top and a boatload of berries. Making muffin tops means there is no bite of muffin that doesn’t have the beautifully browned top. I can’t think of a muffin I wouldn’t prefer as a top…can you? I hope you love this one as much as I did…I baked yesterday and I’m already out of muffin tops which should tell you how delicious these are! Have fun in the kitchen and make something that tastes amazing- Carolyn

Gluten-Free Blueberry Muffin Tops

Adapted for gluten-Free from the recipe for Cranberry Breakfast Cake by The View From Great Island

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet ingredients 

1/2 cup butter, softened

1 cup granulated sugar

1  large egg + 1 yolk

1/4 cup 1/2 &!/2 

1/4 cup applesauce, unsweetened

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups blueberries, fresh  

Sparkling sugar for topping

Preheat oven to 350F and place oven rack in the middle position.

Whisk together flour, almond flour, sweet rice flour, baking powder, and salt in a medium-sized bowl. Set aside.

In a small bowl combine egg, yolk, 1/2&1/2, and extracts and set aside.

Cream butter and sugar in a large bowl until light and fluffy. Add half the dry ingredients and mix until just combined. Add egg mixture and stir until just incorporated. Add remaining dry ingredients and when mixed gently stir in the blueberries. Scoop into a greased muffin top pan and smooth out the top, then sprinkle with sparkling sugar. If you are using frozen berries, the batter will be very thick.  The sugar is optional but will give the tops a nice crunch and sweet boost to the fruit flavor of the tops. Bake for 12-16 minutes or until the tops are done in the middle. If you use frozen blueberries, the muffin tops will take a longer time to completely bake. You may need to cover the top with foil if it is browning too much.

Cool and enjoy!