Carrie S. Forbes - Gingerlemongirl.com: Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free)

Carrie S. Forbes - Gingerlemongirl.com: Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free) might be a good recipe to expand your side dish recipe box. One serving contains 728 calories, 10g of protein, and 16g of fat. This recipe serves 4. For $2.53 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 12 people have tried and liked this recipe. Head to the store and pick up granulated sugar, vegan margarine, blueberries, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by gingerlemongirl.blogspot.com. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Carrie S. Forbes - Gingerlemongirl.com: Gluten Free Sardine Salad -- by Valerie of City, Carrie S. Forbes - Gingerlemongirl.com: 30 Days Gluten Free Quick & Easy Meals: Day 14 - Ashlie's Blackened Catfish with Sauteed Greens, and Carrie S. Forbes - Gingerlemongirl.com: Cafe Atlantic's Baked Parmesan Flounder and Kate's Corn and Quinoa Salad.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Streusel Topped Fresh Blueberry Muffins(Gluten Free, Casein Free)Dry Ingredients:2/3 cup tapioca flour2/3 cup brown rice flour2/3 cup sorghum flour1 teaspoon xanthan gum2 teaspoons baking powder1/2 teaspoon saltWet Ingredients: 2 egg yolks2 egg whites1/2 cup + 2 tablespoons granulated sugar1 cup fresh blueberries1/2 cup applesauce3/4 cup rice or soy milk1/4 cup heart healthy oil, coconut oil, butter, or vegan margarineStreusel Topping:3 tablespoons brown rice flour2 tablespoons GF oats2 tablespoons brown sugar1/8 teaspoon cinnamon2 teaspoons vegan margarineGlaze:1/2 cup confectioners sugar1-3 teaspoons orange juiceDirections:Preheat oven to 375 degrees.In a large bowl, whisk flours, baking powder, xanthan gum, and salt.In a separate bowl, whisk egg yolks, applesauce, rice milk, heart healthy oil or melted butter and sugar. Add the flour mixture to the egg yolk mixture and fold just until combined. Fold in blueberries.In another bowl whip egg whites until stiff. SLOWLY fold the whipped egg whites into the muffin batter. (If you still see streaks or clumps of egg white that is OKAY, it does NOT have to be completely incorporated!)Spoon batter into a greased or paper-lined muffin tins (makes 10-11 large/ bakery-sized muffins or 24 mini-muffins).In a small bowl, mix together streusel topping ingredients. Sprinkle over unbaked muffins.Bake for 18-25 minutes. Depending on the temperature of your oven, you may have to bake muffins longer. They are done when a toothpick inserted in the middle comes out clean. If you hit a blueberry while testing it will stain your toothpick purple! As long as additional crumbs are not sticking to the toothpick the muffins are done!!Cool muffins on a wire rack.Mix glaze ingredients together. Only add enough orange juice to give the glaze the consistency you desire. Drizzled on completely cooled muffins. Enjoy!For a printer friendly version, click here.

 

Step by step:

1. Streusel Topped Fresh Blueberry Muffins(Gluten Free, Casein Free)Dry Ingredients:2/3 cup tapioca flour2/3 cup brown rice flour2/3 cup sorghum flour1 teaspoon xanthan gum2 teaspoons baking powder1/2 teaspoon salt

2. Wet Ingredients: 2 egg yolks2 egg whites1/2 cup + 2 tablespoons granulated sugar1 cup fresh blueberries1/2 cup applesauce3/4 cup rice or soy milk1/4 cup heart healthy oil, coconut oil, butter, or vegan margarine

3. Streusel Topping:3 tablespoons brown rice flour2 tablespoons GF oats2 tablespoons brown sugar1/8 teaspoon cinnamon2 teaspoons vegan margarine

4. Glaze:1/2 cup confectioners sugar1-3 teaspoons orange juice

5. Add the flour mixture to the egg yolk mixture and fold just until combined. Fold in blueberries.In another bowl whip egg whites until stiff. SLOWLY fold the whipped egg whites into the muffin batter. (If you still see streaks or clumps of egg white that is OKAY, it does NOT have to be completely incorporated!)Spoon batter into a greased or paper-lined muffin tins (makes 10-11 large/ bakery-sized muffins or 24 mini-muffins).In a small bowl, mix together streusel topping ingredients. Sprinkle over unbaked muffins.

6. Bake for 18-25 minutes. Depending on the temperature of your oven, you may have to bake muffins longer. They are done when a toothpick inserted in the middle comes out clean. If you hit a blueberry while testing it will stain your toothpick purple! As long as additional crumbs are not sticking to the toothpick the muffins are done!!Cool muffins on a wire rack.

7. Mix glaze ingredients together. Only add enough orange juice to give the glaze the consistency you desire.

8. Drizzled on completely cooled muffins. Enjoy!For a printer friendly version, click here.

Nutrition Information:

covered percent of daily need