Gluten Free Mini Blueberry Muffins With Streusel Recipes
GLUTEN-FREE MINI BLUEBERRY MUFFINS WITH STREUSEL
Try these delicious gluten-free and non-dairy muffins for breakfast! Reminiscent of great comfort food from the bakery, they provide all of the comfort with none of the wheat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- In medium bowl, mix streusel ingredients, breaking up with fork to make crumbly mixture. Set aside.
- In large bowl, mix 1 1/2 cups flour blend, the baking soda, xanthan gum, baking powder, cinnamon and salt, beating well with whisk. Add remaining ingredients, carefully folding in blueberries last. Divide batter among muffin cups. Top each with 1 to 2 teaspoons streusel.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from muffin pans.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g
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