Streusel-topped blueberry muffins - grain and gluten free
Course Breakfast, Cake, Snack
Keyword baking, blueberry
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
For the muffins
100gground almonds(¾ cup)
75gpotato flour(⅔ cup)
50gcaster (superfine) sugar (¼ cup)
Zest of an orange
50mlnatural yogurt(scant ¼ cup)
50mlvegetable oil or melted butter/margarine(scant ¼ cup)
Juice of an orange(approx. 75ml or ⅓ cup)
75gfresh or frozen blueberries(¾ cup)
For the topping
Preheat the oven to 200°C (400°F). Line a muffin tin with 6 silicon or paper cases.
Mix together the ground almonds, potato flour, baking powder, caster sugar, cinnamon and orange zest in a large bowl.
In a separate bowl or jug, whisk together the egg, yogurt, oil and orange juice.
Pour the liquid ingredients into the dry ingredients, and mix gently together to combine. Finally, fold in the blueberries, taking care not to break them up too much.
Divide the mixture between the paper cases, and bake at 200°C (400°F) for 10 minutes.
Meanwhile, make the streusel topping by mixing the coconut, flaked almonds, cinnamon, sugar and oil.
After 10 minutes, remove the muffins from the oven and quickly divide the streusel topping between them. Return to the oven and bake for a further 10 minutes until risen and golden. A toothpick inserted into the muffins should come out clean.
Cool on a wire rack. Eat and enjoy!
Because they contain fresh fruit, these are best eaten on the day of baking.