Gluten-Free Blackberry Streusel Muffins

Hi Bakers,

It's not easy to find a perfect muffin, and it's even rarer to find one that's gluten-free. However, this Blackberry Streusel Muffin is a rare gem that's worth the search. This muffin is moist, tender, and bursting with flavor because it’s packed with berries. You’ve found the perfect companion for a morning cup of coffee or an afternoon snack that's not too sweet, yet satisfying. Once you taste it, it will become your new favorite treat. These are seriously good, I ate three of them in a row and still wanted more… Enjoy ~Carolyn

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Gluten-Free Blackberry Streusel Muffins

Makes 1 dozen

Streusel

3/4 cup Cup4Cup gluten-free multipurpose flour

1/4 cup blanched almond flour

2 teaspoon sweet rice flour

1/4 cup light brown sugar, packed

1/4 teaspoon salt

3 tablespoons melted butter

sprinkle of ground ginger

Dry ingredients

1 3/4 cup Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour or Cup4Cupflour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet

1/2 cup butter, soft

1 cup granulated sugar

1 large egg + 1 egg yolk

1/4 cup milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla

2 cups fresh blackberries

Preheat the oven to 350F. Line a muffin tin with paper cups. In a small bowl, whisk together streusel ingredients except for the butter. Cut butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.

In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, milk, applesauce and vanilla together in a cereal bowl. Add the egg mixture to the butter mixture. Stir in the remaining flour mixture until just combined. Stir in the blackberries. The batter will be very thick. Scoop and fill muffin cups 3/4 of the way full. Cover muffins with a generous amount of the streusel. Bake for about 25-35 minutes or until a skewer inserted into the center of the muffin comes clean. Let cool for about 10 minutes and then remove from the tin. Enjoy!

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